Gather ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Allrecipes/Kim Shupe
Stir together flour, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and Italian seasoning in a bowl. Stir in yogurt until mixture forms a shaggy dough.
Allrecipes/Kim Shupe
Transfer dough to a well-floured work surface. Knead until mostly smooth, 3 to 4 minutes. If needed, add additional flour 1 teaspoon at a time to keep dough from being too sticky.
Allrecipes/Kim Shupe
Shape dough into a ball; press down gently to form a disk. Divide disk into 8 even wedges (a bench scraper is handy). Roll each wedge into a rope about 10 inches long.
Allrecipes/Kim Shupe
Tie each into a knot. Arrange knots about 2 inches apart on the prepared baking sheet.
Allrecipes/Kim Shupe
Bake until knots are lightly browned, about 15 minutes.
Allrecipes/Kim Shupe
Meanwhile, whisk together melted butter, oil, parsley, remaining 1/2 teaspoon garlic powder, and remaining 1/4 teaspoon salt in a small bowl.
Allrecipes/Kim Shupe
Brush still-warm knots with butter mixture and sprinkle with flaky salt. Cool 5 minutes before serving. Store cooled knots in an airtight container at room temperature up to 2 days.
Allrecipes/Kim Shupe
Recipe developed by Nicole Hopper
