Ingredient

• ¾ cup warm water, 105° to 115°F
• 1 tablespoon maple syrup
• 1 ¼-ounce package active dry yeast
• 2 cups all-purpose flour, spooned and leveled (250g), plus more for kneading
• ½ cup whole wheat flour, spooned and leveled (62g)
• 1 teaspoon sea salt
• 4 tablespoons extra-virgin olive oil, divided, plus more for brushing
• 2 garlic cloves, grated
• Chopped parsley
• Flaky sea salt
• Grated Parmesan or Vegan Parmesan
• Red pepper flakes

Direction

1. In a small bowl, combine ¼ cup of the water and the maple syrup and sprinkle with the yeast. Stir and set aside for 5 minutes, until the yeast is foamy.
2. In the bowl of a stand mixer fitted with a dough hook, combine the flours and sea salt. Add the yeast mixture, 2 tablespoons of olive oil, and the remaining ½ cup of water. Mix on medium-low speed until the dough forms into a ball around the hook, 5 to 6 minutes.
3. Turn the dough out onto a lightly-floured surface and knead several times, sprinkling with more flour if the dough is still sticky. Brush the inside of a large bowl with olive oil. Form the dough into a ball and place it in the bowl. Cover with plastic wrap and put it in a warm place. Allow the dough to rise until doubled in size, 40 to 60 minutes.
4. Preheat the oven to 450°F and line a baking sheet with parchment paper. Uncover the dough, punch it down a few times, and transfer to a lightly-floured surface. Cut the dough into 8 equal sections and roll each section into a 9-inch long rope. Grab the ends of each dough rope, tie into a knot shape, and tuck in the ends. Arrange the knots on the prepared baking sheet.
5. In a small bowl, combine the remaining 2 tablespoons of olive oil and the garlic. Set aside.
6. Bake the knots for 11 to 13 minutes or until golden brown on the outside. Brush the garlic oil on top and sprinkle with desired toppings.