Whisk together flour, salt and yeast in a large mixing bowl (or stand mixer). Pour in water and olive oil, stirring until a shaggy dough forms. Knead dough with floured hands or a stand mixer for about 10 minutes until the dough is smooth and elastic.

Place dough in a large bowl. Cover with towel and let rise in a warm draft-free place for about 1 hour until it has doubled in size.

Divide the dough into 3 equal portions. Place 1 portion in a plastic bag and store in the fridge for up to 5 days. This can be used to make more garlic knots, pizza or even calzones.

With the remaining dough divide into 12 equal portions. Roll each portion into a 6-8 inch rope. Tie gently in a knot and place on a lined baking sheet. Repeat with remaining dough leaving about 2 inches between them on the baking sheet.

Stir together butter, garlic and Italian seasoning. Lightly brush over each piece of dough. Bake for 15-20 minutes until golden brown and set.

Remove from oven and brush with the remaining garlic butter. Sprinkle with Parmesan cheese.

Serve warm or at room temperature with marinara sauce.