Add bread flour, sea salt, granulated sugar, water, sourdough starter, olive oil, and butter into the bowl of a stand mixer fitted with dough hook attachment. Mix on low speed for a couple of minutes until dough comes together.

Increase speed to medium and mix for 8-10 minutes until dough is tacky and can be stretched without tearing.

Transfer the dough to a medium-sized mixing bowl, cover it, and place it in a warm location to bulk ferment for about 4 hours, performing stretch and folds.

Once the dough has doubled in size, refrigerate for at least 1 hour up to 48 hours for flavor development.

Weigh the dough and divide into 12 equal-sized pieces (about 50-55 grams each).

Lightly flour your work surface, roll one piece of dough into a 10-12 inch rope, form a U shape, cross one end over the other, tuck one end through the hole, and form the garlic knot.

Repeat the process for remaining dough pieces.

Prepare a baking sheet with parchment paper, space garlic knots at least two inches apart, cover with plastic wrap, and proof in a warm place for 1.5 to 2 hours or until doubled in size.

Preheat oven to 400°F (204°C). Beat one egg and brush it over the tops of proofed garlic knots.

Bake for 17-20 minutes or until golden brown.

While baking, melt unsalted butter in a pan, add minced garlic and sauté until light brown. Remove from heat, add salt, red pepper flakes, parmesan cheese, and parsley.

After baking, toss the knots in garlic butter, coat thoroughly, and add extra parmesan cheese. Enjoy warm.