In a large mixing bowl or stand mixer bowl, stir together the warm water, yeast, and sugar. Let it sit for about 5 minutes, until the top looks foamy.

Add the olive oil or melted butter, salt, garlic powder, and half of the flour. Beat on low speed for 30 seconds.

Add the rest of the flour and beat on low for 2 minutes until the dough starts coming together into a soft mass.

Turn the dough onto a lightly floured surface and knead for about 5 minutes. The dough should feel smooth and elastic.

Place the dough in a greased bowl, cover it, and set it in a warm spot for about 2 hours, or until it has doubled in size.

Punch down the dough and shape it into a 16-inch log. Cut it into 16 pieces, each about 1 inch wide.

Roll each piece into an 8-inch rope, then tie it into a single knot and tuck the ends underneath.

Place the knots on parchment-lined baking sheets, leaving space between them.

Cover the shaped knots loosely and let them rest for 30 to 45 minutes, until puffy.

Preheat the oven to 400°F. Stir together the melted butter, garlic, Italian seasoning, and salt, then brush most of it over the knots.

Bake for 20 to 23 minutes, until the tops are golden brown.

As soon as the knots come out of the oven, brush them with the remaining garlic butter. Sprinkle on Parmesan and parsley if desired. Serve warm with marinara sauce for dipping.