In a large bowl, dissolve the sugar in warm water, then sprinkle yeast over the top and let it sit for about 5-10 minutes until foamy.

Add flour, salt, and 2 tablespoons of melted butter to the yeast mixture, mixing until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic, or use a stand mixer for 4-5 minutes on medium speed.

Lightly grease a clean bowl, place the dough in it, turning once to coat, then cover and let rise in a warm place for 1-1.5 hours until doubled in size.

Gently punch down the risen dough, then roll it into a 1/4 inch thick rectangle on a lightly floured surface; cut into 1-inch-wide strips and tie each into a simple knot.

Arrange the knots on a parchment-lined baking sheet, leaving an inch between each, then cover loosely and let rise for another 20-30 minutes until puffy.

While the knots rise, melt 1/2 cup of butter in a small saucepan, then stir in minced garlic, Parmesan cheese, and fresh parsley.

Preheat oven to 375°F (190°C), then generously brush the risen knots with about half of the garlic-Parmesan butter mixture.

Bake for 12-15 minutes, or until golden brown and cooked through.

Immediately after removing from the oven, brush the knots with the remaining garlic-Parmesan butter mixture and serve warm.