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A close-up of a pile of golden-brown sourdough discard garlic knots, brushed with melted butter, garlic, and parsley.

Sourdough Discard Garlic Knots

These sourdough discard garlic knots are soft, fluffy, and packed with rich garlic butter flavor. They’re perfect for using up discard and create irresistible golden knots.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 knots
Course: Appetizer, Bread, Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1/2 cup sourdough discard room temperature
  • 1/3 cup whole milk room temperature
  • 2 teaspoons honey
  • 1 tablespoon olive oil plus 1 teaspoon for brushing
  • 1.5 cups all purpose flour
  • 1/4 teaspoon garlic powder
  • 1 teaspoon fine sea salt
For the Garlic Butter
  • 4 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1/4 teaspoon salt
  • 1 teaspoon dried parsley

Equipment

  • mixing bowl
  • Baking sheet
  • Parchment paper
  • Small pan

Method
 

  1. In a mixing bowl, whisk together sourdough discard, milk, honey, and olive oil until smooth.
  2. Add flour, garlic powder, and salt. Mix until a soft dough forms, then knead for about 3 to 4 minutes until smooth and slightly tacky.
  3. Shape the dough into a ball and place in a lightly oiled bowl. Cover and let rest in a warm spot for 2 hours until slightly puffy.
  4. Line a baking sheet with parchment paper. Divide the dough into 8 equal pieces.
  5. Roll each piece into a rope about 12 inches long and tie into a knot, tucking the ends underneath.
  6. Place knots on the baking sheet and brush lightly with olive oil. Cover loosely and rest for 30 minutes.
  7. Preheat oven to 425 degrees Fahrenheit.
  8. Bake for 12 to 14 minutes until lightly golden and the internal temperature reaches at least 190 degrees Fahrenheit.
  9. While baking, melt butter in a small pan over low heat. Add garlic and cook for 1 to 2 minutes until fragrant, then stir in salt and parsley.
  10. Brush warm garlic butter generously over the baked knots and serve immediately.

Notes

Reheat leftovers wrapped in foil at 350 degrees Fahrenheit for 5 to 8 minutes to restore softness.