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Activate the yeast. In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until it looks foamy.
Make the dough. Add olive oil, salt, garlic salt, paprika, rosemary, thyme, and white pepper. Mix in the flour gradually until a soft dough forms.
Knead until smooth. Knead for about 8 minutes by hand (or 5 minutes in a stand mixer) until elastic and slightly tacky. Add a touch more flour if needed.
First rise. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled - about 1 hour.
Shape the knots. Punch down the dough and divide it into 12–15 pieces.
Roll each piece into a rope about 6–7 inches long, tie into a simple knot, and tuck the ends underneath.
Form the wreath. Arrange the knots in a circle on a parchment-lined baking sheet, with edges just touching.
Second rise. Cover loosely with a towel and let rise for 25–30 minutes until puffy.
Brush and bake. Brush with beaten egg (optional for shine) and bake at 375°F (190°C) for 20–25 minutes, until golden brown.
Make the herb butter. While the bread bakes, melt the butter and stir in garlic salt, paprika, rosemary, and thyme.
Finish and serve. Brush the warm wreath generously with herb butter. Serve as is or place a baked brie in the center for a cozy, shareable centerpiece.