Garlic Knots

Makes 8 garlic knots.

Combine flour, yeast, sugar, salt, olive oil, water, garlic powder, and the italian herbs and knead until an elastic dough forms (typically 5-10 mins).
Form dough into a ball, oil a bowl, put dough in bowl, cover and let rise for an hour.
Split dough into 8 roughly even pieces. Take one piece, roll it out into a 'rope', and make a knot. Repeat with the other pieces.
Put the knots on a baking tray lined with a baking sheet, cover and let rise for another hour.
Preheat oven to 200 °C
Melt the butter over the stove, press/chop the garlic cloves, and let the garlic bake with the butter for a little bit. Remove immediately if the garlic turns brown. The goal is to infuse the butter, not to cook the garlic.
Brush the knots with about half of the garlic butter.
Bake for 15 minutes.
Brush knots with the other half of the butter, then cover them with a kitchen towel and let them sit for about 8 minutes. This is intended to soften them up a little and prevent the outside from becoming hard.

Garlic knots are typically made from leftover pizza dough, and as such this recipe doubles as pizza dough. If making a pizza, split the dough into two pieces after the first rise, form a circle from one of the pieces, place on a floured pizza stone/baking tray/in a cast iron pan, then let rise for 30 mins/1 hour. Pizza dough does not traditionally have a second rise, but I like the texture better this way. Bake at 250 °C for 10-15 minutes.
If you don't want to bother making proper garlic butter you can also melt the butter in the microwave with the pressed garlic cloves, or skip the cloves altogether and just use garlic powder. Using real cloves does make things more tasty but the butter honestly can't really tell the difference between the microwave or the stove.
Strongly recommend adding garlic powder to the garlic butter in addition to the cloves though. No such thing as too much garlic.