There’s something unreasonably comforting about warm bread pulled right from the oven — the little cracks in the crust, the waft of garlic and butter, and that tangy whisper of sourdough. If you’ve been keeping a starter and hate tossing discard, these garlic knots are the kind of recipe that makes you feel clever and very, very satisfied. They’re soft, slightly chewy, and ridiculous dipped into marinara or eaten straight away.
If you’re a garlic-lover, these Garlic Bread Rolls are another tasty way to enjoy soft, buttery rolls.
Why you’ll love these garlic knots
Using sourdough discard gives the knots a subtle tang without the long bulk fermentation of a full sourdough loaf. The dough is forgiving, so you don’t need perfect temperature control or fancy equipment — just a bowl, a spoon, and a little patience. They’re quick enough for a weeknight and impressive enough for guests.
If you like using discard in sweet treats, try Sourdough Discard Cinnamon Rolls for breakfast.
Ingredients
These measurements make about 8 medium knots — adjust easily by doubling or halving.
For the dough
- 1 cup (240 g) active sourdough discard (unfed)
- 1 cup (240 ml) warm water (about 100–110°F / 38–43°C)
- 2 tablespoons olive oil
- 1 tablespoon sugar or honey
- 1 teaspoon salt
- 2 1/4 to 2 1/2 cups (280–325 g) all-purpose flour (start with less)
- 1 packet (2 1/4 tsp) instant yeast
For the garlic butter
- 4 tablespoons (55 g) unsalted butter, melted
- 2–3 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon chopped fresh parsley (or 1 tsp dried)
- Pinch of salt and black pepper
Optional toppings
- Grated Parmesan
- Red pepper flakes
- Everything bagel seasoning
How to Make Sourdough Discard Garlic Knots
Read through the steps before you begin — the dough comes together quickly, but small adjustments help (especially with discard hydration).
1. Mix the dough
In a large bowl, stir together the sourdough discard, warm water, olive oil, and sugar. Sprinkle the instant yeast over the mixture and let it sit 5 minutes until it looks slightly foamy. Add the salt and 2 cups of flour, mixing with a wooden spoon until a shaggy dough forms. Add more flour, a tablespoon at a time, until the dough is soft and slightly sticky but pulls away from the bowl.
2. Knead and first rise
Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic — it should spring back slowly when pressed. Alternatively, use a stand mixer with a dough hook for 4–5 minutes. Place the dough in an oiled bowl, cover loosely with plastic wrap or a towel, and let it rise in a warm spot for about 45–60 minutes, or until roughly doubled.
3. Shape the knots
Punch the dough down gently and divide it into 8 equal pieces. Roll each piece into a 10–12 inch rope, tie into a loose knot, tucking the ends underneath. Place knots on a parchment-lined baking sheet, leaving space between them for expansion. Cover and let rise another 25–35 minutes — they’ll puff but won’t necessarily double.
4. Bake
Preheat your oven to 400°F (200°C). Bake the knots for 15–18 minutes, rotating the pan halfway through, until the tops are golden brown and the bottoms sound hollow when tapped.
5. Brush with garlic butter
While the knots bake, combine melted butter, minced garlic, parsley, salt, and pepper. As soon as the knots come out of the oven, brush them generously with the garlic butter so it soaks into the warm bread. Finish with grated Parmesan or red pepper flakes if you like.
Tips and troubleshooting
- If your discard is very runny, reduce the water slightly — you want a soft dough, not batter.
- No instant yeast? Use active dry yeast but proof it in the warm water for 5–10 minutes first.
- Want fluffier knots? Let them rise a little longer during the first rise; cooler kitchens mean longer times.
- Make ahead: Shape the knots and chill them, covered, overnight. Bake straight from the fridge — add a few extra minutes to the bake time.
- For hearty sandwiches, make Sourdough Discard Hamburger Buns to use up your starter.
Serving suggestions
These are fantastic with a bowl of warm marinara for dipping, alongside a big salad, or as a cozy side to pasta. They also keep well — store cooled knots in a sealed container at room temperature for 2 days, or freeze for up to 1 month and reheat gently in a low oven. Pair your knots with a simple weeknight pasta like Garlic Butter Chicken Pasta for a complete meal.
FAQs
Can I use fed starter instead of discard?
Yes, you can, but fed starter will make the dough more active and slightly less tangy. Reduce the water a touch if your starter is thicker than discard.
Do these require long fermentation like sourdough loaves?
No — because this recipe uses instant yeast in addition to discard, it’s much faster and more predictable. You get some sourdough flavor without the long bulk fermentation.
Can I make these gluten-free?
Gluten-free baking behaves very differently. You could experiment with a gluten-free flour blend, but expect texture changes and possibly the need for binders like xanthan gum.
How do I reheat leftover knots?
Wrap in foil and warm in a 325°F (160°C) oven for 8–10 minutes. For a crisper exterior, unwrap during the last 2 minutes.
Conclusion
Sourdough Discard Garlic Knots are a small, satisfying way to use up starter while creating something everyone will fight over. They’re forgiving, adaptable, and rewarding — the perfect little baking win. Whether you tuck them into lunches, serve them at a dinner party, or just treat yourself on a Friday night, these knots are quick to love and easy to master. Now tie on an apron, preheat that oven, and get ready for the best discard experiment yet.
Sourdough Discard Garlic Knots
Ingredients
For the dough
- 1 cup active sourdough discard unfed
- 1 cup warm water about 100–110°F / 38–43°C
- 2 tbsp olive oil
- 1 tbsp sugar or honey
- 1 tsp salt
- 2 ¼ cups all-purpose flour start with less
- 2 ¼ instant yeast
For the garlic butter
- 4 tbsp unsalted butter melted
- 2 garlic cloves minced
- 1 tbsp chopped fresh parsley or 1 tsp dried
- Pinch salt and black pepper
Optional toppings
- Grated Parmesan
- Red pepper flakes
- Everything bagel seasoning
Instructions
- Stir discard, warm water, olive oil, and sugar in a bowl. Sprinkle yeast on top and wait 5 minutes until slightly foamy. Add salt and 2 cups flour, mix into a shaggy dough. Add more flour a tablespoon at a time until dough is soft and slightly sticky.
- Knead on a floured surface for 5–7 minutes until smooth and elastic (or 4–5 minutes in a stand mixer). Place dough in an oiled bowl, cover, and let rise 45–60 minutes until roughly doubled.
- Punch down dough and divide into 8 pieces. Roll each into a 10–12 inch rope and tie into a loose knot, tucking ends underneath. Place on parchment-lined sheet and let rise 25–35 minutes.
- Preheat oven to 400°F (200°C). Bake knots 15–18 minutes until golden. Rotate pan halfway for even browning.
- Combine melted butter, minced garlic, parsley, salt, and pepper. Brush knots immediately after baking so butter soaks into warm bread. Add optional toppings and serve warm.
Notes
- If discard is very runny, reduce the water slightly.
- Use active dry yeast by proofing it in warm water for 5–10 minutes first.
- For a make-ahead option, shape the knots and chill overnight; bake from the fridge adding a few extra minutes.
