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Tender Sourdough Discard Garlic Knots with Herb Butter

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Soft, buttery garlic knots made using sourdough discard, brushed with a flavorful herb butter glaze. Quick and easy to prepare, perfect for a cozy snack or side dish.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard, recently fed and bubbly
  • 2 1/4 cups (280 g) all-purpose flour
  • 1/3 cup (80 ml) warm water (about 100°F / 38°C)
  • 1 teaspoon (3 g) active dry yeast
  • 1 tablespoon (12 g) sugar
  • 1 teaspoon (6 g) salt
  • 2 tablespoons (30 ml) olive oil
  • 4 tablespoons (56 g) unsalted butter, softened
  • 3 cloves fresh garlic, minced
  • 2 tablespoons fresh herbs (parsley and thyme), finely chopped
  • Optional: 2 tablespoons (10 g) grated Parmesan cheese

Instructions

  1. Activate the yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Let sit for 5–10 minutes until frothy.
  2. Mix the dough: In a large mixing bowl, combine sourdough discard, flour, and salt. Pour in the yeast mixture and olive oil. Stir until it starts to come together.
  3. Knead the dough: Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, slightly tacky but not sticky.
  4. First rise: Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 45–60 minutes until doubled in size.
  5. Shape the knots: Punch down dough, divide into 12 equal pieces (~2 ounces / 56 grams each). Roll each into a 6-inch rope and tie into a loose knot. Place on parchment-lined baking sheet.
  6. Second rise: Cover knots and let rest for 20–30 minutes until puffy but not doubled.
  7. Prepare herb butter: In a small bowl, mix softened butter, minced garlic, and chopped fresh herbs.
  8. Bake: Preheat oven to 375°F (190°C). Bake knots for 15–18 minutes until golden brown and cooked through.
  9. Glaze with herb butter: Brush warm knots generously with herb butter. Sprinkle Parmesan cheese if desired.
  10. Serve warm: Enjoy fresh or reheat gently before serving.

Notes

Use warm water at about 100°F (38°C) to activate yeast without killing it. Brush herb butter immediately after baking for best absorption. Cover dough tightly during rising to keep moisture. If dough is sticky, add flour sparingly; if dry, add water a teaspoon at a time. For fluffier knots, do not rush rising times.

Nutrition

Keywords: sourdough discard, garlic knots, herb butter, easy recipe, homemade bread, comfort food, quick bread, garlic bread

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