Stir together the water and yeast in a large mixing bowl. Add the flour and mix to combine. Add the salt and 1 TBSP of the oil and continue mixing until a dough is formed and pulls away from the sides of the bowl. Transfer the dough to a flat work surface and knead by hand for about 5 minutes. Form dough into a smooth ball.
Add the 1 tsp of oil to a separate large bowl then transfer the dough ball to the bowl and flip around a few times to coat in the oil. Loosely cover the bowl and set in a warm place to allow the dough to rise, about 1 hour.
Line a baking sheet with parchment paper.
Mix the melted butter, garlic, and parsley in a small bowl and set aside.
Punch down the dough to release any air bubbles and separate the dough into 8 equal size pieces. Roll each piece of dough into a rope roughly 8-inches long and 1/2-inch in diameter. Tie each rope into a loose knot and place on the baking sheet lined with parchment paper.
Preheat the oven to 425°F.
Brush the tops of the knots with HALF the garlic butter and let sit for 15 minutes.
Bake the knots in the preheated oven for about 13 minutes or until golden brown.
Take the knots out of the oven and brush the tops with the remaining garlic butter. Allow 5 minutes to cool before serving.
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