1. 1. Combine Wet and Dry Ingredients for the Dough: In a large mixing bowl, whisk together the active sourdough starter, warm water, sugar, and instant yeast. Let this mixture sit for 5 minutes until it starts to look slightly foamy, indicating the yeast is active. Then, add the all-purpose flour and salt to the bowl.

2. 2. Mix and Knead the Dough: Using a wooden spoon or a stand mixer with a dough hook, mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. It should spring back slowly when poked. If using a stand mixer, knead on medium speed for 5 minutes.

3. 3. First Rise (Bulk Fermentation): Lightly grease the mixing bowl with a little oil. Place the kneaded dough into the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30-45 minutes, or until it has visibly puffed up and increased in size by about 50%. It won’t double like traditional bread, but it should be noticeably larger.

4. 4. Shape the Garlic Knots: Gently punch down the risen dough to release the air. 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 simple knot. Arrange the knots on a baking sheet lined with parchment paper, leaving some space between them.

5. 5. Prepare the Garlic Butter Topping: While the knots are resting, melt the unsalted butter in a small microwave-safe bowl or saucepan. Stir in the minced garlic, chopped fresh parsley, and dried oregano (if using).

6. 6. Bake the Knots: Preheat your oven to 375 F (190 C). Brush about half of the garlic butter mixture over the shaped knots. Bake for 15-20 minutes, or until they are golden brown on top and cooked through.

7. 7. Finish and Serve: Once baked, remove the knots from the oven. Immediately brush the remaining garlic butter mixture generously over the hot knots. If desired, sprinkle with grated Parmesan cheese while they are still warm. Serve warm and enjoy!