Preheat oven 350 degrees F. Chop the top ½ inch off of the garlic head and remove the outermost layers of garlic paper. Sprinkle the exposed garlic with 1 teaspoon of olive oil. Wrap in foil and bake in the oven for 40 minutes, or until the garlic is soft and lightly browned. To use, gently squeeze the garlic out of the cloves.
Combine all ingredients (including the roasted garlic) in a medium mixing bowl using a wooden spoon or mixer. If the dough is too dry, add a tablespoon at a time of warm water. If it is too sticky, add a tablespoon at a time of flour.
Once the mixture is holding together, turn the dough out on a lightly floured surface. Knead the dough for 4-5 minutes. It should be smooth and elastic. Return the dough to a lightly oiled bowl, turning to coat. Let rest for 25-30 minutes, or until about doubled in size.
Return the dough to a lightly floured surface. Divide it into 12 even portions. Using your hands, roll each portion out so that it's about 10 inches by ½ inch. Form into knots by making a ribbon shape, then tucking the lower part of the ribbon up and into the ribbon hole. Flip the knot over and repeat with the remaining ribbon end. (see figure in blog post)
Preheat the oven to 350 degrees. Place garlic knots on a parchment paper lined baking sheet. Let rest for 15-20 more minutes in a warm area, until they have doubled in size.
Bake for 20-25 minutes, or until tops are lightly browned. While the knots are baking, prepare the coating: In a small pan over medium heat, saute the minced garlic in 2 tablespoons of olive oil until lightly browned and aromatic. Set aside.
Remove the garlic knots from the oven and brush lightly with the sauted olive oil and garlic. Sprinkle with fresh parsley. Enjoy warm or at room temperature.
*The water should be warm to the touch like bath water, but not so hot that you can't leave your fingers submerged. You can also use milk in place of water for a smoother dough.