Why You'll Love It
- - Uses leftover starter, no waste
- - Garlic aroma fills the house instantly
- - Quick rise, ready in under an hour
- - Perfect as a side or snack
“These knots are the coziest bite I’ve had all year—soft, fragrant, and wonderfully simple.”
Essential Ingredient Guide
- Sourdough discard: Keep it refrigerated; the acidity gives the knots a tender crumb and subtle tang.
- All‑purpose flour: Provides structure; sift for a lighter dough.
- Fresh garlic: Minced finely so the flavor spreads evenly through each knot.
- Olive oil: Adds richness and helps the crust turn golden.
- Lemon juice: A splash brightens the flavor and balances the garlic.
- Sea salt: Scatter on top for a satisfying crunch.
Complete Cooking Process
-
Ingredient Readiness:
Measure the discard, flour, and liquid ingredients; let the discard sit at room temperature for 10 minutes.
-
Flavor Development:
Knead the dough until smooth, then fold in the minced garlic and olive oil; let it rest.
-
Texture Control:
Roll into ropes, cut, and tie knots; a brief second rise ensures a fluffy interior.
-
Finishing Touches:
Brush with melted butter, sprinkle lemon zest and sea salt before baking.
-
Serving Timing:
Serve warm, straight from the oven, when the crust is still crisp.
- Dust the work surface with flour to prevent sticking.
- Let the dough rest covered; humidity helps the texture.
- Brush with garlic‑infused butter for extra flavor.
- Store knots in a paper bag to keep the crust crisp.
Pro Tips
Well, I’ve found that a little patience during the resting stage makes all the difference. It’s the quiet moment when the dough relaxes that lets the garlic perfume rise gently. And if you’re serving them later, a quick re‑heat in the oven brings back that fresh‑baked feeling without drying them out.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Do not over‑knead; it tightens gluten.
- Allow the dough to rise in a warm spot.
- Use fresh garlic for best aroma.
Frequently Asked Questions
→ Can I use whole‑wheat discard?
Yes, substitute half the all‑purpose flour with whole‑wheat for a nuttier flavor; the rise may be slightly slower.
→ Do I need to proof the knots twice?
A single rise works, but a short second proof after shaping adds extra fluff.
→ How long can I store the knots?
Keep them in a paper bag at room temperature for up to two days; re‑heat to refresh.
→ Can I freeze the raw dough?
Yes, shape and freeze the raw knots; bake from frozen, adding a few extra minutes.
→ What if I don’t have sourdough discard?
Use an equal amount of active starter or a simple yeasted dough; texture will differ slightly.
→ Is butter necessary for the topping?
You can substitute olive oil, but butter gives the classic rich finish.
Chef's Tips
If the dough feels too sticky, dust the surface with a little extra flour.,For a deeper caramel flavor, brush with butter a second time halfway through baking.,These knots freeze well; bake from frozen by adding 3‑4 minutes to the bake time.
Nutrition Facts
per serving
210
Calories
5g
Protein
26g
Carbs
9g
Fat
Taste Profile
Savory with a gentle garlic aroma and a hint of citrus brightness
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Use the same weight; may need a slightly longer rise.
Will give a lighter flavor; brush after baking for richness.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add ½ tsp red pepper flakes to the garlic butter for a gentle heat.
Mediterranean Style
Stir in chopped sun‑dried tomatoes and Kalamata olives into the dough before shaping.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑kneading which makes knots tough.
- Skipping the rest period, resulting in a dense crumb.
- Baking at too low temperature; the crust won't crisp.
Meal Prep & Storage
Make Ahead Tips
You can mix the dough and refrigerate it overnight; shape and bake the next day for even better flavor.
Leftover Ideas
Reheat gently in a skillet with a splash of water to restore softness.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients; let discard come to room temperature.
Combine discard, water, oil, and yeast; stir to combine.
Add flour and salt, knead until smooth, then let rest.
Shape dough into ropes, cut, tie knots, and let rise on parchment.
Brush with garlic butter, bake, then serve warm.
Sourdough Discard Garlic Knots – Quick Easy Recipe
Turn sourdough discard into fluffy, garlicky knots that are quick to make, lightly crunchy on the outside, and soft inside—perfect for any meal or moment.
Timing
Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
Main Dough
- 01 1 cup sourdough discard (about 240 g)
- 02 2 ¼ cups all‑purpose flour
- 03 ½ cup warm water
- 04 1 tsp salt
- 05 1 tsp instant yeast
- 06 2 tbsp olive oil
Garlic Butter Topping
- 01 4 tbsp unsalted butter, melted
- 02 3 cloves garlic, finely minced
- 03 1 tsp lemon zest
- 04 1 tbsp fresh parsley, chopped
- 05 Sea salt for sprinkling
Instructions
In a large bowl combine the discard, warm water, olive oil, and yeast; stir until just blended.
Add flour and salt, knead gently for 5‑6 minutes until smooth; cover and let rest 30 minutes.
Meanwhile, mix melted butter, minced garlic, lemon zest, and parsley in a small bowl.
Divide the dough into 12 pieces, roll each into a rope, tie into knots, and place on a parchment sheet; let rise 15 minutes.
Preheat oven to 425 °F (220 °C). Brush each knot generously with the garlic butter, sprinkle sea salt, and bake 12‑15 minutes until golden.
Remove, drizzle any remaining butter, and serve warm. For more inspiration, try our pull apart garlic bread or explore pretzel bites.
Notes & Tips
- 1 If the dough feels too sticky, dust the surface with a little extra flour.
- 2 For a deeper caramel flavor, brush with butter a second time halfway through baking.
- 3 These knots freeze well; bake from frozen by adding 3‑4 minutes to the bake time.
Tools You'll Need
-
Large mixing bowl
-
Wooden spoon
-
Measuring cups and spoons
-
Parchment paper
-
Baking sheet
-
Pastry brush
Must-Know Tips
- Don't over‑mix; keep the dough tender.
- Let the dough rest uncovered to develop flavor.
- Taste the garlic butter before brushing for perfect balance.
Professional Secrets
- Room‑temperature discard integrates smoothly, avoiding lumps.
- High oven heat creates a crisp exterior while keeping the interior airy.
- Resting the dough after kneading relaxes gluten for a softer bite.
Recipe by
Sophia BennettSophia Bennett represents the artistic heart of sweet baking with her elegant cakes, delicate pastries, and celebration desserts. She enjoys crafting ...
Get Delicious Recipes Weekly
Join 25,000+ home cooks getting our best recipes straight to their inbox.
Free forever • No spam • Unsubscribe anytime