These quick sourdough discard garlic knots are a fast, flavorful way to use up starter discard and get warm, pull-apart bread on the table in under 45 minutes. They’re soft inside, lightly crisp outside, and finished with a buttery garlic-herb glaze that makes them impossible to stop eating. If you like pairing garlicky bread with an easy fish dinner, try them alongside this baked salmon with garlicky spinach and mozzarella for a weeknight showstopper.
Why you’ll love this dish
These knots combine convenience and big flavor. Because the dough uses baking powder in addition to sourdough discard, there’s no long proofing—so you get tender, yeasty flavor without waiting hours. They’re budget-friendly, kid-approved, and perfect for last-minute guests or a quick weeknight side.
“We made them on a whim with leftover starter and they disappeared before the main course—garlicky, buttery, and simple.” — a satisfied home cook
Perfect occasions: serve them with soup, pasta, a salad, or as a game-day snack. They’re also great for using discard when you don’t want to maintain a long rise schedule.
Step-by-step overview
This recipe is straightforward: whisk dry ingredients with your discard, add olive oil and minced garlic, knead briefly, shape into ropes and knots, bake, then brush with a warm garlic-herb butter. Expect about 10–12 knots from this batch and total active time of 25–30 minutes plus 15–20 minutes baking.
What you’ll need
- 1 cup sourdough discard (active or recently fed)
- 2 cups all-purpose flour, plus extra for dusting
- 3/4 cup warm water (about 100–110°F / 38–43°C)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup olive oil (plus extra for brushing)
- 2 cloves garlic, minced (for the dough)
- 1 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese (optional, for topping)
For the finishing butter:
- 1/4 cup unsalted butter
- 2–3 cloves garlic, minced or grated
- 1/2 teaspoon Italian seasoning
- Pinch of salt
Notes/substitutions:
- If you want a dairy-free finish, swap the butter for an equal amount of olive oil or a vegan butter.
- Use freshly grated Parmesan for best melting and flavor; omit for a vegan or dairy-free version.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the discard, flour, baking powder, and salt until evenly mixed. The baking powder gives these knots immediate lift so they’re quick to bake.
- Stir in the 1/4 cup olive oil, the 2 minced garlic cloves, and the dried oregano until a shaggy dough forms. It will be slightly tacky but manageable.
- Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. If it feels very sticky, add a tablespoon of flour at a time.
- Divide the dough into 10–12 equal pieces. Roll each piece into a 6–8 inch rope and tie into loose knots; tuck the ends under so they hold shape.
- Place the knots on the prepared sheet, leaving a little space for expansion. Brush lightly with olive oil and, if using, sprinkle grated Parmesan on top.
- Bake for 15–20 minutes until golden brown on top. Baking times vary with oven; rotate the pan halfway for even color.
- While the knots bake, melt the butter in a small saucepan over low heat. Add the minced/grated garlic, Italian seasoning, and a pinch of salt. Warm just until fragrant—don’t brown the garlic.
- Remove the knots from the oven and immediately brush them with the garlic-herb butter. Let rest 2–3 minutes so the butter soaks in, then serve warm.
Best ways to enjoy it
These garlic knots are delicious on their own as a snack, or served with soups, stews, salads, or pasta. They’re also an excellent side for richer mains — for a sweet-umami contrast, serve them with a brown sugar garlic glazed salmon. For a party, arrange them in a basket with small bowls of extra garlic butter and marinara for dipping.
Storage and reheating tips
- At room temperature: Store cooled knots in an airtight container for up to 24 hours. They’re best the day they’re made.
- Refrigerator: Keep in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to refresh the crust.
- Freezing: Freeze fully cooled knots in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 12–18 minutes.
- Reheating tip: To revive softness, wrap the knots loosely in foil and heat—this traps steam and softens interiors while still warming the exterior.
Pro chef tips
- Water temperature matters: 100–110°F (38–43°C) helps ingredients combine and keeps butter from solidifying; too-hot water can kill any wild yeast in recently fed discard.
- Don’t over-knead: 4–6 minutes is enough. Over-kneaded dough can become tight and chewy.
- Shape lightly: Loose knots make for tender centers; tight knots stay dense. Tuck ends underneath for a tidy look.
- Garlic technique: Use grated garlic for a smoother finish that disperses flavor evenly in the butter. If you want milder garlic, reduce the finishing cloves to 1–2.
- Keep an eye on color: Ovens vary—remove when evenly golden rather than strictly by time.
Creative twists
- Herby Parmesan: Mix chopped fresh rosemary and thyme into the dough and top with more Parmesan before baking.
- Cheesy pull-apart: Press a thin stick of mozzarella into each rope before knotting for melty, cheesy centers.
- Whole wheat swap: Replace up to half the flour with whole wheat for nuttier flavor; add a splash more water if dough feels dry.
- Spicy garlic: Add 1/4 teaspoon red pepper flakes to the finishing butter for heat.
- Vegan version: Use olive oil for brushing and a dairy-free buttery spread for the finishing glaze.
Common questions
Q: Can I use unfed or “discard” starter that’s been sitting in the fridge for days?
A: It’s safest to use recently fed or active discard—meaning it was part of a starter recently fed and bubbly. Very old, heavily acidic discard can alter flavor and texture. If in doubt, smell it: sour but not rotten is fine; any off or moldy smell means discard it.
Q: How long does this whole recipe take from start to finish?
A: Active hands-on time is about 25–30 minutes (mixing, kneading, shaping). Baking adds 15–20 minutes, so plan roughly 45–50 minutes total.
Q: Can I make the dough ahead of time?
A: Yes. Form the knots and keep them covered in the fridge for up to 12 hours—bring them to room temperature for 20–30 minutes before baking. Chilling can slightly change texture but is convenient for prepping ahead.
Q: Are these safe to eat if the discard wasn’t fed?
A: The recipe uses baking powder as the main leavening agent, so safety concerns are minimal if the discard is simply less active. However, unfed discard can taste very sour or off. For best flavor and predictable texture, use active or recently fed discard.
Q: What’s the best way to reheat leftover knots so they’re not dry?
A: Reheat wrapped loosely in foil at 350°F (175°C) for 8–10 minutes. For a crisp exterior, unwrap for the last 2 minutes. Microwaving makes them soft quickly, but you’ll lose crispness.
If you want more recipes that pair well with garlic-forward sides or need inspiration for quick seafood mains to team with these knots, the linked salmon dishes above are crowd-pleasers and easy to prepare.
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Quick Sourdough Discard Garlic Knots
- Total Time: 45 minutes
- Yield: 10-12 knots
- Diet: Vegetarian
Description
These quick sourdough discard garlic knots are a fast and flavorful way to use up starter discard and enjoy warm, buttery bread in under 45 minutes.
Ingredients
- 1 cup sourdough discard (active or recently fed)
- 2 cups all-purpose flour, plus extra for dusting
- 3/4 cup warm water (about 100–110°F / 38–43°C)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup olive oil (plus extra for brushing)
- 2 cloves garlic, minced (for the dough)
- 1 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese (optional, for topping)
- 1/4 cup unsalted butter (for the finishing butter)
- 2-3 cloves garlic, minced or grated (for the finishing butter)
- 1/2 teaspoon Italian seasoning
- Pinch of salt
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the discard, flour, baking powder, and salt until evenly mixed.
- Stir in the 1/4 cup olive oil, minced garlic, and dried oregano until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- Divide the dough into 10–12 equal pieces, roll each into a 6–8 inch rope, and tie into loose knots.
- Place knots on the prepared sheet, brush lightly with olive oil, and sprinkle with Parmesan if using.
- Bake for 15–20 minutes until golden brown on top.
- While knots bake, melt the butter over low heat and add minced garlic, Italian seasoning, and a pinch of salt.
- Remove the knots from the oven and brush with the garlic-herb butter. Let rest for 2–3 minutes before serving warm.
Notes
For a dairy-free finish, swap the butter for olive oil or vegan butter. Freshly grated Parmesan is recommended for the best flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian