Sourdough Discard Garlic Knots (so soft and fluffy!)
Soft, fluffy sourdough discard garlic knots made with yeast for a quick 2-hour rise, packed with buttery garlic flavor and perfect for an easy homemade side or appetizer.
Equipment
- Mixing bowl
- Food scale
- Baking sheet
- Parchment paper
- Bench scraper or dough scraper
Ingredients
- 100 grams sourdough discard (room temperature )
- 100 grams water
- 100 grams milk (warmed)
- 20 grams sugar
- 350 grams all-purpose flour
- 6 grams salt
- 14 grams olive oil
- 7 grams (2 & 1/4 teaspoons) instant yeast (or active dry yeast)
For the garlic butter
- 57 grams (1/4 cup) unsalted butter (melted)
- 3 cloves garlic (minced)
- 25 grams (1/4 cup) parmesean cheese (grated)
- 1 tablespoon chopped parsley (fresh or dried)
Instructions
Mix the dough
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This recipe can be mixed by hand or using a stand mixer.
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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.
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One the yeast is activated, add the warm milk, sourdough discard, and sugar and mix until combined.
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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.
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Cover the mixture and allow it to rest for 15-20 minutes.
Knead the dough
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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.
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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
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The dough can be shaped and refrigerated overnight OR baked the same day.
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Once the dough has doubled in size, line a baking sheet with parchment paper.
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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.
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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.
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Next, roll each dough piece out into an 8-10 inch rope (use flour to assist with stickiness if needed).
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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.
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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
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While the sourdough garlic knots are resting, preheat the 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. Lastly add in the Parmesan cheese and parsley.
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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.
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Bake for 20-25 minutes or until golden brown. Feel free to brush the garlic knots with any leftover garlic butter for an extra delicious finish!
Garlic knots are done when they’re lightly golden and reach an internal temperature of 190–200°F (88–93°C).
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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: Mix the dough and allow it to rest for 60–90 minutes. Shape the knots, let them proof for 20-30 minutes, then bake.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
