Dough: Sauté olive oil and garlic together until golden brown. Cool slightly. In a mixer bowl combine sauteed garlic/oil, water, starter, 1 ½ cups flour, and wheat gluten. Mix well. Add remaining flour in ¼ cup increments until dough pulls away from the sides of the bowl. Add salt. Mix well.

Fermenting: Place dough in a greased bowl. Cover with a lid. Allow dough to ferment for 5 hours.

Shaping: Divide dough into 20 pieces. Roll each piece into a roll 8 inches long. Knot. Lay on a parchment covered baking sheet. Allow to proof until doubled in size.

Preparing garlic butter: Sauté olive oil and garlic together until golden brown. Cool. Stir into the garlic oil. Brush each knot with the garlic butter butter.

Baking: Preheat oven to 350 degrees F. Bake knots for 20 minutes or until golden brown. 20 knots

*Serve leftover garlic butter with the knots.

This recipe works very well in a Kitchen Aid Mixer. You can also use a Danish dough whisk to mix it if you prefer.