These Sourdough Discard Garlic Knots are a wonderful way to use leftover sourdough starter! They are soft, chewy, and packed with garlic flavor. Who can resist warm, buttery knots fresh from the oven?
Making these knots is quite fun! Just twist and tie the dough into little knots. I love enjoying them warm with a sprinkle of parsley on top—perfect for dipping in marinara sauce! Yum! 🍞🌿
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! Using unfed starter adds flavor and moisture. If you don’t have any, you can substitute with 1 cup of plain yogurt or buttermilk for a similar tanginess.
All-Purpose Flour: While I use all-purpose flour, bread flour works too. It gives the knots a chewier texture. Don’t have either? Whole wheat flour can work in a pinch; just expect a denser knot.
Garlic: Fresh garlic is best for that intense flavor. If you’re in a hurry, garlic powder can be a quick substitute—about 1 tsp will do, but fresh is always my preference!
Butter: Unsalted butter is ideal for baking, but you can easily swap it for olive oil if you’re looking for a dairy-free option. The knots won’t be quite as rich, but they’ll still taste amazing!
How Do I Get the Best Rise from My Dough?
To achieve those fluffy bites, proper rising is key. The dough needs warmth to activate the yeast. Here’s how to get it right:
- After kneading, put the dough in a lightly oiled bowl and cover it well. A warm kitchen works wonders – try placing it in an oven that’s turned off, but with the light on.
- The rising time can vary. Look for the dough to double in size; this can take anywhere from 1 to 1.5 hours, so be patient!
By following these tips, your garlic knots will be soft, fluffy, and absolutely delicious! Enjoy the baking process!
Sourdough Discard Garlic Knots
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed starter)
- 2 1/2 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil (plus extra for the dough and topping)
- 2/3 cup warm water (adjust as needed)
For the Garlic Topping:
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 1.5 to 2 hours for the dough to rise (including two rising periods). Once you shape the knots, they bake for about 15-18 minutes. So, in total, you’ll want to set aside about 2 to 2.5 hours. It’s worth the wait for those warm, garlicky bites!
Step-by-Step Instructions:
1. Mix Your Ingredients:
In a large mixing bowl, start by combining the sourdough discard, warm water, olive oil, sugar, and instant yeast. Make sure to mix everything well so that the yeast can activate effectively.
2. Form the Dough:
Gradually add in the flour and salt, stirring until you get a rough dough. It might seem sticky at first, but that’s perfectly fine! Just turn it out onto a lightly floured surface.
3. Knead the Dough:
Now it’s time to knead! Work the dough with your hands for about 7-10 minutes until it’s nice and smooth. If it feels too sticky, sprinkle a little more flour, but try to keep it soft and pliable.
4. Let It Rise:
Next, place the kneaded dough into a bowl that has been lightly oiled. Cover it with a cloth or plastic wrap and let it rise in a warm area for about 1 to 1.5 hours, or until it has doubled in size.
5. Preheat and Prepare:
Once your dough has risen, preheat your oven to 400°F (200°C). Meanwhile, line a baking sheet with parchment paper to prepare for your garlic knots.
6. Shape the Knots:
Gently punch down the dough to release the air, then divide it into about 12 equal pieces. Roll each piece into a rope that’s about 8 inches long. Tie each rope into a knot, tucking the ends underneath to secure them.
7. Second Rise:
Place your beautiful knots on the prepared baking sheet, then cover them and let them rise again for another 30 minutes. This is where they’ll fluff up even more!
8. Prepare the Garlic Butter:
While the knots are rising, mix together the melted butter, minced garlic, and chopped parsley in a small bowl. This will make your garlic topping extra delicious!
9. Brush & Bake:
After the second rise, brush each knot generously with the garlic butter mixture. Make sure to get all that tasty garlic on there! Then, pop them in the oven and bake for 15-18 minutes or until they’re golden brown.
10. Finish and Serve:
As soon as the knots come out of the oven, immediately brush them with any leftover garlic butter and sprinkle them with a little coarse sea salt. If you want, feel free to add a bit more parsley on top.
11. Enjoy!
Serve these delightful garlic knots warm with a side of olive oil or marinara sauce for dipping. Enjoy the amazing aroma and flavors they bring to your meal!
Perfectly soft, delicious, and loaded with garlic goodness—a real treat for any sourdough lover!
Can I Use Cold Sourdough Discard?
Yes, you can! Just remember to let the sourdough discard come to room temperature before mixing it into the dough for optimal results.
How Long Can I Store Leftover Garlic Knots?
Leftover garlic knots can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to a month. Just reheat in the oven to restore their texture!
Can I Make These Garlic Knots Without Yeast?
While yeast gives the garlic knots their softness and rise, you could experiment with baking powder as a substitute. Use about 2 teaspoons of baking powder, but note that the flavor and texture will differ slightly.
What Should I Serve With Garlic Knots?
These knots pair wonderfully with marinara sauce for dipping or alongside a fresh salad. You can also enjoy them with soups or pastas for a complete meal!
