Mix the filtered water and the peak sourdough starter in a bowl until combined. Add the bread flour and sea salt, then pour in the melted butter and olive oil.

Stir until a shaggy dough forms; it will look rough and slightly sticky.

Cover and rest for 30 minutes to allow the flour to hydrate.

After the autolyse/rest, use gentle stretch-and-folds every 20 minutes for about an hour (3–4 folds total).

To perform a stretch-and-fold, wet your hand, lift one edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat.

Cover the dough and let it bulk ferment at room temperature until it increases by about 30-50% and shows bubbles on the surface (usually takes 3-6 hours).

Gently degas the dough before shaping by tipping it onto a lightly floured surface.

Divide the dough into 10–12 equal pieces. Roll each piece into a rope about 8–10 inches long. Tie each rope into a knot and tuck the ends under.

Place knots on a parchment-lined baking sheet, cover loosely, and let rise until puffy (about 45-90 minutes depending on temperature).

Combine the minced garlic with the 5 tbsp softened unsalted butter and 1/4 tsp salt for the finishing brush.

Preheat the oven to 425°F (220°C).

Bake the knots for 12-15 minutes until golden brown and crisp at the edges.

Remove from the oven and brush liberally with the garlic butter. Serve warm.