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Sourdough Discard Garlic Knots

Sourdough Discard Garlic Knots

These Sourdough Discard Garlic Knots are soft, fluffy, and packed with rich garlic-butter flavor. Made using leftover sourdough discard, this recipe is a perfect way to reduce waste while baking a crowd-pleasing appetizer or side dish. They are easy to prepare, require simple ingredients, and pair beautifully with pasta, soups, or salads.
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Prep Time 20 minutes
Cook Time 20 minutes
Rest Time 1 hour
Total Time 1 hour 40 minutes
Course Appetizer, Bread, Side Dish, Snack
Cuisine American, Italian-inspired
Servings 12 garlic knots
Calories 180 kcal

Ingredients
  

For the Dough

  • 1 cup sourdough discard (unfed)
  • 2 ½ cups all-purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 teaspoons instant yeast
  • ¾ cup warm water

For the Garlic Butter

  • 4 tablespoons unsalted butter, melted
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh parsley, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon dried oregano (optional)
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions
 

  • Prepare the Dough: In a large mixing bowl, combine sourdough discard, warm water, sugar, olive oil, and yeast. Mix well.
  • Add Dry Ingredients: Gradually add flour and salt. Mix until a soft dough forms.
  • Knead the Dough: Knead on a floured surface for 8–10 minutes until smooth and elastic.
  • First Rise: Place dough in a greased bowl, cover, and let it rest in a warm place for about 1 hour, or until doubled in size.
  • Shape the Knots: Divide dough into 12 equal pieces. Roll each piece into a rope and tie into a knot.
  • Second Rest: Place knots on a lined baking tray and let them rest for 10–15 minutes.
  • Bake: Bake in a preheated oven at 375°F (190°C) for 18–20 minutes, or until lightly golden.
  • Garlic Butter Topping: Mix melted butter, garlic, parsley, salt, and oregano. Brush generously over hot knots. Sprinkle with Parmesan if desired.
  • Serve Warm: Serve immediately for best flavor and texture.

Notes

  • Sourdough discard should be room temperature for best results.
  • You can refrigerate shaped knots overnight and bake fresh the next day.
  • Add chili flakes for a spicy garlic knot variation.
  • These garlic knots freeze well after baking, reheat before serving.

Nutrition Information (Per Serving – Approx.)

  • Calories: 180 kcal
  • Carbohydrates: 28 g
  • Protein: 5 g
  • Fat: 6 g
  • Sodium: 220 mg
  • Fiber: 1 g
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