Preheat oven to 400F.

Whisk in yeast into water until dissolved (95F), then whisk in one egg yolk.

In a medium-size bowl, add flour, amylase, sea salt, sugar, and whisk together until combined.

Add your yeast-egg mixture to your standing mixer bowl (using the spiral attachment); begin mixing on medium-low speed, adding your flour about a ¼ c at a time until you have a rough dough and you have added all your flour.

Knead for five minutes or until smooth, then add butter; once it is incorporated, mix for one more minute or until smooth.

Shape into a light ball, place into a greased bowl, cover with plastic wrap, and let it sit at room temperature for one hour or until doubled the size.

Degas your dough, lay it on a lightly floured surface, and shape it into a rough rectangle (about 14” long).

Cut it perpendicular to the long side, 14/1” strips.

Take one of those strips, roll roughly into a 7 to 8” log, tie that into a rough knot, tucking tails underneath the knot, and place on a baking sheet with greased parchment paper.

Repeat with all our pieces of dough.

Cover with an inverted baking sheet, wrap with plastic wrap, proof at room temperature for 30 minutes.

Lightly brush your dough with your garlic butter (reserving the majority for later) and bake for 15-20 minutes or till baked or lightly brown.

In a small pot, add butter; once hot and melted, cut the heat, add thyme, garlic, and stir together.

Place your garlic knots in a large mixing bowl, pour over all of your garlic butter, season with smoked flaky salt (or regular salt), add Parmigiano Reggiano, parsley, and toss together until evenly coated.