Quick Sourdough Discard Garlic Knots Recipe

Introduction

These Quick Sourdough Discard Garlic Knots are a delicious and creative way to use leftover sourdough starter. Soft, garlicky, and golden-baked, they make a perfect snack or side for any meal.

Ingredients

• 2 cups sourdough discard (at room temperature)
• 2 cups all-purpose flour (organic recommended)
• 1/4 cup olive oil (high-quality extra virgin)
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 egg (for egg wash)
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large mixing bowl, combine sourdough discard, flour, olive oil, minced garlic, salt, oregano, and black pepper. Mix until a rough dough forms.
3. Step 3: Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
4. Step 4: Divide the dough into small pieces and roll each into a rope, then twist into a knot shape.
5. Step 5: Place knots on a baking sheet lined with parchment paper, leaving space for expansion.
6. Step 6: Beat the egg and brush it over the knots.
7. Step 7: Bake for 20-25 minutes or until golden brown.
8. Step 8: Garnish with fresh parsley if desired and serve warm.

Tips & Variations

• For extra flavor, sprinkle grated Parmesan or your favorite cheese over the knots before baking.
• If you prefer a softer crust, brush the knots with melted butter immediately after baking.
• Try adding chopped fresh herbs like rosemary or thyme to the dough for a fragrant twist.

Storage

Store any leftover garlic knots in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F (175°C) oven for 5-7 minutes to restore softness and crisp edges.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sourdough starter instead of discard?

Sourdough discard is preferred because it’s unfed and tangy, but you can use active starter. Adjust flour and liquid slightly to maintain dough consistency.

Can I freeze these garlic knots?

Yes, freeze baked and cooled knots in a sealed container or bag for up to 1 month. Reheat in the oven directly from frozen for best results.

Quick Sourdough Discard Garlic Knots Recipe

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5 from 116 reviews

These Quick Sourdough Discard Garlic Knots are a delicious way to use leftover sourdough starter discard. Soft, garlicky, and fragrant, these knots are perfect as an appetizer or side. They combine a simple dough made with flour, olive oil, and spices, twisted into classic knot shapes, brushed with an egg wash, and baked until golden brown. Garnished with fresh parsley, they are wonderfully flavorful and easy to make at home.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 garlic knots 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups sourdough discard (at room temperature)
• 2 cups all-purpose flour (organic recommended)
• 1/4 cup olive oil (high-quality extra virgin)
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper

For Egg Wash and Garnish

• 1 egg (for egg wash)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the garlic knots.
2. Mix Ingredients: In a large mixing bowl, combine the sourdough discard, all-purpose flour, olive oil, minced garlic, salt, dried oregano, and black pepper. Mix until a rough dough forms, ensuring all ingredients are well incorporated.
3. Knead Dough: Transfer the dough to a floured surface and knead for about 5 minutes until it becomes smooth and elastic. This develops the gluten for a better texture.
4. Shape Knots: Divide the dough into small, equal pieces. Roll each piece into a rope and twist it into a classic knot shape to create individual garlic knots.
5. Arrange on Baking Sheet: Place the knots on a baking sheet lined with parchment paper, making sure to leave sufficient space between each knot for expansion during baking.
6. Apply Egg Wash: Beat the egg in a small bowl and brush it over the top of each knot. This will give the knots a beautiful golden and shiny finish once baked.
7. Bake: Bake the knots in the preheated oven for 20-25 minutes, or until they turn golden brown and cooked through.
8. Garnish and Serve: Remove from the oven, optionally garnish with fresh parsley for a pop of color and flavor, and serve warm for the best taste.

Notes

• Make sure the sourdough discard is at room temperature to mix evenly with the other ingredients.
• Kneading is essential for texture; do not skip or rush this step.
• Use parchment paper to prevent knots from sticking to the baking sheet.
• Brush egg wash lightly to avoid soggy knots.
• Fresh parsley garnish is optional but adds a fresh herbaceous note.
• These knots are best enjoyed fresh but can be reheated in the oven to regain crispness.

Keywords: sourdough discard, garlic knots, quick bread, easy appetizer, homemade bread, sourdough recipes, garlic bread knots