These Sourdough Discard Garlic Knots are a tasty way to use up leftover sourdough starter! They’re soft, garlicky, and perfect for snacking or sharing.
Honestly, who can resist warm, buttery knots? They pair so well with soups or salads. I usually make a double batch because they vanish quickly—everyone loves them! 😄
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! If you don’t have sourdough discard, you can use store-bought sourdough bread instead—just blend it into a thick paste. Also, using an unfed starter gives a pleasant tang that boosts flavor.
All-Purpose Flour: While I use all-purpose flour here, you could mix in whole wheat flour for extra nutrition and flavor. Just remember, it may require a bit more water as whole wheat absorbs more moisture.
Instant Yeast: Instant yeast is my go-to for its convenience. If you only have active dry yeast, you can use that too, but you’ll need to activate it in warm water first before adding it to the mix.
Garlic: Fresh garlic gives the best flavor, but you can substitute with garlic powder if needed. A teaspoon of garlic powder will do, but the garlic knots won’t have the same vibrant taste.
How Do You Ensure Perfectly Soft Garlic Knots?
Getting the perfect texture in your knots is all about kneading and rising. Make sure you knead the dough until it’s smooth and elastic; this helps develop gluten, giving your knots that soft bite.
- Knead the dough for 8-10 minutes by hand or 6-8 minutes in a stand mixer.
- Let the dough rise in a warm spot. A good tip is to turn your oven on for a minute, then turn it off and place the covered bowl inside.
- Don’t rush the rise! Wait until the dough has doubled in size. This can take time, but it’s worth it for the fluffy knots!
How to Make Sourdough Discard Garlic Knots
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1 tsp instant yeast
- 1 tsp salt
- 1 tbsp sugar
- 3/4 cup warm water (about 100-110°F)
- 3 tbsp olive oil (plus more for greasing)
- 4 tbsp unsalted butter, melted
- 3-4 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped (or 1 tbsp dried parsley)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe will take about 1.5 hours for preparation and rising, plus an additional 15 minutes of baking time. So, in total, set aside about 2 hours to make these delicious garlic knots! They’re quick to prepare and make for a delightful side or snack.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the warm water, sourdough discard, and instant yeast. Stir everything together and let it sit for about 5 minutes until it becomes foamy, which shows the yeast is active. This is the base of your dough!
2. Combine Dry Ingredients:
Add in the flour, salt, sugar, and olive oil. Stir the mixture until you see a shaggy dough starting to form—this means it’s ready for kneading!
3. Knead the Dough:
Transfer the dough onto a floured surface. Knead it with your hands for about 8-10 minutes, or until it feels smooth and elastic. If you have a stand mixer, you can use the dough hook on low speed for about 6-8 minutes.
4. Let the Dough Rise:
Place the dough in a lightly oiled bowl, turning it to coat the surface with oil. Cover it with a clean towel or plastic wrap and place it in a warm area. Let it rise for approximately 1 to 1.5 hours, or until it has doubled in size.
5. Preheat the Oven:
Once your dough is ready, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
6. Shape the Knots:
Punch down the risen dough to release excess air. Turn it out onto a floured surface and divide it into 12 equal pieces. Roll each piece into a rope about 8-10 inches long, then tie each rope into a loose knot and place them on the prepared baking sheet.
7. Let the Knots Rest:
Cover the knots lightly with a towel and let them rest for 15-20 minutes. This will allow them to puff up slightly.
8. Mix Garlic Butter:
While the knots are resting, mix the melted butter, minced garlic, and parsley in a small bowl. This will be your delicious topping!
9. Bake the Knots:
Bake the knots in the preheated oven for about 15 minutes, or until they are golden brown and beautiful!
10. Finish and Serve:
After baking, remove the knots from the oven and generously brush them with the garlic butter mixture. Be sure to sprinkle coarse sea salt on top while they’re still warm for extra flavor.
11. Enjoy:
Serve your Sourdough Discard Garlic Knots warm. They’re perfect as a snack, side dish, or even as a tasty appetizer. Enjoy the delightful aroma and flavor!
These garlic knots are a fantastic way to use your sourdough discard while creating something utterly delicious! Happy baking!
Can I Use a Fed Sourdough Starter Instead of Discard?
Yes, you can use a fed starter! Just note that your dough may rise slightly faster, so keep an eye on it during the rising process. The flavor will be a bit more pronounced as well!
What If My Dough Doesn’t Rise?
If your dough doesn’t rise, it could be due to inactive yeast or not enough warmth. Make sure your yeast is fresh, and if the kitchen is too cool, try placing the dough in a warmer area or near a light source to encourage rising.
Can I Make These Knots Ahead of Time?
Absolutely! You can shape the knots, place them on the baking sheet, cover tightly with plastic wrap, and refrigerate them overnight. Just let them come to room temperature and rise for about 30 minutes before baking.
How to Store Leftover Knots?
Store any leftover garlic knots in an airtight container at room temperature for about 2 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 5-10 minutes until warmed through.