These Sourdough Discard Garlic Knots are fluffy, buttery, and packed with garlicky goodness. They are a perfect way to use up leftover sourdough starter!
Making knots is fun, and your kitchen will smell amazing! I love serving them warm with marinara sauce—it’s hard to eat just one, so be prepared for seconds! 😄
Key Ingredients & Substitutions
Sourdough Starter Discard: This recipe shines by using unfed sourdough starter. If you don’t have any, you can also use 1 cup of plain yogurt or buttermilk for a similar tangy flavor.
All-Purpose Flour: While all-purpose flour is ideal, feel free to mix in whole wheat flour for a healthier option, or use bread flour for a chewier texture.
Instant Yeast: If you only have active dry yeast, that will work too! Just dissolve it in warm water with a pinch of sugar to activate before adding it to the mixture.
Garlic: Fresh garlic gives the best flavor, but you can also use garlic powder in a pinch. 1 teaspoon of garlic powder can replace about 1 clove of fresh garlic.
Parsley: Fresh parsley adds a nice touch, but dried parsley will work as well. Adjust the quantity to your taste, or substitute it with dry Italian herbs for added flavor.
How Do You Achieve the Perfect Knot Shape?
Forming knots is simple with a little practice. Here’s how you can easily tie them:
- After rolling each piece into a rope, make sure it’s about 8 inches long. The longer the rope, the bigger the knot!
- Cross the rope in the middle to form an ‘X’, then take one end and tuck it under the other.
- Continue twisting the ends around each other, then tuck the loose ends under the knot for a neat finish.
Don’t worry if your first few knots don’t look perfect; the flavor will still be amazing, and practice makes perfect!
Sourdough Discard Garlic Knots
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 3/4 cup warm water (about 110°F)
- 3 tablespoons olive oil, plus extra for greasing
- 4 tablespoons unsalted butter, melted
- 3-4 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped (or 1 tablespoon dried parsley)
- Coarse sea salt or flaky salt, for sprinkling
How Much Time Will You Need?
The total time for this recipe is about 2 to 2.5 hours. This includes about 20 minutes for preparation and mixing, 1 to 1.5 hours for the dough to rise, and 15-20 minutes for baking. Then, you’ll have delicious garlic knots ready to enjoy!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine the sourdough starter discard, warm water, olive oil, sugar, salt, and instant yeast. Stir everything together until it’s well mixed.
2. Forming the Dough:
Gradually add the flour, mixing until a sticky dough forms. Turn the dough onto a floured surface and knead it for about 8-10 minutes until it’s smooth and elastic. If it feels too sticky, sprinkle a bit more flour, but keep it slightly tacky.
3. Letting the Dough Rise:
Place the kneaded dough in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap, and find a warm spot to let it rise until it’s doubled in size. This should take about 1 to 1.5 hours.
4. Prepping for Baking:
Once your dough has risen, preheat the oven to 400°F (200°C). While the oven heats, line a baking sheet with parchment paper for easy cleanup.
5. Shaping the Knots:
Punch down the dough gently to release the air. Divide it into 12 equal pieces. Roll each piece into a rope that’s about 8 inches long. Then tie each rope into a knot, tucking the ends underneath to make them look neat.
6. Preparing to Bake:
Place the knots on the prepared baking sheet, leaving a little space between them. This will give them room to expand while baking.
7. Making the Garlic Butter:
In a small bowl, combine the melted butter with the minced garlic and chopped parsley. Mix well to combine all the flavors.
8. Garlic Butter Brushing:
Brush the garlic butter mixture generously over each garlic knot. Then, sprinkle some coarse sea salt on top for that extra flavor.
9. Baking the Knots:
Place your baking sheet in the preheated oven and bake for 15-20 minutes, or until the knots are golden brown and smell wonderful.
10. Finishing Touches:
After they’re baked, feel free to brush a bit more garlic butter on top for extra flavor and richness. Serve these tasty knots warm, and enjoy!
These sourdough discard garlic knots are soft on the inside, perfectly golden on the outside, and bursting with rich garlic flavor from the butter and herbs. Perfect for sharing with friends or enjoying all by yourself! 😊
Can I Use Frozen Sourdough Starter Discard?
Yes, you can! Just be sure to thaw your frozen sourdough starter discard in the fridge overnight or at room temperature before using it in this recipe.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, shape the knots, and then refrigerate them. Just cover them well with plastic wrap and they should stay fresh for up to 24 hours. When you’re ready to bake, let them come to room temperature for about 30 minutes before putting them in the oven.
How Should I Store Leftover Garlic Knots?
Store any leftovers in an airtight container at room temperature for up to 2 days. To keep them fresh longer, consider refrigerating them. Reheat in the oven or microwave to enjoy that warm, fluffy texture again!
Can I Add Cheese or Other Fillings?
Of course! Adding cheese is a great idea. You can fold in some mozzarella or cheddar before knotting them up. Just keep in mind that it may change the baking time slightly, so watch for a golden brown color!