Warm the milk and water for 20-30 seconds in the microwave and add it to a mixing bowl.

Combine the sugar and pour the instant yeast over top and let it sit for a few minutes.

Whisk in the sourdough discard and egg until combined.

Lastly, add the softened butter, flour, and salt. Mix until everything is well combined. It should still be fairly sticky at this stage- this is normal! Cover the bowl and let it rest for 15-20 minutes.

Place the dough onto a floured work surface and knead it for 5-8 minutes or until it comes together. Use small amounts of flour during kneading to assist with stickiness.

Once complete, place the dough in a bowl coated with butter, cover it, and allow it to rest until double in size (1-2 hours).

Line a baking sheet with parchment paper. In one large bowl, add the melted butter, and in a second bowl, whisk together the sugar and cinnamon until well combined.

Turn the dough out and divide it into 16 equal pieces.

Roll each piece into a rough log shape and let them rest for 5-10 minutes to relax the gluten.

Next, roll each dough piece out into an 8-10 inch rope.

Dip each rope into the melted butter, then into the cinnamon sugar mixture.

Take each rope and make a 'U' shape, cross the ends, and tie it into a knot. Tuck the ends underneath for a more defined 'knot' look.

Place each knot onto the baking sheet and cover with a damp towel or oiled plastic wrap for 20-30 minutes.

After the knots have rested, preheat the oven to 375 degrees F and bake them for 20-25 minutes or until slightly browned.

While the knots cool whisk together the powdered sugar, milk, vanilla extract and pinch of salt until desired consistency.

Drizzle each cinnamon sugar knot with the glaze and use any leftover for a dip.