Ingredients:

  • 240 g sourdough discard
  • 120 ml warm water
  • 12 g sugar
  • 7 g instant yeast
  • 360 g bread flour
  • 6 g salt
  • 30 ml olive oil
  • 113 g unsalted butter
  • 4 cloves fresh garlic
  • 2 tbsp fresh parsley
  • 25 g Parmesan cheese

Instructions:

  1. Combine warm water, sugar, and yeast; let sit for 5 minutes until foamy.
  2. Stir in the sourdough discard and olive oil.
  3. Gradually incorporate bread flour and salt. Knead until the dough is smooth and tacky but doesn't stick to your fingers—this usually takes 5-7 minutes by hand.
  4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 30 minutes.
  5. Divide the dough into 24 equal pieces. Roll each into a rope and tie into a simple knot, tucking the end underneath.
  6. Arrange on the baking sheet. Brush with half of the garlic butter. Bake at 375°F (190°C) for 20-25 minutes until the crust is a deep golden brown.
  7. Immediately upon removing from the oven, brush the remaining garlic butter and Parmesan over the hot knots.