In the bowl of a stand mixer (or a large mixing bowl), combine the warm water, active dry yeast, and granulated sugar. Give it a gentle stir and let it sit for about 5-10 minutes until it looks foamy. This tells you your yeast is alive and ready to work!

Add 3 cups of the all-purpose flour, salt, and 2 tablespoons of olive oil to the yeast mixture. If using a stand mixer, attach the dough hook and mix on low speed for 2 minutes, then increase to medium-low and knead for 5-7 minutes, adding the remaining 0.5 cup of flour gradually if the dough is too sticky. If kneading by hand, mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Lightly grease a clean large bowl with the remaining 1 tablespoon of olive oil. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 60-90 minutes, or until doubled in size.

While the dough is rising, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and divide it into 12-16 equal pieces. Roll each piece into a rope about 8-10 inches long, then tie it into a loose knot. Arrange the knots on your prepared baking sheet, leaving some space between them.

Cover the knots lightly with plastic wrap or a kitchen towel and let them rise for another 15-20 minutes while the oven finishes preheating. Bake for 12-15 minutes, or until they're beautifully golden brown and cooked through.

While the knots are baking, melt the unsalted butter in a small saucepan over medium-low heat. Add the minced garlic, chopped fresh parsley, and optional red pepper flakes. Sauté gently for 1-2 minutes until the garlic is fragrant but not browned. Remove from heat.

As soon as the garlic knots come out of the oven, brush them generously with the warm garlic butter mixture. Sprinkle with grated Parmesan cheese and serve immediately. They're best warm!