1. Make the dough: combine the warm water, olive oil, salt, sugar, and active dry yeast in a large resealable container or bowl. Mix to dissolve yeast.
    
2. Mix in the flour to incorporate (you may need to knead just a bit to get the last bit of dry flour to incorporate into the dough). Cover and set in a warm spot to proof until doubled in volume (usually 1-3 hours depending on initial water temp and warmth of proofing area).
    
3. Chill the dough for a couple hours to make it easier to handle (it will keep fine in the refrigerator for several days if you want to make the dough ahead of time but this can be skipped if you don’t have the time).
4. Make the knots: line a couple baking sheets with parchment paper.
    
5. On a lightly floured surface, pinch off and weigh ping-pong sized balls of dough (approx. 1 ounce (28g) each)- weighing helps keep the knots evenly sized, but you can just eyeball it if you prefer cooking that way.
    
6. Roll a dough ball back and forth between your hands and also by using an un-floured surface to create an even rope about 6-inches long(if the dough is too sticky, lightly dust with a bit of flour).
    
7. Tie into a knot (over, under, and through) and place on the lined sheet pans, giving an 1 1/2-inch spacing between each knot. At first it may seem awkward making the knots but with a little practice it will become easy. Using just enough flour to balance between the dough being tacky and sticky is the key while forming the knots.
    
8. Continue making the rest of the knots with the remaining dough balls. As each sheet pan fills up, cover the pan with a dry kitchen towel, and place in a warm, draft-free spot to rise.

Preheat oven to 400° F

1. After knots have doubled in size, take off the towel and place knots in the oven. Bake for approx. 12-15 minutes or until golden.
    
2. While knots are baking, make the parmesean garlic coating. Melt the butter, with the olive oil and garlic in a small saucepan (if you like your garlic with less of a bite, cook it for a few minutes in oil/butter mix until soft & slightly golden). Set aside.
    
3. After removing knots from oven, while still warm, toss the knots with garlic coating, parmesean, and parsley. Season with salt and pepper to taste.