Imagine pulling apart a warm, golden-brown garlic knot, steam rising with an irresistible aroma of buttery garlic and fresh herbs. These Sourdough Discard Garlic Knots are not just a recipe—they're a culinary adventure that transforms humble sourdough discard into a mouth-watering treat that will have your family and friends begging for more. Whether you're a seasoned baker or a curious home cook, these knots are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 12 knots
Ingredients
- 1 cup sourdough starter
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup melted butter
- Parsley for garnish
Instructions
- In a large mixing bowl, combine sourdough starter, all-purpose flour, and salt. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rest at room temperature for 1 hour to allow gluten development.
- Roll out the dough on a floured surface into a rectangular shape, approximately 1/4 inch thick.
- Cut the dough into 12 equal strips using a sharp knife or pizza cutter.
- Roll each strip into a rope and tie into a knot, tucking the ends underneath for a neat appearance.
- Place the knots on a parchment-lined baking sheet, leaving space between each knot for expansion.
- Let the knots proof for 30-45 minutes in a warm, draft-free area until they look puffy and slightly risen.
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix minced garlic with melted butter.
- Brush the knots generously with the garlic butter mixture.
- Bake for 18-20 minutes until golden brown and crispy on the edges.
- Remove from oven and immediately brush with additional garlic butter.
- Sprinkle freshly chopped parsley over the warm knots.
- Serve hot and enjoy as a delicious appetizer or side dish.
Tips
- Temperature Matters: Ensure your sourdough starter is active and at room temperature for the best dough texture.
- Kneading Technique: Don't rush the kneading process. A well-developed gluten structure is key to soft, chewy knots.
- Proofing Perfection: Let your knots rise in a warm, draft-free area. Cover them with a damp cloth to prevent drying out.
- Garlic Butter Hack: For extra flavor, let the minced garlic sit in the melted butter for 10-15 minutes before brushing to intensify the taste.
- Freshness is Best: These knots are most delicious when served immediately after baking, so time your preparation accordingly.
- Storage Tip: If you have leftovers, store in an airtight container and reheat in the oven for a few minutes to restore crispiness.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 18g
Protein: 3g
Fat: 6g
Saturated Fat: g
Cholesterol: 15mg
