Instructions

1. Knots: Combine flour and yogurt on a cutting board or in a bowl. Mix with hands until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as it’s mixed.)
2. Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, about 8 minutes, dusting with more flour if necessary.
3. Slice the dough into 4 equal pieces and flatten them into rectangles
4. Line two large baking sheets with either parchment paper or silicone liner
5. Slice the rectangle-shaped dough into strips (1 x 5 inches)
6. Cut these strips in half in the middle. You should now have (1 x 2.5-inch) strips.
7. Form knots: Take one piece at a time, by the ends of the dough, and tie it into a knot. Go over, under, and pull it through.
8. Brush with olive oil and let sit to rise: Once all the knots are tied, brush with a little olive oil.
9. Preheat the oven to 400°.
10. Bake the knots: Uncover the knots and bake in the oven 12-15 minutes, or until nicely browned on top.
11. Garlic Glaze: Melt butter in a small pot and cook the garlic gently in it just long enough to take off that raw garlic edge, about 1-2 minutes over medium-low heat. Add the salt and parsley and stir to combine. Turn off the heat.
12. Brush cooked knots with garlic parsley butter mixture: When the knots are done, take out of the oven and let cool for 5 minutes. Paint with the garlic-butter-parsley mixture and serve. These are best warm, but are good at room temperature, too.