Sourdough Discard Garlic Knots

Sourdough discard garlic knots are known for their soft and chewy texture, with a slightly crisp exterior. The tangy flavor of the sourdough discard perfectly complements the savory notes of garlic and butter, while herbs like parsley or rosemary provide an aromatic freshness.

Overall, these knots are a deliciously addictive combination of flavors and textures that make them a must-try! Not to mention they are incredibly easy to make and a great way to use up some sourdough discard.

Why you’ll love this recipe

• Easiness. These sourdough discard garlic knots are so easy to make! There is no proofing time, no food scale required, and room for error. Make sure to read the notes section before baking in case you need to make any adjustments!

• Delicious. The sourdough flavor mixed with the sweet honey and garlic butter makes for the most delectable little appetizer!

• Convenient. You can prepare and make these sourdough discard knots on the same day or you can prep them, refrigerate, and bake them when your schedule allows for it.

Three ways to enjoy sourdough discard garlic knots

• As an appetizer: Serve these garlic knots as a delicious starter for your next dinner party or family gathering. They’re perfect for dipping into marinara sauce or garlic and herb-infused olive oil.

• As a side dish: These garlic knots make a great side dish to accompany any main course. Serve them alongside roasted chicken, grilled steak, or a hearty vegetable soup to add some carby goodness to your meal.

• On their own: Let’s be honest, these garlic knots are so delicious that they can be enjoyed all on their own! Pop one (or a few) in your mouth for a quick snack!

How to make sourdough discard garlic knots: step-by-step

Baker’s schedule: prepare the dough during the day, allow it to rest for 1-2 hours, shape and rest for 30 minutes, bake the same day, OR place the dough in the refrigerator for up to 24 hours.

Sourdough discard: make sure to bring the sourdough discard to room temperature and I recommend using discard that is no more than a week old.

Milk: I’ve used whole milk in place of water. You may need to add 1-2 teaspoons more milk to reach the desired dough consistency. Think of it as a pizza dough consistency. 

Ingredients

• 1 cup (200 grams) of sourdough discard (room temp)
• 2/3rd cup of warm milk or water (160 grams) (I microwave milk/water for 30 seconds)
• 1 tablespoon (14 grams) of olive oil
• 2 teaspoons (14 grams) of honey
• 1 teaspoon (5 grams) of salt
• 2 & 1/2 cups (300 grams) of all-purpose flour (if using bread flour increase the liquid to 3/4 cup (180 grams)
• For the garlic butter:
• 1/4 cup of butter melted
• 3 cloves of garlic minced
• 1/4 cup of grated parmesan cheese
• 1 tablespoon of fresh or dried parsley

Equipment:

• mixing bowl
• measuring cups and spoons
• baking sheet
• parchment paper
• bench scraper or dough scraper (optional but handy)

Mix the dough

• In a mixing bowl dissolve the sourdough starter and honey in warm water (or milk if using).

• Next, add the olive oil, salt, and flour and mix until the flour has absorbed all of the liquid. This is best achieved with a silicone spatula. The mixture will be wet and sticky.

• Cover the mixture and allow it to rest for 20-30 minutes.

Knead the dough

• After the dough has rested, knead the dough for 5-8 minutes or until it comes together. Try not to use additional flour during this. The dough should still be quite sticky after kneading, similar to pizza dough.

• Once complete, place the dough in a bowl lightly greased with oil and allow it to rest for 1-2 hours covered. *Alternatively, after the dough has rested you can refrigerate it for up to 24 hours.

• The dough will not rise, the goal is to allow the ingredients to solidify together.

Shape the sourdough discard garlic knots

• Line a baking sheet with parchment paper.

• Lightly flour your work surface, turn the dough out, and divide it into 12 equal pieces (weighing around 55-60 grams). You can use a food scale for this, but it is not required.

• Shape each dough piece into a ball and allow them to rest for 5-10 minutes.

• Next, roll each dough ball out into an 8-10 inch rope, make a “U” shape, cross the ends, and tie it into a knot. Tuck any extra dough under the knot.

• Place each knot onto the baking sheet and cover with a damp towel or oiled plastic wrap for 30 minutes to 1 hour.

Make the garlic butter & bake

• While the sourdough garlic knots are resting, preheat your oven to 375 degrees F.

• In a small saucepan melt the butter on low and then add the garlic. Cook the garlic for 1-2 minutes or until fragrant.

• Liberally brush the garlic butter over each garlic knot and sprinkle the cheese and parsley on top. If you have any garlic butter left over you can save for brushing after they bake.

• Bake for 22-25 minutes or until they start to brown.

• Sourdough discard garlic knots are best enjoyed on the same day, but any leftovers can be stored in an airtight container for 3 days on the counter.

Other sourdough discard recipes:

• Sourdough Discard Crescent Rolls
• Sourdough Discard Egg Muffins
• Sourdough Discard Crackers (with rosemary & garlic)
• Sourdough Discard Blueberry Muffins