A pizzeria favorite, garlic knots are simply another fantastically flavorful way to use pizza dough. Whether you’re looking to go all out for your pizza party or are in need of some aromatic dinner rolls, these soft and chewy keto-friendly knots will please everyone. Just remember to snag one or two for yourself before they disappear!
Lightly grease a baking sheet, or line it with parchment.
To make the dough: Combine all the ingredients and mix and knead — by hand or stand mixer fitted with the dough hook — until the dough is bouncy and firm, about 2 minutes. Cover the dough and let it rise until puffy, about 1 hour.
Divide the dough into 12 equal pieces and roll each into a rope 5” to 6” long.
Tie each rope into a knot and place on the prepared baking sheet. Cover the knots and let them rise until puffy, about 30 minutes. Toward the end of the rise time, preheat the oven to 350°F.
To bake the knots: Bake the knots for 20 to 25 minutes, until they’re golden brown.
To make the topping: While the knots are baking and cooling, melt the butter in a saucepan set over low heat. Add the garlic and continue to cook over low heat, stirring occasionally until the garlic becomes fragrant, 3 to 5 minutes.
Pour the garlic butter into a heat-safe bowl, stir in the parsley and salt, and set aside.
Remove the knots from the oven and allow them to cool for a minute or two before tossing them in the topping.
Let the knots to cool for another 5 to 10 minutes, then top with a sprinkle of Parmesan. Serve warm.
Storage information: Store leftover garlic knots, well wrapped, at room temperature for up to two days; warm in a preheated 350°F oven for 5 to 10 minutes before serving, if desired. Freeze for longer storage.
