Garlic Knot Recipe

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1 3/4 c (415ml) Warm Water (@115°F)

1/4 c (55g) Olive Oil

1 t (5g) Sea Salt

1 T (15g) Sugar

1 1/2 T (20g) Active Dry Yeast

approx. 5 1/2 c (750 g) all-pupose, unbleached Flour

1/8 c (30ml) Olive Oil

2 T (30g) unsalted Butter

4 cloves Garlic, finely crushed

1/4 c (60ml) finely chopped fresh Italian Parsley

Sea Salt to taste

plus extra Olive Oil and Flour for making the knots

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