If you’re looking for a delicious way to use up your sourdough discard, these Sourdough Discard Garlic Knots are a must-try! They’re soft, fluffy, and brushed with a rich garlic butter that makes them irresistible. Plus, they don’t require a long rise time, making them a quick and satisfying treat.
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Why You’ll Love This Recipe
- Uses up sourdough discard—no waste!
- No yeast required—ready in under an hour.
- Soft, chewy knots with a golden crust.
- Perfect as a side for pasta, soup, or on their own.
Ingredients
For the Dough:
- 1 cup sourdough discard (unfed)
- 1 ½ cups all-purpose flour (add more if needed)
- ½ tsp salt
- ½ tsp sugar
- ½ tsp baking powder
- 2 tbsp olive oil
- ¼ cup warm water (adjust as needed)
For the Garlic Butter Topping:
- 3 tbsp butter, melted
- 2 cloves garlic, minced
- ½ tsp salt
- 1 tsp Italian seasoning (or chopped fresh parsley)
- ¼ cup grated Parmesan (optional, but recommended)
Tools Needed:
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Bowl cover
- Baking sheet
- Parchment paper
- Pastry brush
- Small bowl for garlic butter
Instructions
Step 1: Make the Dough
In a large bowl, combine sourdough discard, flour, salt, sugar, baking powder, and olive oil. Gradually add warm water and mix until a soft, slightly sticky dough forms. Knead for 5 minutes until smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time.
Step 2: Let the Dough Rest
Cover the dough with a towel and let it rest for 20 minutes at room temperature. This helps relax the gluten and makes shaping easier.
Step 3: Shape the Knots
- Divide the dough into 8-10 equal pieces.
- Roll each piece into a 6-inch rope.
- Tie each rope into a loose knot, tucking the ends under.
- Place on a parchment-lined baking sheet, leaving space between each.
Step 4: Bake
Brush the knots lightly with olive oil and bake at 400°F (200°C) for 15-18 minutes, until they turn golden brown.
Step 5: Make the Garlic Butter
While the knots are baking, mix melted butter, minced garlic, salt, and Italian seasoning in a small bowl.
Step 6: Brush & Serve
As soon as the knots come out of the oven, brush them generously with the garlic butter. Sprinkle with grated Parmesan if using. Serve warm and enjoy!
Serving Suggestions
- These sourdough garlic knots pair perfectly with:
- Marinara sauce for dipping
- A bowl of homemade soup
- Your favorite pasta dish
- A cheese board for appetizers
Storage & Reheating Tips
- To store: Keep in an airtight container at room temperature for up to 2 days.
- To freeze: Freeze baked knots in a zip-top bag for up to 3 months.
- To reheat: Warm in a 350°F oven for 5 minutes or microwave for 10-15 seconds.