Add the yeast, sugar, and water to the bowl of a stand mixer. Allow the yeast to activate, about 10 minutes. You will know the yeast is ready when a bubbly foam appears on top of the water.
Next, add in 2 tablespoons of olive oil, salt, garlic powder, and flour to the yeast mixture. Mix on low for 8-10 minutes. The dough should feel tacky. It should feel sticky to the touch, but not stick to your hands.
Add the remaining olive oil into a bowl and roll the dough ball in it. Cover with a kitchen towel and allow the dough to rise for 2 hours. Or until it has doubled inside.
Preheat the oven to 425℉ and lightly grease a baking sheet.
Next, remove the dough ball from the bowl and roll the dough ball into a 10-inch roll and cut into 8 pieces with a knife.
Roll each piece of dough into a 10-inch rope. Cross the pieces to tie a knot. Be sure to tuck the ends underneath. Place each knot onto the greased baking sheet.
Add Italian seasoning, garlic, and crushed red pepper to the melted butter in a bowl and mix until combined. Use a pastry brush and generously brush the top of each garlic knot with the butter mixture.
Place the baking sheet in the oven and bake for 15 minute or until the top of the knots begin to become golden brown.
Once the knots are removed from the oven brush with the remaining butter and top with a tablespoon of parmesan cheese.