In a small saucepan or microwave-safe bowl, combine ¼ cup (57g) unsalted butter and 1 cup (237g) whole milk. Heat gently until the butter melts. Let cool until just lukewarm (100–110°F).

Stir in 2¼ teaspoons (7g) active dry yeast and let sit for 5–10 minutes until foamy.

Combine the yeast mixture with 1 large egg, 2 tablespoons (25g) granulated sugar, 1½ teaspoons (9g) fine salt, ½ cup (140g) sourdough discard and 4 cups (508g) bread flour in the bowl of a stand mixer or mixing bowl and mix until a shaggy dough forms. Using the dough hook on a stand mixer (or knead by hand), knead for about 7 minutes until the dough is smooth and elastic. Kneading by hand might take closer to 9 minutes until smooth.

Cover the dough in the bowl with plastic wrap, and let rise at room temperature until doubled in size—about 1 to 1½ hours. The warmer the room, the faster the rise.

Turn the risen dough out onto a lightly floured surface. Weigh the entire dough and divide that number by 15 to get the weight for each roll. Portion the dough into 15 equal pieces (about 68g each).

Roll each piece into a 6-inch rope and tie into a knot. Grease a 9×13-inch baking pan and arrange the knots inside in 5 rows of 3 knots.

Cover the pan with plastic wrap and let the knots rise for 30–45 minutes, until puffy. Preheat your oven to 400°F (200°C) during this time.

Whisk 1 large egg and brush the tops of the knots with the egg wash.

Bake for 15–18 minutes, or until golden brown. Internal temperature should register 200°F (93°C) for doneness.

While the knots bake, make the garlic butter: In a small saucepan, melt ½ cup (113g) unsalted butter. Add 6 cloves (18g) garlic (minced or grated), 1½ teaspoons (4g) garlic powder, and ½ teaspoon (3g) fine sea salt. Cook for 2 minutes until fragrant.

As soon as the knots come out of the oven, brush generously with all of the garlic butter. Yes, all of it. It will seem like a lot but it's the correct amount.

Sprinkle with flaky sea salt and ⅓ cup (30g) finely grated Parmesan cheese, if desired. Serve warm with marinara sauce for dipping.