📖 Instructions

1. **Activate the Yeast:** In a large mixing bowl, combine the warm water (make sure it's between 105-115°F or 40-46°C – feel it on your wrist; it should be comfortably warm, not hot). Sprinkle in the active dry yeast and a pinch of the granulated sugar. Stir gently and let it sit for about 5-10 minutes. You're looking for a foamy, bubbly layer to form on the surface, which indicates your yeast is alive and happy. If it doesn't foam, your water might have been too hot or too cold, or your yeast is old, and you should start again.
2. **Prepare the Dough:** To the foamy yeast mixture, add the remaining granulated sugar, salt, and melted unsalted butter. Stir these together briefly. Now, gradually add the all-purpose flour, about a cup at a time, mixing with a sturdy wooden spoon or a dough whisk until a shaggy, somewhat sticky dough forms. Don't add all the flour at once; you might not need it all, or you might need a tiny bit more, depending on humidity.
3. **Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes. At first, it will be sticky and messy, but keep at it! As you knead, the gluten will develop, and the dough will become smooth, elastic, and less sticky. You should be able to press your finger into it, and it will slowly spring back. A good test is the 'windowpane test': pull a small piece of dough and stretch it. If you can stretch it thin enough to see light through it without tearing, it's ready.
4. **First Rise:** Lightly grease a clean large bowl with a little olive oil or cooking spray. Place the kneaded dough into the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size. This could be near a sunny window, in a slightly warm (but turned off) oven, or just on your kitchen counter on a warm day.
5. **Prepare Garlic Butter Topping (Part 1):** While the dough is rising, melt 4 tablespoons (56g) of unsalted butter in a small saucepan or microwave-safe bowl. Add 2 cloves of minced garlic to the melted butter. Let it steep gently; this infuses the butter with garlicky flavor. Set aside.
6. **Shape the Knots:** Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces for 1X, 24 for 2X, etc. (approximately 1.5 oz or 42g per piece for 1X). Roll each piece into a 6-8 inch rope. To form a knot, tie the rope into a simple overhand knot. You can tuck the ends underneath if you like a neater look, or leave them peeking out for a more rustic feel. Place the shaped knots on two parchment-lined baking sheets, leaving about 1 inch between them.
7. **Second Rise:** Cover the baking sheets loosely with plastic wrap or a clean kitchen towel. Let the garlic knots rise again in a warm place for another 30-45 minutes, or until they look visibly puffy and have increased by about 50% in size. During the last 15 minutes of this rise, preheat your oven to 375°F (190°C).
8. **Bake the Knots:** Brush the tops of the risen garlic knots with some of the prepared garlic butter (Part 1). Bake them in the preheated oven for 12-18 minutes, or until they are golden brown on top and cooked through. Keep an eye on them; ovens vary! The internal temperature should be around 200-210°F (93-99°C).
9. **Prepare Garlic Butter Topping (Part 2):** While the knots are baking, prepare the second batch of garlic butter. In a small bowl, combine the remaining 4 tablespoons (56g) of melted unsalted butter, the remaining 2 cloves of minced garlic, fresh chopped parsley, and grated Parmesan cheese. Stir well.
10. **Finish and Serve:** As soon as the garlic knots come out of the oven, immediately brush them generously with the fresh garlic-Parmesan butter (Part 2). The warm knots will soak up all that delicious flavor. Let them cool for just a few minutes before serving warm. They're best enjoyed fresh, but leftovers are also fantastic after a quick reheat!