Soft, buttery sourdough discard garlic parmesan knots are brushed with garlicky butter and topped with melty parmesan for the ultimate comfort bake.

Scale

½ cup + 1 tsp warm milk (dairy or non-dairy)

2 tsp sugar

1½ tsp instant yeast

2¾ cups all-purpose flour

200g sourdough discard (unfed, room temperature)

1 egg, lightly beaten

1½ tsp garlic powder

1 tsp kosher salt

4 tbsp unsalted butter (divided)

For the topping:

5 tbsp melted unsalted butter

1 tbsp chopped fresh parsley

2 tsp garlic powder

Parmesan cheese, freshly grated

Flaky sea salt

1. In the bowl of a stand mixer, combine warm milk, sugar, and yeast.

2. Add flour, sourdough discard, egg, garlic powder, and salt.

3. Slowly mix in 2 tbsp melted butter. Mix until shaggy dough forms.

4. Knead until smooth, soft, and slightly tacky.

5. Transfer dough to a greased bowl, cover, and rise for 90 minutes.

6. Divide into 16 pieces and roll into 10-inch ropes.

7. Tie each rope into a loose knot and place on parchment-lined trays.

8. Cover and let rise for 30 minutes.

9. Preheat oven to 375°F. Brush knots with 2 tbsp melted butter.

10. Bake for 16–18 minutes until just golden.

11. Combine remaining melted butter with parsley and garlic powder.

12. Brush warm knots with butter mixture, sprinkle with parmesan and flaky salt.

13. Serve warm.

If dough is sticky, add 1 tbsp flour at a time. Too dry? Add 1 tbsp milk.

Store at room temp for 2 days or freeze for up to 3 months.

Best when reheated before serving.

Keywords: sourdough discard garlic parmesan knots, garlic knots with discard, discard garlic rolls