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–+ servings

Sourdough Discard Garlic Knots

One of the yummiest ways to use up your discard! These pack a ton of flavour while still being soft and tender. My picky eaters can't get enough!
5 from 6 votes
Print Pin Recipe
Prep Time: 10 minutes
Resting Time: 3 hours
Servings: 18 Knots

Ingredients

  • 100 Grams Bubbly Sourdough Starter or Discard
  • 1¼ Cups Water
  • 2 Teaspoons Yeast
  • 2 Tablespoons Coconut Oil or Melted Butter
  • 3¼ Cups Flour
  • 3 Tablespoons Cane Sugar
  • 1 Teaspoon Sea Salt

Filling:

  • 1 Tablespoon Soft Butter
  • 1 Teaspoon Dried Parsley
  • 1 Teaspoon Garlic Powder or 2 minced garlic cloves
  • ¼ Teaspoon Black Pepper
US Customary - Metric

Instructions

  1. Add all your dough ingredients in order as listed into your bread machine or stand mixer. If using a bread machine, set the machine to a dough cycle which will work to knead and rise the dough a few times during its cycle. I use the KBS bread machine and for me it is cycle 14 titled “Leaven Dough”.
  2. If using the stand mixer, after the dough is fully kneaded and glossy looking, cover with a damp towel and let sit in a warm place for at least 2 hours.
  3. When dough has visibly risen, remove the dough from your bread machine or bowl onto a floured counter. Wet your hands as you remove the dough since it may be a little too sticky for dry hands to work with.
  4. Roll the dough evenly into 8x15 rectangle.
  5. Over the dough rectangle, spread your tablespoon of soft butter over the entire surface and add on your spices and herbs. My kids prefer this with garlic powder but feel free to use fresh minced garlic here. I also enjoy the flavour of parsley and pepper sprinkled thru here as well, but feel free to top it with whatever you like. We love adding parmesan too!
  6. These directions here are based on having the short 8" end closest to you and length of 15" coming away from your body. Cut rectangle width wise with a long sharp knife thru the 8" section into 3 equal pieces. Each of those pieces need to be cut vertically into 6 pieces leaving you with 18 pieces. Once completed, each piece needs to be cut in 1/2, leaving you with 36 pieces.
  7. Take 2 pieces and tie the dough into a loose knot. Having 2 small "dough ropes" instead of just one not only looks better but cooks better too! Place onto a greased baking sheet or lined with parchment paper.
  8. Repeat this to all the dough pieces, making 18 knots total. Do not crowd the sheet, feel free to divide the dough among 2 sheets for sake of space since these do rise quite a bit.
  9. Let the dough rise in a warm place for at least an hour or until very visibly puffy.
  10. Brush the tops with extra melted butter and bake at 375 degrees for 15 minutes or until golden brown. Brush extra melted butter over the tops again to encourage a flakey crust!
  11. Eat once cooled or store in the fridge for 7-10 days. Reheat to enjoy again!