Combine the warm water, yeast, and sugar in a large bowl. Let the mixture stand for 5–10 minutes, until lightly foamy.
Stir in the olive oil and salt. Gradually add 3 cups of flour, mixing until a soft dough forms.
Knead the dough on a lightly floured surface for 7–8 minutes, adding the remaining flour one tablespoon at a time only if needed. The dough should be smooth, elastic, and slightly tacky.
Place the dough in a lightly oiled bowl. Cover and let it rise in a warm area for 60–90 minutes, or until approximately doubled.
Line a large baking sheet with parchment paper. Gently press down the risen dough and divide it into 12 equal pieces.
Roll each piece into an approximately 8-inch rope. Tie the rope into a loose knot and tuck the ends around the center.
Arrange the knots on the prepared baking sheet. Cover loosely and let them rise for 25–35 minutes, until puffy.
Preheat the oven to 400°F while the shaped knots complete their second rise.
Bake for 16–19 minutes, until the tops and bottoms are lightly golden.
While the knots bake, melt the butter in a small pan over low heat. Add the minced garlic and cook for 30–60 seconds without browning it.
Remove the butter from the heat. Stir in the parsley, Parmesan, garlic powder, and salt.
Brush the hot knots generously with the garlic-butter mixture. Rest for 5 minutes, then serve warm with marinara sauce if desired.
