In a mixing bowl, combine warm milk, sugar, and yeast. Stir to dissolve and let it sit for about 5 minutes until the yeast becomes frothy.

Add the sourdough discard, melted butter, and salt to the mixture. Stir to combine.

Gradually add the flour, one cup at a time, mixing until the dough starts to come together. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a clean towel, and let it rise for 1-1.5 hours, or until it doubles in size.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Once the dough has risen, punch it down and divide into 8 equal portions. Roll each into a rope and tie into knots, placing them on the prepared baking sheet.

Brush each knot with beaten egg and bake for 15-20 minutes, or until golden brown.

While baking, combine sugar and cinnamon for the coating.

Once baked, brush the knots with melted butter and roll them in the cinnamon sugar mixture.

Let cool slightly before serving.