In a mixing bowl, whisk together sourdough discard, milk, honey, and olive oil.

Add flour, garlic powder, and salt. Mix until a dough forms.

Knead the dough for about 3 minutes until smooth and slightly sticky.

Shape into a ball and place in a lightly oiled bowl. Cover and let rest in a warm area for 2 hours.

Line a baking sheet with parchment paper. Divide dough into 8 equal pieces.

Roll each piece into a rope (12–15 inches long) and tie into knots. Tuck ends underneath.

Place knots on the baking sheet, brush with olive oil, cover, and rest for 30 minutes.

Preheat oven to 450°F (232°C).

Bake for 12–14 minutes until lightly golden and cooked through.

While baking, melt butter in a saucepan. Add garlic and cook for 1–2 minutes. Stir in salt and parsley.

Brush warm garlic butter over freshly baked knots.

These Sourdough Discard Garlic Knots are best served warm for maximum flavor and softness.