Sourdough Discard Garlic Knots

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

Sourdough Discard Garlic Knots

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!

Course Bread, Side Dish

Cuisine American

Prep Time 5 40

Cook Time 25

Total Time 6 5

Servings garlic knots

Calories 243kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Garlic Knot Ingredients

3 ¾ cups (460 grams) all-purpose flour
1 cup + 2 tablespoons (270 grams) warm water 80-90℉
½ cup (100 grams) sourdough starter discard
4 tablespoons (56 grams) unsalted butter melted
1 tablespoon (12 grams) granulated sugar
2 teaspoons (10 grams) kosher salt
¼ teaspoon garlic powder

Garlic Butter Ingredients

6 tablespoons (84 grams) unsalted butter melted
½ teaspoon garlic powder
½ teaspoon Italian seasoning
½ teaspoon kosher salt

Instructions

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.
3 ¾ cups (460 grams) all-purpose flour, 1 cup + 2 tablespoons (270 grams) warm water, ½ cup (100 grams) sourdough starter discard, 4 tablespoons (56 grams) unsalted butter, 1 tablespoon (12 grams) granulated sugar, 2 teaspoons (10 grams) kosher salt, ¼ teaspoon garlic powder
Transfer the dough onto a lightly floured work surface. Knead by hand for 10-15 minutes until smooth and elastic. 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.
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.
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.
Arrange the knots on a parchment-lined baking sheet or in a baking pan. Cover them and let them proof for 1 hour.
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.
6 tablespoons (84 grams) unsalted butter, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt
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.
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.

Notes

Please note: 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.
Make Ahead: After shaping, the knots can be covered and refrigerated for up to two days. When ready to bake, remove the knots from the refrigerator and let them sit at room temperature for 1-2 hours to allow them to proof.
Storage: Store leftover garlic knots in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Refresh leftover knots in a 350°F for 5-10 minutes or until warmed through.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.