Make the egg wash and add the parsley and garlic
Remove the dough from the proofing box, place on a floured clean surface and punch down. Roll out the dough using a rolling pin in a large rectangle about 1/4 inch in thickness.
Pour out the filling onto the first half of the dough, smooth it out using a offset spatula.
Fold the dough over the filling and seal the edges
Roll the filled dough rectangle again carefully. If the filling pops through in places, seal those holes as best you can.
Carefully roll the filled dough into a long log.
Cut the log into strips about ½ inch wide. Holding both ends twist the strip, pulling it to make it thinner.
Bring the ends around and into itself forming a knot like ball (see the photo) forming a pretzel look.
Place the knots on a parchment covered cookie sheet and let them raise for about 30 minutes.
Using the egg wash, brush each garlic knot.
Sprinkle with Maldron salt
Place the cookie sheet in a 350 degree F oven and bake until golden brown.
Remove and let them cool and serve.