Sourdough Discard Garlic Knots – Soft, Garlicky & Flavor-Packed

⏱ Time

• Prep: 20 minutes

• Rise: 1–1½ hours

• Bake: 15–18 minutes

🍞 Yield

• About 12–14 garlic knots

🥣 Ingredients

Dough

• ¾ cup (180 g) sourdough discard (unfed is fine)

• 2 tbsp olive oil

• 2 tbsp sugar or honey

• ¾ tsp salt

• ¾ cup (180 ml) warm water (not hot)

• 2¼ tsp instant yeast (or 1 packet)

• 3–3½ cups all-purpose flour

Garlic Butter

• 4 tbsp butter, melted

• 2 tbsp olive oil

• 3–4 cloves garlic, minced

• ½ tsp salt

• 1 tsp Italian seasoning or dried parsley

• Optional: grated Parmesan, pinch of chili flakes

👩‍🍳 Instructions

1. Make the Dough

1. In a large bowl, mix discard, warm water, yeast, sugar, olive oil, and salt.

2. Add flour gradually until a soft, slightly tacky dough forms.

3. Knead by hand (8–10 min) or mixer (5–6 min) until smooth and elastic.

2. First Rise

• Place dough in a lightly oiled bowl, cover, and let rise until doubled (about 1–1½ hours).

3. Shape the Knots

1. Punch down dough and divide into 12–14 pieces.

2. Roll each into a 6–8 inch rope.

3. Tie into a loose knot and tuck the ends under.

4. Place on a lined baking sheet.

4. Second Rise

• Cover and rest for 20–30 minutes while oven preheats to 400°F (205°C).

5. Bake

• Bake for 15–18 minutes, until lightly golden.

6. Garlic Butter Finish

1. Mix all garlic butter ingredients.

2. Brush generously over warm knots.

3. Sprinkle with Parmesan if using.

✨ Tips & Variations

• Extra soft: Brush knots with plain butter right after baking before garlic butter.

• Cheesy: Add shredded mozzarella inside the knots before shaping.

• No yeast version: Skip yeast and let dough ferment 4–6 hours (texture will be more chewy).

• Make ahead: Shape and refrigerate overnight; bake fresh the next day.

If you want, I can turn this into a quick discard-only version, a whole wheat option, or help you scale it for a crowd.