1. 1. Combine the Dough Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar. Add the active sourdough starter and warm water. Mix with a wooden spoon or your hands until a shaggy dough forms.

2. 2. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough becomes smooth and elastic. It should be slightly tacky but not sticky. If it’s too sticky, add a tiny bit more flour; if too dry, a tiny bit of water.

3. 3. First Rise (Bulk Fermentation): Place the kneaded dough into a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 1-2 hours, or until it has visibly increased in size (about 50% larger). It won’t double like a yeast dough, but it should look puffy.

4. 4. Shape the Knots: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Roll the dough into a rectangle about 1/2 inch thick. Using a sharp knife or pizza cutter, cut the dough into 1-inch wide strips. Take each strip and tie it into a loose knot.

5. 5. Second Rise: Arrange the shaped knots on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a clean towel and let them rise for another 30-45 minutes, or until they look slightly puffy again. Preheat your oven to 375 F (190 C) during this time.

6. 6. Bake the Garlic Knots: Bake the knots for 15-20 minutes, or until they are golden brown on top and cooked through. While they are baking, prepare the garlic butter topping.

7. 7. Prepare Garlic Butter Topping: In a small bowl, combine the melted butter, minced garlic, chopped fresh parsley (if using), and red pepper flakes (if using).

8. 8. Finish and Serve: As soon as the garlic knots come out of the oven, brush them generously with the prepared garlic butter. Serve warm and enjoy!