### Instructions
1. **Combine Wet Ingredients:** In a large mixing bowl, whisk together the sourdough discard, warm milk, 1/4 cup granulated sugar, egg, and melted butter until well combined.
2. **Add Dry Ingredients:** In a separate bowl, whisk together the all-purpose flour, instant yeast (if using), and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
3. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead on medium-low speed for 6-8 minutes. The dough should be soft and slightly tacky, but not sticky.
4. **First Rise:** Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size. If omitting yeast, this rise can take 4-8 hours, or even overnight in the refrigerator.
5. **Prepare Cinnamon Sugar:** In a small bowl, combine the 2 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon. Set aside.
6. **Shape the Knots:** Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches (30×45 cm).
7. **Cut and Form Knots:** Using a pizza cutter or sharp knife, cut the dough into 12-1 inch (2.5 cm) wide strips. Take each strip and gently stretch it to about 18-20 inches (45-50 cm). Tie each strip into a loose knot, tucking the ends underneath.
8. **Second Rise:** Arrange the shaped knots on a parchment-lined baking sheet, leaving some space between each. Cover loosely with plastic wrap or a damp kitchen towel and let rise again in a warm place for 30-60 minutes, or until puffy.
9. **Preheat Oven & Bake:** Preheat your oven to 375°F (190°C). Bake the knots for 15-20 minutes, or until golden brown.
10. **Butter and Sugar Coating:** While the knots are still warm from the oven, brush generously with the 1/4 cup melted butter. Immediately sprinkle the cinnamon sugar mixture over the tops of the knots.
11. **Serve:** Serve warm and enjoy your delightful Cinnamon Sugar Sourdough Discard Knots!
### Short Tips
* **Don’t over-flour your surface** when kneading, as this can make the knots dry.
* **For richer flavor**, you can use brown sugar in the cinnamon sugar topping.
* **If your discard is very sour**, you might want to consider using a little instant yeast to help with a quicker rise and milder flavor.
* **Store leftovers** in an airtight container at room temperature for up to 2-3 days, or freeze for longer storage. Reheat gently in the microwave or oven.
* **Get creative!** You can add a hint of nutmeg or cardamom to the cinnamon sugar for extra spice.
