Sourdough Discard Garlic Knots
If you have tons of sourdough discard to use and craving something warm, buttery, and snackable, these sourdough discard garlic knots are it! They're soft on the inside, golden on the outside, and brushed with garlicky butter that makes them disappear fast. This is one of those recipes that feels a little fancy but is actually very doable, even on very busy days (aren't they all?).
I love making these for family dinners, game days, or anytime I want something cozy without committing to a full loaf of bread. They're also a great way to turn extra sourdough discard into something people genuinely get excited about.
If you love bold garlic flavor, you should also try my sourdough pull-apart garlic bread. It has the same buttery, garlicky goodness, but in a fun tear-and-share style that's perfect for parties and pasta night.
Quick Look
- Prep time: 20 minutes
- Rest time: 3 hours (2 hours dough rise + 1 hour final rise)
- Cook time: 15 minutes
- Servings: 18 knots
- Main ingredients: sourdough starter, flour, butter, garlic, parsley
- Cooking method: 🡢 Oven baking
- Difficulty: Easy
- Serving ideas: Serve warm as a side, snack, or appetizer
Jump to:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Sourdough Discard Garlic Knots
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Sourdough Discard Garlic Knots
- Other Delicious Recipes
- Sourdough Discard Garlic Knots
- Need Help Tweaking This Recipe?
- Other Sourdough Discard Recipes You'll Love
- Sourdough Browned-Butter Blondies
- Easy Skillet Sourdough Naan (Pillowy + Chewy)
- Sourdough Ravioli with Ricotta Filling
Important Ingredients
- Sourdough discard adds tenderness and a deeper flavor
- Butter provides softness and richness
- Garlic & parsley give the knots a ton of flavor
See recipe card for quantities.
Substitutions & Variations
- Herbs: Swap parsley for oregano, basil, or rosemary for a different flavor twist.
- Spicy: Add a pinch of chili flakes for a spicy variation.
How to Make Sourdough Discard Garlic Knots
Step 1: Add the water, sourdough starter or discard, yeast, melted butter, flour, sugar, and salt to your stand mixer (Image 1). Cover the dough and let it rest in a warm spot for about 2 hours, or until it has almost doubled in size.
Step 2: Mix until the dough is soft and elastic, about 10-15 minutes (Image 2).
Step 3: Cover the dough and let it rest in a warm spot for about 2 hours, or until it has almost doubled in size (Image 3).
Step 4: Transfer the dough to a floured surface and roll it out into an 8×15 inch rectangle (about 20×38 cm) (Image 4).
Step 5: Spread the soft butter evenly across the dough. Sprinkle with garlic, parsley, and black pepper if using (Image 5).
Step 6: Cut the rectangle into 3 strips (Image 6).
Step 7: Then cut each strip into 6 smaller pieces (18 total) (Image 7). Cut each of those in half to make 36 pieces. Take two pieces and twist them together into a knot. Repeat until you have 18 garlic knots.
Step 8: Take two pieces and twist them together into a knot. Repeat until you have 18 garlic knots (Image 8).
Arrange the knots on a parchment-lined baking tray, leaving space between them. Let them rise for about 1 hour, until visibly puffy.
Brush the knots with more melted butter (Image 8) as soon as they come out of the oven for extra softness.
Step 9: Serve warm (Image 9), or store in the fridge for 7-10 days and reheat to enjoy again.
Hint: If your dough feels tight or keeps snapping back while rolling, let it rest for 5-10 minutes. This relaxes the gluten and makes shaping much easier. A short rest can make a big difference and saves a lot of frustration.
Baking Schedule
- Mix and knead dough: 10-15 minutes
- First rise (bulk fermentation): 2 hours
- Shape and cut knots: 15-20 minutes
- Final rise (on baking tray): 1 hour
- Bake: 15 minutes at 190°C (375°F)
- Optional brushing with butter: immediately after baking
Total active time: ~45 minutes
Total passive time (rising): ~3 hours
Total time: ~3 hours 45 minutes
💭Crucial Success Tips
The biggest key to soft garlic knots is not overbaking. Pull them as soon as they're lightly golden. They'll continue to set as they cool. Also, don't skip the final butter brushing. That's what keeps them tender and gives you that bakery-style finish everyone loves.
Recipe FAQs
Yes. You can shape the knots and refrigerate them, covered, overnight. Let them come to room temperature and puff slightly before baking, but you can bake them straight from cold too if you're in a pinch!
Yes. Although this recipe works perfectly with sourdough discard, because the yeast provides the main rise, you can use active starter as well. Don't skip the yeast because the timing presumes these will be risen with yeast. For a sourdough version, lenghten the rising times and you'll be fine too!
Absolutely. Freeze baked knots once fully cooled. Reheat in the oven until warmed through for best texture.
How To Store Sourdough Discard Garlic Knots
Store in an airtight container in the fridge for up to 7-10 days. Reheat in the oven or microwave before serving to restore their softness.
Other Delicious Recipes
- Sourdough Ciabatta Bread
- Soft Sourdough Italian Milk Rolls
- Honey Oat Sourdough Sandwich Loaf
- Cinnamon Raisin Sourdough Bread
If you tried these sourdough discard garlic knots or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Sourdough Discard Garlic Knots
Ingredients
Dough:
- 100 g sourdough starter or discard
- 300 g water
- 6 g instant yeast
- 30 g butter melted
- 390 g all-purpose flour
- 30 g sugar
- 6 g sea salt
Filling:
- 15 g butter soft
- 1 teaspoon parsley dried
- 2 teaspoons garlic powder or 2 minced garlic cloves
- black pepper Optional: a little bit
Instructions
- Add the water, sourdough starter or discard, yeast, melted butter, flour, sugar, and salt to your stand mixer.
- Mix until the dough is soft and elastic, about 10-15 minutes.
- Cover the dough and let it rest in a warm spot for about 2 hours, or until it has almost doubled in size.
- Transfer the dough to a floured surface and roll it out into an 8×15 inch rectangle (about 20×38 cm).
- Spread the soft butter evenly across the dough. Sprinkle with garlic, parsley, and black pepper if using.
- Cut the rectangle into 3 strips.
- Then cut each strip into 6 smaller pieces (18 total). Cut each of those in half to make 36 pieces.
- Take two pieces and twist them together into a knot. Repeat until you have 18 garlic knots. Arrange the knots on a parchment-lined baking tray, leaving space between them. Let them rise for about 1 hour, until visibly puffy. Brush the knots with more melted butter as soon as they come out of the oven for extra softness.
- Serve warm, or store in the fridge for 7-10 days and reheat to enjoy again.
