Quick Sourdough Discard Garlic Knots
I still remember the first time I made garlic knots with sourdough discard — the kitchen smelled like a bakery, and the kids asked for seconds before dinner. These Quick Sourdough Discard Garlic Knots turn what would be waste into a tender, savory snack in under 30 minutes. They’re perfect for weeknight sides, lunchboxes, or when you want something comforting without the fuss. If you like rich, garlicky bread treats, try pairing them with buttery cheese garlic rolls everyone will love them for an indulgent spread.
Why you’ll love this dish
This recipe is all about speed, flavor, and economy. You use sourdough discard — the extra starter many bakers throw away — and turn it into soft knots that are easy to shape and keep a subtle tang. They bake quickly, need no rising time thanks to the baking powder, and are wallet-friendly. Make them for busy weeknights, as a party appetizer, or to accompany a simple soup or salad.
"Perfectly tangy, garlicky, and ready when you are — these knots are my go-to when I want something quick and homemade."
If you’re collecting fast, crowd-pleasing recipes for busy nights, check out this list of quick and easy low-carb, high-protein meals to round out a simple dinner.
The cooking process explained
This recipe is straightforward: mix, shape, bake, and finish. The sourdough discard provides moisture and flavor, while baking powder gives immediate lift so there’s no proofing time. Olive oil keeps the knots soft and gives them a golden crust. Garlic and oregano are stirred into the dough for interior flavor, and a sprinkle of Parmesan adds a salty, nutty finish if you like. In practice, you’ll mix a shaggy dough, portion it on a work surface, form small ropes and tie them, then bake until golden.
What you’ll need
- 2 cups sourdough discard (room temperature) — active or unfed discard both work.
- 2 cups all-purpose flour — swap half for whole wheat for a nuttier knot.
- 1/4 cup olive oil — or use melted butter for richer flavor.
- 2 cloves garlic, minced — use roasted garlic for a sweeter note.
- 1 teaspoon salt
- 1 teaspoon dried oregano — substitute Italian seasoning or fresh herbs.
- 1 teaspoon baking powder — this gives immediate rise; do not replace with yeast in this quick method unless you adjust proofing.
- 1/4 cup grated Parmesan cheese (optional) — for sprinkling before baking.
- Fresh parsley for garnish (optional)
These ingredients are pantry-friendly. If you want a pairing that leans more saucy, try serving these with a bowl of creamy garlic tomato pasta.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl combine the sourdough discard, flour, olive oil, minced garlic, salt, oregano, and baking powder. Stir with a spoon until a soft dough forms. It should be tacky but not overly sticky; add a tablespoon or two of flour if it’s too wet.
- Lightly flour your work surface. Divide the dough into 12–16 equal portions, depending on how large you want the knots.
- Roll each portion into a short rope (about 6 inches) and tie into a simple knot, tucking the ends underneath so the shape holds. Transfer knots to the prepared sheet, spacing them slightly apart.
- If using Parmesan, sprinkle it over the knots now so it melts and browns in the oven.
- Bake for 15–20 minutes, until the knots are puffed and golden brown on top. Rotate the pan once if your oven has hot spots.
- Remove from the oven, brush lightly with extra olive oil or melted butter if desired, sprinkle with chopped fresh parsley, and serve warm.
Best ways to enjoy it
Serve these garlic knots warm and slightly steaming. They’re fantastic with soups (think tomato bisque), big green salads, or alongside pasta. For a filling meal, plate them with a protein and a simple veggie side. If you want to create a garlic-forward dinner party spread, include a rich pasta like creamy Parmesan garlic beef bowtie pasta to match the savory profile.
Storage and reheating tips
- Short-term: Keep leftovers in an airtight container at room temperature for up to 2 days.
- Refrigeration: Store in the fridge for up to 5 days; bring to room temperature before reheating.
- Freezing: Freeze cooled knots in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 350°F (175°C) for about 10–12 minutes.
- Reheating: Warm in a 350°F oven for 6–8 minutes to revive crisp edges, or microwave individually for 15–25 seconds if you’re short on time (the oven gives better texture).
Always cool completely before freezing to avoid condensation and sogginess. If storing more than a day, place a paper towel in the container to absorb excess moisture.
Helpful cooking tips
- Measure flour by spooning it into the cup and leveling it off to avoid a dense dough.
- If your discard is very liquid, reduce discard to 1 3/4 cups and add a splash more flour if needed.
- Use cold or room-temp discard; very cold discard can tighten the dough and make shaping harder.
- Don’t overwork the dough — gentle handling keeps knots tender.
- For extra garlic kick, brush knots with garlic butter after baking (melted butter + minced garlic + parsley). This also enhances browning.
Creative twists
- Cheese-stuffed: Press a small cube of mozzarella into each rope before tying for oozy centers.
- Herb swap: Replace oregano with rosemary or thyme for a different aroma.
- Spicy: Add a pinch of red pepper flakes to the dough or sprinkle on top before baking.
- Vegan: Use olive oil only and swap Parmesan for nutritional yeast or a vegan Parmesan alternative.
- Sweet-savory: Brush with honey-butter after baking and sprinkle flaky sea salt for a surprising twist.
Common questions
Q: How long does this recipe take from start to finish?
A: About 25–30 minutes total. Mixing and shaping take 10–15 minutes, and baking is 15–20 minutes.
Q: Can I use active sourdough starter instead of discard?
A: Yes, but active starter is more bubbly and may change texture slightly. Either works; just expect a similar final product since baking powder handles most of the lift.
Q: Are these kid-friendly?
A: Absolutely. They’re soft, garlicky but not overpowering, and easy for little hands to hold. Leave off crushed red pepper for kids.
Q: Can I make the dough ahead of time?
A: You can mix the dough and refrigerate it for up to 24 hours. Bring to room temperature before shaping and add a touch more flour if it becomes sticky.
Q: Is it safe to freeze sourdough discard knots?
A: Yes — freeze after baking and cooling. Reheat from frozen to maintain the best texture.
Quick Sourdough Discard Garlic Knots
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the sourdough discard, flour, olive oil, minced garlic, salt, oregano, and baking powder. Stir until a soft dough forms.
- Lightly flour your work surface. Divide the dough into 12–16 equal portions.
- Roll each portion into a short rope (about 6 inches) and tie into a simple knot, tucking the ends underneath.
- Transfer knots to the prepared sheet, spacing them slightly apart.
- If using Parmesan, sprinkle it over the knots.
- Bake for 15–20 minutes, until the knots are puffed and golden brown on top.
- Remove from the oven, brush lightly with olive oil or melted butter, sprinkle with chopped fresh parsley, and serve warm.
