Garlic Knots

Method

1. prep12 min
   dough in 12 strips, each tied in one overhand knot
   the risen pizza dough (its own entry holds the method) cut into strips, each rolled to a rope and tied once, ends tucked — the knot is function: it multiplies surface area, and surface is where the butter will live; ragged knots are correct, uniform ones are suspicious
2. proof15 min
   on the pan, puffy
   a short rest while the oven reaches temperature — pizza dough has rise to spare, and fifteen minutes returns what the knotting knocked out
3. bake14 min
   450°F, until deep golden
   hot and fast, pizzeria-style — the knots bake NAKED; everything flavorful happens after, which is the method's entire insight: garlic in the oven at this temperature is garlic ruined
4. glaze4 min
   butter + oil + garlic warmed 1 minute, knots tossed through
   the minced garlic warmed in the melted butter and oil just until fragrant — not browned, barely cooked, the middle path between raw bite and lost aroma — then the hot knots tumbled through it in a big bowl with the parsley + salt + Parmesan until every crevice is dressed; eaten warm by the handful, with the marinara for the civilized