1. 1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, and salt. Make sure these are well combined to ensure even distribution throughout the dough.

2. 2. Add Wet Ingredients to Form Dough: Create a well in the center of your dry ingredients. Pour in the sourdough discard and the warm water. Using a wooden spoon or your hands, mix until a shaggy dough forms. It might look a little messy at this stage, but don’t worry.

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

4. 4. Rest the Dough Briefly: Place the kneaded dough back into the clean bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest in a warm place for 15-20 minutes. This short rest helps the gluten relax, making the dough easier to work with.

5. 5. Shape the Garlic Knots: Once rested, divide the dough into 12-16 equal pieces. Roll each piece into a thin rope, about 6-8 inches long. Tie each rope into a simple knot. Arrange the shaped knots on a baking sheet lined with parchment paper, leaving some space between them.

6. 6. Prepare Garlic Topping and Bake: Preheat your oven to 375 F (190 C). In a small microwave-safe bowl, melt the butter. Stir in the minced garlic. Brush about half of this garlic butter mixture over the tops of the shaped knots. Bake for 15-20 minutes, or until the knots are golden brown on top and cooked through.

7. 7. Finish with Flavor: Once the knots are out of the oven, immediately brush them generously with the remaining garlic butter mixture. If using, sprinkle with fresh chopped parsley for an extra burst of color and flavor. Serve warm and enjoy!