Sourdough Discard Garlic Knots are one of those recipes that instantly make the kitchen feel warm and welcoming. The first time I baked these, the smell of fresh bread mixed with melted garlic butter filled every corner of the house, and I could hardly wait for them to come out of the oven.
Each knot has a soft, fluffy center with a lightly golden crust that becomes even more irresistible after a generous brush of buttery garlic and a sprinkle of Parmesan cheese.
What I love most about this recipe is how it transforms simple pantry ingredients into bakery-style garlic knots while giving leftover sourdough discard a delicious purpose. They pair beautifully with pasta, soups, salads, or even as a snack on their own.
Whether you’re baking for a family dinner or preparing a basket of warm bread for guests, these homemade garlic knots are guaranteed to disappear quickly.
Key Ingredients in Sourdough Discard Garlic Knots
After making these garlic knots several times, I found that every ingredient contributes something important to the final texture and flavor.
3/4 cup warm water
1 1/2 teaspoons sugar
1 package active dry yeast
2 1/2 cups all-purpose flour
1 teaspoon sea salt
2 tablespoons olive oil
2 tablespoons melted butter
2 garlic cloves
Fresh parsley
Parmesan cheese
How to Make Sourdough Discard Garlic Knots Step-by-Step
- In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let the mixture rest for about 5–10 minutes until it becomes foamy.
- In another bowl, whisk together the all-purpose flour and sea salt.
- Pour the yeast mixture into the flour, then add the olive oil. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a clean towel, and allow it to rise until doubled in size.
- Transfer the risen dough onto a lightly floured surface and divide it evenly into 8 pieces.
- Roll each piece into a rope approximately 8–10 inches long.
- Tie each rope into a loose knot, tucking the ends underneath.
- Arrange the knots on a parchment-lined baking sheet, leaving space between each one.
- Bake in a preheated 375°F (190°C) oven for 18–22 minutes, or until the tops are beautifully golden brown.
- While the knots bake, stir together the melted butter and freshly minced garlic.
- Remove the knots from the oven and immediately brush them generously with the garlic butter mixture.
- Finish with chopped fresh parsley and a generous sprinkle of Parmesan cheese before serving warm.
Tips for the Best Garlic Knots
- Allow the dough to rise fully for the softest texture.
- Avoid adding too much extra flour while kneading to keep the dough light.
- Use freshly minced garlic for the richest flavor.
- Brush the garlic butter on while the knots are still hot so it soaks into the bread.
- Serve immediately for the best taste and texture.
- Store leftovers in an airtight container and gently reheat before serving.
Frequently Asked Questions
| Question | Answer |
|---|---|
| Can I use sourdough discard in this recipe? | Yes. Sourdough discard adds extra flavor while reducing food waste. |
| Can I make the dough ahead of time? | Yes. Refrigerate the dough after the first rise and bake the next day. |
| How should I store leftovers? | Keep them in an airtight container for up to 3 days. |
| Can I freeze garlic knots? | Absolutely. Freeze after baking and reheat in the oven until warm. |
| What can I serve with garlic knots? | They’re delicious with pasta, soup, salads, pizza, or as a savory appetizer. |
Conclusion
These Sourdough Discard Garlic Knots have become one of my favorite homemade bread recipes because they’re simple, comforting, and packed with fresh garlic flavor. Every batch comes out soft, buttery, and golden, making them perfect for sharing around the dinner table. Once you try them fresh from the oven, you’ll want to make them again whenever you have sourdough discard waiting to be used.