Servings: 16 Knots

Homemade Dough: subheading: Homemade Dough:
1.25 cups warm water 1.25 cups warm water
2 1/2 teaspoons instant yeast 2 ½ teaspoons instant yeast
1 Tablespoon sugar 1 Tablespoon sugar
2 Tablespoons olive oil 2 Tablespoons olive oil
3/4 teaspoon salt ¾ teaspoon salt
1/2 teaspoon garlic powder ½ teaspoon garlic powder
4 cups (480g) all-purpose flour, plus more for hands and work surface 4 cups (480g) all-purpose flour, plus more for hands and work surface
 
Topping: subheading: Topping:
3 Tablespoons plant butter, melted 3 Tablespoons plant butter, melted
3 garlic cloves, minced 3 garlic cloves, minced
1 teaspoon oregano (you can use a mixture of oregano and basil too) 1 teaspoon oregano (you can use a mixture of oregano and basil too)
1/8 teaspoon salt ⅛ teaspoon salt
 
optional after baking: Sprinkle with nooch optional after baking: Sprinkle with nooch

Dough: subheading: Dough:
Combine all the dry ingredients in a large bowl and add in the oil and water. Stir with a rubber spatula until a dough ball forms. The dough should be a bit sticky (it was for me) but if yours is too dry, just add more water. Cover and let rise in a warm area for 90 minutes.
Once time is up, scoop the wet dough out on to a well floured surface and begin to shape with your hands in to a large ball. Make sure you're using enough flour so that it doesn't stick to you or the surface. If it is, dump more flour on it. Don't be afraid to make a mess. Better to clean up leftover flour than be covered in dough.
Once you've shaped it in to a nice ball, cut it in half. Cut each half in to 4ths and then in to 8ths. You should have 16 pieces total. Continuing to use more flour to avoid stickiness, take each piece and using your hands stretch it out in to a rope. Tie a knot with the rope and then tuck in the ends. Place on a non stick surface on a baking sheet and continue with the rest.
Once you have 16 knots, cover and let rise for 45 minutes.
When the bread is done proofing, set your oven to 400ºF. Ovens typically take 10 to 15 minutes to preheat. Once it's heated, remove the cover from the knots and place them in to the oven. Bake for 20 minutes or until golden brown.
Topping: subheading: Topping:
While the knots are baking, make the topping by melting the butter in a small bowl and adding in the other ingredients. Set aside.
When the knots have finished baking, remove them from the over and brush on your topping liberally. Sprinkle with nooch if desired.
Serve immediately with marinara or a cheesy cashew cream.