Garlic knots are already irresistible—soft, pillowy knots of dough, baked until golden, then drenched in fragrant garlic butter. But when you make them with sourdough? They reach an entirely new level.
The tangy complexity of sourdough perfectly complements the rich garlic butter, creating knots that are anything but ordinary. This recipe uses sourdough discard, so you don’t need active, bubbly starter—just your unfed discard straight from the fridge.
The result is soft, tender knots with that signature sourdough depth, slathered in garlic butter, parsley, and Parmesan. Serve them with pasta, pizza, or just a bowl of marinara for dipping, and watch them disappear.
Mix the Dough
In a large bowl or stand mixer fitted with the dough hook, combine the sourdough discard, warm water, and olive oil. Add the flour, salt, sugar, and yeast. Mix on low speed until a shaggy dough forms, then knead on medium-low for 5-7 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
First Rise
Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1-2 hours.
Divide and Shape
Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12-16 equal pieces. Roll each piece into a rope about 8-10 inches long.
Tie the Knots
Take each rope and tie it into a loose knot, leaving two ends. Tuck the ends neatly underneath. Place the knots on a parchment-lined baking sheet, spacing them about 2 inches apart.
Second Rise
Cover the knots loosely with plastic wrap or a kitchen towel. Let them rise until puffy, about 30-45 minutes.
Preheat the Oven
While the knots rise, preheat your oven to 400°F (200°C).
Bake the Knots
Bake for 15-20 minutes, until the knots are golden brown and cooked through. They should sound hollow when tapped.
Make the Garlic Butter
While the knots bake, melt the butter in a small saucepan over low heat. Add the minced garlic and cook gently for 1-2 minutes until fragrant but not browned. Remove from heat and stir in the parsley, salt, and red pepper flakes (if using).
Butter and Top
As soon as the knots come out of the oven, transfer them to a large bowl. Pour the garlic butter over the hot knots and toss gently to coat every surface. Sprinkle with grated Parmesan and toss again.
Serve
Transfer to a serving platter or board. Serve warm with warm marinara sauce for dipping.
Pro-Tips for Sourdough Garlic Knot Perfection
- Use Cold Discard: Discard straight from the fridge works perfectly. It doesn’t need to be active.
- Add Yeast for Reliability: While you can make these with just discard and a long rise, adding a small amount of commercial yeast ensures a consistent, reliable rise.
- Don’t Overthink the Knots: They don’t have to be perfect—rustic is charming. Just tie a loose knot and tuck the ends.
- Even Thickness: Roll ropes evenly so they bake uniformly.
- Butter While Hot: The garlic butter must go on hot knots so it soaks in. Work quickly.
- Fresh Garlic Only: Garlic powder won’t give the same punch. Use fresh garlic for that authentic flavor.
- Make Ahead: You can prep the knots through step 4 and refrigerate overnight. Let them come to room temperature and rise before baking.
- Double the Garlic Butter: Trust us—you’ll want extra for dipping.
These Sourdough Garlic Knots are tangy, buttery, and absolutely irresistible.
