In a large mixing bowl, combine room temperature filtered water and active sourdough starter, stirring until fully dissolved.

Gradually sift in the bread flour and sea salt, mixing until a shaggy dough forms.

Add the cooled melted butter and knead the mixture with hands or a stand mixer for about 5 minutes.

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

Knead the dough again for an additional 8 minutes or perform stretch and folds every 10 minutes.

Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for 5-6 hours, until doubled.

On a floured surface, turn out the dough, shape it into a log, and divide into 12 equal pieces.

Roll each piece into a rope measuring 9-11 inches, tie into knots, and place on a parchment-lined baking sheet.

Let the knots rise for 1-2 hours until puffed.

Preheat oven to 400°F (200°C) and bake the knots for about 15 minutes until golden brown.

While baking, prepare the garlic butter by sautéing minced garlic in olive oil, then adding unsalted butter until melted.

Brush baked knots with garlic butter mixture, sprinkle with salt, and garnish with parsley if desired.

Cool for about 5 minutes before serving.