In a large bowl, whisk together the flour, instant yeast, and salt. Add the sourdough discard, honey, olive oil, and warm water. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. The dough should be soft but not sticky; add a little flour if needed.

Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 45–60 minutes, until doubled in size.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Punch down the dough and divide it into 12 equal pieces.

Roll each piece into a 6-inch rope, then tie it into a knot, tucking the ends under. Place the knots on the prepared baking sheet, spacing them 2 inches apart.

Bake for 12–15 minutes, until golden brown. While they bake, mix the melted butter, minced garlic, and Parmesan in a small bowl.

Remove the knots from the oven and immediately brush them generously with the garlic butter. Sprinkle with fresh parsley if desired, and serve warm.