Dough 

1. Start by mixing active dry yeast with warm water and honey. Let it sit for 10–15 minutes until frothy. This ensures your yeast is active and ready to give your dough that soft, fluffy texture.
2. Add the rest of the dough ingredients: flour, butter, and salt. Knead the dough until smooth and elastic, about 15 minutes.
3. Place the kneaded dough in a lightly oiled bowl. Cover and let it rise in a warm spot until doubled in size, about 1 hour.
4. Once risen, divide the dough into 12 equal pieces, about 64 g each. Roll each piece out with a rolling pin, place a generous amount of mozzarella cheese in the center, and pinch the edges to seal. Gently stretch the dough slightly, then tie each piece into a knot, tucking the ends underneath.
5. Place the shaped knots on a parchment-lined baking sheet. Cover loosely and let them proof again for 30 minutes. They will become puffier and smoother.
6. Brush each knot with egg wash (1 egg yolk + 1 tsp water) and sprinkle lightly with flaky salt.

Bake

1. Preheat your oven to 375°F (190°C). Bake the knots for 18-20 minutes, until golden brown.
2. While the knots bake, prepare the garlicbutter by mixing melted butter, freshly minced garlic, Parmesan, and chopped parsley. Once baked, dip each knot with the garlicbutter for rich, irresistible flavor.
3. Enjoy warm, either on their own or with marinara, Alfredo, pesto, or ranch. Perfect for Thanksgiving, cozy dinners, or any garlic-lover’s craving!