In a small bowl, combine warm water with granulated sugar and active dry yeast. Let sit until frothy and bubbly, about 5-10 minutes.

In a large mixing bowl, whisk together all-purpose flour and salt until well combined.

Pour the frothy yeast mixture and olive oil into the well in the flour. Stir until it begins to form a sticky dough.

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

Shape the dough into a ball, place in an oiled bowl, cover, and let it rise in a warm space for about 1 hour.

Once risen, punch down the dough, divide into 12 portions, and roll into long ropes. Tie into knots.

Place knots on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.

While knots are rising, melt unsalted butter, stir in minced garlic, chopped parsley, and Italian seasoning.

Preheat oven to 375°F (190°C). Bake knots for 15-20 minutes until golden brown.

Brush knots with garlic butter mixture immediately after baking. Serve warm.