Sourdough Discard Garlic Knots

In a large mixing bowl, combine the flour, water, sourdough discard, melted butter, sugar, kosher salt, and garlic powder. Mix until a cohesive dough forms.

Transfer the dough onto a lightly floured work surface. Knead by hand for 10-15 minutes until smooth and elastic. The dough will be slightly sticky - use minimal additional flour while kneading to prevent sticking. Alternatively, knead using a stand mixer fitted with a dough hook attachment if preferred.

Return the kneaded dough to the mixing bowl and cover it with a damp towel or plastic wrap. Allow the dough to rise in a warm area (around 75°F) for approximately 4 hours or until it doubles in size.

Once the dough has doubled in size, transfer it to a lightly floured surface. Shape it into a rectangular form and divide it into 12 equal strips (about 75 grams each). Roll each strip into an 8-inch rope and tie each rope into a knot, tucking the ends back into the center. You can very lightly dust each rope with flour to make tying the knots easier, preventing them from sticking to themselves.

Arrange the knots on a parchment-lined baking sheet or in a baking pan. Cover them and let them proof for 1 hour.

About 20 minutes before the proofing is complete, preheat the oven to 400°F. Mix together the melted butter, garlic powder, Italian seasoning, and kosher salt in a small bowl to prepare the garlic butter.

Brush the knots with the prepared garlic butter, saving some for brushing after baking. Bake in the preheated oven for 20-25 minutes or until golden brown.

Allow the garlic knots to cool for 10 minutes before serving. Brush them with additional garlic butter and top with grated parmesan cheese and fresh parsley, if desired. Serve warm.