Sourdough Discard Garlic Knots
If you’ve got some sourdough discard hanging out in the fridge and you’re looking for a delicious way to use it, these sourdough discard garlic knots are it! They’re soft, fluffy, brushed with a rich garlic butter, and honestly just completely irresistible.
Whether you’re baking for pizza night, a special occasion, or just want something on the side of a weeknight dinner as a treat, this easy recipe is the perfect addition.
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The dough is simple to make with all-purpose flour, olive oil, and instant yeast, and the sourdough discard gives it that little something extra, a deeper flavor and softer texture without the extra rise time.
You’ll mix everything in a large mixing bowl (or use the dough hook attachment on your stand mixer), let it rest, and then tie each piece into a loose knot before the second rise.
The best part is that once they come out of the oven, they get drenched in a melted butter mixture full of garlic powder, italian seasoning, and just the right amount of salt.
Whether you’re serving them with marinara sauce, adding them to your pull-apart rolls rotation, or freezing extras for later, this recipe is one you’ll come back to again and again.
Let’s make some homemade sourdough garlic knots that will have everyone reaching for seconds!
Why You’ll Love These Sourdough Discard Garlic Knots
- A delicious way to use up sourdough discard: Don’t toss that extra starter! These knots are one of the tastiest sourdough discard recipes you’ll ever try.
- Soft, fluffy, and full of flavor: The combo of sourdough discard, olive oil, and instant yeast makes a super soft garlic knot dough that bakes up with the most pillowy texture.
- Quick and easy to make: No long bulk fermentation here. This recipe comes together fast and is perfect for weeknights or when you want warm, homemade bread without the wait.
- Garlic butter bliss: Each knot gets brushed with a melted butter mixture infused with garlic powder, Italian herbs, and a sprinkle of salt. The garlic flavor is out of this world!
- Freezer-friendly: Store leftovers in a freezer-safe container and reheat whenever you need a savory side dish in a snap.
- Perfect for any occasion: Serve them with soup, pasta, salad, or as a fun twist on garlic bread for pizza night. They’re always a hit!
How to Make Sourdough Discard Garlic Knots
Step 1: Start the dough:
In the bowl of a stand mixer fitted with a dough hook attachment, whisk together the warm water, instant yeast, and granulated sugar. Cover with plastic wrap or a damp towel and let it rest for 5 minutes. This gives the yeast a chance to wake up and start bubbling.
No stand mixer? No problem! Just use a large mixing bowl and stir everything together with a wooden spoon or silicone spatula in the next step.
Step 2: Add the rest of the ingredients
Pour in the olive oil, salt, garlic powder, and sourdough discard. Add about half of the all-purpose flour, then mix on low speed for 15 seconds. Add the remaining flour and continue mixing for another 2 minutes until a shaggy dough forms and pulls away from the sides of the bowl.
Step 3: Knead the dough
Keep the dough in the mixer and knead on low speed for about 5 minutes, or knead by hand on a lightly floured surface if you’re going old-school. The dough should feel soft and a little tacky, but not too sticky. If after 5 minutes the dough still seems sticky, sprinkle in a small amount of flour (1 teaspoon at a time). On the flip side, if the dough feels very dry or stiff, add 1 teaspoon of water at a time until it softens up. You want a dough that’s soft, smooth, and just a bit tacky to the touch.
Step 4: First rise
Lightly grease a large bowl with oil or spray, then place the dough inside, turning it to coat. Cover with plastic wrap or a damp towel and let it rise in a warm place for about 1 hour or until doubled in size.
Step 5: Shape the garlic knots
Once the dough has doubled, gently punch it down to release the air. On a clean work surface, shape it into a log about 16 inches long. Using a bench scraper, sharp knife, or pizza cutter, divide the dough into 16 equal pieces. Roll each piece into an 8-inch rope, then tie it into a loose knot. You can tuck the ends underneath or leave them out, totally up to you!
Place the shaped knots on two parchment paper–lined baking sheets or use silicone baking mats, spacing them out a bit. Cover loosely and let them rest for 30 – 45 minutes. This second rise lets them puff up and develop their soft texture.
Preheat your oven to 400°F (204°C).
Step 6: Garlic butter time!
While the knots rise, make your butter mixture. Melt the unsalted butter in a small saucepan or microwave-safe bowl, then stir in the garlic powder, Italian seasoning, and a pinch of salt.
Step 7: Bake
When the knots are ready, brush them with half the garlic butter mixture using a pastry brush. Bake for 20 – 24 minutes or until they’re beautifully golden brown on top.
Step 8: Finish and serve
Remove from the oven and brush the warm knots with the rest of the garlic butter. Sprinkle on fresh parsley, parmesan cheese, or a little fresh garlic if you’re feeling extra fancy. Serve with warm marinara sauce for dipping (my favourite way to eat these sourdough discard garlic knots).
Substitutions & Variations
These sourdough discard garlic knots are super flexible, so feel free to make them your own! Here are a few easy swaps and fun twists you can try:
- Use active starter instead of discard: Want to bake with your bubbly, active sourdough starter? Go for it! Just swap the discard for an equal amount of active starter (1:1), and skip the commercial yeast. Keep in mind that your rise time will be longer, but totally worth it if you’ve got the time!
- Switch up the herbs: Not a fan of italian herbs? Use what you love! Try fresh rosemary, oregano, or an Italian herb blend for a different flavor.
- Cheesy garlic knots? Yes please! Add a savory twist by sprinkling about ¼ cup of shredded parmesan cheese over the knots before baking, or right after they come out of the oven while they’re still warm and melty.
Sourdough Discard Garlic Knots
Equipment
- stand mixer (optional)
- Kitchen scale (recommended)
Ingredients
For the Dough
- 1¼ cups (300ml) warm water (around 100°F)
- 2¼ teaspoons (7g) instant yeast
- 1 tbsp (13g) granulated sugar
- 2 tbsp (30ml) olive oil (or melted butter)
- ½ cup (125g) sourdough discard (100% hydration, room temperature)
- 1 tsp salt
- ½ tsp garlic powder
- 4⅓ cups (540g) all-purpose flour, spooned and leveled (plus more as needed)
For the Garlic Butter Topping
- 6 tbsp (71g) unsalted butter, melted
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- ¼ tsp salt
- Chopped fresh parsley and/or grated parmesan cheese (optional)
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the warm water, instant yeast, and sugar. Cover and let it rest for 5 minutes until foamy.
- Add the olive oil, sourdough discard, salt, and garlic powder. Add half the flour and mix on low for 15 seconds. Add the rest of the flour and mix on low speed for about 2 minutes, or until a shaggy dough forms and pulls away from the sides of the bowl.
- Continue kneading in the mixer for 5 minutes (or knead by hand on a lightly floured surface). The dough should be soft and slightly tacky. If it’s too sticky, add a small amount of flour (1 teaspoon at a time) just until manageable. If it feels very dry add 1 teaspoon of water at a time.
- Place the dough in a greased bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 1 hour.
- Once risen, punch down the dough and turn it out onto a clean, lightly floured work surface. Shape into a 16-inch log and cut into 16 equal pieces using a bench scraper or knife. Roll each piece into an 8-inch rope and tie into a loose knot, tucking the ends under if you like.
- Arrange the knots on two parchment-lined baking sheets. Cover and let rise again for 30–45 minutes, until puffy.
- In a small bowl or saucepan, melt the butter. Stir in the garlic powder, Italian seasoning, and salt.
- Preheat your oven to 400°F (204°C). Brush the knots with half of the garlic butter mixture and bake for 20–24 minutes, or until golden brown.
- Brush the warm knots with the remaining garlic butter and sprinkle with chopped parsley and/or parmesan if desired. Serve warm with marinara sauce for dipping!
Notes
- Kitchen scale recommended: Measuring your flour by weight using a kitchen scale is the best way to ensure soft, consistent results. Too much flour can make the dough dense.
- Flour adjustment: Depending on your sourdough discard, you may need a little more flour. The dough should be soft and slightly tacky, but not overly sticky.
- Freezer-friendly: Let baked knots cool completely, then freeze in a freezer-safe container or plastic bag. Reheat in the oven or microwave when ready to enjoy.
- Active starter option: You can swap the discard for active starter (same amount) and omit the yeast. Rise times will be longer, but the flavor will be deeper!
- Olive oil or butter: Either one works great in the dough. Choose your favorite or use what you have on hand.
Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!