Sourdough Discard Garlic Knots
Looking for a delicious way to use up your sourdough starter discard? Try these irresistible garlic knots! Made with sourdough discard, garlic, butter, and herbs, these knots are the perfect appetizer or side dish for any meal.
Equipment
- Mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Bench scraper or dough scraper
Ingredients
- 1 cup (200 grams) sourdough discard (brought to room temperature)
- 2/3rd cup (160 grams) warm milk or water (I microwave the milk/water for 30 seconds)
- 1 tablespoon (14 grams) olive oil
- 2 teaspoons (14 grams) honey
- 1 teaspoon (5 grams) salt
- 2 & 1/2 cups (300 grams) all-purpose flour ((bread flour can be used-see notes))
For the garlic butter
- 1/4 cup butter (melted)
- 3 cloves garlic (minced)
- 1/4 cup parmesean cheese (grated)
- 1 tablespoon chopped parsley (fresh or dried)
Instructions
Mix the dough
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In a mixing bowl dissolve the sourdough starter and honey in warm water (or milk if using).
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Next, add the olive oil, salt, and flour and mix until the flour has absorbed all of the liquid. The dough will be shaggy.
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Cover the mixture and allow it to rest for 20-30 minutes.
Knead the dough
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After the dough has rested, knead the dough for 5-7 minutes or until it comes together. Try not to use additional flour during this. The dough should come together nicely after a few minutes. It should still be slightly tacky after kneading.
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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.
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The dough will not rise, the goal is to allow the ingredients to solidify together.
Shape the garlic knots
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Line a baking sheet with parchment paper. Turn the dough out, and divide it into 12 equal pieces (weighing around 55-60 grams) using a food scale. Use flour for any stickiness.
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Let each dough piece rest for 5-10 minutes to relax the gluten.
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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.
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Place each sourdough garlic 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
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While the sourdough garlic knots are resting, preheat your oven to 375 degrees F.
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In a small saucepan melt the butter on low and then add the garlic. Cook the garlic for 1-2 minutes or until fragrant.
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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.
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Bake for 22-25 minutes or until they start to brown and enjoy warm with your favorite dipping sauce!
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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.
Notes
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 your sourdough discard is brought to room temperature and no more than a week old.
Bread flour: If using bread flour increase the liquid to (3/4 cup or 180 grams)
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.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
