In the bowl of a stand mixer (or large bowl), combine warm water, instant yeast, and sugar. Stir gently and let sit for 3-5 minutes until it starts to foam.

Pour in the olive oil and salt. Stir briefly.

Add the flour and garlic powder. Using the dough hook on low speed, mix until a shaggy dough forms. Increase to medium speed and knead for 4-5 minutes until smooth and slightly tacky. By hand: stir with a wooden spoon until combined, then knead on a lightly floured surface for 6-8 minutes.

It should be soft, smooth, and barely tacky. Not sticky, not dry. It should pull away from the sides of the bowl cleanly.

Cover the dough in the mixing bowl with plastic wrap or a damp towel. Let it rest for 10 minutes. It won't fully double, and it doesn't need to. You just want it to relax.

Line a large baking sheet with parchment paper. Preheat oven to 400°F (200°C).

Turn the dough out onto a lightly floured surface. Using a bench scraper or knife, divide into 12-14 equal pieces (about 40-45g each).

Roll each piece between your palms and the counter into a 7-8 inch rope.

Take one rope and form a loose loop. Pull one end through the loop (just like tying a single knot). Tuck the loose ends underneath. Place seam-side down on the prepared baking sheet.

Arrange knots about 1½ inches apart on the baking sheet. Cover loosely and let rest for 10 minutes while the oven finishes preheating.

In a small saucepan over medium-low heat, melt the butter. Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant but not browned. You want the garlic soft and aromatic, not crispy.

Remove from heat. Stir in the Italian seasoning, garlic salt, parsley, and Parmesan (if using).

You'll use about half the butter before baking and the rest after. Don't use it all at once.

Brush each rested knot with about half the garlic herb butter. Get it on the top and sides.

Place the baking sheet on the center rack. Bake for 12-14 minutes until the knots are golden brown on top and lightly firm when pressed.

As soon as the knots come out of the oven, brush generously with the remaining garlic herb butter. If you have extra Parmesan, sprinkle it on now while the butter is still wet.

These are at their absolute peak within 15 minutes of coming out of the oven.

Roll each piece into a 7-8 inch rope.

Form a loose loop and pull one end through.

Tuck loose ends underneath.

Place seam-side down on baking sheet.

Roll each piece into a 6-inch rope.

Twist once in the center.

Place flat on baking sheet.

Roll pieces into small balls (skip the rope step).

Arrange in a 9x13 baking dish or cast iron skillet, touching each other.

Brush with butter, bake, and serve as pull-apart knots.

Preheat oven to 400°F (200°C).

Brush knots with garlic herb butter.

Bake 12-14 minutes until golden brown.

Brush with remaining butter immediately. Serve with marinara for dipping.

Grease the skillet with butter.

Arrange knots in a single layer, touching each other.

Brush with garlic herb butter.

Bake at 400°F (200°C) for 14-16 minutes (slightly longer since they're packed together).

Brush with remaining butter and serve directly from the skillet.