Preheat the oven to 400°F with a rack in the middle position. Line a large rimmed baking sheet with parchment paper.
Using your hands, form the dough into a 12- to 14-inch-long log. Cut the log into 1-inch pieces (you'll end up with 12 to 14 pieces total). Roll each piece of dough between your hands to form a thin rope that's about 8 inches long. Then, carefully tie each rope of dough into a knot.
Place the knots on the parchment-lined baking sheet, spacing them about 2 inches apart (or as far apart as possible). Cover the baking sheet with a clean kitchen towel and let them rest for 30 minutes. (This resting time allows the knots to puff up a little bit for softer, fluffier final results.)
Meanwhile, melt the butter in a small saucepan over medium heat. When the butter is completely melted, add the garlic, reduce the heat to low, and cook, stirring, for 2 minutes or until very fragrant. Remove the pan from the heat, add the dried herb blend and salt, and mix well.
Place the Parmigiano-Reggiano cheese in a food processor and pulse just until it is very finely chopped and looks fluffy like cauliflower rice or cooked couscous. (Alternatively, you can grate with a microplane grater-zester or the smallest holes of your box grater.)
Remove the kitchen towel from the dough knots. Using a pastry brush, coat the tops of the knots with the garlic-herb butter. (Don't use all of the butter mixture, though, because you'll need it again when the garlic knots come out of the oven.)
Transfer the baking sheet to the middle rack of the oven. Bake until the garlic knots are golden brown, 15 to 20 minutes.
Remove the baking sheet from the oven and transfer the garlic knots to a serving platter. Brush the tops of the knots with some more garlic-herb butter, then sprinkle with the finely grated Parmigiano-Reggiano cheese. Serve warm with Super-Easy Marinara Sauce for dipping.