1. Combine sourdough discard, warm water, and olive oil in a large bowl until creamy.

2. Add flour, salt, and optional instant yeast, then stir until a shaggy dough forms.

3. Turn dough onto a floured surface and knead for 8–10 minutes until soft and elastic.

4. Place dough in an oiled bowl, cover, and let rise for 60–90 minutes until doubled.

5. Punch down the dough and divide into 12 pieces, rolling each into an 8-inch rope.

6. Tie each rope into a knot and arrange on a parchment-lined baking sheet.

7. Cover knots and proof for 30–45 minutes until puffy.

8. Preheat oven to 400°F (200°C) and bake knots for 15–18 minutes until golden.

9. Brush hot knots with melted garlic-herb butter and sprinkle with extra herbs and flaky salt.

10. Let knots rest 5 minutes on a cooling rack, then serve warm.