These Sourdough Discard Garlic Knots are soft, tasty, and super easy to make! They use up your sourdough discard and are packed with buttery garlic flavor. Yum!
Making these knots is a great way to turn leftover dough into a delicious snack. Plus, your kitchen will smell amazing while they bake! I love serving them warm with marinara sauce for dipping—so good!
Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe! Using unfed discard adds a unique flavor. If you don’t have sourdough starter, you can use regular bread dough, though the taste will differ.
All-Purpose Flour: The go-to flour for these knots. If you’re looking for a healthier option, consider whole wheat flour. You might need a touch more water since whole wheat absorbs more liquid.
Instant Yeast: Instant yeast makes the dough rise quickly. If you have active dry yeast, you can use that as well; just activate it in warm water before mixing into the dough.
Garlic: Fresh garlic gives the best flavor, but you could use garlic powder in a pinch. I usually double the amount of garlic for extra flavor!
Butter: Unsalted butter is best to control the saltiness in your recipe. If you’re vegan, use a plant-based butter substitute or olive oil instead.
How Do I Knead Dough Like a Pro?
Kneading dough helps develop gluten, which gives your knots their chewy texture. Here’s how to do it right:
- Flour your work surface lightly to prevent sticking.
- Place your dough on the floured surface and push it away from you with the heel of your hand.
- Fold the dough back over itself, then turn it 90 degrees and repeat.
- Knead for 8-10 minutes until the dough is smooth and elastic. It should bounce back when poked!
Don’t rush this step! Proper kneading is key to getting that perfect knot texture.
Sourdough Discard Garlic Knots
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 2 ½ cups all-purpose flour
- 2 tsp instant yeast
- ½ tsp salt
- 2 tbsp olive oil
- ¾ cup warm water (around 110°F / 43°C)
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, finely minced
- 2 tbsp fresh parsley, finely chopped
- ½ tsp salt (for garlic butter)
- Optional: ¼ tsp crushed red pepper flakes
How Much Time Will You Need?
This recipe takes about 2-2.5 hours to prepare and bake. You’ll need around 15 minutes for prep, 1-2 hours for the first rise, 30-45 minutes for the second rise, and about 15-18 minutes for baking. Perfect for a delicious homemade treat without a huge time commitment!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, start by combining your sourdough discard, instant yeast, salt, olive oil, and warm water. Stir everything together until well mixed. It should form a sticky mixture.
2. Add Flour:
Gradually add the all-purpose flour to the mixture. Continue to stir until a soft, shaggy dough forms that pulls away from the sides of the bowl.
3. Knead the Dough:
Transfer your dough onto a lightly floured surface and knead it for about 8-10 minutes. You want it to become smooth and elastic. If you have a stand mixer, you can use the dough hook attachment on medium speed instead.
4. First Rise:
Once your dough is kneaded, shape it into a ball and place it in a lightly oiled bowl. Cover it with a clean towel or plastic wrap, and let it rise in a warm spot for about 1-2 hours, or until it has doubled in size.
5. Prepare Garlic Butter:
While your dough is rising, mix together melted butter, finely minced garlic, chopped parsley, salt, and optional crushed red pepper flakes in a small bowl. This aromatic mixture will give your knots great flavor!
6. Shape the Knots:
After the first rise, punch down your dough to release the air. Divide it into 12 equal pieces. Roll each piece into a long rope about 8-10 inches long, then tie the rope into a knot, tucking the ends under the knot for a neat look.
7. Second Rise:
Arrange the shaped knots on a baking sheet lined with parchment paper. Cover them loosely and let them rise again for 30-45 minutes, until they look puffy.
8. Preheat Oven:
While the knots are rising, preheat your oven to 375°F (190°C).
9. Bake and Glaze:
Once the knots have risen, brush them generously with the garlic butter mixture. Pop them into the oven and bake for 15-18 minutes, or until they are golden brown and fragrant.
10. Final Glaze:
After baking, brush the knots again with any leftover garlic butter to give them an extra shine and flavor boost.
11. Serve:
Let the garlic knots cool slightly before serving them warm. They are delicious on their own, or you can serve them with marinara sauce for dipping!
Enjoy your homemade sourdough discard garlic knots with their soft, chewy texture and garlicky, buttery goodness!
Can I Use All-Purpose Flour Instead of Bread Flour?
Absolutely! All-purpose flour works perfectly in this recipe and will yield delicious garlic knots. If you prefer a chewier texture, you can mix in a bit of bread flour for added gluten strength, but it’s not necessary.
What If My Sourdough Discard Is Cold?
No problem! Just let it come to room temperature before using it in the recipe. You can also warm it slightly by placing it in a warm water bath for about 10-15 minutes to speed up the process.
Can I Prepare the Dough Ahead of Time?
Yes! You can prepare the dough and let it rise, then punch it down and refrigerate it for up to 24 hours before shaping and the second rise. Just allow the dough to come to room temperature before shaping your knots.
How Should I Store Leftover Garlic Knots?
Store any leftovers in an airtight container at room temperature for up to 2 days. Alternatively, you can refrigerate them if you want them to last a bit longer. To reheat, place them in an oven at 350°F (175°C) for about 5-10 minutes until warmed through.