In a mixer bowl, whisk together warm water, instant yeast, and sugar.
Let it sit for 5 minutes until foamy.
Add olive oil or melted butter, salt, garlic powder, and half the bread flour.
Mix on low speed for 30 seconds.
Add the remaining flour and mix on low speed for 2 minutes until a soft dough forms.
If the dough is too sticky, add flour 1 tablespoon at a time. If too dry, add water 1 teaspoon at a time.
Switch to a dough hook and knead for 5 minutes, or knead by hand on a floured surface for 5 minutes until the dough is soft and slightly tacky.
Place the dough in a lightly greased bowl, turning to coat.
Cover and let rise in a warm place for 2 hours, or until doubled in size.
Line two baking sheets with parchment paper.
Punch down the dough, shape it into a 16-inch log on a floured surface.
Slice the log into 16 one-inch pieces.
Roll each piece into an 8-inch rope and tie into a knot.
Arrange the knots on the prepared baking sheets.
Lightly cover and let rest for 30-45 minutes.
Preheat your oven to 400F.
Stir together melted butter, minced garlic, Italian seasoning, and salt. Brush some over the knots, reserving the rest.
Bake for 20-23 minutes until golden brown.
Brush the warm knots with the remaining garlic butter and sprinkle with Parmesan cheese and parsley, if desired.
Serve warm. Store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week.