Quick Sourdough Garlic Knots

Quick sourdough garlic knots are soft, buttery rolls that come together in just 25 minutes without any proofing time. These flavor-packed knots use sourdough discard or active starter, making them an incredibly practical recipe for busy weeknights. I started making these when I needed a fast side dish and had leftover starter in my fridge, and they’ve become my go-to ever since.

There’s something magical about the smell of fresh garlic butter brushing over warm bread straight from the oven. These quick sourdough garlic knots deliver all the tangy flavor of sourdough without the usual wait time. I love how the Greek yogurt keeps them tender while the sourdough starter adds that signature depth. Whether you’re serving pasta night or just want homemade bread without the fuss, these garlic knots hit the spot every time. They’re proof that delicious homemade bread doesn’t have to be complicated or time-consuming.

What You’ll Need for These Garlic Knots

I always keep these simple ingredients on hand because this recipe comes together so quickly. The combination of sourdough starter and Greek yogurt creates the perfect texture without any rising time.

For the Knots:

• 2 cups all-purpose flour, plus more for dusting
• 1 cup sourdough starter (unfed discard or active – I use whatever I have)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup plain Greek yogurt (full-fat gives the best texture)

For the Garlic Butter:

• 1/4 cup unsalted butter, melted
• 3 cloves garlic, minced (fresh is best for maximum flavor)
• 1 tablespoon fresh parsley, finely chopped
• 1/4 teaspoon salt
• 1/4 cup grated Parmesan cheese (optional but adds a savory boost)

Pro tip: I recommend using fresh minced garlic instead of jarred for the most vibrant flavor in your garlic butter. The difference is truly noticeable in these quick sourdough garlic knots.

How to Make Quick Sourdough Garlic Knots

I prefer preheating my oven before mixing the dough so everything moves smoothly once the knots are shaped. This method is straightforward and forgiving for beginner bakers.

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.

Step 2: In a large mixing bowl, whisk together the 2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until evenly distributed.

Step 3: Add the 1 cup sourdough starter and 1/2 cup Greek yogurt to the dry ingredients. Mix with a spatula or your hands until a shaggy dough forms. The dough will look rough and slightly sticky at this point, which is exactly what you want.

Step 4: Turn the dough out onto a lightly floured surface and knead for about 1 minute until it comes together into a smooth ball. The dough should feel slightly tacky but manageable. Don’t overwork it or the knots will turn tough instead of tender.

Step 5: Divide the dough into 12 equal pieces using a knife or bench scraper. Roll each piece into a 6-7 inch rope, then tie it into a knot by forming a U-shape, crossing one end over the other, and tucking it underneath. Place the knots on the prepared baking sheet with about 2 inches between them.

Step 6: Bake for 12-15 minutes, or until the knots are lightly golden brown on top with slightly darker edges. They should feel firm but still soft when gently pressed.

Step 7: During the last 5 minutes of baking, prepare the garlic butter. In a small bowl, combine 1/4 cup melted butter, 3 cloves minced garlic, 1 tablespoon fresh parsley, and 1/4 teaspoon salt. Stir well to combine.

Step 8: Remove the knots from the oven and immediately brush them generously with the garlic butter mixture while they’re still hot. The heat helps the butter soak in beautifully. If using Parmesan, sprinkle with 1/4 cup right away so it melts slightly into the butter.

Step 9: Serve warm for the best flavor and texture. These quick sourdough garlic knots are irresistible when fresh from the oven.

Perfect Pairings for Your Garlic Knots

These buttery knots complement so many dishes with their mild tang and garlicky goodness.

Marinara Sauce: Serve alongside a bowl of warm marinara for dipping. The acidity of the tomato sauce balances the rich butter perfectly, making these quick sourdough garlic knots even more satisfying.

Pasta Dishes: These knots are ideal next to spaghetti, fettuccine alfredo, or baked ziti. They soak up any extra sauce on your plate beautifully.

Soups and Stews: Pair with tomato soup, minestrone, or chicken noodle soup. The soft texture is made for dunking into broth.

Green Salad: Add them to a simple Caesar or Italian salad for a complete meal. The garlic butter ties everything together nicely.

Pizza Night: Serve these as a side when you’re having homemade or takeout pizza for an extra bread option everyone will love.

More Sourdough Recipes You’ll Love

These quick sourdough garlic knots are just one way to put that sourdough starter to work. When you’re looking for more creative ways to use your discard, try making Sourdough Discard Naan for an Indian-inspired flatbread that pairs beautifully with curries and stews. The naan has a similar quick preparation style without requiring hours of proofing. For breakfast or brunch, consider whipping up a batch of Easy Chocolate Chip Bagels or savory Sourdough Bagels with Sun-Dried Tomatoes and Herbs. Both recipes make excellent use of sourdough starter and create bakery-quality results at home. For a show-stopping sweet treat, the Sourdough Cinnamon Roll Focaccia combines the best of both worlds with its fluffy texture and cinnamon sugar topping.

Keeping Your Garlic Knots Fresh

Store leftover quick sourdough garlic knots in an airtight container at room temperature for up to 2 days. They’ll stay soft and flavorful when properly sealed.

To reheat, I recommend using your oven or toaster oven at 350°F for 5-7 minutes. This restores the slightly crispy exterior while keeping the inside soft. Avoid microwaving as it makes them chewy and tough.

Pro tip: These knots freeze beautifully for up to 2 months. Wrap them individually in plastic wrap, then place in a freezer bag. Thaw at room temperature and reheat in the oven before serving for the best texture.

Common Questions About Sourdough Garlic Knots

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