Your sourdough discard has a higher calling than the trash can.
These garlic knots are soft, pull-apart perfection. Golden butter. Roasted garlic. A shower of parsley and Parmesan. No yeast. No waiting. Just discard, dinner, and delight.
Step-by-Step Instructions
1
1
Make the Dough
- In a bowl, combine sourdough discard, flour, baking soda, salt, and 3 tbsp oil/butter.
- Mix until a shaggy dough forms. Knead briefly until smooth (add flour if sticky).
2
2
Shape the Knots
- Roll dough into a rectangle about ½-inch thick. Cut into 8 strips.
- Tie each strip into a knot. Tuck ends underneath.
3
3
Bake the Knots
- Place knots on a parchment-lined baking sheet. Bake at 375°F for 15–18 minutes until golden brown.
4
4
Garlic Butter Finish
- While knots bake, mix melted butter, garlic, parsley, and Parmesan.
- Brush hot knots generously with garlic butter. Sprinkle with flaky salt.
5
5
Serve
- Serve warm. Watch them vanish.
Summary
Prep Time: 10 minutes | Cook Time: 18 minutes | Total Time: 28 minutes
Yield: 8 knots | Difficulty: Super easy
Storage Notes
Best fresh and warm. Leftovers keep in the fridge for 3 days. Reheat in a toaster oven or air fryer.
Freeze: Yes! Freeze baked knots (without butter). Reheat, then brush with garlic butter.
