In a stand mixer fitted with a dough hook, combine bread flour, sea salt, granulated sugar, water, sourdough starter, and olive oil. Mix on low speed for 2 minutes, then increase to medium speed and mix for 8-10 minutes until dough is slightly tacky.

Transfer the dough to a mixing bowl, cover, and let it bulk ferment in a warm place for about 4 hours, or until doubled in size.

Every 30 minutes for the first hour, perform stretch and folds to build strength, then let the dough rest undisturbed.

After bulk fermentation, refrigerate the dough for at least 1 hour and up to 48 hours.

Once chilled, weigh the dough, and divide it into 12 equal pieces, each should weigh around 50-55 grams.

Flour your work surface and roll each piece of dough into a 10-12 inch rope.

Make a U-shape, cross one end over the other, then bring it through the hole at the bottom to create a knot. Repeat for all pieces.

Arrange the knots on a lined baking sheet, covering them with lightly sprayed plastic wrap. Proof in a warm area for 1½ to 2 hours, until doubled in size.

Preheat your oven to 400ºF (204ºC).

Beat the egg and brush it over the tops of the knots for a glossy finish.

Bake for 17-20 minutes until golden brown.

In a medium pan, melt the butter over medium heat. Add minced garlic and cook until light brown and fragrant.

Remove from heat and stir in sea salt, red pepper flakes, parmesan, and parsley.

Once baked, transfer knots to a bowl and pour garlic butter over them. Shake gently to coat.

Serve warm, sprinkled with more parmesan and with marinara sauce on the side.