Sourdough Discard Garlic Knots

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.

This garlic knots recipe has 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

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Ingredients:

For the Dough:

• 1 cup + 2 Tablespoons warm water

• 1 Tablespoon dark brown sugar

• 1 ¼ teaspoons active dry yeast

• 200 grams (about ¾ cup) sourdough discard, at room temperature

• 567 grams (about 4 cups) all-purpose flour

• 2 teaspoons salt

• 4 Tablespoons unsalted butter, melted

For Boiling:

• 10 cups water

• ⅔ cup baking soda

For Garlic Butter:

• 4 Tablespoons unsalted butter, melted

• 2-3 cloves garlic, minced

• Fresh parsley, chopped

• Grated Parmesan cheese

Instructions:

1. 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.

2. 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.

3. Knead the Dough: Turn the dough onto a floured surface and knead for 5-10 minutes, or until it becomes smooth and elastic.

4. 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.

5. 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.

6. Prepare for Baking: Brush the knots with the melted garlic butter mixture and sprinkle with Parmesan cheese.

7. Bake: Bake in a preheated 450°F (230°C) oven for 13-17 minutes, or until golden brown.

8. Finishing Touch: Remove from the oven and brush with additional garlic butter.

9. Serve: Enjoy the garlic knots warm with hot marinara sauce, homemade ranch, or your favorite dipping sauces.

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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.