Combine water, 1/4c olive oil, salt, sugar, and yeast in a large bowl. Mix to dissolve the yeast.
Add the flour and mix thoroughly. Cover with a lid or cloth and allow to sit for 1 - 3 hours. I left mine in the laundry room while I had the dryer on.
Prepare/flour your surface for rolling out the dough. Roll it to about 1/2 inch thick and then cut slices from the rolled dough.
Roll the slices between your hands to form ropes (think starting a fire with sticks rubbing.)
Tie the ropes into knots. The original recipe suggested using oil to prevent the rope from sticking - sounds like a great idea to me!
Place the knots on a parchment lined baking sheet and cover again to allow them to double in size.
Preheat the oven to 400° F.
When the knots are doubled in size bake for 12 - 15 minutes or until the knots or golden.
While the knots are baking start making your garlic sauce. I made mine in a wok but a saucepan will work too.
Add in the butter and garlic and heat at medium heat until the butter is melted. Transfer the sauce to a large bowl and drizzle Extra Virgin Olive Oil around the bowl once. Stir the sauce so it's well mixed.
Toss in a few garlic knots at a time.Stir until each knot is well coated with the garlic sauce. You can brush the sauce over the knots if that's easier.