1. Combine Wet Ingredients: In a large mixing bowl, whisk together the warm water, sourdough discard, and granulated sugar until well combined. The sugar helps to activate the yeast and feeds the sourdough discard.

2. Add Dry Ingredients: Sprinkle the active dry yeast over the wet mixture, then add the all-purpose flour and salt. Mix with a wooden spoon or your hands until a shaggy dough forms. It will be a bit sticky at this stage.

3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes. The dough should become smooth and elastic. If it’s too sticky, add a tiny bit more flour, a tablespoon at a time, but avoid adding too much, as this can make the knots tough.

4. First Rise: Lightly grease the mixing bowl with a little oil. Place the dough back in 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. It won’t necessarily double in size, but it should look noticeably larger and softer.

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

6. Prepare Garlic Topping: While the knots are resting, melt the unsalted butter in a small bowl. Stir in the minced garlic, chopped fresh parsley, dried oregano, and optional red pepper flakes.

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

8. Final Glaze and Serve: As soon as they come out of the oven, brush the hot knots with the remaining garlic butter mixture. If using, sprinkle with grated Parmesan cheese. Serve warm and enjoy!