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1
Position oven racks in the upper and lower third of the oven and preheat to 400 degrees F.
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2
Line two baking sheets with parchment.
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3
Generously sprinkle flour on a work surface.
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4
Roll the pizza dough out into a 12-inch square, using more flour as needed to prevent sticking.
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5
Cut the dough into quarters, then cut each quarter into 4 strips.
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6
Carefully tie each strip into a knot and arrange on the prepared baking sheets about 2 inches apart.
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7
Wrap loosely with plastic wrap and let sit at room temperature until slightly puffed, about 30 minutes.
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8
Bake the knots until golden brown on the bottom and lightly golden on the top, 20 to 25 minutes, rotating the baking sheets as needed.
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9
Meanwhile, put the butter, garlic and 1/2 teaspoon of salt in a small saucepan over medium heat.
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10
Once the butter is melted and beginning to bubble, cook the garlic, swirling the pan, until it is soft and fragrant but not brown, about 3 minutes.
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11
Remove from the heat and stir in the parsley.
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12
Brush the garlic butter on the warm knots and sprinkle each with Parmesan.
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13
Eat warm or at room temperature.
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14
Garlic knots can be baked, cooled and frozen for up to 1 month.
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15
Per serving (2 knots): Calories: 180; Fat: 8 g (Saturated: 3 g); Cholesterol: 10 mg; Sodium: 270 mg; Carbohydrate: 24 g; Protein: 6 g; Fiber: 4 g; Sugar: 0 g
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16
Bring 2 cups of water to a boil in a small pot.
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17
Add the bulgur and quinoa and simmer for 10 minutes.
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18
Transfer the grains to a fine-mesh strainer and hold under cold running water to stop the cooking.
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19
Let the grains drain in the strainer for 15 minutes, then spread them out on a thick layer of paper towels to absorb any extra moisture.
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20
Meanwhile, coarsely grind the flaxseeds in a spice grinder, just to break them open.
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21
Stir together the warm water, agave and yeast in a measuring cup or small bowl.
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22
Let sit until a small layer of foam develops at the top, 3 to 5 minutes.
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23
(If this doesn't happen, discard and try again with new yeast.)
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24
Whisk the flour and 1/2 teaspoon salt together in a medium bowl; add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula.
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25
When the dough starts to come together, mix in the cooked grains, ground flaxseeds and sunflower seeds; form the dough into a uniform ball in the center of the bowl.
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26
Be sure to scrape and use any dough stuck to the sides.
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27
The dough will be very sticky at this stage.
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28
Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
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29
Lightly dust a baking sheet with flour.
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30
Sprinkle a generous amount of flour on a clean, dry work surface.
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31
Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch.
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32
Flour your hands periodically to prevent sticking.
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33
Form the dough into one single ball or divide it into smaller balls.
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34
Place the dough ball(s) on the prepared baking sheet.
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35
Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes.
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36
After the 30 minutes, the dough can be shaped and cooked as desired.
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37
Per serving (1/4 pound): Calories: 290; Fat: 7 g (Saturated: 1 g); Cholesterol: 0 mg; Sodium: 260 mg; Carbohydrate: 47 g; Fiber: 10 g; Protein: 11 g; Sugar: 2 g
