Sourdough Discard Garlic Knots are a delicious and practical way to use leftover sourdough starter. These soft, fluffy knots are brushed with rich garlic butter and baked until golden, making them the perfect savory snack or side dish.
Why You’ll Love This Recipe
These Sourdough Discard Garlic Knots are soft on the inside with a lightly crisp exterior and packed with garlicky flavor. They’re quick to prepare, require no long fermentation, and are a great way to reduce waste while creating something incredibly tasty. Perfect for pairing with pasta, soups, or enjoying on their own.
Ingredients
Dough
- 115 grams sourdough discard
- 80 grams whole milk
- 12 grams honey
- 13 grams olive oil
- 200 grams all-purpose flour
- 1/4 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1 tablespoon olive oil (divided)
Garlic Butter
- 4 tablespoons unsalted butter
- 3–4 garlic cloves, minced
- 1/4 teaspoon fine sea salt
- 1 teaspoon dried parsley (or fresh parsley)
Instructions
- In a mixing bowl, whisk together sourdough discard, milk, honey, and olive oil.
- Add flour, garlic powder, and salt. Mix until a dough forms.
- Knead the dough for about 3 minutes until smooth and slightly sticky.
- Shape into a ball and place in a lightly oiled bowl. Cover and let rest in a warm area for 2 hours.
- Line a baking sheet with parchment paper. Divide dough into 8 equal pieces.
- Roll each piece into a rope (12–15 inches long) and tie into knots. Tuck ends underneath.
- Place knots on the baking sheet, brush with olive oil, cover, and rest for 30 minutes.
- Preheat oven to 450°F (232°C).
- Bake for 12–14 minutes until lightly golden and cooked through.
- While baking, melt butter in a saucepan. Add garlic and cook for 1–2 minutes. Stir in salt and parsley.
- Brush warm garlic butter over freshly baked knots.
These Sourdough Discard Garlic Knots are best served warm for maximum flavor and softness.
Tips & Tricks
- Do not over-knead to keep the dough soft
- Let dough rest in a warm place for better rise
- Use fresh garlic for stronger flavor
- Brush garlic butter immediately after baking
- Add parmesan cheese for extra richness
Details
- Prep Time: 15 minutes
- Rest Time: 2 hours 30 minutes
- Cook Time: 14 minutes
- Total Time: ~3 hours
- Yield: 8 knots
- Category: Bread / Side
- Method: Baking
- Cuisine: American / Italian-inspired
- Difficulty: Easy
Notes
- Use bread flour for a slightly chewier texture
- Substitute honey with sugar if needed
- Add herbs like oregano or basil for variation
Nutrition (Approximate per knot)
- Calories: 180
- Protein: 4g
- Carbs: 22g
- Fat: 8g
FAQ
Can I use active sourdough starter instead of discard?
Yes, but it may slightly change the texture and rise.
Do I need yeast for this recipe?
No, the sourdough discard provides flavor while the dough relies on resting.
Can I freeze garlic knots?
Yes, freeze after baking and reheat when needed.
Why are my knots dense?
They may need more resting time or a warmer environment.
Can I make them ahead of time?
Yes, shape and refrigerate, then bake fresh.
Storage
- Room Temperature: Store up to 1 day
- Refrigerator: Store up to 3 days
- Freezer: Freeze up to 2 months
- Reheating: Warm in oven for best texture
Similar Recipes
Sourdough Discard Garlic Knots
Ingredients
Dough
- 115 grams sourdough discard
- 80 grams whole milk
- 12 grams honey
- 13 grams olive oil
- 200 grams all-purpose flour
- 1/4 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1 tablespoon olive oil divided
Garlic Butter
- 4 tablespoons unsalted butter
- 3 –4 garlic cloves minced
- 1/4 teaspoon fine sea salt
- 1 teaspoon dried parsley or fresh parsley
Instructions
- In a mixing bowl, whisk together sourdough discard, milk, honey, and olive oil.
- Add flour, garlic powder, and salt. Mix until a dough forms.
- Knead the dough for about 3 minutes until smooth and slightly sticky.
- Shape into a ball and place in a lightly oiled bowl. Cover and let rest in a warm area for 2 hours.
- Line a baking sheet with parchment paper. Divide dough into 8 equal pieces.
- Roll each piece into a rope (12–15 inches long) and tie into knots. Tuck ends underneath.
- Place knots on the baking sheet, brush with olive oil, cover, and rest for 30 minutes.
- Preheat oven to 450°F (232°C).
- Bake for 12–14 minutes until lightly golden and cooked through.
- While baking, melt butter in a saucepan. Add garlic and cook for 1–2 minutes. Stir in salt and parsley.
- Brush warm garlic butter over freshly baked knots.
- These Sourdough Discard Garlic Knots are best served warm for maximum flavor and softness.
Notes
- Use bread flour for a slightly chewier texture
Conclusion
Sourdough Discard Garlic Knots are a simple, flavorful way to turn leftover starter into something truly delicious. Soft, buttery, and infused with garlic, these knots are perfect for any meal or snack.