Sourdough Discard 3-Ingredient Garlic Knots

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Thank you for being here whether you’ve been baking sourdough since the early 2020 days or you’re just dipping your toes into the world of bubbly, tangy discard! Today’s recipe is a gift from the “easy-but-impressive” gods: Sourdough Discard 3-Ingredient Garlic Knots. Yes, you read that right just three ingredients and a pile of garlicky, golden goodness await you.

If you’re the kind of person who hates waste but loves carbs, this one is going to become a weekly staple. Keep reading for the full breakdown and don’t forget to subscribe below to get this recipe straight to your inbox. You’ll never miss a delicious new post again.

What Are Sourdough Discard 3-Ingredient Garlic Knots?

This recipe is exactly what it sounds like: buttery, aromatic garlic knots made using leftover sourdough discard and just two other pantry staples. That sourdough starter you’ve been feeding? Yes, the discard can do so much more than go in the trash.

These knots come together quickly and bake up with that classic golden crust and chewy, pillowy center. The sourdough discard brings a subtle tang that takes the flavor up a notch especially when brushed with garlic butter. Anything but boring.

Why You’ll Love These Garlic Knots

Let’s be real we all need more effortless wins in the kitchen. These garlic knots check every box:

• Zero waste: Uses up your sourdough discard like a champ
• Ridiculously simple: Just 3 ingredients. No proofing. No yeast
• Crowd-pleasers: Ideal as a snack, side, or party appetizer
• Customizable: Herb it up, cheese it up, or keep it classic

What Do Sourdough Garlic Knots Taste Like?

Imagine the pillowy chew of a fresh dinner roll, the crisp outer edges of a wood-fired pizza crust, and the bold warmth of roasted garlic all rolled into one adorable knot. The sourdough discard adds a soft tang in the background, balancing the richness of the butter and garlic.

Healthier Comfort Food? Yes, Please

While we won’t claim garlic knots are a superfood, using sourdough discard means you’re incorporating a fermented ingredient that can be easier to digest and more nutrient-accessible than traditional dough. Plus, no added sugar or preservatives just clean, simple ingredients.

Ingredients You’ll Need

Just three core ingredients that’s the magic of it all.

Basic Ingredients

• 1 cup sourdough discard (100% hydration, unfed is fine)
• 1 cup self-rising flour
• 2 tablespoons garlic butter (melted see note below)

To make your own garlic butter: melt 2 tbsp butter with 1 minced garlic clove and a pinch of salt. Optional: add chopped parsley or oregano.

Tools You’ll Need

You won’t need anything fancy — just your standard kitchen lineup:

• Mixing bowl
• Wooden spoon or spatula
• Baking sheet
• Parchment paper or silicone mat
• Pastry brush (for the garlic butter)

Ingredient Swaps & Add-Ons

Let’s talk options because I promised you versatile, and here’s proof:

• No self-rising flour? Use 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt
• Dairy-free? Swap garlic butter for olive oil with garlic
• Want a cheesy twist? Sprinkle with grated Parmesan before baking
• Add herbs: Mix in 1 tsp of dried oregano, thyme, or Italian seasoning into the dough

How to Make Sourdough Discard 3-Ingredient Garlic Knots

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Line your baking sheet
2. Mix the dough: Combine sourdough discard and flour in a bowl. Mix until it comes together into a soft dough. It’ll be a bit sticky — that’s okay
3. Shape the knots: Lightly flour your surface. Divide the dough into 6–8 pieces. Roll each into a rope and tie into a loose knot
4. Arrange on baking sheet. Give them some space to puff and expand
5. Brush with garlic butter. Generously. Don’t hold back
6. Bake for 15–18 minutes, or until golden and slightly firm to the touch
7. Brush again (optional but encouraged): As soon as they come out, give them another swipe of garlic butter

The smell when this is in the oven is incredible.

What to Serve With Garlic Knots

These little knots are surprisingly versatile. Here are some great pairings:

• With soup: Tomato basil, minestrone, or even creamy broccoli cheddar
• Beside pasta: Think spaghetti marinara or creamy Alfredo
• As a snack board staple: Pair with olives, cured meats, and a dipping sauce trio (marinara, ranch, and herbed olive oil)
• Pizza night sidekick: Match made in heaven

Tips for Perfect Garlic Knots

• Use a bench scraper: It helps portion and shape the dough easily
• Don’t overwork the dough: Mix until just combined for the best texture
• Warm your discard to room temp: Cold discard will make the dough stiffer
• Make extra garlic butter: You’ll want it

Storage & Make-Ahead Tips

• Room temperature: Store in an airtight container for up to 2 days
• Freezer: Freeze baked knots for up to 2 months. Reheat in the oven at 300°F until warm
• Reheat tip: Wrap in foil and pop into the oven for soft centers and crispy edges

Frequently Asked Questions

Can I make these gluten-free?

Yes use a 1:1 gluten-free flour with baking powder added, but results may vary slightly in texture.

Do I need to let the dough rise?

Nope. That’s the beauty of it. Self-rising flour and discard = instant baking power.

What hydration should my discard be?

This recipe works best with 100% hydration discard (equal parts flour and water by weight). If yours is thicker or thinner, adjust flour slightly as needed.

Final Thoughts

These Sourdough Discard 3-Ingredient Garlic Knots are everything we want in a recipe: low waste, high flavor, minimal effort. They’re soft and garlicky on the inside, golden on the outside, and completely snackable. Whether you’re serving them for brunch, dinner, or an afternoon craving, they’ll disappear fast — so maybe make a double batch.

More Recipes You’ll Love with Sourdough Discard

• Jalapeño Popper Sourdough Discard Cornbread
• Sourdough Discard Breakfast Pockets
• Lemonade Poppy Seed Sourdough Discard Cookies

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