Sourdough Discard Garlic Rolls

Sharing is caring!

Ever stared at your jar of leftover starter and thought, What now? These sourdough discard garlic rolls are the answer. Fluffy inside, crisp on the edges, and soaked in buttery garlic, they’re a savory dream that turns your discard into gold. Whether you bake them into clusters, twist them into knots, or roll them into pull-apart bites, this recipe is surprisingly simple. No long ferments. No yeast drama. Just a quick mix, bake, and you’re in carb heaven. In this article, I’ll share the full method, tasty variations, smart storage tips, and a cozy story from my Indiana kitchen.

Table of Contents

Table of Contents

Print

Baking Memories and Bold Flavors with Sourdough Discard Garlic Rolls

From Humble Leftovers to the Star of the Table

Hi, I’m Emily Truett. And in my kitchen, nothing goes to waste especially not sourdough discard. These sourdough discard garlic rolls were born on a lazy Sunday, when I was cleaning out the fridge before market day. I spotted my jar of unfed starter and some wilting herbs and decided to throw something together before I lost all momentum.

What came out of the oven 30 minutes later was unexpectedly incredible. The rolls were golden and puffy, with crispy bottoms and the most addictive garlicky pull. I set them on the counter with a bowl of marinara and within minutes, only crumbs were left. Even my picky teenager reached for seconds. That’s when I knew this was a keeper.

This recipe doesn’t rely on yeast or long rises, making it perfect for busy evenings. And it’s wildly forgiving like most of my favorite bakes. Whether you make little knots, a tear-and-share cluster, or even stuff them with cheese, these garlic rolls will win hearts.

You’ll love that this dough comes together quickly. It’s flexible, beginner-friendly, and just tangy enough thanks to the discard. For a similarly quick savory bake, check out my quick sourdough discard naan soft, chewy, and ready in minutes.

If you’re new to baking with discard, this is a great first recipe. You don’t need a fed starter or a long proof. And if you want a crispier bite next time, my crispy sourdough crackers are another fast favorite made with discard.

Shaping the Perfect Sourdough Discard Garlic Rolls Every Time

Simple Ways to Shape: Knots, Clusters, or Classic Rolls

One of the things I love most about these sourdough discard garlic rolls is how easily they adapt to whatever shape or mood you’re in. Craving something soft and shareable? Try baking them in a tight pan for that classic pull-apart cluster. Want a bistro-style bread basket? Go for mini knots brushed with herb butter.

To make knots, roll small portions of dough into 6-inch ropes and tie each into a loose knot. They puff beautifully in the oven and look artisan even if your shaping is a little “rustic.” For classic rolls, divide the dough evenly and shape into balls great for stuffing with mozzarella or cheddar before baking. If you’re after crispy edges and gooey cheese pulls, clusters are your best bet. Just nestle the rolls close in a greased dish and let them rise slightly before baking.

All three styles bake at 375°F for 20–25 minutes. The bottoms will get beautifully golden while the tops stay pillowy. I like to brush mine with garlic butter just before baking and again while they’re hot from the oven. That double butter moment is everything.

(Looking for more buttery bites? My Sourdough Discard Garlic Cheese Bread has the same savory richness, perfect for pizza nights.)

Flavor Twists to Make Them Your Own

These rolls already burst with garlicky flavor, but you can easily switch things up. Add Italian seasoning or rosemary to the dough for an herby base. Toss in red pepper flakes for a little kick. Or sprinkle the tops with parmesan before baking for extra savory crunch.

Love bold flavors? Try brushing the finished rolls with truffle oil or dipping them in spicy marinara. They pair beautifully with cozy mains like Creamy Mushroom Pasta or soups like roasted tomato or minestrone.

No matter the variation, the sourdough discard keeps the texture tender and the flavor just tangy enough to shine.

Storing and Reheating Sourdough Discard Garlic Rolls Like a Pro

How to Keep Rolls Fresh for Days

Freshly baked, these sourdough discard garlic rolls are pure magic but they also hold up surprisingly well if you store them right. Once completely cooled, I recommend placing them in an airtight container or zip-top bag. Leave them at room temperature for up to 2 days. Just be sure they’re away from heat or moisture, which can make the garlic butter go soft or soggy.

If your kitchen is humid or you plan to store them longer, pop them in the fridge. They’ll keep for 4–5 days. Just remember: cold air can dry them out slightly, so always reheat with a touch of extra butter or a damp paper towel to bring back that softness.

One thing I don’t recommend? Leaving them uncovered overnight. The exposed garlic butter tends to go stale quickly. A little wrapping goes a long way in preserving flavor and texture.

(Need a full discard storage guide? Don’t miss my easy tips in How to Store Sourdough Discard for long-lasting freshness.)

Can You Freeze Sourdough Discard Garlic Rolls?

Absolutely. These rolls freeze beautifully. After baking and cooling, wrap them individually or in small groups with foil or plastic wrap. Store in a freezer-safe bag and label with the date. They’ll keep for up to 3 months without losing quality.

When ready to enjoy, reheat directly from frozen at 325°F for 10–12 minutes, or thaw overnight and toast lightly. I always brush them with fresh garlic butter after reheating to revive their just-baked flavor.

If you’re batch baking, this method makes life easier especially during holidays or dinner parties. You can even shape the dough ahead, freeze before baking, and bake fresh as needed.

(Try freezing extras alongside my Sourdough Discard Cinnamon Sugar Muffins for both savory and sweet freezer-ready treats.)

Serving Sourdough Discard Garlic Rolls (and All Your Top Questions Answered)

Best Ways to Serve These Irresistible Garlic Rolls

Straight from the oven, slathered in garlic butter, these sourdough discard garlic rolls can hold their own. But if you’re feeling fancy (or feeding a crowd), here’s how I love to serve them:

For cozy dinners, they’re perfect beside soups like tomato basil, potato leek, or beef stew. Hosting friends? Pile them into a basket with warm marinara or ranch dip. Add fresh herbs or a sprinkle of sea salt just before serving to make them pop.

These also make a fantastic appetizer for pasta nights. I like pairing them with saucy dishes like Creamy Rigatoni Pasta Bake or even stuffing them with cheddar before baking for an oozy center. Bonus tip? Serve alongside your next cheese board yep, they’re that versatile.

They’re also amazing the next day, split and toasted for sandwiches (think turkey and provolone or egg and pesto). I’ve even dipped leftover knots into warm soup for lunch so comforting and satisfying.

FAQs About Sourdough Discard Garlic Rolls

1. What can I make with sourdough discard besides bread?
Plenty! Discard is great for biscuits, crackers, muffins, pancakes, and savory rolls like these. Try my Flaky Sourdough Biscuits or Crispy Sourdough Cheese Twists if you’re experimenting with other textures.

2. How do you make sourdough discard rolls fluffy?
Use both baking powder and baking soda to lift the dough. Milk or buttermilk keeps it tender, and a short rest after mixing helps hydrate the flour for a softer crumb.

3. Can I freeze sourdough discard garlic rolls?
Yes! After baking and cooling, freeze in a sealed bag for up to 3 months. Reheat at 325°F for about 10 minutes and brush with garlic butter for that fresh-baked flavor.

4. What’s the best way to serve them?
Warm, brushed with butter, and paired with soup or pasta. You can even stuff them with cheese before baking or dip them in marinara as a snack.

Conclusion: Waste Less, Savor More

These sourdough discard garlic rolls prove that leftovers can become something truly crave-worthy. With their fluffy centers, crisp golden edges, and garlicky aroma, they’re a no-fuss, all-flavor kind of bake. Whether you’re using up discard or baking for comfort, this is one recipe that delivers every time.

Try one variation, try them all and tell me how yours turn out.

More recipes? Follow me: Facebook – Pinterest