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–+ servings
Callie Brooks

Quick Sourdough Discard Garlic Knots

These Quick Sourdough Discard Garlic Knots are a tender, savory snack made in under 30 minutes, perfect for weeknight sides or comforting meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 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
  • 1/4 cup grated Parmesan cheese optional, for sprinkling before baking
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the sourdough discard, flour, olive oil, minced garlic, salt, oregano, and baking powder. Stir until a soft dough forms.
  3. Lightly flour your work surface. Divide the dough into 12–16 equal portions.
Shaping and Baking
  1. Roll each portion into a short rope (about 6 inches) and tie into a simple knot, tucking the ends underneath.
  2. Transfer knots to the prepared sheet, spacing them slightly apart.
  3. If using Parmesan, sprinkle it over the knots.
  4. Bake for 15–20 minutes, until the knots are puffed and golden brown on top.
  5. Remove from the oven, brush lightly with olive oil or melted butter, sprinkle with chopped fresh parsley, and serve warm.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 170mgFiber: 1g

Notes

For best texture, cool completely before freezing. If storing more than a day, place a paper towel in the container to absorb excess moisture. Extra garlic kick can be achieved by brushing with garlic butter after baking.

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