1. Start by whisking together the sourdough discard, milk, honey, and olive oil in a mixing bowl. Then, add the flour, garlic powder, and salt, mixing until the dough comes together. Knead the dough for about 3 minutes, until it’s smooth and slightly sticky.

2. Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl and let the dough rest in a warm place for 2 hours, allowing the gluten to develop and the flavors to meld.

3. Line a baking sheet with parchment paper. Divide the dough into 8 equal pieces and roll each piece into a rope about 12 to 15 inches long. Tie each rope into a knot, tucking the ends underneath, and place the shaped knots on the prepared baking sheet. Brush the knots with the remaining olive oil and let them rest for 30 minutes.

4. Preheat your oven to 450°F. Bake the quick sourdough discard garlic knots for 12 to 14 minutes, or until they’re lightly browned.

5. While the knots are baking, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 1 to 2 minutes, then remove the pan from the heat and stir in the salt and dried parsley flakes.

6. As soon as the quick sourdough discard garlic knots come out of the oven, brush them generously with the garlic butter. Serve the warm, fragrant knots immediately, and enjoy every delicious bite!