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Crispy Sourdough Discard Garlic Knots Easy Homemade Recipe with Buttery Herb Coating

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These crispy sourdough discard garlic knots feature a golden crust with a buttery herb coating, perfect for a quick and comforting snack or side. Made with simple pantry staples and leftover sourdough discard, they deliver a delightful crunch and garlicky flavor.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard, unfed or fed, room temperature
  • 2 ½ cups (315 g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (3 g) instant yeast
  • 1 tablespoon (12 g) sugar
  • 1 teaspoon (6 g) salt
  • ¾ cup (180 ml) warm water (around 105°F / 40°C)
  • 2 tablespoons (30 ml) olive oil
  • 4 tablespoons (56 g) unsalted butter, melted
  • 4 cloves garlic, minced fresh
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon dried oregano (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (105°F/40°C), sugar, and instant yeast. Stir gently and let sit for 5-7 minutes until frothy and bubbly.
  2. Mix the dough: Add the sourdough discard, olive oil, and salt to the activated yeast mixture. Stir in flour ½ cup (60 g) at a time until a shaggy dough forms. Turn onto a floured surface when it starts coming together.
  3. Knead the dough: Knead for about 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. Add flour sparingly if sticky.
  4. First rise: Shape dough into a ball, place in a lightly oiled bowl, and cover with a damp towel or plastic wrap. Let rise in a warm spot for 1 hour or until doubled in size.
  5. Shape the knots: Punch down the dough gently. Divide into 12 equal pieces (about 2 oz/55 g each). Roll each piece into a 7-inch (18 cm) rope, then tie into a loose knot, tucking ends under. Place knots on a prepared baking sheet spaced about 2 inches apart.
  6. Second rise: Cover knots loosely with a towel and let rise for 30 minutes until puffy but not doubled.
  7. Preheat oven to 400°F (200°C) while knots rise.
  8. Bake knots for 15-18 minutes until golden brown and crispy on the edges. Watch closely after 12 minutes to avoid over-browning.
  9. Prepare garlic herb butter: While baking, combine melted butter, minced garlic, chopped parsley, oregano (if using), and a pinch of salt and pepper in a small bowl.
  10. Brush and serve: Remove knots from oven and immediately brush generously with garlic herb butter. Serve warm.

Notes

If garlic butter cools and solidifies too quickly, gently warm it again before brushing. Avoid overcrowding the baking sheet to ensure crispiness. For dairy-free, substitute butter with vegan butter or olive oil. Gluten-free flour can be used but expect a different texture. Fresh garlic is preferred over garlic powder for best flavor.

Nutrition

Keywords: sourdough discard, garlic knots, crispy garlic knots, homemade garlic knots, buttery herb coating, easy garlic knots, sourdough recipe, comfort food

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