Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the sourdough discard, flour, baking powder, and salt until evenly combined.

Add ¼ cup olive oil, 2 minced garlic cloves, and dried oregano. Stir until a shaggy dough forms.

Turn the dough onto a lightly floured surface. Knead for about 5 minutes until the dough is smooth and elastic. Add small sprinkles of flour only if it’s too sticky.

Divide the dough into 10–12 equal pieces (for appetizer-sized knots) or fewer for larger knots. Roll each piece into a 6–8 inch rope.

Tie each rope into a simple knot and tuck the ends under to hold shape. Place knots on the prepared baking sheet, leaving space between them.

Lightly brush each knot with extra olive oil and sprinkle with grated Parmesan if using.

Bake for 15–20 minutes, until the knots are puffed and golden brown on top. Rotate the tray halfway if your oven has hot spots.

While the knots bake, melt the butter in a small saucepan over low heat. Add 2–3 minced garlic cloves, Italian seasoning, and a pinch of salt. Warm gently for 1–2 minutes until fragrant (don’t brown the garlic).

As soon as the knots come out of the oven, brush them with the garlic-herb butter. Let rest 2–3 minutes, garnish with chopped fresh parsley, and serve warm.