In the bowl of a stand mixer, combine the water, yeast, and sugar in a bowl. Let the mixture stand for 10 minutes, until it gets all foamy and bubbly. Add the bread flour, olive oil, and salt, and mix briefly with a spatula to get it mixed into a shaggy mass. Fit the stand mixer with the dough hook and knead the dough for 10 minutes on medium low speed, until the dough is smooth and elastic.
Shape the dough into a ball, then cover the bowl with plastic wrap or a towel. Let the dough rise until it has doubled in size (this only took 30 minutes in my crazy 80 degree kitchen, but it may take 60 or 90 minutes).
Lightly flour a wooden board and shape your dough into a rectangle on that board. Cut the dough with a pizza cutter into 24 pieces. Roll each piece into a long rope (maybe about 6 inches long), then tie it into a knot (yup, just an over, under, and through knot). If the dough is hard to tie, roll the cut part in a little bit of flour to make it easier.
Once you have tied up all the dough, split the 24 knots between two baking sheets lined with parchment paper. Cover well with plastic wrap, a towel, or a lid (this baking sheet with a lid is one of my favorite kitchen things I’ve ever bought). Let the dough rise for about an hour, until doubled in size and puffy.
Preheat the oven to 425 degrees F, and prep the parsley garlic butter by combining the butter, parsley, garlic, and salt in a small pan and cooking over medium heat until the butter has melted.
Bake the garlic knots one sheet pan at a time for 8-10 minutes in the center of the oven. To check that they are done, they should read 195 on an instant read thermometer, or you can just tear one open.
Brush the knots with the butter right when they’re hot out of the oven, so the knots better absorb the flavors. Enjoy!