In a liquid measuring cup, combine warm water, yeast and sugar. Let the yeast dissolve and bloom, about 5 minutes.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the yeast mixture with the motor running. As the dough begins to come together, switch to a dough hook. Knead the dough in the mixer, adding a bit more flour as needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough without it sticking to your fingers. Remove the dough from the bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap and let it rise in a warm place until doubled in size, 10-20 minutes, or place in the refrigerator to rise overnight.
If rising in the refrigerator, take the dough out and set in a warm place for 45 minutes prior to rolling out.
While the dough is rising, mix the butter, thyme, rosemary, garlic, and 2 tablespoons of the Parmesan in a small bowl. Preheat the oven to 375ºF.
Turn the dough onto a floured surface and roll into a rectangle. Spread half the butter mixture onto the dough and fold the dough in half, covering the butter with the dough.
Using a pizza cutter, divide the dough into 14-18 strips. Stretch each strip and tie into a knot, tucking the ends underneath. Place the knots onto a baking sheet and sprinkle with the remaining Parmesan. Bake until golden brown, 15-20 minutes.
Meanwhile, in a small saucepan over low heat, melt the remaining herb butter. Once the knots are out of the oven, baste with the melted butter.