It’s important to season the dough with garlic powder first so it can adhere, then follow
with a dusting of flour so the garlic knots won’t stick to each other as they rise.
MAKES ABOUT 24
1 pound prepared pizza dough, room temperature
All-purpose flour (for dusting)
Garlic powder (for dusting)
2 tablespoons olive oil, plus more for brushing
¼ cup (½ stick) unsalted butter
5 garlic cloves, finely chopped
2 tablespoons finely chopped parsley
Divide dough into 4 pieces, cover with plastic wrap, and let rise 1–1½ hours. Line 2 rimmed baking sheets with parchment paper.
Working with 1 piece at a time and keeping remaining pieces covered, roll dough on a lightly floured surface to a 6×4″ rectangle. Cut dough into six 4×1″ strips. Sprinkle dough all over with garlic powder, then flour. Roll 1 length of dough on work surface with your hands to round out edges (it will look like a worm). Tie into a single knot; the ends should just pass through the center without more than a 1″ overhang (this allows the dough to rise in a nice compact shape, and keeping the ends short prevents it from looking like a bow). Transfer to prepared sheet. Repeat with remaining dough. Brush knots with oil, lightly cover with plastic, and let rise in a warm spot until puffed, 1–1½ hours.
Preheat oven to 400°. Bake knots until golden brown, 13–15 minutes.
Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and cook, stirring, until just softened, about 2 minutes. Remove from heat and stir in parsley and remaining 2 Tbsp. oil; generously season with salt. Transfer butter mixture to a large bowl, add warm knots, and gently toss until coated.