As the rich smell of garlic and freshly baked bread fills your kitchen, you know something special is about to happen. I remember the first time I made garlic knots; the dough transformed under my hands, becoming soft and pliable. Sharing them with family made the moment unforgettable, and their smiles still linger in my memory. This Easy Sourdough Discard Garlic Knots Recipe is a simple way to enjoy a classic treat while reducing waste. Using sourdough discard not only gives the knots a unique flavor but also makes us feel connected to traditional baking. These knots are soft, garlicky, and perfect for sharing, just like those early experiences in the kitchen.
why make this recipe
Making these garlic knots is a wonderful way to use sourdough discard effectively. Not only do they taste amazing, but they’re also easy to prepare. The knots are a fantastic appetizer or side dish, bringing warmth and flavor to any meal. They are quick to whip up, especially with the help of instant yeast, which makes the process smoother. Plus, making garlic knots is a fun activity to do with friends or family, creating lasting memories around the table.
how to make Easy Sourdough Discard Garlic Knots
Ingredients:
- 100 g Sourdough Discard
- 7 g Instant Yeast
- 140 g Water
- 20 g Honey
- 20 g Olive Oil
- 270 g Bread Flour
- 7 g Salt
- 50 g Butter (melted)
- 3 g Powdered Garlic
- 1 tsp Parsley (you can use dried or fresh)
- 1 tsp Flaky Sea Salt (just a sprinkle)
Directions:
- In a medium-sized bowl or the bowl of a stand mixer, combine the sourdough discard, yeast, water, honey, and olive oil. Stir well to mix everything.
- Add the bread flour and salt on top of the liquid ingredients.
- If using a stand mixer, knead with the dough hook attachment for about 2-3 minutes on speed 1-2 until the dough is soft.
- If kneading by hand, mix and bring the ingredients together, then knead on a clean surface for about 5 minutes until soft.
- Place the kneaded dough into a bowl and let it bulk ferment. Leave it somewhere warm until the dough grows about 50% in size. This may take several hours due to the enriched dough.
- Once ready, divide the dough into 12 equal pieces (around 44g each). Pinch each piece into a ball and let them rest for 10 minutes to relax the gluten.
- Roll each ball into a short rope, about 7 inches long. Tie each rope into a knot, tucking the ends under if you prefer.
- Place the knots on a parchment-lined baking sheet, cover with a damp dish towel, and let them proof until puffy. This won’t take long since you are using instant yeast.
- Preheat the oven to 175ºC (350ºF). Lightly spray the knots with water before baking for about 30 minutes or until golden brown.
- While they bake, melt the butter and mix in garlic powder. Set this aside with flaky salt and parsley.
- Once the knots are baked, brush them with the garlic butter and sprinkle with flaky salt and parsley while they are still hot.
- Serve warm, perhaps with homemade pizza sauce!
how to serve Easy Sourdough Discard Garlic Knots
Enjoy these delightful knots warm from the oven. They pair wonderfully with homemade pizza sauce for dipping but are equally delicious on their own. Serve them as an appetizer at a gathering or as a side to your favorite pasta dishes. Whether at a family dinner or a cozy night in, they are sure to be a hit!
how to store Easy Sourdough Discard Garlic Knots
To store any leftover garlic knots, let them cool completely after baking. Place them in an airtight container at room temperature for up to two days. For longer storage, you can freeze them in a freezer bag for up to three months. Reheat them in the oven for a few minutes before serving for the best taste and texture.
tips to make Easy Sourdough Discard Garlic Knots
- Ensure your sourdough discard is within a week old for best flavor.
- Knead the dough until it’s smooth; this helps create the perfect texture.
- Experiment with the toppings! You can add grated cheese or herbs for extra flavor.
- Cover the knots with a kitchen towel while they proof to keep them warm and help them rise better.
variation
Feel free to add different seasonings to the dough or for topping. You can use Italian herbs or even cheese to create a different flavor profile. Adding grated cheese inside the knots before shaping can create a cheesy surprise!
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, you can! Just activate the active dry yeast in warm water with a bit of honey for about 5-10 minutes before adding to the mixture.
How can I make these knots vegan?
You can substitute the melted butter with olive oil or a plant-based butter alternative to make them dairy-free.
What can I serve with these garlic knots?
These knots go well with marinara sauce, pesto, or even as a side to soups and salads. Enjoy them any way you like!
Easy Sourdough Discard Garlic Knots
Ingredients
Dough ingredients
- 100 g Sourdough Discard Ensure discard is within a week old for best flavor.
- 7 g Instant Yeast You can substitute with active dry yeast if needed.
- 140 g Water
- 20 g Honey
- 20 g Olive Oil
- 270 g Bread Flour
- 7 g Salt
Topping ingredients
- 50 g Butter (melted) Can be substituted with olive oil or plant-based butter for a vegan option.
- 3 g Powdered Garlic
- 1 tsp Parsley (fresh or dried)
- 1 tsp Flaky Sea Salt Just a sprinkle.
Method
Preparation
- In a medium-sized bowl or stand mixer bowl, combine the sourdough discard, yeast, water, honey, and olive oil. Stir well.
- Add the bread flour and salt on top of the liquid ingredients.
Kneading
- If using a stand mixer, knead with the dough hook attachment for 2-3 minutes on speed 1-2 until the dough is soft.
- If kneading by hand, mix to bring ingredients together, then knead on a clean surface for about 5 minutes until soft.
Bulk Fermentation
- Place the kneaded dough into a bowl and let it bulk ferment in a warm place until it grows about 50% in size, which may take several hours.
Shaping
- Once ready, divide the dough into 12 equal pieces (about 44g each). Pinch each piece into a ball and let them rest for 10 minutes.
- Roll each ball into a short rope, about 7 inches long, and tie each rope into a knot, tucking the ends under if preferred.
Proofing
- Place the knots on a parchment-lined baking sheet, cover with a damp dish towel, and let them proof until puffy.
Baking
- Preheat the oven to 175ºC (350ºF). Lightly spray the knots with water, then bake for about 30 minutes or until golden brown.
- While they bake, melt the butter and mix in garlic powder. Set aside with flaky salt and parsley.
- Once baked, brush the knots with the garlic butter and sprinkle with flaky salt and parsley while still hot.