Add bread flour, sea salt, granulated sugar, water, sourdough starter, and olive oil into the bowl of a stand mixer fitted with the dough hook. Mix on low until combined, then increase speed to medium and mix for 8-10 minutes.

Transfer dough to a mixing bowl and cover with a damp cloth. Let it bulk ferment for about 4 hours, performing stretch and folds in the first hour.

Refrigerate the dough for at least 1 hour and up to 48 hours.

Turn out the chilled dough onto a floured surface, weigh, and divide into 12 equal pieces.

Roll each piece of dough into a long rope, shape into a U, cross ends over, and loop them together to form a knot.

Place knots on a lined baking sheet, cover lightly with plastic wrap, and proof for 1.5 to 2 hours.

Preheat oven to 400ºF. Brush knots with egg wash and bake for 17-20 minutes until golden brown.

Melt butter in a pan, add minced garlic, and cook until aromatic. Mix in salt, red pepper flakes, and parmesan.

Toss baked knots in the garlic butter mixture and serve warm.