1. Activate the Yeast: In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy. This foam indicates your yeast is active and ready to work.

2. Combine Wet and Dry Ingredients: Add the sourdough discard, all-purpose flour, and salt to the yeast mixture. Stir with a wooden spoon or a sturdy spatula until a shaggy dough forms. It will look a bit rough and not perfectly smooth at this stage.

3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. It should spring back when gently poked. If it’s too sticky, add a tiny bit more flour, one teaspoon at a time.

4. First Rest: Place the kneaded dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest in a warm place for 30 minutes. The dough should rise slightly, but not double in size like traditional bread dough.

5. Shape the Knots: Gently punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12-16 equal pieces. Roll each piece into a rope about 6-8 inches long, then tie it into a knot. Place the shaped knots on a baking sheet lined with parchment paper, leaving a little space between each.

6. Prepare the Garlic Butter and Bake: In a small microwave-safe bowl, melt the unsalted butter. Stir in the minced garlic, chopped fresh parsley, dried oregano, and optional red pepper flakes. Brush about half of this garlic butter mixture over the tops of the shaped knots. Preheat your oven to 375 F (190 C). Bake for 15-20 minutes, or until the knots are golden brown and cooked through.

7. Final Glaze and Serve: Once baked, remove the knots from the oven. Immediately brush the remaining garlic butter mixture over the hot knots. If using, sprinkle with grated Parmesan cheese. Serve warm and enjoy!