Most pizza joints make batches of garlic knots earlier in the day, and reheat them when you order. There’s a place in Woodstock that shapes and bakes them to order, but they come 12 to an order—too much for us to ever finish. It was just the push I needed to finally make them at home. You can also plan ahead for your next craving and freeze the shaped knots (skip the rising time). Let them thaw in the fridge overnight (they’ll proof as they defrost), then bake and season as directed. My kiddos like the taste of melted butter better than olive oil, but feel free to use oil if you want a healthier fat. I suppose you can also try swapping in
my vegan parmesanhere. I've never done so, so please share your thoughts if you do.