These delicious garlic knots are a fun way to use leftover sourdough discard! Soft and fluffy, they’re covered in buttery garlic goodness that makes every bite a delight.
Let’s face it, if you like garlic, you’re going to want to keep these on hand! I love serving them warm with marinara sauce for dipping—it feels like a treat every time! 🍞🧄
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! If you don’t have sourdough discard, you can substitute with an equal amount of plain yogurt or buttermilk. Both will add a nice tang to the dough.
All-Purpose Flour: While I used all-purpose flour, you can try bread flour for a chewier texture. Whole wheat flour is another option, but it will make the knots denser. Be mindful to adjust the liquid if needed.
Instant Yeast: If you only have active dry yeast, you can use that too. Just remember to proof it in warm water with a little sugar for about 5-10 minutes before adding it to the dough.
Garlic: Fresh garlic truly enhances flavor! If you don’t have fresh, garlic powder works (as mentioned) but use it sparingly as it’s more concentrated.
Butter: For a dairy-free version, replace the butter with olive oil or a plant-based butter. The garlic flavor still shines through!
How Can I Get My Garlic Knots Perfectly Fluffy?
The key to fluffy garlic knots is the rising process! When you let the dough rise in a warm place, the yeast works its magic by creating air pockets. Here’s how to make sure you get that perfect fluff:
- Use a warm spot in your kitchen for rising. An oven set on low or a sunny window can be ideal.
- Cover the dough with a damp towel to keep it from drying out during the rise.
- Do not rush the first rise! A longer rise allows for better flavor and texture.
- Ensure your second rise is also effective—don’t skip it!
Remember, if your kitchen is too cold, consider placing the dough in an oven with the light on. Happy baking!
Sourdough Discard Garlic Knots
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour (plus extra for dusting)
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 2 tablespoons olive oil (plus extra for brushing)
- 1/2 cup warm water (approximately)
Garlic Butter Mixture:
- 4 cloves garlic, finely minced
- 4 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon garlic powder (optional)
- Salt, to taste
How Much Time Will You Need?
The total time for this recipe is about 2 to 2.5 hours. This includes approximately 15 minutes for preparation, followed by about 2 hours of rising time (1-1.5 hours for the first rise and 30 minutes for the second rise). Finally, you’ll need around 15-18 minutes to bake. You’ll be enjoying your garlic knots in no time!
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, stir together the sourdough discard, all-purpose flour, instant yeast, salt, and olive oil. Slowly add the warm water, mixing until you form a soft and cohesive dough. Dust your workspace with flour and knead the dough for about 5 to 7 minutes until it’s smooth and elastic. If the dough gets too sticky, just add a little more flour, one tablespoon at a time.
2. First Rise:
Place the dough in a bowl that you’ve lightly oiled, then cover it with a damp cloth or plastic wrap. Find a cozy spot for it to rise, like a warm kitchen counter, and let it rest for around 1 to 1.5 hours or until it’s doubled in size. This is where the dough builds up flavor!
3. Prepare Garlic Butter:
While you’re waiting for the dough to rise, mix together the melted butter, minced garlic, chopped parsley, garlic powder (if you’re using it), and a pinch of salt in a small bowl. Set this delicious mixture aside; it’s going to add amazing flavor to your knots.
4. Shape the Knots:
Once the dough has puffed up nicely, gently punch it down to release the air. Turn the dough out onto a floured surface. Roll it into a long rope about 12 inches in length and cut it into 10-12 equal pieces. For each piece, roll it out to about 6-8 inches long, then tie it into a knot. Don’t worry if they’re not perfect; they will still taste great!
5. Second Rise:
Arrange the knots on a baking sheet lined with parchment paper. Cover them again and let them rise for about 30 minutes. They should become puffy and cute.
6. Preheat Oven:
While the knots are rising, preheat your oven to 375°F (190°C). Get it nice and hot for the best baking results!
7. Bake:
When the knots are ready, pop them into the oven and bake for 15-18 minutes, or until they’re a lovely golden brown. Your kitchen will smell heavenly!
8. Brush with Garlic Butter:
As soon as they come out of the oven, brush the hot garlic knots generously with your prepared garlic butter sauce. This step is key to ensuring that every bite is packed with flavor.
9. Serve:
For a bit of extra flair, garnish with extra fresh parsley. Serve these knots warm, alongside marinara sauce or your favorite dip, and enjoy every delightful bite!
Happy baking and enjoy your delicious Sourdough Discard Garlic Knots!
Can I Use a Different Type of Flour for These Garlic Knots?
Absolutely! You can use bread flour for a chewier texture or whole wheat flour for a healthier option. Just keep in mind that whole wheat flour may require a bit more liquid for the right consistency.
How Do I Store Leftover Garlic Knots?
Store any leftover garlic knots in an airtight container at room temperature for up to 2 days. For longer storage, you can place them in the refrigerator for up to a week or freeze them for up to three months. Just reheat in the oven for the best texture!
Can I Prepare the Dough Ahead of Time?
Yes! You can prepare the dough and let it rise, then shape the knots and place them on the baking sheet. Cover and refrigerate them overnight. On baking day, allow them to come to room temperature before the second rise and baking.
What Can I Serve with Garlic Knots?
Garlic knots are delicious on their own, but they pair wonderfully with marinara sauce for dipping or alongside a fresh salad. You can also serve them as a side with pasta dishes!
