Can I use active sourdough starter instead of discard?

Yes, active starter works fine here. The flavor will be slightly milder and the dough may feel a little more elastic, but the texture and final result will be very similar. You may need to add a touch more flour.

Why is my dough too sticky to work with?

Discard varies in hydration depending on how long it has been stored and what flour ratio you use in your starter. Add flour one tablespoon at a time and knead briefly after each addition until the dough is smooth and manageable.

Can I make these sourdough discard garlic knots ahead of time?

You can shape the knots, place them on the baking sheet, cover loosely with plastic wrap, and refrigerate overnight. Pull them out 20 minutes before baking to take the chill off, then bake as directed.

Soft and Buttery Sourdough Discard Garlic Knots - An Easy Crowd-Pleasing Recipe

Sourdough Discard Garlic Knots

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Transform your sourdough discard into soft, buttery garlic knots with no yeast required. A quick and easy recipe using simple pantry staples perfect as a side dish or appetizer.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 knots 1x
Category: Side Dish
Method: Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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
3 tablespoons unsalted butter, melted
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese (optional)

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Instructions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
In a large bowl, combine sourdough discard, flour, warm water, olive oil, garlic powder, and salt. Stir until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead for 2 to 3 minutes until smooth. Add flour one tablespoon at a time if sticky, or water one teaspoon at a time if dry.
Divide dough into 12 equal pieces. Roll each into a rope about 6 inches long and tie into a knot, tucking the ends underneath.
Place knots on prepared baking sheet. Bake for 12 to 15 minutes until golden brown on top and lightly browned on the bottom.
While knots bake, combine melted butter, minced garlic, parsley, and red pepper flakes in a small bowl.
Remove knots from oven and immediately brush generously with garlic butter. Sprinkle with Parmesan if using.
Serve warm right away for best texture.

Notes

Use unfed sourdough discard straight from the fridge. Discard up to 1 week old works best.
Do not worry about shaping perfect knots. Rustic shapes bake up just as beautifully.
To reheat, warm in a 350 degree F oven for 8 to 10 minutes wrapped in foil, then brush with fresh garlic butter after reheating.
Freeze baked cooled knots for up to 3 months in an airtight container.

Nutrition

Serving Size: 2 knots
Calories: 180 kcal
Sugar: 0 g
Sodium: 230 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 12 mg

Find it online: https://www.benefitiany.com/sourdough-discard-garlic-knots/