Put a pizza stone in the oven (these could also be baked on a baking sheet lined with parchment paper). Preheat oven to 400° F. If pizza dough has been refrigerated, remove it and allow to rest at room temperature for 20 minutes. Set out a piece of parchment paper for baking the knots.
Lightly coat your hands with flour to prevent the dough from sticking. Working with a golf-ball sized piece of pizza dough, roll the dough out until it is about 5 inches long. Cross the ends of the dough and tie it into a knot. (This took me a few tries to get right, as evidenced by my uneven “knots” in the image above.) Place the knots about 2 inches apart on parchment paper. Allow to rest at room temperature for 20 minutes. Bake until golden brown but still soft, 10-12 minutes.
While knots are baking, make the garlic coating. In a small saucepan, bring the olive oil, butter, garlic, and chills to a light simmer over medium heat. Simmer gently until fragrant, about 5 minutes. Remove from heat and stir in Siracha and cilantro.
Immediately after removing the knots from the oven, brush them generously with the garlic coating. Sprinkle with sea salt. Serve immediately.