>> title: Garlic Knots
>> category: Breads
>> tags: bread, pizza, garlic, butter, italian, oven, side
>> counters: Pizzeria
>> aka: knots, garlic rolls, garlic twists, garlic knot, pizza knots
>> pairs-with: marinara-sauce, pizza-dough
>> servings: 12
>> time: 1 hr 15 min

Preheat the #oven{} to 450°F (230°C) ~preheat{20%min}.

>> step: cut 12 strips and tie each in a knot
Cut @pizza dough{1%ball}(250 g; from the recipe on this shelf) into twelve strips on @semolina{1%Tbs}, roll each one under your palms into a 7-in rope, and tie it in a single knot with the ends tucked under.

>> step: prove 30 min, until puffed
Prove @&(~1)knots{} on a tray brushed with @olive oil{1%Tbs}(15 mL) ~prove{30%min}, until they have puffed and lost their edges.

>> step: bake 450°F (230°C) 12 to 15 min
Bake @&(~1)risen knots{} ~bake{14%min}, until they are gold all over and sound hollow.

>> step: warm the garlic in butter, no colour
Warm @unsalted butter{4%Tbs}(55 g), @extra-virgin olive oil{2%Tbs}(30 mL), @garlic{5%cloves}(minced), @kosher salt{1/2%tsp} and @red pepper flakes{1/4%tsp} in a small #pan{} over low heat ~warm{3%min}, until the garlic smells sweet and has taken no colour at all.

>> step: toss the knots through it hot
Toss @&(~2)hot knots{} through @&(~1)garlic butter{} with @flat-leaf parsley{2%Tbs}(chopped) and @grated pecorino{1/4%cup}(25 g), turning them until every one is slick.

Into the butter within a minute of the oven. Keep the garlic pan low — browned garlic turns the whole bowl bitter.