If you’re looking for a delicious way to use leftover starter, these sourdough discard garlic knots are soft, buttery, and packed with rich garlic flavor. This easy sourdough discard recipe transforms simple ingredients into irresistible homemade garlic knots that are perfect for any meal or snack.
Why You’ll Love This Recipe
These sourdough discard garlic knots are everything you want in a comfort food. They have a soft, fluffy texture with lightly golden edges and are coated in rich garlic butter. This recipe is a great way to reduce sourdough waste while creating something incredibly satisfying. It’s simple to make, beginner-friendly, and perfect for families.
Ingredients
Dough:
- 115 g sourdough discard (unfed)
- 80 g whole milk (room temperature)
- 12 g honey
- 13 g olive oil
- 200 g all-purpose flour (or bread flour)
- ¼ tsp garlic powder
- 1 tsp fine sea salt
- 1 Tbsp olive oil (divided)
Garlic Butter:
- 4 Tbsp unsalted butter
- 3–4 garlic cloves (minced)
- ¼ tsp fine sea salt
- 1 tsp dried parsley (or 1 Tbsp fresh parsley)
Instructions
- In a mixing bowl, whisk together sourdough discard, milk, honey, and olive oil.
- Add flour, garlic powder, and salt. Mix until combined.
- Knead for about 3 minutes until the dough is smooth and slightly sticky.
- Shape into a ball and place in a lightly oiled bowl. Cover and let rest in a warm place for 2 hours.
- Line a baking sheet with parchment paper.
- Divide dough into 8 equal pieces. Roll each into a 12–15 inch rope and tie into knots.
- Place on baking sheet, brush with olive oil, cover, and rest 30 minutes.
- Preheat oven to 450°F (230°C).
- Bake for 12–14 minutes until lightly golden and cooked through.
- Meanwhile, melt butter over low heat, add garlic, cook briefly, then stir in salt and parsley.
- Brush warm garlic butter over baked sourdough discard garlic knots and serve immediately.
Tips & Tricks
- Use bread flour for slightly chewier garlic knots
- If dough feels too sticky, lightly flour your hands—not the dough
- Let the dough rest in a warm area for best texture
- For extra flavor, add grated cheese to the garlic butter
- Don’t overbake—keep knots soft and fluffy
Details
- Prep Time: 15 minutes
- Rest Time: 2 hours 30 minutes
- Cook Time: 12–14 minutes
- Total Time: About 3 hours
- Yield: 8 knots
- Category: Bread / Appetizer
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary: Vegetarian
Notes
- Swap honey with maple syrup if needed
- Add chili flakes for a spicy twist
- Serve with marinara sauce or soup
- Best enjoyed warm for maximum softness
Nutrition (Approximate per knot)
- Calories: 180
- Protein: 4 g
- Carbs: 22 g
- Fat: 8 g
FAQ
Can I use active sourdough starter instead of discard?
Yes, but it may slightly affect the texture and rise.
Why are my garlic knots dense?
They may not have rested long enough or too much flour was added.
Can I make these ahead of time?
Yes, you can prepare the dough and refrigerate it overnight.
Can I freeze sourdough discard garlic knots?
Yes, freeze after baking and reheat when needed.
What flour works best?
All-purpose flour works well, while bread flour gives a chewier texture.
Storage
- Fridge: Store in airtight container up to 3 days
- Freezer: Freeze up to 2 months
- Reheating: Warm in oven at 350°F for 5–7 minutes
Similar Recipes
Sourdough Discard Garlic Knots Recipe
Ingredients
Dough:
- 115 g sourdough discard unfed
- 80 g whole milk room temperature
- 12 g honey
- 13 g olive oil
- 200 g all-purpose flour or bread flour
- ¼ tsp garlic powder
- 1 tsp fine sea salt
- 1 Tbsp olive oil divided
Garlic Butter:
- 4 Tbsp unsalted butter
- 3 –4 garlic cloves minced
- ¼ tsp fine sea salt
- 1 tsp dried parsley or 1 Tbsp fresh parsley
Instructions
- In a mixing bowl, whisk together sourdough discard, milk, honey, and olive oil.
- Add flour, garlic powder, and salt. Mix until combined.
- Knead for about 3 minutes until the dough is smooth and slightly sticky.
- Shape into a ball and place in a lightly oiled bowl. Cover and let rest in a warm place for 2 hours.
- Line a baking sheet with parchment paper.
- Divide dough into 8 equal pieces. Roll each into a 12–15 inch rope and tie into knots.
- Place on baking sheet, brush with olive oil, cover, and rest 30 minutes.
- Preheat oven to 450°F (230°C).
- Bake for 12–14 minutes until lightly golden and cooked through.
- Meanwhile, melt butter over low heat, add garlic, cook briefly, then stir in salt and parsley.
- Brush warm garlic butter over baked sourdough discard garlic knots and serve immediately.
Notes
- Swap honey with maple syrup if needed
- Add chili flakes for a spicy twist
- Serve with marinara sauce or soup
- Best enjoyed warm for maximum softness
Conclusion
These sourdough discard garlic knots are soft, buttery, and incredibly easy to make. They’re a perfect way to use leftover starter while creating a comforting, flavorful homemade treat everyone will love.