Combine warm water, sugar, and yeast in a large bowl, then swirl and let sit for 5-10 minutes until foamy.

Add 2 cups of flour, salt, and olive oil to the yeast mixture, mixing until a shaggy dough forms. Gradually add the remaining flour until the dough is no longer excessively sticky.

Turn the dough onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.

Lightly grease a clean bowl with olive oil, place the dough in it, turning once to coat, then cover and let rise in a warm spot for 1-1.5 hours until doubled in size.

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper while the dough is rising.

Gently punch down the risen dough, divide it into 12-16 equal pieces, roll each into an 8-10 inch rope, and tie into loose knots. Arrange on the baking sheet.

Cover the knots loosely and let them rise again for 20-30 minutes until noticeably puffy.

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

While knots are baking, melt unsalted butter and stir in minced garlic, grated Parmesan cheese, and chopped fresh parsley to prepare the topping.

As soon as the knots are out of the oven, generously brush them with the warm garlic-Parmesan butter mixture and serve immediately.