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