In a large bowl, add in warm water, honey, yeast, and 1 tablespoon of the olive oil. Stir to combine and let sit for 5 minutes, until foamy.

Add in 2 cups of the flour and the salt, mix to combine by hand or with a wooden spoon until smooth. Start adding in the additional flour, 1/4 cup at a time, you may not use all the flour, until the dough is formed and smooth but still slightly tacky.

On a clean, lightly floured work surface, place the dough and knead by hand for 3-5 minutes, until a dough ball is better formed, it should still be slightly tacky.

In a large bowl, place another 1 Tablespoon of the olive oil, and place the dough ball into the bowl and roll it around in the oil. Place plastic wrap on top and sit in a warm spot until the dough has doubled in size, about 1 1/2 hours.

Place the risen dough on a lightly floured surface. With a lightly floured rolling pin, roll out the dough into a rough 12x16 inch rectangle. Brush with the remaining 1 tablespoon of olive oil.

Using a pizza dough cutter or knife, cut the dough in half lengthwise and then cut 1-inch strips crosswise. You will end up with 16 even strips.

Line two baking sheets with parchment paper. Loosely tie each strip of dough into a knot and lay them on a baking sheet, 2 inches apart. Repeat with the other pieces. Sprinkle with kosher salt and cover with plastic wrap or a clean kitchen towel and let rise again for 30 minutes.

While the dough is rising, preheat the oven to 375°F degrees. Bake the knots for 18-20 minutes until light golden brown. Set aside to cool and prepare the garlic butter.

Place butter in a small saucepan over low heat. Let melt and add in garlic. Cook until fragrant, stirring constantly about 1-2 minutes, do not allow it to brown. Take off heat.

Place the knots in a large bowl. Add in garlic butter, parmesan, and fresh herbs, toss to coat. Serve with more cheese sprinkled on top and marinara sauce if desired, enjoy!