Add the flour, milk, starter, sugar, butter, and salt into the bowl.

Mix all of them together until it comes together into a dough. It's not going to be super soft and loose. It's more like a soft but slightly thick, pliable dough, and that's exactly what you want.

Cover the bowl and let it sit for 30 minutes. This helps the dough relax and makes everything easier going forward.

Perform your stretch and folds after the rest period. Gently pull one side of the dough upward, fold it over itself, and rotate the bowl. Complete this cycle three times, allowing 30 minutes between each set. This process effectively builds your doughs strength.

Turn the dough out onto a lightly floured surface and divide it into 12 pieces, roughly 80g each.

Roll each piece into a rope about 6-8 inches long.

Tie it like a knot and tuck the ends underneath. Don't tie them too tight because they need room to rise and puff up.

Place them on a parchment-lined baking sheet.

Cover and let them rise until they look puffy and slightly larger. This usually takes 2-3 hours at room temperature, depending on how warm your kitchen is.

Preheat your oven to 375°F.

Brush the knots with the egg wash and bake them for 18-22 minutes, until they turn golden brown on top and on the bottom.

Let the knots cool for 5 minutes. Meanwhile, melt the butter, stir in the garlic, and let it sit in the warm butter for a minute or two.

Brush the garlic butter generously over the warm knots, then finish with a sprinkle of parsley.