Sourdough Discard Garlic Knots
Ingredients
- ½ c2 teaspoons non-dairy or regular dairy milk
warmed to 110℉
- 2 tspgranulated sugar
- 1 ½ tspinstant yeast
- 2 ¾ call-purpose flour
- 200 gsourdough discard
unfed, at room temperature
- 1egg
lightly beaten
- 1 ½ tspgarlic powder
- 1 tspkosher salt
- 4 tbspunsalted butter
divided
- 5 tbspunsalted butter
melted
- 1 tbspfresh parsley
chopped
- 2 tspgarlic powder
- flaky sea salt
Directions
- 1
Combine the warmed milk, granulated sugar and instant yeast in the bowl of a stand mixer*. Add the flour, sourdough discard, beaten egg, garlic powder and salt. With the mixer on low speed, slowly add 2 Tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms.
- 2
Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes. The dough should be smooth and slightly tacky (but not sticky). If needed, add more flour or milk (1 Tablespoon at a time) to reach your desired consistency.
- 3
Transfer the dough to a large greased bowl and cover with plastic wrap. Let rise for about 90 minutes, or until doubled in size.
- 4
Line two half-sheet baking pans with parchment paper and set aside.
- 5
Turn the dough onto a smooth work surface and divide into 16 equal-sized pieces. If you want identical pieces, weigh the dough and divide that number by 16 to determine how much the dough for each roll should weigh (mine are about 51g each).
- 6
Roll each piece of dough into a rope about 10 inches long. Fold the ends over each other and "tie" into a loose knot. There should not be any tension on the dough: you're really placing it in the shape of a knot. Place on the parchment paper-lined baking sheets. Repeat until you have shaped all 16 garlic knots. Cover the baking sheets with plastic wrap or a clean kitchen towel and let the dough rise for 30 minutes.
- 7
Preheat the oven to 375℉. Brush the knots with 2 Tablespoons melted butter. Bake for 16-18 minutes until just beginning to brown.
- 8
While the knots bake, make the topping. Melt 5 Tablespoons unsalted butter. Remove from heat, then add the chopped parsley and garlic powder and stir to combine. Remove the knots from the oven and immediately brush with the parsley and butter mixture. Sprinkle with flaky sea salt and serve while warm.
Sourdough Discard Garlic Knots
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About this Recipe
Sourdough Discard Garlic Knots: Your New Favorite Buttery, Garlicky Treat
Elevate your dinner table or snack time with these irresistible Sourdough Discard Garlic Knots! If you're looking for a clever way to use up your unfed sourdough discard, look no further. This recipe transforms that tangy discard into a batch of perfectly soft, buttery, and garlicky knots that are simply divine. They offer all the beloved flavor of classic garlic bread, but in a fun, pull-apart knot form, making them an ideal appetizer or a scrumptious side dish.
What makes these garlic knots truly special is the subtle tang and incredible texture that the sourdough discard imparts. It adds a depth of flavor you won't get from regular yeast dough alone, without the lengthy fermentation time of an active sourdough starter. Each knot is generously brushed with a melted butter, fresh parsley, and extra garlic powder mixture, ensuring every bite is bursting with savory goodness.
These garlic knots are wonderfully versatile. Serve them alongside your favorite Italian pasta dishes, dunk them in a hearty bowl of soup, or simply enjoy them on their own as a satisfying snack.
Tips for Perfect Garlic Knots:
- Warm Milk is Key: Ensure your milk is warmed to around 110°F (43°C) to properly activate the instant yeast, ensuring a fluffy dough.
- Don't Overflour: Add flour gradually until the dough is soft and slightly tacky, but not sticky. This helps keep the knots tender.
- Generous Brushing: Don't skimp on the garlic butter topping after baking! It's what gives these knots their signature shine and irresistible flavor.