Pour warm water (110°F) into a bowl, stirring in sugar and yeast until dissolved. Cover and let sit until frothy and creamy, about 5–7 minutes.

In a large bowl, whisk together flour and salt. Stir in the activated yeast mixture and olive oil until a soft, slightly sticky dough forms.

Turn dough onto lightly floured surface. Knead for 5–7 minutes until smooth, elastic, and slightly tacky, adding small flour dustings if needed.

Place dough in a lightly oiled bowl, turning once to coat. Cover with a damp cloth and ferment until doubled, about 1 hour in a warm spot.

In a small saucepan over low heat, melt butter with minced garlic until fragrant and bubbling gently, about 1–2 minutes. Remove from heat.

Roll risen dough into a 12×8-inch rectangle. Brush evenly with garlic butter, sprinkle Parmesan, slice into 1-inch strips, twist each, and place on a lined baking sheet.

Bake at 375°F for 15–18 minutes until twists turn golden brown and crisp. Let cool for 5 minutes before serving for best texture.