Name: Garlic Knots
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Self-rising flour, plus more for kneading - 1 ¾ cups; Garlic powder - ¾ teaspoon; Salt - ½ teaspoon; Italian seasoning - ¼ teaspoon; Plain whole-milk Greek-style yogurt - 1 cup; Unsalted butter, melted - 1 tablespoon; Olive oil - 1 tablespoon; Dried parsley - ½ teaspoon; Flaky sea salt, for garnish - ½ teaspoon

Ingredients for - Garlic Knots

1. Self-rising flour, plus more for kneading 1 ¾ cups

2. Garlic powder ¾ teaspoon

3. Salt ½ teaspoon

4. Italian seasoning ¼ teaspoon

5. Plain whole-milk Greek-style yogurt 1 cup

6. Unsalted butter, melted 1 tablespoon

7. Olive oil 1 tablespoon

8. Dried parsley ½ teaspoon

9. Flaky sea salt, for garnish ½ teaspoon

How to cook deliciously - Garlic Knots

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

2 . Stage

Stir together flour and 1/4 teaspoon each garlic powder, salt, and Italian seasoning in a bowl. Stir in yogurt until mixture forms a shaggy dough.Transfer dough to a well-floured work surface. Knead until mostly smooth, 3 to 4 minutes. If needed, add additional flour 1 teaspoon at a time to keep dough from being too sticky.

3 . Stage

Shape dough into a ball; press down gently to form a disk. Divide dough into 8 even wedges (a bench scraper is handy). Roll each wedge into a rope about 10 inches long. Tie into knots. Arrange knots about 2 inches apart on the prepared baking sheet.

4 . Stage

Bake until knots are lightly browned, about 15 minutes.

5 . Stage

Meanwhile, whisk together melted butter, oil, parsley, and remaining 1/2 tsp. garlic powder and 1/4 tsp. salt in a small bowl. Brush still-warm knots with butter mixture and sprinkle with flaky salt. Cool 5 minutes before serving. Store cooled knots in an airtight container at room temperature up to 2 days.