Sourdough Discard Garlic Knots Recipe

Let’s talk about a beautiful little kitchen rescue mission, one that transforms that jar of sourdough discard sitting in your fridge into something truly magical.

These garlic knots are that perfect project, a warm, fluffy, and utterly delicious triumph that makes you feel like a bakery wizard. Honestly, they are the best reason I’ve found to keep feeding my starter, just so I can have the “discard” ready to go.

The process is wonderfully straightforward, and the result is a batch of golden, garlicky knots that beg to be pulled apart and dipped. They carry that faint, wonderful tang from the sourdough, which plays so nicely against the rich garlic and savory cheese.

It’s a flavor combination that just feels right, especially when shared straight from the oven.

Why Sourdough Discard is Your Secret Weapon

If you’re new to the sourdough world, that “discard” can seem a bit confusing. It’s simply the portion of your starter you remove before feeding it, a mix of flour, water, and wild yeast that’s often stored in the fridge. It’s not inactive at all, it’s just a bit sleepy and wonderfully acidic.

Using it in recipes like this gives baked goods a complex flavor and a tender texture that’s hard to beat. It’s a fantastic way to add depth without extra work, turning what might be wasted into the star of the show. Think of it as your free, flavor-boosting kitchen helper.

Ingredients Needed for the Recipe

Gathering your ingredients is the first satisfying step. You’ll notice the list is short and sweet, which is part of the charm. Here’s what you need and why each one matters:

• Warm Water & Sourdough Discard: The liquid base that wakes up the yeast and introduces that signature tang.
• Bread Flour: Its higher protein content is key for developing a strong, chewy, and satisfying dough structure.
• Instant Yeast: This gives the dough a reliable lift, ensuring your knots puff up beautifully and quickly.
• Sea Salt: It balances all the flavors and strengthens the gluten in the dough.
• Olive Oil: Used for brushing the pan and making the garlic sauce, it provides richness and that perfect golden crunch.
• Garlic Powder & Salt: Together they create a simple, burn-proof garlic coating that infuses every bite evenly.
• Vegan Cheese Shreds: A sprinkle of Parmesan or mozzarella-style cheese melts into a savory, salty finish.
• Fresh Herbs & Tomato Sauce (Optional): For garnish and dipping, taking your knots from great to absolutely incredible.

How to make Sourdough Discard Garlic Knots?

Now, for the fun part. This process is tactile and rewarding, from the first stir of the dough to the final aromatic bake. Just follow these steps, and you really can’t go wrong.

Step 1: Make and Rest the Dough

In a large bowl, whisk together the warm water and sourdough discard until they’re friendly and combined. Dump in the bread flour, instant yeast, and salt, then mix until a shaggy, rough dough forms. That’s it for now.

Cover the bowl and walk away for a full ten minutes. This autolyse rest lets the flour fully hydrate, making the next step much, much easier.

Step 2: Knead and Let it Rise

After the rest, knead the dough right in the bowl for about two minutes until it becomes smoother. If it’s unpleasantly sticky, add a tablespoon of flour. You want a soft, supple dough that’s slightly tacky but doesn’t stick to your hands.

Cover the bowl with a plate and tuck it into a warm spot. I use my oven with just the light on. Let it rise until doubled, which takes about an hour in a cozy space. You’ll know it’s ready when it looks proudly puffy.

Step 3: Shape the Knots

Punch the dough down gently to release the air—always a satisfying moment. Turn it out onto a lightly floured surface and divide it into twelve even pieces. Roll each piece into a long, thin rope, about eight inches long.

Tie each rope into a simple, loose knot. Don’t overthink it, a basic single knot works perfectly. Place the shaped knots into an oiled skillet or on a baking sheet, leaving a little space between them for expansion.

Step 4: Second Rise and Garlic Glaze

Cover the knots with a warm, damp kitchen towel and let them rise again for about 30 minutes. They should look plump and almost doubled. In the last ten minutes, preheat your oven to 425°F (220°C).

Whisk together the olive oil, garlic powder, and salt in a small bowl. Once the knots are puffed, brush this garlic oil generously over every surface. Then, shower them with your vegan cheese shreds.

Step 5: Bake and Serve

Bake the knots for 23 to 28 minutes. You’re waiting for a gorgeous golden-brown color on top. Your kitchen will smell absolutely heavenly, a true reward in itself.

Let them cool for just five to ten minutes on the pan. This brief wait lets them set, so they’re perfect for pulling apart. Sprinkle with fresh herbs, if you like, and serve with a side of warm marinara sauce for dipping.

Your Easy Homemade Pizza Sauce

While the knots bake, you can whip up a quick dipping sauce that beats any jarred variety. In a small pot, warm a couple tablespoons of tomato paste with minced garlic until it sizzles and darkens slightly.

Stir in a can of tomato sauce, a bit of sugar, onion powder, dried oregano, and basil. Let it simmer for just five minutes, season with salt and pepper, and you’re done. It’s bright, herby, and the ideal companion for your savory knots.

Tips

A few little notes from my kitchen to yours can make your first batch, or your tenth, even better. Keep these in mind as you bake.

• If your dough feels too wet after kneading, add flour a single tablespoon at a time. The humidity in your kitchen plays a big role here.
• No warm spot for rising? Your oven with just the light on creates the perfect little proofing box, around 80°F.
• For the ultimate golden finish, you can give the knots a very light extra brush of olive oil when they come out of the oven.
• Shaping the knots is an art, not a science. If your first few look quirky, they’ll still taste fantastic. You’ll get the hang of it quickly.
• These are best enjoyed the day they’re made, but they reheat wonderfully in a toaster oven to revive the crisp exterior.

Fun Variations to Try Next Time

Once you’ve mastered the classic version, the door is wide open for experimentation. The basic dough is a wonderfully forgiving canvas for all sorts of flavors.

Try rolling the dough ropes in everything bagel seasoning before tying the knot. You could add a half teaspoon of dried Italian herbs right into the dough with the flour. For a spicy kick, a pinch of red pepper flakes mixed into the garlic oil is a game-changer.

Or, skip the savory route entirely and make a sweet version. Omit the garlic and cheese, then brush the baked knots with melted vegan butter and a cinnamon-sugar mix. The sourdough tang works beautifully with sweet spices, too.

Print Recipe

Sourdough Discard Garlic Knots Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American, Italian Courses: Appetizer, Side Dishes

Difficulty: easy Prep Time 20 mins Cook Time 25 mins Rest Time 70 mins Total Time 1 hr 55 mins

Cooking Temp: 220  C Servings: 12

Best Season: Spring, Summer, Fall, Winter

Description

These fluffy garlic knots are a delicious way to use up your sourdough discard! With just 8 simple ingredients, they’re soft on the inside, golden on the outside, and packed with savory garlic flavor. Perfect for pairing with pizza, soup, or enjoying solo with a side of warm marinara for dipping!

ingredients

Servings

For the Knot Dough

• 6 ounces warm water (177 ml)
• ¹⁄₂ cup sourdough discard (135 g, at room temperature)
• 2 cups bread flour (285 g)
• 1 tsp instant yeast (3 g)
• 1 tsp sea salt (7 g)

For the Garlic Topping

• 2 tbsp olive oil (plus more for brushing)
• ³⁄₄ tsp garlic powder
• ¹⁄₂ tsp sea salt
• ¹⁄₃ cup vegan parmesan or mozzarella shreds (40 g)

Optional Dipping Sauce

• 3 tbsp tomato paste (48 g)
• 2 cloves garlic (minced)
• 15 ounce tomato sauce (425 g)
• 2 tsp sugar (9 g)
• ¹⁄₂ tsp onion powder
• ¹⁄₂ tsp dried oregano
• ¹⁄₂ tsp dried basil
• pinch salt
• pinch black pepper

Instructions

For the Knots

1. In a large mixing bowl, whisk together warm water and sourdough discard. Add bread flour, instant yeast, and sea salt. Mix until a shaggy dough forms.
2. Cover the bowl and let the dough rest for 10 minutes to hydrate. Then knead for 2 minutes. If the dough is too tacky, add 1–2 tablespoons of flour and knead until smooth.
3. Cover with a plate or damp towel and let rise in a warm place (like an oven with the light on) until doubled in size — about 1 hour.
4. Punch down the dough. Divide into 12 equal pieces (~50 g each). Roll each into an 8x1-inch (20x2.5 cm) log, then tie into a loose knot.
5. Place knots on an oiled baking sheet or cast iron skillet. Cover with a warm, damp towel and let rise for 30 minutes.
6. Preheat oven to 425°F (220°C) during the last 10 minutes of rising.
7. In a small bowl, mix olive oil, garlic powder, and salt. Brush over the risen knots and sprinkle with vegan cheese.
8. Bake for 23–28 minutes, until golden brown. Let cool 5–10 minutes before serving.

For the Dipping Sauce

1. In a small saucepan, heat tomato paste and minced garlic over medium heat until fragrant (~2 minutes).
2. Stir in tomato sauce, sugar, onion powder, oregano, basil, salt, and pepper. Simmer 3–5 minutes until warmed through.
3. Taste and adjust seasoning. Store extra sauce refrigerated for up to 7 days or freeze for up to 6 months.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 135kcal

% Daily Value *

Total Fat 4gg7%

Saturated Fat 0.5gg3%

Trans Fat 0gg

Cholesterol 0mgmg0%

Sodium 240mgmg10%

Potassium 55mgmg2%

Total Carbohydrate 21gg8%

Dietary Fiber 1gg4%

Sugars 1gg

Protein 3gg6%

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Calcium 20 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• No sourdough discard? Use the cinnamon knot base recipe and make it savory by omitting sugar and cinnamon.
• Bread flour substitution: All-purpose flour works, but bread flour gives a chewier texture ideal for knots.
• Olive oil-free option: Brush with aquafaba mixed with garlic powder for an oil-free version (texture will differ).
• Make ahead: Shape and freeze unbaked knots. Bake from frozen — just add 5–7 minutes to baking time.

Keywords: sourdough discard, garlic knots, vegan bread, easy garlic knots, sourdough bread, vegan appetizer