These Sourdough Discard Garlic Knots are a fun and tasty way to use leftover sourdough! They’re fluffy, garlicky, and have a lovely golden color that makes them hard to resist.
Honestly, who can say no to warm, buttery knots? I find myself sneaking a few before they even hit the table. Pair them with soup or salad for a perfect meal! 🥖
Key Ingredients & Substitutions
Sourdough Discard: The star of the show! Use unfed sourdough discard to give flavor and moisture to the garlic knots. If you’re out of discard, you can replace it with 1 cup of buttermilk or plain yogurt for a similar tang.
Flour: All-purpose flour works best for this dough. For a healthier twist, you can try using whole wheat flour, but it may alter the texture making it denser. You might need to add a bit more water if you go whole wheat!
Butter: Unsalted butter is recommended for controlling salt levels in the dough. If you prefer a dairy-free option, you can use vegan butter or olive oil instead. The flavor will change slightly, but still delicious!
Garlic: Fresh garlic gives the best flavor, but if you only have garlic powder on hand, use 1 teaspoon as a substitute. It won’t have the same punch but will still add garlic taste.
How Do You Get Perfectly Puffed Garlic Knots?
To achieve that soft, pillowy texture in garlic knots, kneading and rising times are key. Here’s how to do it:
- **Knead Well**: When kneading by hand or mixer, ensure the dough forms a smooth ball. Proper kneading helps develop gluten, which gives the knots their structure.
- **Warm Environment for Rising**: Make sure to let your dough rise in a warm, draft-free area. A turned-off oven with the light on works great. This helps the yeast do its job and makes the dough rise nicely.
- **Don’t Rush the Second Rise**: After shaping, let the knots rise again. This step is crucial for an airy texture. If they don’t double in size, they won’t puff up as well in the oven.
By following these tips, your garlic knots should come out wonderfully soft and fluffy, ready to enjoy with that delicious garlic butter topping!
Sourdough Discard Garlic Knots
Ingredients You’ll Need:
- For the Dough:
- 1 cup sourdough discard (unfed)
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1 tsp instant yeast
- 1 tsp sugar
- 3/4 tsp salt
- 3/4 cup warm water (around 110°F)
- 2 tbsp olive oil (for dough)
- For the Garlic Butter:
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, finely minced
- 2 tbsp fresh parsley, finely chopped (or 1 tbsp dried parsley)
- 1/2 tsp salt (for garlic butter)
- Optional: Grated Parmesan cheese for sprinkling
How Much Time Will You Need?
This recipe will take about 2-2.5 hours to prepare, including 1-2 hours for the first rise and a 30-45 minute second rise. Once the knots are shaped and rise, they’ll bake in just 15-18 minutes. Perfect for a delicious side dish!
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, combine the sourdough discard, warm water, and olive oil. Stir in the instant yeast, sugar, and salt. Gradually add the flour, mixing until you have a shaggy dough that’s starting to come together.
2. Knead the Dough:
Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes, or until the dough becomes smooth and elastic. If you have a stand mixer, you can use the dough hook to knead on medium speed.
3. First Rise:
Once kneaded, place the dough in a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place until it doubles in size, which should take about 1-2 hours.
4. Shape the Knots:
After the rise, punch down the dough to release air. Divide it into 10-12 equal pieces. Roll each piece into a rope about 8 inches long and tie each rope loosely into a knot. Place the formed knots on a baking sheet lined with parchment paper.
5. Second Rise:
Cover the knots loosely with a towel and let them rise again for 30-45 minutes, allowing them to puff up before baking.
6. Preheat Oven:
While the knots are rising, preheat your oven to 400°F (200°C), so it’s ready to go when the knots are done rising.
7. Prepare Garlic Butter:
In a small bowl, mix the melted butter with the minced garlic, chopped parsley, and salt. This fragrant mixture will coat the knots beautifully!
8. Bake and Brush:
Carefully brush the knots with some of the garlic butter mixture. Bake them in the preheated oven for 15-18 minutes until they are golden brown and puffed up.
9. Final Brush:
As soon as the knots come out of the oven, give them another generous brush with the remaining garlic butter. Consider sprinkling some grated Parmesan cheese over the top for extra flavor!
10. Serve Warm:
These delicious garlic knots are best served warm. Enjoy them as a side dish with your meal or as a tasty snack any time! Your family and friends will love them!
These Sourdough Discard Garlic Knots are a fantastic way to utilize leftover sourdough starter while providing an irresistibly tasty treat. Happy baking!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter for this recipe! Just reduce the amount of warm water slightly, as active starter contains more moisture. Start with about 1/2 cup of water and adjust as needed until the dough is the right consistency.
Can I Make These Garlic Knots Gluten-Free?
Absolutely! You can use a gluten-free all-purpose flour blend designed for baking. Just be sure to add a binding agent, like xanthan gum, if it’s not already included in your flour mix. Follow the same instructions for mixing and kneading.
How Do I Store Leftover Garlic Knots?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, consider freezing them. Allow them to cool completely, then wrap tightly in plastic wrap and store in a freezer-safe bag, where they’ll last for up to 3 months.
What Can I Pair These Garlic Knots With?
These garlic knots pair wonderfully with a variety of dishes! They are perfect with pasta, marinara sauce, or soups. You can also serve them alongside a fresh salad for a delightful meal. Enjoy experimenting!