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Sourdough Discard Garlic Knots

These soft and fluffy sourdough discard garlic knots are brushed with a rich garlic butter and baked until golden brown. They’re the perfect side dish for pizza night, pasta, or a comfort meal and a great way to use up your sourdough discard! You’ll love how soft and pillowy they are!
Print Recipe
sourdough discard garlic knots
Prep Time:2 hours
Cook Time:45 minutes

Equipment

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.
Servings: 16 knots