Line a half-sheet rimmed baking tray with parchment. Set aside.

In a large bowl, combine bread flour, water, instant yeast, granulated sugar, olive oil, and kosher salt. With a bench scraper, mix together until a shaggy dough forms.

Turn dough out onto generously floured countertop. With your hands, knead until smooth and elastic, about 10 minutes.

Shape into a smooth ball. Place in an oiled bowl, then coat the dough with more oil.

Cover bowl with clingfilm/plastic wrap. Allow to stand in a warm place until dough doubles in size, about 1 1/2 – 2 hours.

Punch dough down.

With a kitchen scale, divide into 12 portions, each weighing about 40-45 grams.

On a lightly floured countertop, roll each portion into a rope, about 8-10 inches in length. Tie each rope into a knot.

Arrange on prepared tray.

With a pastry brush, brush dough knots with a thin coat of olive oil.

Cover tray with clingfilm/plastic wrap. Allow to rise until doubled in size, about 45-60 minutes more.

Meanwhile, preheat the oven to 400° F (205° C).

Remove clingfilm/plastic wrap. Bake in preheated oven for 25 minutes, or until lightly golden brown.

Meanwhile, prepare the garlic butter topping.

Garlic Butter Topping:

Melt the butter in a small saucepan over low heat. Whisk in the garlic powder, dried basil, and dried oregano.

With a pastry brush, brush garlic butter topping over warm knots.

Sprinkle with grated Parmesan and finely minced fresh parsley. Serve warm.

Wrap leftover garlic knots in aluminum foil. Store at room temperature for up to 1 day.