These Sourdough Discard Garlic Knots are soft, chewy, and bursting with garlicky goodness. Using leftover sourdough starter, they make great use of what would be wasted!
Is there anything better than warm garlic knots? I could snack on these all day, especially with a side of marinara. Who needs a fancy dinner when you have these tasty treats? 🌟
Making these knots is easy and fun! Just mix, twist, and bake for a simple treat that everyone will love. Enjoy them fresh out of the oven; trust me, you won’t regret it!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! Using unfed sourdough starter adds flavor. If you don’t have any, you can try using plain yogurt or buttermilk as a tangy substitute.
Flour: All-purpose flour works perfectly, but you can mix in whole wheat flour for added nutrition and a nutty flavor. Just adjust the water slightly if the dough feels too dry!
Active Dry Yeast: This adds lift to your knots. If you have instant yeast, you can use that in the same amount. If you’re out of yeast, a long fermentation with just the sourdough might work but take longer.
Garlic: Fresh garlic is best for flavor, but garlic powder can be used in a pinch. One teaspoon of garlic powder can replace each clove.
How Do I Knead Dough Properly?
Kneading develops the gluten in your dough to give it strength. Here’s how to do it right:
- Flour your work surface lightly to prevent sticking.
- Flatten the dough and fold it over itself. Push down with the heel of your hand.
- Turn the dough 90 degrees and repeat. Knead for about 8 minutes until the dough is smooth and elastic.
- If it’s too sticky, sprinkle a little flour as you go, but be careful not to add too much!
Keep kneading until the dough is springy and ready to rise. Happy baking!
How to Make Sourdough Discard Garlic Knots
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough starter discard (unfed)
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 cup warm water (about 110°F)
- 1 tbsp olive oil (plus extra for greasing)
For the Garlic Butter Topping:
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped (or 1 tbsp dried parsley)
- 1/2 tsp salt
- Optional: grated Parmesan cheese for sprinkling
How Much Time Will You Need?
This recipe takes about 2 to 2.5 hours total. This includes about 15 minutes for prep, around 2 hours for rising, and 20-25 minutes for baking. Most of the time is waiting for the dough to rise, so you can do other things while it’s resting!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, pour in the warm water and sprinkle the sugar over it. Then, add the active dry yeast on top and let it sit for 5-10 minutes until it gets nice and foamy. This shows that the yeast is alive and ready to work! Next, add in the sourdough discard, olive oil, and salt. Stir it all together until well combined.
Gradually add the flour one cup at a time, mixing until you have a shaggy dough. Once everything is combined, turn the dough out onto a floured surface and knead it for about 8 minutes until it’s smooth and elastic. If the dough is still sticky, don’t hesitate to add a little more flour as needed.
2. First Rise:
Lightly coat a clean bowl with olive oil and place your dough inside. Cover it with a clean towel or plastic wrap, and let it rise in a warm spot until it doubles in size—this should take about 1 to 1.5 hours. It’s magic watching it grow!
3. Shape the Garlic Knots:
Once the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface again and divide it into 12 equal pieces. Roll each piece into a rope about 8 inches long. Then, take each rope and tie it into a loose knot. Place all the knots on a baking sheet lined with parchment paper or lightly greased.
4. Second Rise:
Cover the knots loosely with a towel and let them rise again for about 30 minutes until they puff up a bit. This second rise makes them nice and fluffy!
5. Prepare Garlic Butter Topping:
In a small bowl, mix the melted butter, minced garlic, parsley, and salt together. This will add a delicious garlic flavor to the knots!
6. Bake the Knots:
Preheat your oven to 375°F (190°C). Brush each garlic knot generously with the garlic butter mixture, making sure to coat them well. Bake for 15-20 minutes or until they are golden brown and your kitchen smells amazing!
7. Finish and Serve:
Once they’re out of the oven, give the knots one last brush with any remaining garlic butter. If you like, sprinkle them with Parmesan cheese and a pinch of salt for extra flavor. Serve these warm, and get ready for compliments!
These garlic knots are soft on the inside, golden and flavorful on the outside—perfect for a snack or delightful side dish! Enjoy! 🍞✨
Can I Use a Different Type of Flour?
Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free blend, but you may need to adjust the liquid slightly as different flours absorb moisture differently.
What Can I Do If My Dough Doesn’t Rise?
If your dough isn’t rising, it could be due to old yeast or too cold of a temperature. Make sure your yeast is fresh, and place the dough in a warmer area, like near a preheated oven, to encourage rising.
How Should I Store Leftover Garlic Knots?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to a month. Reheat in the oven to keep them crusty!
Can I Make These Ahead of Time?
Absolutely! You can prepare the dough, shape the knots, and store them in the fridge overnight before the second rise. Just cover them well, and let them come to room temperature and rise for about 30 minutes before baking.