These Sourdough Discard Garlic Knots are a tasty way to use up your sourdough leftovers! Made with warm, buttery garlic goodness, they are soft on the inside and golden outside.
Who can resist the smell of garlic bread? I love making these knots because they’re super fun to twist and they disappear fast. Perfect for munching with soup or just on their own!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! It not only adds flavor but also helps the knots rise. If you don’t have any discard, you can create a similar texture using plain yogurt or buttermilk.
All-Purpose Flour: Standard all-purpose flour works great, but you can substitute half with whole wheat flour for a nuttier flavor and added nutrition. Just remember, it might need a little extra water.
Active Dry Yeast: If you have instant yeast, use it! Simply add it directly to the dry ingredients without dissolving. Or, you can use fresh yeast, but adjust the quantity accordingly.
Garlic: Fresh garlic is best for flavor, but if you’re in a pinch, garlic powder can work too. Just use about 1 teaspoon of garlic powder instead.
How Do I Shape the Perfect Garlic Knots?
Shaping garlic knots can feel tricky, but it’s fun! After kneading the dough, divide it into equal pieces to ensure even cooking. Roll each piece into a rope and tie it into a knot.
- Keep your surface floured to prevent sticking.
- For a neat knot, pull both ends of the rope over each other, tucking the ends underneath.
- Don’t worry if they aren’t perfect! They’ll taste amazing regardless of their shape.
After shaping, let them puff up a bit more before baking. This gives a lovely soft texture inside!
How to Make Sourdough Discard Garlic Knots
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed starter)
- 2 ½ cups all-purpose flour (plus more for dusting)
- 1 tsp active dry yeast
- 1 tsp sugar
- ½ tsp salt
- ⅓ cup warm water (about 110°F/43°C)
- 2 tbsp olive oil (plus extra for greasing)
For the Garlic Herb Butter Topping:
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- ½ tsp salt
How Much Time Will You Need?
This recipe will take about 2 to 2.5 hours from start to finish. You’ll spend about 30 minutes preparing and shaping the knots and then let them rise for about 1.5 to 2 hours. After that, baking them will take about 15-18 minutes. It’s worth the wait for delicious, homemade garlic knots!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, combine the warm water, sugar, and yeast. Give it a little stir and let it sit for 5-10 minutes until it becomes foamy. This means your yeast is active and ready to work!
2. Make the Dough:
In a large mixing bowl, whisk together the flour and salt. Add the sourdough discard, the foamy yeast mixture, and olive oil. Use a wooden spoon or a dough hook to mix everything until a sticky ball forms.
3. Knead the Dough:
Turn the dough onto a floured surface and knead it for about 6-8 minutes. You want it to become smooth and elastic, adding a little extra flour if it’s too sticky. Kneading is important for developing the texture!
4. First Rise:
Place your dough in a lightly oiled bowl and cover it with a damp towel. Then, let it rise in a warm place for 1-2 hours, or until it doubles in size. Keep an eye on it and let it grow!
5. Shape the Knots:
After the dough has risen, punch it down gently to remove some air. Divide the dough into 12 equal pieces. Roll each piece into a rope about 10 inches long, and then tie it into a knot. Place the knots on a baking sheet lined with parchment paper.
6. Second Rise:
Cover the shaped knots with a towel and let them rise again for 30-45 minutes until they look puffy. This step makes them nice and airy!
7. Make the Garlic Herb Butter:
While the knots are rising, mix together the melted butter, minced garlic, diced parsley, and salt in a small bowl. This will give the knots a mouthwatering flavor!
8. Bake the Knots:
Preheat your oven to 400°F (205°C). Once the oven is hot, brush half of the garlic herb butter mixture over the knots. Bake them for 15-18 minutes or until they’re golden brown. Your kitchen will smell amazing!
9. Brush & Serve:
As soon as the garlic knots come out of the oven, brush them with the remaining garlic herb butter for an extra burst of flavor. Serve them warm, either as a side dish or as a delightful appetizer.
These Sourdough Discard Garlic Knots are a scrumptious way to enjoy sourdough! Enjoy your delicious creation!
Can I Use Active Dry Yeast Instead of Instant Yeast?
Absolutely! Active dry yeast works perfectly in this recipe. Just make sure to activate it in warm water with sugar before mixing it into the dough.
How Should I Store Leftover Garlic Knots?
Store any leftover garlic knots in an airtight container at room temperature for up to 2 days. To keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months!
Can I Add Cheese to the Garlic Knots?
Definitely! Adding cheese can take these knots to the next level. You can sprinkle shredded mozzarella or Parmesan cheese on top before baking or mix some into the dough for cheesy garlic knots!
My Dough Is Too Sticky, What Should I Do?
No worries! If your dough is too sticky, gradually add a little more flour while kneading until it reaches a workable consistency. Just be careful not to add too much at once, as it can make the knots dense.
