Crispy Sourdough Discard Garlic Knots with Parmesan Butter
These crispy garlic knots use sourdough discard for a tangy flavor and are coated in a savory garlic butter with Parmesan. They are quick, easy, and perfect as a snack or side.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours
- Yield: 12 servings 1x
- Category: Snack
- Cuisine: Italian
Ingredients
Scale
- 1 cup (240g) sourdough discard, unfed or fed
- 2 to 2½ cups (250-315g) all-purpose flour, plus extra for dusting
- 1 teaspoon (3g) instant yeast
- ½ cup (120ml) warm water (around 100°F / 38°C)
- 1 tablespoon (12g) sugar
- 1 teaspoon (5g) salt
- 2 tablespoons (30ml) olive oil
- 4 tablespoons (60g) unsalted butter, melted for brushing
- 3 cloves garlic, finely minced
- ½ cup (50g) grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Activate the yeast: In a small bowl, combine warm water, sugar, and instant yeast. Stir gently and let sit for 5-10 minutes until foamy.
- Mix the dough: In a large bowl, combine sourdough discard, 2 cups (250g) flour, salt, olive oil, and activated yeast mixture. Stir until a shaggy dough forms.
- Knead: Turn dough onto floured surface and knead 8-10 minutes, adding flour as needed until smooth and elastic but slightly tacky. Alternatively, knead with stand mixer dough hook on medium speed for 6-7 minutes.
- First rise: Place dough in lightly oiled bowl, cover, and let rise in warm spot for 1 to 1.5 hours until doubled in size.
- Shape knots: Punch down dough and divide into 12 equal pieces (~2 oz / 57g each). Roll each into a 6-inch rope and tie into a loose knot.
- Second rise: Arrange knots on prepared baking sheet, cover loosely, and let rise 30 minutes until puffy.
- Prepare garlic butter: Melt butter in small saucepan over low heat. Add minced garlic and cook 1-2 minutes until fragrant. Remove from heat and stir in grated Parmesan.
- Brush and bake: Preheat oven to 400°F (200°C). Brush garlic butter generously over knots. Bake 15-18 minutes until golden and crispy.
- Final touch: Brush with leftover garlic butter and sprinkle with fresh parsley if desired. Serve warm.
Notes
If kitchen is chilly, speed up second rise by placing dough in oven with light on. Tent knots with foil if browning too quickly. Avoid overusing flour to keep knots tender. Cook garlic gently to avoid bitterness. For gluten-free, use gluten-free flour blend with xanthan gum. For dairy-free, use plant-based butter and nutritional yeast instead of Parmesan.
Nutrition
- Serving Size: 1 garlic knot
- Calories: 120
- Fat: 5
- Carbohydrates: 15
- Fiber: 1
- Protein: 4
Keywords: garlic knots, sourdough discard, Parmesan butter, easy snack, homemade garlic knots, sourdough recipe, quick bread, savory snack