Sourdough Discard Garlic Knots
Soft, tangy garlic knots made with sourdough starter discard, instant yeast, and a buttery garlic-parsley finish. Quick, forgiving, and perfect for dipping.
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.
Nutrition
Calories: 220kcalCarbohydrates: 26gProtein: 4gFat: 10gSaturated Fat: 5gSodium: 280mgSugar: 3g
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