To start you want to add water, yeast, and sugar to the mixing bowl, give it a stir then let it sit for 12 minutes until foamy.

Next, in a small to medium mixing bowl mix all other popper dry ingredients together using a whisk or fork.

Now, dump the mixed dry ingredients into the yeast mixture. Then add in the oil and garlic. Using the dough hook on the mixer, mix on low for 1 minute. 

Give the bowl a good scrape so everything is in the middle and not stuck to the sides. Turn the mixer up to 2 and let mix for 4 minutes or until dough ball forms.

Flour the surface then dump the dough onto it. You can just use your counter or table, but I love working my dough on a silicone mat. Work the dough with your hands for a minute or two. Then roll into a flat ball.

Cut the dough into three sections. Then cut those sections into chunks. A pastry scraper works really well for this. You will get 30 chunks from this amount of dough. They may look a little small but they will rise.

Now roll the cut chunks around in your hand to make little balls. Or if you don’t mind the odd shapes, you can leave them as is without rolling into balls.

Place the balls or pieces on a nonstick air pan or cookie sheet. Make sure to keep them spaced so they do not touch even when doubled in size.

Cover with a towel and let rise for one hour. If the room is a cooler temp, you may need to let them rise a little longer then an hour. They are ready when they are about doubled in size.

Preheat the oven to 350 degrees. Place the popper filled pan in the center of the oven and bake for 22-25 minutes until golden brown.

Mix butter and garlic powder together in a small bowl. Remove poppers from the oven. Then brush the butter garlic mixture over warm poppers.

Sprinkle the tops with parmesan and serve warm.