Blend the cottage cheese: Add cottage cheese to a food processor or blender and pulse until mostly smooth. This step helps it incorporate evenly and keeps the dough soft.

Mix the dough: In a large bowl, whisk flour, instant yeast, sugar, and salt. In a separate bowl, whisk the blended cottage cheese, warm water, olive oil, and egg until smooth. Pour wet into dry and stir with a spatula until a shaggy dough forms.

Knead until smooth: Turn dough onto a lightly floured surface and knead 6–8 minutes, adding only enough flour to prevent sticking. You want a soft, slightly tacky dough that springs back when pressed.

First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–75 minutes. If your kitchen is cool, it may take a bit longer.

Prep the pan and oven: Line a baking sheet with parchment paper. Preheat oven to 400°F (200°C).

Shape the knots: Turn risen dough onto a floured surface and pat into a rectangle. Cut into 12 equal strips. Roll each strip into a 9–10 inch rope, tie into a loose knot, and tuck the ends underneath. Place on the baking sheet, spaced slightly apart.

Second rise: Cover loosely and let the knots puff for 20–25 minutes. They don’t need to double—just look slightly fuller.

Make the garlic butter: While the knots proof, melt butter with olive oil in a small pan over low heat. Add garlic and cook 30–60 seconds until fragrant but not browned. Stir in parsley, red pepper flakes if using, and salt. Remove from heat.

Brush and bake: Lightly brush the knots with half the garlic butter. Bake 12–15 minutes, until golden on top and cooked through.

Finish and serve: Immediately brush with the remaining garlic butter. Sprinkle with Parmesan if you like. Serve warm with marinara or alongside your favorite meal.