Description
Delicious garlic knots made from sourdough discard, offering a perfect blend of tangy flavor and buttery goodness.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup warm water
- 1 tablespoon honey
- 2 teaspoons instant yeast
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3–4 cloves fresh garlic, minced
- 1 tablespoon chopped fresh herbs (parsley, thyme, or rosemary)
- Grated Parmesan or Pecorino cheese (optional)
- Pinch of salt
Instructions
- In a bowl, whisk together sourdough discard, warm water, and honey. Sprinkle yeast on top and stir.
- In a large bowl, combine flour and salt, then add the wet mixture and olive oil. Stir until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 6–8 minutes until smooth.
- Place in a lightly oiled bowl, cover, and let rest for 30–45 minutes.
- Divide dough into 12 pieces and roll each into a 10-inch strand, tying knots.
- Arrange knots on a parchment-lined baking sheet, cover, and let rise for 30–45 minutes.
- Melt butter in a skillet, add garlic and herbs, sauté for 1–2 minutes, then stir in olive oil and salt.
- Preheat oven to 425°F (220°C). Brush knots with garlic-herb butter and bake for 12–15 minutes.
- Brush with remaining butter after baking and sprinkle with cheese if desired. Let rest for 5 minutes before serving.
Notes
For a dairy-free version, use olive oil and omit cheese. To make it whole grain, substitute up to 30% of the flour with whole wheat flour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 knot
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
Keywords: sourdough, garlic knots, baking, vegetarian, comfort food
