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Sourdough Discard Garlic Knots

4.95 from 87 votes
Prep Time 20 minutes
Cook Time 12 minutes
resting time 2 hours 30 minutes
Total Time 3 hours 2 minutes
Servings 8 knots
Calories 202
Put your soudough discard to use with these easy to make and downright delicious garlic knots.

Ingredients

Dough:

  • 115 grams unfed sourdough discard
  • 80 grams whole milk, at room temperature
  • 12 grams honey (1¾ teaspoons)
  • 13 grams olive oil (1 Tablespoon)
  • 200 grams all purpose flour (bread flour also works well)
  • ¼ teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • 1 Tablespoon olive oil (divided)

Garlic Butter:

  • 4 Tablespoon unsalted butter
  • 3-4 garlic cloves (minced)
  • ¼ teaspoon fine sea salt
  • 1 teaspoon dried parsley flakes (or 1 Tablespoon fresh parsley)

Instructions 

  • In a mixing bowl, whisk together the discard, milk, honey and olive oil. Add the flour, garlic powder and salt and mix until combined. Knead for approximately 3 minutes. The dough should be slightly sticky and smooth.
  • Shape dough into a ball. Lightly oil the same bowl with approximately ½ Tbsp. of olive oil. Place the dough in the bowl to coat one side of the ball and rotate the ball so now the coated side is on top. Cover with plastic wrap and rest on counter in a warm area for 2 hours.
  • Line a baking sheet with parchment paper. Cut the dough into 8 equal pieces. (Each should be approximately 53 g.) Roll each piece into a rope approximately 12-15 inches long. Tie each rope into a knot, tucking the ends on the bottom. Place each knot onto the prepared baking sheet and use a pastry brush to brush each with the remaining olive oil. Cover loosely with plastic wrap and allow to rest 30 minutes.
  • Preheat oven to 450° F.
  • Bake 12-14 minutes until very lightly browned on top. The internal temperature should be at least 190°F.
  • While the knots are baking, in a small saucepan over medium-low heat, melt the butter. Add the garlic and cook 1-2 minutes. Remove from heat and stir in the salt and parsley.
  • Use the same pastry brush to coat the knots with the warm garlic butter.

Notes

  • For slightly breadier garlic knots, use bread flour instead of all purpose flour.
  • If you keep your discard in the refrigerator, weigh it out and let it come to room temperature for about a half hour to an hour before mixing the dough.
  • Sourdough Discard Garlic Knots are best served warm. If making them to serve later, cover them with foil and reheat in a 350° F oven for 5-8 minutes.
  • These freeze well after they are baked. Remove from freezer and wrap in foil. Place in 350° F oven for 10 minutes.
Calories: 202kcal
Course: Bread
Cuisine: American, Italian
Keyword: discard, garlic, pizza, sourdough

Nutrition

Calories: 202kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 308mg | Potassium: 65mg | Fiber: 1g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg