In a medium-sized bowl or stand mixer bowl, combine the sourdough discard, yeast, water, honey, and olive oil. Stir well.

Add the bread flour and salt on top of the liquid ingredients.

If using a stand mixer, knead with the dough hook attachment for 2-3 minutes on speed 1-2 until the dough is soft.

If kneading by hand, mix to bring ingredients together, then knead on a clean surface for about 5 minutes until soft.

Place the kneaded dough into a bowl and let it bulk ferment in a warm place until it grows about 50% in size, which may take several hours.

Once ready, divide the dough into 12 equal pieces (about 44g each). Pinch each piece into a ball and let them rest for 10 minutes.

Roll each ball into a short rope, about 7 inches long, and tie each rope into a knot, tucking the ends under if preferred.

Place the knots on a parchment-lined baking sheet, cover with a damp dish towel, and let them proof until puffy.

Preheat the oven to 175ºC (350ºF). Lightly spray the knots with water, then bake for about 30 minutes or until golden brown.

While they bake, melt the butter and mix in garlic powder. Set aside with flaky salt and parsley.

Once baked, brush the knots with the garlic butter and sprinkle with flaky salt and parsley while still hot.