In a large bowl, combine 1 ½ cups of lukewarm filtered water and 1 cup of bubbly sourdough starter. Gradually add 4 cups of sifted bread flour and 1 tablespoon of sea salt, mixing until a shaggy dough forms.

Incorporate 4 tablespoons of cooled melted butter into the mixture, ensuring all ingredients are thoroughly combined.

Cover the bowl with a damp cloth and let it rest for 30 minutes.

Knead the dough with a stand mixer on medium speed for about 8 minutes or perform stretch and folds by hand until the dough feels elastic.

Transfer the kneaded dough to a lightly greased bowl, cover it with plastic wrap, and place it in a warm area. Let it bulk ferment for 5-6 hours.

Lightly flour your work surface and gently turn the risen dough out onto it. Divide the dough into 12 equal pieces.

Roll each piece into a 9-11 inch rope, then tie a knot by folding the ends over each other.

Place the shaped knots on a parchment-lined baking sheet, cover with a towel, and let them rise for 1-2 hours.

Preheat your oven to 400°F (200°C). Once the knots have risen, bake them for about 15 minutes, or until lightly browned.

While the knots bake, prepare the garlic butter by sautéing 4 cloves of minced garlic in 2 tablespoons of olive oil for 2-3 minutes.

Stir in 4 tablespoons of unsalted butter and a pinch of salt until melted.

Brush the warm garlic butter mixture generously over the baked knots.

Optionally, sprinkle with chopped parsley and allow to cool for 5 minutes before serving.