Sourdough Discard Garlic Knots – Soft, Garlicky & Flavor-Packed

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Sourdough discard garlic knots are the kind of snack that disappear faster than you can bake them. They’re soft, garlicky, and a smart way to use up your sourdough discard. Whether you’re making a weeknight pasta or setting the table for a cozy gathering, these knots bring charm and comfort. In this article, we’ll walk you through how to make sourdough discard garlic knots step-by-step, troubleshoot common questions, and show you how to adapt the recipe based on what’s in your pantry. We’ll also share related recipes to explore more delicious ways to use sourdough discard.

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From Scratch to Soft Knots – My Garlic Knot Story

The magic of leftover starter

I remember the first time I made sourdough discard garlic knots it was a snowy Sunday, the kind of Indiana day that begs for baking. I’d been nurturing my sourdough starter for weeks, and the discard was building up in the fridge. Tossing it felt wrong. I wanted to make something nostalgic but elevated like the garlic rolls my mom used to bring to the table, always warm, always devoured in minutes. That day, I folded soft dough into knots, brushed them with melted garlic butter, and watched as they disappeared just as fast as she used to serve them.

Why sourdough discard garlic knots are special

These aren’t just your average garlic knots. Thanks to the sourdough discard, they’re more flavorful, slightly tangy, and extra tender. It’s the kind of recipe that feels like comfort food but tastes like something from a cozy artisan bakery. Best of all? It puts that leftover starter to delicious use no waste, just flavor. Whether you’re baking them as a side for easy weeknight pasta or pairing them with a bowl of cozy winter soup, they elevate the entire meal.

They also make a fantastic addition to weekend baking projects. I often prep them alongside my natural sourdough bread or as a warm-up recipe for new bakers looking for something forgiving yet impressive. Garlic knots don’t have to be perfectly shaped. Each twist, each brush of butter, is part of the charm. It’s a way to turn scraps into something special something that brings people to the table and keeps them coming back for more.

How to Make Sourdough Discard Garlic Knots

Ingredients and dough prep

Making garlic knots from sourdough discard is beautifully simple no stand mixer needed. The dough combines pantry staples with the rich, slightly tangy flavor of unfed sourdough starter. Here’s what you need to get started:

Ingredient	Amount
Sourdough discard (unfed)	115 grams
Whole milk, room temp	80 grams
Honey	12 grams (1¾ tsp)
Olive oil	13 grams (1 Tbsp)
All-purpose flour	200 grams
Garlic powder	¼ tsp
Sea salt	1 tsp
Olive oil (for coating)	1 Tbsp

To begin, mix the discard, milk, honey, and oil in a bowl. Stir in the flour, garlic powder, and salt. Knead for 3 minutes until smooth and slightly tacky. Let it rest in an oiled bowl for 2 hours. This process is similar to prepping dough for sourdough sandwich bread, though much quicker.

Shaping and baking

Once the dough has rested, divide it into 8 equal parts about 53 grams each. Roll each piece into a rope 12–15 inches long and loosely tie into knots. Place the knots on a parchment-lined baking sheet, brush with olive oil, cover, and let rise for 30 minutes.

While you wait, preheat the oven to 450°F. Bake the knots for 12–14 minutes, until golden and their internal temp hits 190°F. At this point, the aroma in your kitchen will rival any bakery. If you’re a fan of bakes with both comfort and creativity, these knots belong right alongside recipes like soft einkorn dinner rolls on your table.

Garlic Butter Glory & Variations to Try

Flavor-packed garlic butter

Now for the real flavor bomb: garlic butter. While the knots bake, melt 4 tablespoons of unsalted butter in a small saucepan over medium-low heat. Add 3–4 minced garlic cloves and cook for just 1–2 minutes, until fragrant but not browned. Remove from heat and stir in salt and parsley. This mixture is brushed onto the knots while they’re still hot from the oven allowing it to soak in and deliver that irresistible aroma and taste.

It’s a simple finishing touch, but it turns soft bread into something craveable. You can also finish them with a sprinkle of flaky sea salt or parmesan cheese if you’re in the mood for something extra indulgent. They pair especially well with dishes like roasted tomato soup or hearty lentil stew, perfect for dipping and soaking up all that garlicky richness.

Substitutions and flavor tips

These garlic knots are wonderfully adaptable. Whether you’re out of parsley or just feeling experimental, try one of these swaps:

• Fresh vs. dried garlic: If you’re out of cloves, use ¼ tsp garlic powder per clove.
• Herbs: Substitute parsley with rosemary, thyme, or chives.
• Dairy-free? Use plant-based butter and almond or oat milk.
• Cheesy twist: Add grated parmesan or shredded mozzarella on top right before baking for extra flavor.
• Spicy version: Stir a pinch of red pepper flakes into the butter for a subtle heat kick.

Want more creative ways to explore flavor and function in the kitchen? Check out more sourdough discard ideas that go beyond bread everything from crackers to pancakes to savory breakfast bakes.

Storage, Freezing & FAQs Answered

Make-ahead, storage & freezing

These sourdough discard garlic knots are best warm out of the oven, but they’re surprisingly forgiving when it comes to storage. If you’re planning to serve them within a day or two, store in an airtight container at room temperature. To reheat, a quick 30 seconds in the microwave or 5 minutes in a 350°F oven brings them right back to life.

To freeze, let them cool completely, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. When you’re ready, thaw at room temperature and reheat before serving. You can also freeze them unbaked just shape the knots, freeze on a tray, then store and bake straight from frozen, adding 3–5 minutes to the bake time.

They’re a perfect make-ahead option for gatherings, especially when paired with small-batch soups or homemade sauces. More recipes? Follow me: Facebook – Pinterest.

Your top sourdough discard questions, answered

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What is the biggest mistake you can make with your sourdough starter?

The most common error is using an immature or unfed starter. A healthy starter should double in size, smell pleasantly tangy, and show visible bubbles. Using a weak or neglected starter can lead to flat, dense bakes even in discard recipes. Stay consistent with feeding and storage.

Does garlic inhibit sourdough fermentation?

Raw garlic contains compounds that can slow yeast activity if mixed directly into fermenting dough. Luckily, in garlic knot recipes, garlic is added as a topping after fermentation, so there’s no impact on rise. For recipes like sourdough focaccia with roasted garlic, roasted or cooked garlic is safer to use.

What recipes use the most sourdough discard?

Big batch recipes like sourdough sandwich bread or savory breakfast skillet bakes are great for using up larger amounts. Crackers, naan, and waffles also soak up discard and are easy to scale.

When should you throw out sourdough discard?

Discard that smells like acetone (nail polish remover), shows signs of mold, or has pink/orange streaks should be tossed immediately. Otherwise, sourdough discard is good refrigerated for 1–2 weeks. Keep it in a sealed container and label it by date.

Conclusion

If you’re exploring simple, effective wellness recipes, this pink salt weight loss drink is a great place to start. It’s easy to make, budget-friendly, and gentle enough to add to your morning routine without stress. The minerals in pink salt can help support hydration while the lemon adds a fresh kick to your day. Recipes should make you feel encouraged, not overwhelmed, and that’s what we love most here. If you’re ready to try more forgiving, beginner-friendly bakes, these sourdough discard 3-ingredient garlic knots over at Tasty Trails are a perfect next step to keep your kitchen fun and nourishing. More recipes? Follow me: Facebook – Pinterest.