Transforming sourdough discard into warm, comforting Sourdough Discard Garlic Knots quickly became my favorite way to add a little magic to busy weeknights. These knots come together in just under three hours, with most of that time hands-off, making them perfect for those moments when I want a stress-free, flavorful snack or appetizer that feels like a cozy hug.
Table of Contents
Why You’ll Love This Recipe
- It’s a no-waste way to use sourdough discard, turning what might be tossed into something delicious.
- Creates incredibly fluffy, soft knots thanks to a perfect balance of ingredients and kneading.
- The garlic butter coating is rich yet balanced, adding a comforting burst of flavor with each bite.
- Practically foolproof, beginner-friendly, and designed to build confidence in the kitchen.
Equipment Essentials for Perfect Garlic Knots
To make these garlic knots easily and successfully, you’ll need some trusty equipment:
- Mixing bowl: A large, wide bowl helps you mix and knead your dough comfortably.
- Kitchen scale: Weighing dough pieces ensures your knots are all the same size, which means even baking and consistent texture.
- Baking sheet: A flat tray lined with parchment paper keeps your knots from sticking and helps them brown evenly.
- Pastry brush: Perfect for brushing olive oil before baking and garlic butter after baking, giving your knots their signature shine and flavor.
You can knead this dough by hand or use a stand mixer with a dough hook. Both methods work well! If you’re new to kneading, using your hands can help you feel the dough’s texture and build confidence with this forgiving recipe.
Ingredients for Sourdough Discard Garlic Knots
- 115 grams unfed sourdough discard
- 80 grams whole milk, at room temperature
- 12 grams honey (1¾ teaspoons)
- 13 grams olive oil (1 Tablespoon)
- 200 grams all-purpose flour (bread flour also works well)
- ¼ teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1 Tablespoon olive oil (divided)
- 4 Tablespoon unsalted butter
- 3-4 garlic cloves (minced)
- ¼ teaspoon fine sea salt
- 1 teaspoon dried parsley flakes (or 1 Tablespoon fresh parsley)
A Closer Look at Your Ingredients
The unfed sourdough discard is simply leftover starter that hasn’t been fed with fresh flour and water. It still contains natural yeast and friendly bacteria, making it perfect for adding flavor and lightness to your dough without needing extra yeast. Using discards like this helps cut down waste while boosting taste.
Choosing between all-purpose and bread flour depends on what you want. Bread flour, with a higher protein content, creates chewier, more elastic knots. All-purpose flour still works and makes softer, tender knots. Both give delightful results, so use what you have on hand.
How to Make Sourdough Discard Garlic Knots
- Whisk wet ingredients: In a mixing bowl, whisk together the sourdough discard, whole milk, honey, and 1 tablespoon olive oil until combined.
- Add dry ingredients: Stir in the all-purpose flour, garlic powder, and salt. Mix until the dough just comes together.
- Knead the dough: Knead for approximately 3 minutes until the dough feels smooth and slightly sticky but not overly wet or dry.
- Shape and proof: Shape your dough into a ball. Lightly oil the mixing bowl with about ½ tablespoon olive oil. Place the dough ball in the bowl to coat one side, then turn it so the coated side is on top. Cover with plastic wrap and rest in a warm area for 2 hours.
- Prepare the knots: Line a baking sheet with parchment paper. Cut the dough into 8 equal pieces (about 53 grams each). Roll each piece into a 12-15 inch rope.
- Tie the knots: Tie each rope loosely into a knot, tucking the ends underneath to allow room for puffing during baking. Place the knots on the baking sheet.
- Brush with oil and rest: Use a pastry brush to coat each knot with the remaining olive oil. Cover loosely with plastic wrap and let rest for 30 minutes.
- Preheat the oven: Set your oven to 450°F.
- Bake the knots: Bake for 12-14 minutes until the knots are very lightly browned on top. An internal temperature of at least 190°F ensures they’re cooked through.
- Make garlic butter: While baking, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook 1-2 minutes. Remove from heat, and stir in salt and parsley.
- Coat knots with butter: Use the pastry brush to generously coat the warm knots with the garlic butter as soon as they come out of the oven.
Expert Tips for Foolproof Results
- How to tell if your dough is properly proofed: Gently poke the dough with a finger; if it springs back slowly and leaves a small indentation, it’s ready to bake.
- Fixing dough texture: If the dough is too sticky, add a little flour, a tablespoon at a time. If too dry, add a splash of milk or water while kneading.
- Getting golden brown knots: Keep an eye on the baking time and temperature. If your garlic starts to burn during butter coating, remove the pan from heat sooner and stir quickly.
- Making dough ahead: You can prepare the dough and let it proof in the fridge overnight. Just allow it to come to room temperature and rise again before shaping.
Substitutions and Flavor Variations
| Ingredient/Item | Substitution or Variation | Notes |
|---|---|---|
| Whole Milk | Unsweetened plant-based milk (almond, oat) | Texture may be slightly different. |
| Honey | Maple syrup or agave | Will slightly alter the flavor profile. |
| Dried Parsley | 2 Tbsp finely chopped fresh herbs (chives, rosemary) | Adds a fresh, vibrant flavor boost. |
| Garlic Powder | Onion powder | For a milder, sweeter allium flavor in the dough. |
| Flavor Boosters | Add ¼ cup grated Parmesan cheese to the butter | Creates cheesy, savory knots. |
| Flavor Boosters | Add ½ tsp red pepper flakes to the butter | For a spicy kick. |
Storage, Freezing, and Reheating Instructions
Store your garlic knots in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked knots by wrapping them tightly in foil or placing them in a freezer-safe bag for up to 3 months.
To reheat and enjoy that fresh-baked softness, wrap the knots again in foil and warm them in a 350°F oven for 10-15 minutes. This method keeps them moist and soft while warming the garlic butter perfectly.
Serving Suggestions
- Serve alongside a big bowl of pasta marinara for a comforting pasta meal.
- Use as mini sourdough hamburger buns for appetizer platters or party snacks.
- Offer with warm pizza sauce or ranch dressing for dipping.
- Pair with a fresh salad for a lighter dinner option with flair.
Frequently Asked Questions (FAQs)
What does ‘unfed’ sourdough discard mean?
It’s starter that hasn’t been fed fresh flour and water but still contains active yeast, perfect for this recipe’s flavor and rise.
Can I make these sourdough discard garlic knots without a stand mixer?
Absolutely! Hand kneading works just fine and helps you connect with the dough’s texture.
My dough seems too sticky/dry, what did I do wrong?
Adjust flour or liquid a little at a time; dough should feel tacky but manageable.
How do I know when the knots have risen enough?
They will look puffy and slightly airy; the poke test can help confirm readiness.
Can I prepare the dough ahead of time?
Yes, refrigerate it overnight after initial mixing and allow to warm and rise before shaping.
Conclusion
These Sourdough Discard Garlic Knots are a simple joy to make, offering soft, buttery comfort from a humble discard that might otherwise go to waste. They’re perfect for busy cooks who want a warm, flavorful treat without stress. I’d love to know what you will be serving your garlic knots with? Drop any questions in the comments.
Sourdough Discard Garlic Knots
Ingredients
Equipment
Method
- Whisk together the sourdough discard, milk, honey, and olive oil in a mixing bowl. Incorporate the flour, garlic powder, and salt, then mix and knead for about 3 minutes until the dough is smooth and slightly sticky.
- Shape the dough into a ball, then lightly oil the mixing bowl and place the dough inside, rotating to coat. Cover with plastic wrap and let it rest on the counter in a warm place for 2 hours.
- Line a baking sheet with parchment paper. Divide the dough into 8 equal pieces, roll each into a 12-15 inch rope, and tie into a knot, tucking the ends under. Place the knots on the prepared baking sheet, brush with olive oil, cover, and rest for 30 minutes.
- Preheat your oven to 450°F.
- Bake the knots for 12-14 minutes, or until lightly browned on top and their internal temperature reaches at least 190°F.
- While the knots bake, melt butter in a small saucepan over medium-low heat, add minced garlic, and cook for 1-2 minutes. Remove from heat, then stir in the salt and parsley.
- Using the same pastry brush, generously coat the warm, baked knots with the prepared garlic butter.
