Description
These sourdough discard garlic knots are the perfect use for leftover starter soft, buttery, and brushed with garlic parsley butter.
Ingredients
115 grams unfed sourdough discard
80 grams whole milk, at room temperature
12 grams honey (1¾ teaspoons)
13 grams olive oil (1 Tablespoon)
200 grams all-purpose flour
¼ teaspoon garlic powder
1 teaspoon fine sea salt
1 Tablespoon olive oil (divided)
4 Tablespoons unsalted butter
3–4 garlic cloves, minced
¼ teaspoon fine sea salt
1 teaspoon dried parsley flakes (or 1 Tablespoon fresh)
Instructions
1. In a bowl, whisk discard, milk, honey, and olive oil.
2. Add flour, garlic powder, and salt. Mix until dough forms.
3. Knead for 3 minutes until slightly sticky and smooth.
4. Shape dough into a ball. Oil bowl, cover and rest 2 hours.
5. Divide dough into 8 pieces (about 53g each). Roll into ropes.
6. Tie each rope into a knot. Place on a lined baking sheet.
7. Brush with remaining olive oil. Cover and let rise 30 minutes.
8. Preheat oven to 450°F. Bake 12–14 mins or until golden and 190°F internal temp.
9. While baking, melt butter in saucepan. Add garlic, cook 1–2 mins.
10. Remove from heat. Stir in salt and parsley.
11. Brush warm knots with garlic butter. Serve warm.
Notes
Store at room temperature up to 2 days or freeze up to 3 months.
To reheat, use microwave or 350°F oven until soft and warm.
Freezing unbaked knots also works well just shape, freeze, and bake when needed.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Breads
- Method: Baking
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 knot
- Calories: 190
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 18mg
Keywords: sourdough discard garlic knots, garlic knots with sourdough, garlic butter knots