These Sourdough Discard Garlic Knots are a fun way to use up leftover sourdough starter! They are soft, chewy, and packed with delicious garlic butter flavor that makes every bite a treat.
What’s great is that they are simple to make! I love how the dough is easy to twist into knots. Plus, the scent of garlic while baking is heavenly—trust me, you’ll want to make these often! 😍
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! If you don’t have sourdough discard, a similar ratio of active starter can work, but it should be fed. Just remember, it won’t have the same tangy flavor.
Flour: All-purpose flour is great, but you can substitute half with whole wheat flour for a nuttier taste. Just add a bit more water as whole wheat absorbs more moisture.
Instant Yeast: If you only have active dry yeast, that’s fine! Just double the amount and dissolve it in the warm water with a pinch of sugar before adding it to the mixture.
Butter: For a dairy-free version, use olive oil or vegan butter. It doesn’t compromise the flavor, and the garlic will shine through!
Garlic: Fresh garlic is best for flavor, but garlic powder can substitute in a pinch. Use about 1 teaspoon for every clove.
How Do You Achieve a Soft and Chewy Texture?
The key to soft, chewy garlic knots lies in kneading and rising times. Knead the dough until it’s smooth and elastic. Don’t rush the rising process, as this allows the dough to develop flavor and texture.
- First, knead for 8–10 minutes. This builds gluten, which helps the knots hold their shape.
- For the first rise, find a warm spot (like an oven that’s been turned off) to help the dough double in size.
- After shaping the knots, let them rise again. This makes them airy and soft!
By following these tips, your garlic knots will turn out perfectly every time! Enjoy the process and have fun with it! 😊
Sourdough Discard Garlic Knots
Ingredients You’ll Need:
- For the Dough:
- 1 cup sourdough discard (unfed starter)
- 2 ½ cups all-purpose flour (plus extra for dusting)
- 1 tsp instant yeast
- ½ cup warm water (about 110°F / 43°C)
- 2 tbsp olive oil (plus extra for greasing bowl)
- 1 ½ tsp salt
- For the Garlic Butter:
- 4 tbsp unsalted butter, melted
- 3–4 cloves garlic, minced finely
- 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
- ½ tsp dried oregano (optional)
- Salt to taste for garlic butter topping
- For Topping (optional):
- Grated Parmesan cheese
How Much Time Will You Need?
This recipe takes about 2 hours from start to finish. This includes approximately 15 minutes of active preparation and kneading time, followed by 1.5 hours of rising time in total (1 hour for the first rise and 30-45 minutes for the second rise). Bake time is about 20–25 minutes. Perfect for a casual baking day!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough discard, warm water, and olive oil. Stir in the instant yeast and salt. Gradually add the flour, mixing until a rough dough begins to form.
2. Knead the Dough:
Turn the dough onto a well-floured surface and knead for about 8–10 minutes. The dough should be smooth and elastic. If it feels sticky, don’t hesitate to add a little more flour as you knead!
3. First Rise:
Lightly oil a clean bowl and place the kneaded dough inside. Cover with a damp cloth or plastic wrap and let rise in a warm place for 1–1.5 hours, or until it doubles in size.
4. Shape the Knots:
Once the dough has risen, punch it down to release air. Divide it into 12 equal pieces. Roll each piece into about an 8-inch rope and tie each rope into a loose knot. Place the knots on a baking sheet lined with parchment paper.
5. Second Rise:
Cover the knots loosely with a clean cloth and allow them to rise again for about 30–45 minutes until puffy.
6. Preheat Oven:
While the knots are rising, preheat your oven to 375°F (190°C). This ensures an even bake, giving you beautifully golden knots.
7. Prepare Garlic Butter:
In a small bowl, mix the melted butter, minced garlic, chopped parsley, oregano, and a pinch of salt. This will infuse your knots with amazing flavor!
8. Bake the Knots:
Once the second rise is complete, bake the knots in the preheated oven for 20–25 minutes, or until golden brown on top. Your kitchen will smell divine!
9. Finish with Garlic Butter:
As soon as the garlic knots come out of the oven, brush them generously with the garlic butter mixture. If you like, sprinkle with grated Parmesan cheese while they’re still warm.
10. Serve Warm:
Let them cool slightly before serving. These knots are best enjoyed warm, either as a snack, side dish, or appetizer!
Enjoy your beautifully soft, garlicky knots made from sourdough discard—every bite is a treat! 😊
Can I Use Active Sourdough Starter Instead of Discard?
Yes! You can use an active sourdough starter in place of discard, but just keep in mind it might change the flavor profile slightly. Make sure to adjust the hydration in the recipe if your starter is very wet.
How Should I Store Leftover Garlic Knots?
Store any leftover garlic knots in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to get them warm and soft again!
Can I Freeze These Garlic Knots?
Absolutely! After baking, let them cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Reheat in the oven after thawing.
What Can I Serve with Garlic Knots?
These knots make a great snack on their own, but they pair beautifully with marinara sauce for dipping or alongside a fresh salad or pasta dish!