1. Ensure your sourdough starter is active and bubbly before beginning.

2. In a large bowl combine warm milk, melted butter, sugar, and sourdough starter.

3. Gradually add flour and salt, mixing until a tacky dough forms.

4. Knead by hand for 8-10 minutes or with a stand mixer dough hook for 6-7 minutes until smooth and elastic.

5. Place dough in a greased bowl, cover, and let rise until nearly doubled, about 2-3 hours.

6. Punch down the dough and divide into 10-12 equal pieces, about 50-60g each.

7. Roll each piece into an 8-inch rope and tie into a knot, tucking ends underneath.

8. Arrange knots on a parchment-lined baking sheet, cover, and proof for 45-60 minutes until puffy.

9. Preheat oven to 375°F (190°C) and bake knots for 18-22 minutes until golden.

10. While baking, melt butter and infuse with minced garlic and chopped herbs to make garlic butter.

11. Brush warm knots generously with garlic butter and sprinkle with optional toppings.

12. Let knots rest for 5 minutes before serving to allow flavors to settle.