1. 1. Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, warm milk, 1/4 cup granulated sugar, egg, 1/4 cup melted butter, and vanilla extract until well combined and smooth. The mixture should look slightly milky and uniform.

2. 2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. This ensures the leavening is evenly distributed throughout the dough.

3. 3. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms. Once it’s too stiff to stir, turn it out onto a lightly floured surface.

4. 4. Knead and Rest: Knead the dough for about 5-7 minutes until it becomes smooth and elastic. It should feel soft and no longer sticky. Cover the dough with a clean kitchen towel and let it rest for 10 minutes. This helps the gluten relax, making it easier to roll.

5. 5. Shape the Knots: Preheat your oven to 375 F (190 C) and line a baking sheet with parchment paper. Divide the dough into 12 equal pieces. Roll each piece into a 6-8 inch rope, then tie it into a simple knot. Arrange the knots on the prepared baking sheet, leaving some space between them.

6. 6. Bake to Golden Perfection: Brush the tops of the knots with the remaining 2 tablespoons of melted butter and sprinkle with the remaining 1 tablespoon of granulated sugar. Bake for 15-20 minutes, or until they are golden brown and cooked through. The knots should sound hollow when tapped on the bottom.

7. 7. Prepare the Glaze and Finish: While the knots are baking, whisk together the powdered sugar, milk or water, and vanilla extract in a small bowl until smooth. Once the knots are out of the oven, let them cool on a wire rack for a few minutes, then drizzle generously with the prepared glaze.