These Sourdough Discard Garlic Knots are a fun and tasty way to use up that sourdough starter! With a buttery, garlicky flavor, they’re perfect for dipping in marinara sauce.
Making these knots is super easy! I like to sprinkle a bit of cheese on top for extra yumminess. Trust me, your family will be begging for more—who can resist garlic bread? 🥖
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! If you don’t have any, you can use a little bit of yogurt or buttermilk to add tang, but it won’t have the same flavor profile.
Pasta Flour: I like using all-purpose flour here for a nice structure. If you’re looking for a gluten-free option, try using a gluten-free flour blend, but the texture might be different.
Garlic: Fresh garlic gives the best flavor. If you’re short on fresh, garlic powder can work in a pinch—just use about 1 teaspoon for a milder taste.
Butter: Unsalted butter is ideal, allowing you to control the saltiness. If you’re dairy-free, feel free to swap with a vegan butter or olive oil.
Parsley: Fresh parsley adds brightness. If you don’t have any, you can skip it or use other herbs like oregano or basil.
How Do You Knead Dough for Garlic Knots?
Kneading is important for building the dough’s structure. Here’s how to do it effectively:
- First, mix your ingredients until they just come together; this saves on elbow grease.
- Next, turn the dough onto a lightly floured surface. With clean hands, fold the dough over itself repeatedly and push it down with the heel of your hand.
- Turn the dough a quarter turn and repeat. Do this for 8-10 minutes until it’s smooth and elastic.
- If it’s too sticky, don’t hesitate to add flour gradually.
Kneading is all about feeling the dough. It should become less sticky and spring back when pressed lightly. Happy baking!
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 salt
- 1 tbsp sugar
- 2 tsp instant yeast
- 3/4 cup warm water (about 110°F/43°C)
- 3 tbsp olive oil (plus extra for brushing)
For the Garlic Butter:
- 4 cloves garlic, finely minced
- 4 tbsp unsalted butter, melted
- 2 tbsp fresh parsley, finely chopped (or 1 tbsp dried parsley)
- 1/4 tsp salt (for garlic butter sprinkle)
Optional Toppings:
- Grated Parmesan or Pecorino cheese for topping
Time Needed:
This recipe takes about 2 to 2 1/2 hours in total. You’ll spend about 20 minutes prepping and shaping the dough, 1 to 1 1/2 hours for the first rise, 30 minutes for the second rise, and then about 15-20 minutes baking. Perfect for a weekend or a cozy snack time!
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Pour in the sourdough discard, warm water, and olive oil. Stir everything together until a rough dough forms. Then, knead the dough by hand or use a dough hook attachment on your mixer for about 8-10 minutes, until it’s smooth and elastic. If you find the dough is too sticky, just add a little more flour, one tablespoon at a time.
2. First Rise:
Once you’ve kneaded the dough, place it in a lightly greased bowl. Cover it with a damp kitchen towel or plastic wrap, and let it rise in a warm spot until it’s doubled in size, which will take about 1 to 1 1/2 hours.
3. Prepare Garlic Butter:
While waiting for the dough to rise, mix the melted butter, minced garlic, chopped parsley, and 1/4 tsp of salt in a small bowl. Set this garlic butter mixture aside so the flavors can meld together.
4. Shape the Knots:
When the dough has risen, punch it down to release some air. Transfer the dough to a lightly floured surface and divide it into 10-12 equal pieces. Roll each piece into a rope about 10 inches long. Then, tie each rope into a loose knot and place them on a parchment-lined baking sheet.
5. Second Rise:
Cover the shaped knots lightly with a kitchen towel and let them rise again for about 30 minutes. This second rise helps them become fluffy!
6. Add Garlic Butter:
Preheat your oven to 375°F (190°C). Once the knots are ready, brush each one generously with the garlic butter mixture you made earlier.
7. Bake:
Bake the knots in your preheated oven for 15-20 minutes or until they are golden brown and cooked through. The aroma will be irresistible!
8. Finishing Touch:
After baking, take the knots out of the oven and brush any remaining garlic butter over the top while they are still warm. If you love cheese, sprinkle some grated Parmesan or Pecorino on top for an extra special touch.
9. Serve Warm:
Enjoy your garlic knots warm, perfect for dipping in marinara sauce or just munching on their own. They’re a hit as a side dish or a tasty snack!
These garlic knots are soft, fragrant, and have a delightful tang from the sourdough discard. They’ll surely take your garlic bread game to a whole new level!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter if you have it. Just reduce the amount of warm water slightly, as active starter will add some moisture to the dough. Start with 1/2 cup of warm water and adjust as needed.
What Can I Substitute for Instant Yeast?
If you don’t have instant yeast, you can use active dry yeast instead. Just keep in mind that you should bloom it first in the warm water with a bit of sugar for about 5-10 minutes before adding it to the dough.
How Do I Store Leftover Garlic Knots?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a ziplock bag for up to a month. Reheat either in the oven or microwave until warmed through.
Can I Make These Garlic Knots Vegan?
Absolutely! Simply substitute the butter with vegan butter or olive oil, and use a plant-based milk mixed with a bit of vinegar for the sourdough discard. This way, you can enjoy them without the dairy!
