Sourdough Discard Garlic Knots

These sourdough discard garlic knots are soft, fluffy, and brushed with buttery garlic and herbs. They're easy to make and perfect for serving warm with pasta or dipping into your favorite sauce.

Course Appetizer

Cuisine American

Keyword Sourdough Recipes

Prep Time 20

Cook Time 30

Fermentation Time (Optional) 1

Total Time 1 50

Servings Knots

Calories 140kcal

Author Kate Freebairn

Equipment

Stand Mixer (it's so easy to knead this in a stand mixer, but as always you can easily knead this by hand too).

Ingredients

Dough

100 g Sourdough Discard
140 g Water
20 g Honey
20 g Olive Oil
270 g Bread Flour
7 g Salt
7 g Instant Yeast

Toppings

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)

Instructions

Add the sourdough starter, water, honey and olive oil to a medium sized mixing bowl or the bowl of your stand mixer and give it a good stir to combine the ingredients.
Now add the bread flour and salt on top of the liquid ingredients. If you are using a stand mixer, use the dough hook attachment to knead the dough until it's soft and supple (around 2 to 3 minutes on speed 1-2). If kneading by hand, use your hands to bring the ingredients together into a rough dough in the bowl and then tip out onto a clean surface and knead by hand until the dough is soft and supple. This takes around 5 minutes by hand (unless you're doing a double batch, it may take a bit longer).
Once the dough is kneaded, place it into a bowl and let it bulk ferment until the dough has risen around 50% in the bowl. This will take a good few hours as the dough is enriched. Placing it somewhere warm always helps to speed this along.
Once the dough has risen, you need to divide it into 12 equally weighted pieces. I have made these around 44g each. Take each piece of dough and pinch it into a ball. Let these balls of dough sit for around 10 minutes so the gluten can relax.
Now shape your knots. Roll each ball of dough into a short rope (I made mine around 7" long). Once they're all into ropes, take each piece and "tie a knot" in the middle (see my photos for a diagram of this). You can tuck the ends under like I have, or leave them out.
Place the sourdough knots on a parchment lined baking sheet and cover with a damp dish towel and allow them to proof. You want them to get really soft and puffy before you bake them. Because we are using instant yeast, this does not take long.
When you're ready to bake, preheat your oven to 175ºC / 350ºF. Once it's at temperature, lightly spray the knots with water and bake for around 30 minutes or until they are beautifully golden brown.
While they're baking, prepare the topping. Melt the butter and add the garlic powder into this. Set aside with flaky salt and parsley.
Once baked, remove them from the oven, and while they're still on the tray, brush with the garlic butter, sprinkle with a little flaky salt and parsley.
Serve warm with homemade pizza sauce!

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