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.

If you’re in the mood for a sweet version, you have to try my Sourdough Discard Cinnamon Sugar Knots!

Why you’ll love this recipe

• Beginner-friendly – simple steps and very forgiving dough.

• Ready in about 2 hours – no long fermentation required, so you can have fresh garlic knots the same day.

• Soft, fluffy texture – a little yeast gives you that perfect pillowy bite every time.

• Packed with savory flavor – buttery garlic, herbs, and cheese in every bite.

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!

FAQ

Can I use active sourdough starter instead of discard?
Yes! Active starter works just as well. You’ll still use yeast in this recipe, so the rise time stays quick and reliable.

Can I make the dough ahead of time?
Absolutely. After the first rise, cover and refrigerate the dough for up to 24 hours. Let it sit at room temperature for about 30–60 minutes before shaping.

Why is my dough sticky?
This dough is slightly soft by design for fluffy knots. Lightly flour your hands or use a bit of oil when shaping to make it easier to handle.

Can I use bread flour instead of all-purpose flour?
Yes! Bread flour will give you a slightly chewier texture, while all-purpose keeps them extra soft.

How do I know when they’re done baking?
They should be lightly golden on top and cooked through on the bottom. If unsure, you can lift one and check for a golden underside.

Can I freeze garlic knots?
Yes! Bake them first, let them cool completely, then freeze in an airtight container. Reheat in the oven at 300–325°F until warmed through.

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

Baker’s schedule: Mix the dough and allow it to rest for 60–90 minutes. Shape the knots, let them proof for 20-30 minutes, then bake.

Ingredients

• 100 grams sourdough discard (room temp)
• 100 grams warm milk
• 100 grams water
• 20 grams sugar
• 350 grams all-purpose flour
• 6 grams salt
• 14 grams olive oil
• 7 grams (2 & 1/4 teaspoon) instant yeast (or active dry)

Garlic butter:

• 56 grams (1/4 cup) of butter melted
• 3 cloves of garlic minced
• 25 grams (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

This recipe can be mixed by hand or using a stand mixer.

• If using active dry yeast: Warm 100 grams of water to about 90–95°F (warm to the touch, not hot). Add the active dry yeast and a pinch of sugar, stir, and let it sit for 5–10 minutes. It should become creamy, bubbly, and foamy. Tip: Liquids hotter than 95°F can damage the yeast, so keep it just warm.
• If using instant yeast: Instant yeast can go straight into the bowl with the flour and other dry ingredients…no need to activate it first. Just make sure the liquid is still warm (not hot) so the dough rises well.

• One the yeast is activated, add the warm milk, sourdough discard, and sugar and mix until combined.

• Next, add the flour, salt, and olive oil (instant yeast can be tossed in at this point) The dough will look shaggy and be sticky.

• Cover the mixture and allow it to rest for 15-20 minutes.

Knead the dough

• After the dough has rested, knead it into a smooth ball, about 3–6 minutes. Use flour as necessary it will start out sticky, but comes together beautifully. If using a stand mixer, knead for the same amount of time.

• Once kneaded, place the dough in a buttered or oiled bowl, cover, and let rise until doubled and puffy (60-90 minutes).
• Need more time? The dough can be refrigerated overnight and shaped/baked the following day.

Shape the sourdough discard garlic knots

The dough can be shaped and refrigerated overnight OR baked the same day.

• Line a baking sheet with parchment paper.

• Turn the dough out and divide it into 12 equal pieces (weighing between 56-60 grams each). Want smaller knots? divide into 16 pieces instead.

• Roll each piece into a rough log shape and let them rest for 5-10 minutes to relax the gluten. This will make rolling them out easier.

• Next, roll each dough piece out into an 8-10 inch rope (use flour to assist with stickiness if needed).

• Take each rope and make a “U” shape, cross the ends, and tie it into a knot. Optional: tuck the ends underneath for a smoother shape, or leave them out for a more defined classic “knot” look.

• Place each knot onto the baking sheet and cover with a damp towel or oiled plastic wrap for 20-30 minutes.

Make the garlic butter & bake

• While the sourdough garlic knots are resting, preheat the 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. Lastly add in the Parmesan cheese and parsley.

• Liberally brush the garlic butter over each garlic knot. If you have any garlic butter left over you can save for brushing after they bake.

• Bake for 20-25 minutes or until golden brown. Feel free to brush with more garlic butter for a delicious finish.

Garlic knots are done when they’re lightly golden and reach an internal temperature of 190–200°F (88–93°C).

• 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.

More sourdough discard recipes:

• The Best Sourdough Garlic Bread Recipe (Crispy & Buttery)
• Sourdough Cheese-Stuffed Biscuit Bombs (discard recipe)
• Sourdough Discard Egg Muffins
• Sourdough Cheese Crackers