1-Prepare the Yeast Mixture: Start by combining warm water and yeast in a large mixing bowl. Let it sit for 5-10 minutes until frothy to activate the yeast. This step is crucial because it guarantees your yeast is alive and active, which is necessary for the dough to rise properly. You should see small bubbles forming on the surface of the water, indicating that the yeast is working.

2-Mix the Dough: Add the flour, salt, and olive oil into the bowl with the yeast mixture. Stir until a sticky dough forms. At this stage, the dough will look shaggy and messy, which is completely normal. The flour will gradually absorb the liquid as you mix, creating a cohesive dough structure.

3-Knead the Dough: Turn the dough out onto a floured surface and knead for 7-10 minutes until smooth and elastic. Kneading develops the gluten in the flour, which gives the knots their characteristic chewy texture. The dough should spring back when poked lightly with a finger. For gluten-free, knead gently as per the flour blend instructions to avoid breaking down the structure.

4-First Rise: Place the dough in a lightly greased bowl, cover with a cloth, and let it rise for 1 hour in a warm area until doubled in size. This is when the yeast does its work, creating air pockets that will make the knots light and fluffy. Find a warm, draft-free spot for this step, such as inside an oven with just the light on or on top of the refrigerator.

5-Shape the Knots: Punch down the dough to release the air and divide into 12 equal pieces. Roll each piece into a rope about 8-10 inches long. Tie each rope into a simple knot, tucking the ends underneath. Don’t worry about making them perfect; rustic knots have their own charm and will taste delicious regardless of their appearance.

6-Second Rise: Place knots on a baking sheet lined with parchment paper. Cover and let rise for another 20-30 minutes until puffy. This second rise gives the knots a lighter texture and helps them maintain their shape during baking.

7-Bake to Golden Perfection: Preheat oven to 375°F (190°C). Bake the knots for 12-15 minutes until golden brown. Keep an eye on them during the last few minutes, as baking times can vary depending on your oven. The knots should be lightly browned on top and sound hollow when tapped on the bottom.

8-Prepare the Garlic Butter Topping: While the knots are baking, mix melted butter, minced garlic, and chopped parsley. The heat from the butter will help release the flavors of the garlic and herbs, creating an aromatic mixture that will coat the knots beautifully.

9-Finish and Serve: Remove knots from the oven and brush generously with the garlic butter mixture while still hot. This allows the butter to soak into the surface, creating those irresistible, flavorful pockets we all love. For extra flavor, sprinkle with additional herbs or grated Parmesan cheese. Serve warm for the best experience.