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Garlic knots are one of those irresistible treats — warm, soft, buttery, garlicky — perfect as a side, appetizer, or snack. Now imagine adding the bonus of sourdough discard to the dough. Sourdough discard garlic knots bring the mild tang, extra moisture, and delightful chew that only a discard‑infused dough can offer, while still staying soft and buttery.
These garlic knots are ideal for pasta dinners, cozy meals, holiday spreads, or as part of a bread basket. They’re forgiving enough for home bakers to try even if you’ve never made knotted breads before.
In this article you’ll find:
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A comprehensive ingredient list and notes
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Step‑by‑step instructions with visual tips
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Variations (cheesy, herb, spicy)
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Serving suggestions and pairings
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Storage, reheating, and make-ahead advice
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Troubleshooting & common mistakes
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A FAQ section to clarify things
Let’s roll up our sleeves and bake some irresistible garlic knots.
Ingredients & Notes
Here’s what you’ll need to make about 12–16 medium garlic knots:
| Ingredient | Amount | Purpose / Notes |
|---|---|---|
| Sourdough discard (unfed) | ½ cup (≈ 120 g) | Moisture, flavor, mild tang |
| Warm water | ⅓ to ½ cup (80–120 ml) | Hydrates dough; adjust as needed |
| Olive oil | 2 tablespoons | Enriches dough and helps softness |
| Softened butter (or dairy‑free butter) | 2 tablespoons | For brushing knots and flavor |
| Sugar or honey | 1 tablespoon | Feeds yeast and balances flavors |
| Instant yeast | 1 teaspoon | Helps achieve rise and fluffiness |
| All-purpose flour | ~2 to 2¼ cups (≈ 240–270 g) | Provides structure |
| Salt | ½ teaspoon | Flavor balance |
| Garlic (fresh) | 3–4 cloves, minced | Garlic flavor in the butter brush |
| Fresh parsley or herbs | 1–2 tablespoons, chopped | Garnish and aroma |
| Optional: grated parmesan or vegan cheese | 2–3 tablespoons | For cheesy twist |
Notes & Tips on Ingredients
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Because discard moisture can vary, start with the lower water amount and add more if dough is too stiff.
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You can melt or soften butter ahead of time so it’s easy to brush.
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Fresh garlic gives the best punch; garlic powder can be used if needed, but adjust intensity.
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Herbs add fresh aroma—parsley, basil, chives all work well.
Equipment Needed
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Large mixing bowl
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Measuring cups & spoons
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Mixing spatula or spoon
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Clean work surface or dough board
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Kitchen towel or plastic wrap
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Baking sheet (lined or parchment)
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Pastry brush
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Sharp knife or bench scraper
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Oven capable of ~375–400 °F (190–200 °C)
Step‑by‑Step Instructions
1. Mix the Dough
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In a bowl, combine warm water, sugar (or honey), and instant yeast. Let it bloom ~5 minutes until foamy.
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Add the sourdough discard and olive oil into the yeast mixture. Stir gently to combine.
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Add salt. Then gradually add flour, mixing until a shaggy dough forms. You may not need all the flour, or you might need a little more, depending on discard hydration.
2. Knead
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Turn the dough out onto a lightly floured surface. Knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not overly sticky. Add small bits of flour if necessary, but avoid over‑drying it.
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Shape the dough into a ball and place into a lightly oiled bowl. Cover with a kitchen towel or plastic wrap.
3. First Rise
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Let the dough rise in a warm area for about 45–60 minutes, or until nearly doubled in size. The combination of discard and yeast gives a reliable rise for garlic knots.
4. Shape the Knots
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After rising, gently punch down the dough to deflate.
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Divide the dough into 12–16 equal pieces (depending on desired knot size).
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Roll each piece into a rope (about 8 inches or so long) and tie into a loose knot, tucking ends underneath. Place each knot on the prepared baking sheet with spacing.
5. Second Rise
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Cover the shaped knots loosely with a towel or plastic wrap and let them rest/rise again for about 20–30 minutes until puffed.
6. Preheat and Prepare to Bake
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Meanwhile, preheat your oven to 375–400 °F (190–200 °C).
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In a small bowl, combine melted butter and minced garlic (plus herbs and a pinch of salt) for brushing.
7. Bake & Brush
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Once the second rise is done and oven is hot, bake the garlic knots 15–20 minutes, or until golden brown. Rotate pan halfway if your oven has hotspots.
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As soon as they come out, brush generously with the garlic butter mixture and sprinkle chopped parsley (and optional cheese) on top while still hot.
8. Cool & Serve
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Let the knots rest a few minutes (not too long or they cool). Serve warm with marinara, olive oil with herbs, or as accompaniment to pasta, soups, or salad.
Tips & Techniques for Soft, Buttery Knots
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Gentle shaping: Don’t twist the knots too tightly; leave some air pockets.
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Punch down gently: Retain as much gas in the dough as possible to yield fluffiness.
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Brush while hot: The garlic butter soaks in better when knots are fresh out of the oven.
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Optional garlic infusion: Warm butter + garlic for a few minutes beforehand and let it rest to mellow and infuse flavor.
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Avoid overbaking: Golden edges are ideal; overbaking makes them dry.
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Use parchment or silicone mats: Prevents sticking and easier cleanup.
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Serve promptly: These are best eaten warm, though reheating gently helps if made ahead.
Variations & Flavor Twists
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Cheesy Garlic Knots: Sprinkle grated parmesan or vegan cheese on top after the garlic brush.
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Herb Garlic Knots: Mix finely chopped rosemary, thyme, oregano into the butter brush or even into the dough.
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Spicy Garlic Knots: Add a pinch of red pepper flakes into the garlic butter mix.
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Stuffed Knots: Roll a small bit of mozzarella (or dairy-free cheese) inside the rope before knotting.
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Garlic‑Parm Knot Rolls: Instead of knots, shape into small rolls and brush the same garlic butter mixture.
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Whole Wheat Blend: Substitute up to ½ of flour with whole wheat for a heartier texture (expect slight density).
Serving Suggestions & Pairings
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Dips: Marinara sauce, olive oil + herbs, garlic butter dip, or dairy-free pesto.
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Main dishes: Serve alongside spaghetti, lasagna, soups (tomato bisque, minestrone), or salads.
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Bread basket: Include garlic knots with other breads and rolls in a festive basket.
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Appetizer platter: Serve knots with antipasto items (olives, roasted veggies, cheeses).
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Brunch treat: Pair with shakshuka, egg dishes, or savory tofu scrambles.
Storage, Freezing & Reheating
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Storage: Place cooled garlic knots in an airtight container at room temperature for 1–2 days. Cover loosely so exterior doesn’t soften too much.
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Freezing: Freeze knots after baking, once cooled, wrapped tightly. Freeze up to 2 months.
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Reheating: Warm in oven at ~300–325 °F (150–165 °C) for 5–8 minutes, or microwave briefly then crisp in oven. If cooled too long, brush with a bit more butter to refresh.
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Make‑ahead: You can shape knots ahead of second rise and refrigerate overnight (covered). Let them come to room temp and rise slightly before baking.
Troubleshooting & Common Mistakes
| Problem | Likely Cause | Fix / Preventive Tip |
|---|---|---|
| Knots heavy or dense | Underproofed, too much flour, overkneading | Ensure first rise is adequate, measure flour correctly, knead gently |
| Dough too sticky | Discard too wet, too much water | Add small bits of flour or reduce water, adjust based on discard consistency |
| Uneven baking or browned bottoms | Oven hot spots or thin baking sheet | Use center rack, rotate pan, use heavier sheet |
| Garlic topping not sticking | Brushed too late or too little | Brush immediately and generously while knots hot |
| Knots cool and become dry | Overbaked or cool too long before serving | Bake just until golden, serve warm, reheat when needed |
Frequently Asked Questions
Will I taste sourness from the discard?
Not strongly. The garlic, butter, herbs, and dough flavors dominate. The mild tang from discard adds depth — not overt sourness.
Can I make these dairy-free?
Yes — use dairy-free butter or margarine for brushing, and avoid dairy cheeses (or use vegan cheese) for variations.
Do I need to feed my starter before using the discard?
No — these knots are designed for unfed discard, so you don’t need to feed first.
Can I omit yeast and rely only on discard?
You could try, but the rise will be slower and less dependable. The small amount of yeast ensures consistent fluffiness.
Can I shape these ahead and bake later?
Yes — after shaping but before second rise, you may refrigerate overnight. Bring to room temp and allow rise prior to baking.
How do I know when they are done?
They should be golden brown all over, firm but still slightly soft inside. Tap the bottom — it should sound hollow or light.
Can I scale up or double the recipe?
Absolutely — just multiply all ingredients proportionally. Ensure you use larger pans or multiple sheets, and watch rise and bake times.
Final Thoughts
Baking Soft & Buttery Sourdough Discard Garlic Knots turns your extra discard into something festive, comforting, and deliciously aromatic. From the first roll to the golden, garlic‑brushed final bite, these knots bring warmth to your table.
Whether you’re pairing them with pasta, soup, or a holiday meal, these knots will earn compliments. Try the variations, serve with your favorite dips, and enjoy making bread with character and flavor.
