1. This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.

   A stand mixer can be used to mix and knead the dough, be sure not to overwork the dough.

2. Warm the milk and water for 20-30 seconds in the microwave and add it to a mixing bowl.
3. Combine the sugar and poor the instant yeast over top and let it sit for a few minutes.
4. Whisk in the sourdough discard and egg until combined.
5. Lastly, add the softened butter, flour, and salt. Mix until everything is well combined. It should still be fairly sticky at this stage- this is normal! Cover the bowl and let it rest for 15-20 minutes.

Knead the dough

1. Place the dough onto a floured work surface and knead it for 5-8 minutes or until it comes together. Use small amounts of flour during kneading to assist with stickiness. It will come together nicely with a little elbow grease and patience!
2. Tip: if during kneading the dough becomes excessively sticky or starts to tear, let it rest for 15 minutes. After resting return to the dough to finish kneading.
3. Once complete, place the dough in a bowl coated with butter, cover it, and allow it to rest until double in size (1-2 hours).

How to shape sourdough discard cinnamon sugar knots

1. The dough can be shaped and refrigerated overnight OR baked the same day.
2. Line a baking sheet with parchment paper. In one large bowl, add the melted butter, and in a second bowl, whisk together the sugar and cinnamon until well combined.
3. Turn the dough out and divide it into 16 equal pieces. 
4. Roll each piece into a rough log shape and let them rest for 5-10 minutes to relax the gluten. This will make rolling them out easier.
5. Next, roll each dough piece out into an 8-10 inch rope (use flour to assist with stickiness if needed).
6. Dip each rope into the melted butter, then into the cinnamon sugar mixture. This coating method ensures every bite is packed with rich cinnamon sugar flavor.
7. Take each rope and make a “U” shape, cross the ends, and tie it into a knot. Tuck the ends underneath for a more defined "knot" look. It'll get a little messy but I promise it is worth it!
8. Place each knot onto the baking sheet and cover with a damp towel or oiled plastic wrap for 20-30 minutes.

Bake the sourdough discard cinnamon sugar knots

1. After the knots have rested, preheat the oven to 375 degrees F and bake them for 20-25 minutes or until slightly browned (check them at 20 minutes).
2. Cinnamon sugar knots are done when they’re lightly golden and reach an internal temperature of 190–200°F (88–93°C).
3. If you have any melted butter or cinnamon sugar left over, brush and sprinkle it over the knots while they’re still warm from the oven for extra flavor.
4. While the knots cool whisk together the powdered sugar, milk, vanilla extract and pinch of salt until desired consistency (it should be pour-able for a drizzle).
5. Drizzle each cinnamon sugar knot with the glaze and use any leftover for a dip!
6. Sourdough discard cinnamon sugar knots are best enjoyed on the day of but last for 2 days on the counter in an airtight container.