Mix sourdough starter, warm water, olive oil, kosher salt, and bread flour in a large bowl until a smooth dough forms.

Knead the dough for 5 minutes, then cover and let rest for 15 minutes to relax the gluten.

Divide the rested dough into 12 equal pieces and roll each piece into a 6-inch long rope.

Tie each dough rope into a simple knot and place them evenly spaced on a parchment-lined baking sheet.

Bake in a preheated oven at 400F for 15 to 18 minutes until the tops are beautifully golden brown.

While baking, melt the unsalted butter in a small bowl and mix with the minced garlic, coarse sea salt, and fresh parsley.

Remove the baked rolls from the oven and immediately brush them generously with the warm garlic butter mixture before serving.