Quick Sourdough Discard Garlic Knots

Sourdough discard garlic knots are the kind of recipe that turns a kitchen scrap into something truly special. If you have been keeping a sourdough starter, you already know the guilt of pouring that discard down the drain. These soft, buttery, garlicky knots give that discard a real purpose without any complicated steps.

I still remember the first time I pulled these out of the oven on a busy Tuesday night with a pot of tomato soup on the stove. The smell of garlic butter hitting warm bread had everyone crowding the kitchen before dinner was ready. That moment convinced me that sourdough discard recipes do not need to be complicated to be impressive. These quick and easy sourdough discard garlic knots come together with simple pantry staples, require no yeast or rise time, and deliver big flavor every time.

Everything You Need to Make These Buttery Garlic Knots

I always use unfed sourdough discard straight from the fridge for this recipe. The cooler temperature actually makes the dough a little easier to handle. Pro tip: if your discard has been sitting more than a week, give it a sniff first. Fresh-smelling discard makes the best knots.

• 1 cup (120g) sourdough discard, unfed
• 1 cup (125g) all-purpose flour, plus extra for kneading
• 1/2 cup (120ml) warm water
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt

For the Garlic Butter:

• 3 tablespoons unsalted butter, melted
• 2 cloves garlic, minced fresh right before using for the sharpest flavor
• 1 tablespoon fresh parsley, chopped (dried works in a pinch, use 1 teaspoon)
• 1/4 teaspoon red pepper flakes, optional
• 1/4 cup grated Parmesan cheese, optional but worth it

How to Make Sourdough Discard Garlic Knots Step by Step

I recommend getting all your ingredients measured before you start. This dough comes together quickly and moves fast once you begin.

Step 1: Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set it aside.

Step 2: In a large bowl, combine the sourdough discard, all-purpose flour, warm water, olive oil, garlic powder, and salt. Stir until a shaggy dough begins to form. It will look rough and uneven at first. That is completely normal for this type of quick sourdough discard dough.

Step 3: Turn the dough onto a lightly floured surface and knead for 2 to 3 minutes until smooth and no longer sticky. If the dough sticks to your hands, add flour one tablespoon at a time. If it feels dry or crumbly, add water one teaspoon at a time until it holds together.

Step 4: Divide the dough into 12 roughly equal pieces. Roll each piece into a rope about 6 inches long and tie it into a loose knot. Tuck the ends underneath. Do not stress about making them perfect. Rustic shapes bake up just as beautifully and taste exactly the same.

Step 5: Place the knots on your prepared baking sheet with a little space between each one. Bake for 12 to 15 minutes until the tops are golden and the bottoms have a light brown color.

Step 6: While the knots bake, mix together the melted butter, minced garlic, chopped parsley, and red pepper flakes in a small bowl. Have it ready to go the moment the knots come out.

Step 7: Pull the knots from the oven and immediately brush them generously with the garlic butter. The heat from the freshly baked knots will mellow the sharpness of the raw garlic and pull all the flavors together beautifully. Sprinkle Parmesan over the top if using.

Step 8: Serve warm right away for the best soft texture.

Best Ways to Serve Your Sourdough Discard Garlic Knots

These sourdough discard garlic knots pair well with so many meals and make a great addition to any dinner table or appetizer spread.

Marinara Sauce: A warm bowl of marinara for dipping is a classic pairing. The tangy tomato balances the richness of the garlic butter in a way that keeps everyone reaching for more.

Pasta Dishes: Serve alongside spaghetti or a creamy baked pasta. These knots are ideal for soaking up extra sauce left on the plate.

Tomato Soup or Minestrone: Dunking a warm garlic knot into a bowl of soup is simple comfort food at its best. The knots hold their shape without falling apart.

Simple Green Salad: A crisp salad with a light vinaigrette cuts through the richness of the butter and rounds out a lighter weeknight meal.

Charcuterie or Appetizer Board: Add these knots to a board with cured meats, olives, and soft cheese for an easy spread that feels put-together without much effort.

More Sourdough and Bread Recipes to Try Next

If you loved these sourdough discard garlic knots, there are plenty of other easy sourdough discard recipes to keep that jar working hard. The Sourdough Discard Naan is another no-yeast flatbread that comes together just as quickly, and the Sourdough Discard Cinnamon Rolls are perfect for weekend mornings when you want something a little indulgent.

These garlic knots also make a great side for hearty dinners. Serve them alongside a bowl of Creamy Tuscan Garlic Tortellini Soup for a meal that feels cozy and complete, or pair them with Garlic Butter Bowtie Pasta with Beef for a garlic lover’s dream dinner.

Storing and Reheating Your Garlic Knots the Right Way

These sourdough discard garlic knots store well and reheat easily. Place any leftovers in an airtight container and refrigerate for up to 5 days. For longer storage, freeze baked and fully cooled knots in a zip-top bag or airtight container for up to 3 months.

To reheat from the refrigerator, wrap the knots loosely in foil and warm them in a 350 degree F oven for 8 to 10 minutes. This keeps them soft on the inside without drying them out. Once they are out of the oven and warm, brush with a small amount of fresh garlic butter for that just-baked flavor. Avoid the microwave if you can since it tends to make the texture chewy and tough.

Pro tip: Freeze the knots before adding any extra butter or cheese toppings. This gives you more flexibility when reheating and prevents sogginess.

Frequently Asked Questions About Sourdough Discard Garlic Knots

Print