1. Combine sourdough starter, milk, olive oil, and sugar in a mixing bowl.

2. Add all-purpose flour and salt, mix until a rough dough forms.

3. Knead dough for 8–10 minutes until smooth and elastic.

4. Place dough in a lightly oiled bowl, cover, and bulk ferment for 4–6 hours with hourly stretch and folds.

5. Turn dough onto a floured surface, divide into 12 pieces, and rest for 10 minutes.

6. Roll each piece into an 8-inch rope and tie into a knot, placing them on a parchment-lined tray.

7. Cover knots and proof for 45–60 minutes until puffy.

8. Preheat oven to 400°F (200°C).

9. Bake knots for 16–20 minutes until golden brown.

10. Meanwhile, melt butter, add minced garlic, and simmer for 30 seconds.

11. Stir in chopped herbs and optional Parmesan.

12. Brush hot knots with garlic butter and sprinkle with sea salt flakes.

13. Serve warm and enjoy.