1. The evening before you plan to make the garlic knots, feed your sourdough starter, by combining the starter, water, and flour together in a large jar or mixing bowl, and let sit loosely covered at room temperature overnight to mature.

2. Moving on to the dough ingredients, in the morning, combine flour and salt together in a stand mixer. 

   Add active sourdough starter, warm milk (about 110ºf), 1 egg, and olive oil to mixer, and mix together with a dough hook attachment. 

3. Let the dough knead for 6-8 minutes, until the dough has smoothed out into a nice ball that can be handled without making a mess all over your hands. Dough should not stick to side of the bowl at this point.

4. Cover, and let rise until doubled. This can take several hours in a cool kitchen. You can speed up the process buy placing the bowl in a warm oven, or on top of a stove that has the oven on, etc. 

5. When ready, punch the dough down and knead quickly to get the air out, then separate the dough into 12-14 balls, and roll out into 6-8 inch long logs.

6. Tie each “log” into a knot, and tuck the ends underneath. 

7. Place each knot, ends down, on a greased parchment lined cookie sheet. 

8. Place the sheet of knots in a warm place, such as a warmed oven, or on top of the stove while the oven is being used, and let rise again for 30-45 minutes. 

9. Preheat oven to 350º.

10. Whisk an egg, and brush egg over each knot. 

11. Place knots in the oven, and bake for about 20 minutes, until they have begun to brown. 

While the sourdough knots are baking, move on to the garlic butter ingredients.

1. Melt butter in a small sauce pan. 

2. Mince garlic, and add to melted butter. Let simmer gently for 2-3 minutes. 

3. Add minced parsley, and stir together. 

4. Remove from heat. 

5. When knots are done baking, remove from oven, and place in a large bowl.

6. Drizzle with the garlic butter, and sprinkle with parmesan cheese

7. Use tongs, or large spoons to toss until each knot is evenly coated. 

8. Serve warm, or as desired.