In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-7 minutes until the mixture is foamy.
In a large mixing bowl, combine the flour and 1 teaspoon salt. Make a well in the center and add the yeast mixture and olive oil.
Mix the ingredients together until a dough forms. Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Punch down the risen dough and turn it onto a floured surface. Divide the dough into 12 equal pieces.
Roll each piece into a rope about 8 inches long. Tie each rope into a knot and tuck the ends underneath.
Place the knots on the prepared baking sheet, spacing them about 2 inches apart. Cover loosely with a towel and let them rise for 15 minutes.
In a small bowl, combine the melted butter, minced garlic, chopped parsley, 1/2 teaspoon salt, and black pepper.
Brush half of the garlic butter mixture over the bread knots.
Bake the knots in the preheated oven for 12-15 minutes or until golden brown.
Remove from the oven and immediately brush with the remaining garlic butter mixture.
Allow the bread knots to cool slightly before serving.