Sourdough Discard Garlic Knots
Updated: Oct 23
Discard worked into a simple dough, knotted, and brushed with garlic butter right out of the oven, a good use for starter between bakes.
These were inspired by the garlic knots I'd always order from the pizza parlor, that same warm, buttery, garlicky pull, just made with a dough I actually trust.
Why You'll Love This Recipe
Warm, buttery, garlicky, just like the pizza parlor
Soft on the inside with a golden top
A great side for pizza night or on their own
These garlic knots have been tried and tested, perfect for pizza nights, game day appetizers, or just a snack. People always come back for more with these delightful garlic knots.
Servings: 24 garlic knots
Prep Time: 30 minutes
Rise Time: 1-2 hours
Cook Time: 13-17 minutes
Ingredients:
For the Dough:
270g (1 cup + 2 Tbsp) warm water
13g (1 Tbsp) dark brown sugar
4g (1¼ tsp) active dry yeast
200g (about ¾ cup) sourdough discard, at room temperature
567g (about 4 cups) all-purpose flour
12g (2 tsp) salt
56g (4 Tbsp) unsalted butter, melted
For Garlic Butter:
56g (4 Tbsp) unsalted butter, melted
2-3 cloves garlic, minced
Fresh parsley, chopped
Grated Parmesan cheese
Instructions:
Activate the Yeast: In a large bowl, whisk together warm water and brown sugar. Sprinkle the yeast on top and let it sit for 5 minutes, or until the mixture becomes frothy.
Combine Ingredients: Add the sourdough discard, melted butter, and salt to the yeast mixture. Stir to combine. Gradually add flour, mixing until a dough ball forms.
Knead the Dough: Turn the dough onto a floured surface and knead for 5-10 minutes, or until it becomes smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours.
Shape the Knots: Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 24 equally sized pieces. Roll each piece into a long rope, then twist into a knot shape and place them on a parchment-lined baking tray.
Prepare the Garlic Butter: Melt the butter and stir in the minced garlic and parsley.
Bake: Bake in a preheated 450°F (230°C) oven for 13-17 minutes, or until golden brown.
Finishing Touch: Remove from the oven, brush with the garlic butter mixture while the knots are hot, and sprinkle with Parmesan cheese.
Serve: Enjoy the garlic knots warm with hot marinara sauce, homemade ranch, or your favorite dipping sauces.
Additional Tips:
Reheating: For a crispy exterior, reheat the garlic knots in a toaster oven or air fryer.
Freezing in Batches: If freezing a large quantity, consider portioning them out to make reheating easier.
Flavor Variations: Experiment with different herbs and spices in your garlic butter mixture for added flavor.
Quick Snacks: Leftover garlic knots make a great quick and easy snack when frozen.
Storing Leftovers:
Countertop Storage: Store leftover garlic knots in an airtight container at room temperature for up to 2-3 days. They may become slightly softer over time.
Freezer Storage: Allow garlic knots to cool completely before freezing. Place them in an airtight container or freezer bag and freeze for up to 3 months.
Reheating: Thaw frozen garlic knots overnight in the refrigerator. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. For a crispy exterior, reheat in a toaster oven or air fryer.
Storing Instructions:
Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for about 5 minutes to crisp them back up. They also freeze well for up to 3 months, reheat from frozen at 350°F (175°C) for 8 to 10 minutes.
Ingredient Notes
Sourdough discard: Contributes flavor and a tender crumb.
Garlic butter timing: Brush it on right after baking while the knots are hot, not before, so the crust stays crisp and the garlic flavor actually comes through.
Fresh parsley: Adds brightness that cuts the richness. Dried parsley does not do the same job.
Parmesan: Grate it fresh, pre-grated cheese has anti-caking agents that keep it from melting into the butter.
Troubleshooting Tips
My knots came out dense instead of light. Same as any enriched dough, this usually means it didn't get a full rise before baking. Look for the dough to visibly puff up, not just wait a set amount of time.
My garlic butter made the tops soggy instead of crisp. Brush the garlic butter on right after baking while the knots are hot, not before, so the crust stays crisp.
What to Serve This With
Perfect alongside pizza night, or dipped in marinara on their own.
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