Stir the yeast and sugar into a small bowl with the warm water and let it sit for 3 to 5 minutes, until it starts to foam.

In a large bowl, whisk together the flour and salt. Make a well in the center of the flour and pour in the olive oil, then the yeast-sugar-water mixture. Mix this together to form a soft dough and knead for 5 to 10 minutes.

With well-floured hands, shape the dough into a ball and lightly coat with olive oil. Put it in a large bowl, top the bowl with plastic wrap and set it in a sunny spot to rise to double its size.

When the dough has doubled in size, cut it into fourths. Set out 2 large baking sheet and line them with a silicone liner or parchment paper.

Working with one piece at a time, flatten into rough 4 x 5-inch rectangles.

Using a sharp knife or pizza wheel, slice each dough rectangle into 4 long strips. Cut these strips in half in the middle.

Take 1 piece at a time and work it into the shape of a snake. Then tie it in a knot. Set each knot down on the baking sheet and repeat with the remaining dough.

Once all the knots are tied, brush them with olive oil. Loosely cover them with plastic wrap and let them rise again until doubled in size.

While the garlic knots finish proofing, preheat the oven.

Uncover the knots and bake in the oven until nicely browned on top.

While the garlic knots are baking, melt the butter in a small pot over medium-low heat. Add the garlic and cook gently for 1 to 2 minutes.

When the knots are done, take out of the oven and let cool for 5 minutes. Paint with the garlic-butter-parsley mixture and serve.