Preparation

• Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.
• Add the olive oil (or butter), salt, garlic powder, and half of the flour. Beat for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes.
• Knead the dough for an additional 5 full minutes. If the dough is too sticky, sprinkle flour sparingly as needed.
• Lightly grease a large bowl, place the dough inside, cover it, and let rise at room temperature for 1–2 hours or until doubled in size.
• Shape the dough into a 16×5-inch log and slice into 16 1-inch strips. Roll each strip into ropes and tie into knots.
• Cover the shaped knots and let them rest for at least 30 minutes.
• Preheat oven to 400°F (204°).
• Mix melted butter, garlic, Italian seasoning, and salt for the topping and brush on the knots.
• Bake for about 20–23 minutes or until golden brown. Brush with remaining garlic butter and top with Parmesan cheese and/or parsley, if using.
• Serve plain or with marinara sauce for dipping.