Make the dough:

1. In a medium mixing bowl, whisk together water and yeast until smooth. Let it sit for 5 minutes until slightly foamy.
2. In a large mixing bowl, mix flour, salt, and oil. Pour in the wet yeast mixture and combine until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).
3. Knead the dough on a clean lightly floured surface for 5 minutes until it changes from a sticky shaggy dough into a smooth and soft dough ball.
4. Cover the bowl with plastic cling wrap and let the dough rise at room temperature (preferably in a warmer area) for 1 hour until doubled.

Shape the Garlic Knots

1. Flatten the dough and shape into a 16-inch long log. Cut the dough into 14 evenly spaced strips (about 1-inch wide) with a pizza cutter or knife.
2. Roll each dough strip into an approximate 8-inch long rope, tie into knots, then tuck the two ends of the knots underneath.
3. Place the knots spaced evenly on a lined half sheet baking pan and cover loosely with plastic cling wrap. Let the knots rise at room temperature for 30 minutes until almost doubled.

Bake

1. Preheat oven to 400 F.
2. In a small mixing bowl, whisk together melted butter, garlic, Italian seasoning, and salt until evenly combined. Use a pastry brush or silicone brush to brush the knots evenly with the garlic butter mixture.
3. Bake for 20 minutes until the tops turns golden brown. You can brush some extra garlic butter on top.
4. Let the garlic knots cool for 10 minutes and serve.