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Quick Sourdough Discard Garlic Knots

Four golden brown Quick Sourdough Discard Garlic Knots topped with minced garlic and fresh parsley on a white plate.
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Make soft, flavorful garlic knots quickly using your leftover sourdough starter discard. This recipe requires minimal rising time.

Ingredients

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  • 1 cup sourdough starter discard (unfed)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup melted unsalted butter (for dough)
  • 2 tablespoons grated Parmesan cheese (optional, for dough)
  • 1/2 cup (1 stick) unsalted butter (for glaze)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese (for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the sourdough discard, flour, baking powder, salt, and 1/4 cup melted butter. Mix until a shaggy dough forms. If using, mix in the 2 tablespoons of Parmesan cheese.
  3. Turn the dough out onto a lightly floured surface. Knead briefly, about 1 minute, until it comes together into a smooth ball. Do not over-knead.
  4. Divide the dough into 10 equal pieces. Roll each piece into a rope about 6 inches long.
  5. Tie each rope into a simple knot shape and place it on the prepared baking sheet.
  6. Bake for 12 to 15 minutes, or until the knots are lightly golden brown.
  7. While the knots bake, prepare the glaze: Melt the remaining 1/2 cup butter in a small saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant, but do not let the garlic brown. Remove from heat.
  8. Once the knots are out of the oven, immediately brush them generously with the garlic butter mixture.
  9. Sprinkle the tops with the remaining 1/4 cup of Parmesan cheese and the fresh parsley. Serve warm.

Notes

  • This dough does not require a long proofing time because it relies on baking powder for lift alongside the discard’s acidity.
  • For a softer knot, cover the baked knots with foil for 5 minutes after glazing.
  • You can substitute regular butter with olive oil in the glaze for a different flavor profile.

Nutrition

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