If using active dry yeast, combine warm water, sugar, and yeast in a large bowl or the bowl of a stand mixer. Let sit for 5 minutes until foamy. If using instant yeast, you can add all ingredients at once.

Add olive oil, salt, and 1 1/2 cups of flour. Mix until combined. Gradually add the remaining flour until a soft dough forms that pulls away from the sides of the bowl.

Knead the dough either by hand on a floured surface for 8-10 minutes or with a stand mixer fitted with a dough hook for 5-6 minutes, until smooth and elastic.

Place the dough in an oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.

Meanwhile, prepare the garlic butter. In a small saucepan, melt butter over low heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned. Remove from heat and stir in chopped parsley, salt, and pepper. Set aside.

After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Divide the dough into 16 equal portions.

Roll each portion into a rope about 8 inches long. Tie each rope into a simple knot, tucking the ends underneath. Place knots on a parchment-lined baking sheet, leaving about 2 inches between each.

Cover the knots loosely with a kitchen towel and let rise for another 30 minutes until puffy. Meanwhile, preheat your oven to 400°F.

Bake the knots for 12-15 minutes until golden brown.

As soon as the knots come out of the oven, brush them generously with the garlic butter mixture, making sure to get some of the minced garlic and herbs on each knot. Sprinkle with grated Parmesan cheese.

Serve warm, preferably with marinara sauce for dipping.