In the bowl of a kitchen aid mixer with the paddle attachment combine together the flour, yeast and salt until incorporated. Start pouring in the cold water until a dough is formed.
5 cups all purpose flour, 1.5 tsp active dry yeast, sea salt to taste, 2 cups cold water
Switch to the dough hook and knead for 8 to 10 minutes until a smooth dough is achieved that isn’t sticky. Sprinkle in a little more flour if your dough seems sticky. Alternatively add a drop of water if the dough appears too dry.
Remove the dough from the mixer and transfer it to a lightly oiled mixing bowl. Turn it around to coat with the oil all over to prevent it from drying out.
Cover the bowl with the dough with a tea towel or plastic wrap and place in a draft free area to rise for 2 to 3 hours until almost doubled in size.
Sprinkle some flour on your kitchen counter or a pastry board and dump the pizza dough. Sprinkle with more flour over the top and cut it in half.
Take each half and press it down into a log about 3/4 inch thick or so. DO NOT KNEAD. Use a serrated knife or pastry cutter and slice it into 12 strips from each half. (You can just make one large log out of the dough but it seems easier to work with when split in half. Also you could use one half to make a pizza or refrigerate for later use).
Lightly oil a large cast iron skillet or large rimmed baking sheet. (Alternatively you can just line it with parchment paper but the cast iron method yields the best crispy bottoms).
Take one strip of the dough and lightly roll it into a rope (on the counter or pastry board) to seal the edges and make it easier to work with.
Tie each rope into a knot and tuck the ends underneath or to the side if desired. Repeat the process with the remaining of the dough placing each knot in the skillet or baking sheet without touching each other. (You might need to use 2 pans if making all the garlic knots at once). Cover with a tea towel or a lid and allow to rise in a draft free area for 45 minutes to 1 hour.
Meanwhile preheat your oven to 400”F.
After the second rise brush the knots with the garlic infused oil and sprinkle with sea salt flakes. Bake in the preheated oven for 15 minutes until golden on top.