Sourdough Discard Garlic Knots

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Soft, fluffy sourdough discard garlic knots made with a quick yeasted dough and brushed with real garlic butter.

Prep Time10

Cook Time18

Rise Time1

Total Time1 28

Course: Side Dish

Cuisine: American

Servings: Knots

Calories: 195kcal

In a stand mixer bowl, stir together warm water, yeast, and honey. Add sourdough discard and olive oil and stir. Add bread flour and salt.
Knead with the dough hook on low to medium speed for 6 to 8 minutes (about 10 minutes by hand) until smooth and slightly tacky.
Place in a lightly oiled bowl, cover, and let rise in a warm spot for 60 to 90 minutes until about doubled.
Divide dough into 12 equal pieces (about 55 to 60 g each).
Roll each piece into an 8 to 9 inch rope. If it shrinks back, rest 5 minutes and try again.
Tie each rope into a loose knot. Tuck one end underneath and the other end up through the center. Pinch lightly to seal.
Arrange on a parchment-lined baking sheet 2 inches apart. Cover and let rise 30 to 45 minutes until puffy. Preheat oven to 400°F.
Bake 15 to 18 minutes until golden (190 to 200°F internal).
While they bake, melt butter over low heat. Add minced garlic and cook 1 to 2 minutes until fragrant, not browned. Remove from heat and stir in garlic powder, parsley, and salt.
Brush knots generously with garlic butter right out of the oven. Sprinkle with parmesan and serve warm.

For bigger garlic knots, cut the dough into 10 pieces instead of 12.
Active dry yeast. Use the same amount. Let it sit in the warm water and sugar for 5 to 10 minutes until foamy before adding the rest.
Overnight. After kneading, refrigerate the dough 8 to 24 hours. Shape cold, rise 60 to 75 minutes, bake.
No yeast. Omit yeast and use 100 g active starter instead of discard. First rise 6 to 10 hours, second rise 1 to 2 hours.
All-purpose flour. Works fine; hold back 1 to 2 tablespoons of water if the dough feels too sticky.
Storage. Airtight at room temp 2 days, fridge 5 days, freezer 3 months.