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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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