Sourdough Discard Garlic Knots (No Yeast)

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These Sourdough Discard Garlic Knots are soft, pillowy, and slathered with plenty of garlicky, buttery goodness. Made with no yeast, this easy sourdough discard recipe is ready the same day. It's the perfect appetizer or side dish for any meal!

A small plate of sourdough garlic knots garnished with grated parmesan cheese.

Garlic knots are a staple of New York City pizzerias. I first tried them many years ago during a trip with friends and instantly fell in love with their buttery, garlicky flavor.

In Massachusetts, pizza shops often offer garlic bread instead of garlic knots. So, inspired by my quest to make as many things as possible with my discard, I decided to try making homemade sourdough garlic knots.

These sourdough discard garlic knots, made without additional yeast, can be prepared the same day or made ahead of time. They're coated with garlic butter both before and after baking for irresistible, pull-apart rolls.

Today, I’m walking you through how to make sourdough discard garlic knots with no yeast, including which ingredients to use, tips for success, and some ideas for what to serve with this versatile side dish and appetizer.

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Tips for Success

Don't use old discard. We've all been there - pulling a jar of sourdough discard out of the back of the refrigerator and thinking, "How long has this been in here?" As this recipe relies on the discard for leavening, it's best to use some that is less than two weeks old.
Measure ingredients by weight. This recipe was developed using weight measurements (grams) rather than volume measurements. For best results, I recommend using a kitchen scale to accurately weigh ingredients.
Use minimal additional flour. You want to use just enough flour to prevent the dough from sticking without adding so much that it becomes dry.
Find a warm place in your kitchen. Yeast thrives in a warm environment (around 75-80°F). If your kitchen is cool, place the dough in the oven with the light on during bulk fermentation to speed the process up.
Make ahead. Fit these sourdough garlic knot rolls into your busy schedule by allowing them to proof in the refrigerator after shaping for up to two days. You can also pause bulk fermentation by sticking the dough in the refrigerator.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- Both unfed starter and active sourdough starter work well in this recipe. I keep a jar of sourdough starter discard in my refrigerator specifically for recipes like this one. It comes from my 100% hydration sourdough starter made with whole wheat flour. Need help with your starter? Check out my guide on how to make sourdough starter from scratch.
All-Purpose Flour- Using all-purpose flour results in softer garlic knots compared to those made with bread flour, which tend to be slightly chewier. If you prefer, you can easily substitute all-purpose flour for bread flour in this recipe.
Water- Use warm water (80-90°F) to encourage yeast activity.
Butter- Incorporating butter into the dough yields garlic knots with a soft, flaky, pull-apart texture. Brushing the knots with garlic butter both before and after baking makes them extra delicious and flavorful. You can swap butter for olive oil if preferred.
Granulated Sugar- Adds a hint of sweetness to the garlic knot dough that balances out the salty, savory flavor of the garlic butter.
Kosher Salt- Enhances flavor. Use half the amount or measure by weight when substituting with table salt.
Garlic Powder- Adding a small amount of garlic powder into the dough subtly infuses the knots with garlic flavor. Additionally, I opt for garlic powder in the garlic butter for a milder taste. However, if preferred, you can use minced fresh garlic or roasted garlic in the garlic butter for a stronger garlic punch.
Italian Seasoning- Feel free to customize the garlic butter mixture with your favorite dried herbs like basil, oregano, or parsley.

The ingredients to make sourdough garlic knots. Each ingredient is labeled with text. They include garlic powder and dried herbs, sourdough discard, butter, all-purpose flour, water, kosher salt, and sugar.

How to Make Sourdough Discard Garlic Knots

Here is how to make quick sourdough garlic knots with discard.

Mix the Dough

In a large mixing bowl, combine the flour, water, sourdough discard, melted butter, sugar, kosher salt, and garlic powder. Mix until a cohesive dough forms.

Sourdough garlic knot dough in a large blue mixing bowl.

Knead the Dough

Transfer the dough onto a lightly floured work surface. Knead by hand for 10-15 minutes until smooth. The dough will be slightly sticky - use minimal additional flour while kneading to prevent sticking.
Alternatively, knead using a stand mixer fitted with a dough hook attachment if preferred.

Sourdough garlic knot dough in a blue mixing bowl after being kneaded.

Bulk Fermentation

Return the kneaded dough to the mixing bowl and cover it with a damp towel or plastic wrap.
Allow the dough to rise in a warm area (around 75°F) for approximately 4 hours or until it doubles in size.

Shape

Once the dough has doubled in size, transfer it to a lightly floured surface.
Shape it into a rectangular form and divide it into 12 equal strips (about 75 grams each).
Roll each strip into an 8-inch rope and tie each rope into a knot, tucking the ends back into the center.
You can very lightly dust each rope with flour to make tying the knots easier, preventing them from sticking to themselves.

The dough stretched out into a rectangle on a butcher block countertop.

The rectangular dough cut into thin strips.

Proof

Arrange the knots on a parchment-lined baking sheet or in a baking pan.
Cover and let them proof for 1 hour.

Eight sourdough garlic knots on a parchment-lined baking sheet and nine garlic knots in a buttered square baking pan.

The sourdough garlic knots after proofing.

Make the Garlic Butter

About 20 minutes before the proofing is complete, preheat the oven to 400°F.
Mix together the melted butter, garlic powder, Italian seasoning, and kosher salt in a small bowl to prepare the garlic butter.

A mixture of melted butter, kosher garlic powder, Italian seasoning, and kosher salt in a stainless steel pot with a blue basting brush in it.

Bake the Garlic Knots

Brush the knots with the prepared garlic butter, saving some for brushing after baking.
Bake in the preheated oven for 20-25 minutes or until golden brown.

Buttered garlic knots on a parchment-lined baking sheet before baking.

Serve

Allow the garlic knots to cool for 10 minutes before serving.
Brush them with additional garlic butter and top with grated parmesan cheese and fresh parsley, if desired. Serve warm.

The finished sourdough garlic knots basted with more garlic butter and garnished with parmesan cheese piled on a small plate.

Sample Baker's Schedule

Craving homemade garlic knots but short on time? This same-day sourdough discard garlic knots recipe is here for you! Starting at noon, follow this schedule to enjoy buttery, tangy garlic rolls just in time for dinner.

12:00-12:15 PM: Mix the dough and knead for 10-15 minutes.
12:15-4:15 PM: Cover the dough and let it rise in a warm environment for about 4 hours.
4:15-4:30 PM: Shape the dough into knots.
4:30-5:30 PM: Proof the knots.
5:30-5:55 PM: Bake the knots.
5:55-6:05 PM: Cool, brush with more garlic butter, and enjoy!

Please note that this timeline is a general guide and may vary based on the temperature of your kitchen and the strength and age of your sourdough starter. Adjust the timeline as needed to fit your schedule.

Sourdough garlic knots in a square baking pan. There is half a head of garlic next to the pan.

What to Serve with Sourdough Discard Garlic Knots

These easy sourdough discard garlic knots are the perfect side dish for a variety of meals.

Pair them with sourdough discard pizza dough on pizza night, serve them with spinach Caprese salad or buffalo chicken Caesar salad, or dip them in homemade marinara sauce with meatballs.

How to Store

Store leftover garlic knots in an airtight container at room temperature for 2-3 days. After a few days, the knots will begin to dry out so it's best to freeze them for longer-term storage.

To freeze, place garlic knots in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 2 months.

Sourdough garlic knots garnished with grated parmesan cheese on a small plate.

Frequently Asked Questions

Why didn't my dough rise properly?

If your dough didn't rise properly, it could be due to issues with your discard. Ensure you're using sourdough discard that is only 1-2 weeks old. Additionally, if your sourdough starter is still young, the discard may not be strong enough to properly rise the dough yet.

How long does sourdough discard last in the refrigerator?

Sourdough discard is best used within 1-2 weeks, but it can still be used after this time. After a couple of weeks, you may notice a gray liquid called hooch on top, which is safe to eat and indicates the yeast is running low on food.

How can I adjust the recipe if my dough is too sticky or too dry?

If your dough is too sticky, add a small amount of flour until it reaches the desired consistency, but remember it should still be slightly sticky when kneading. Use minimal flour to make it easier to work with. If it's too dry, add a small amount of water instead.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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