Sourdough Discard Garlic Parmesan Knots

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These soft, buttery, garlicky knots are the perfect way to use up sourdough discard—crispy on the outside, fluffy inside, and loaded with garlic-Parmesan flavor! Great as a side for pasta, soup, or as an irresistible snack.

Why You’ll Love These

✅ No waste – Uses up sourdough discard
✅ Ready in 30 minutes – Quick & easy
✅ Restaurant-quality – Just like your favorite bread basket
✅ Customizable – Add herbs or spice to taste

Ingredients & Substitutions

For the Dough

  • 1 cup (240g) sourdough discard (unfed, straight from the fridge)
  • 1 ½ cups (180g) all-purpose flour (+ more as needed)
  • 1 tbsp sugar
  • 1 tsp instant yeast (optional, for extra rise)
  • ½ tsp salt
  • 2 tbsp olive oil
  • ¼ cup warm water

For the Garlic Butter Coating

  • 4 tbsp melted butter
  • 3 garlic cloves, minced
  • 2 tbsp grated Parmesan
  • 1 tsp dried parsley (or 1 tbsp fresh)
  • ½ tsp garlic powder

Step-by-Step Instructions

1. Make the Dough

  1. In a bowl, mix sourdough discard, flour, sugar, yeast (if using), salt, olive oil, and warm water until a soft dough forms.
  2. Knead 5 minutes until smooth. Cover and rest 15 minutes (or up to 1 hour for more sourdough flavor).

2. Shape the Knots

  1. Divide dough into 12 equal pieces.
  2. Roll each into a 6-inch rope and tie into a knot.
  3. Place on a parchment-lined baking sheet, cover, and rest 10 minutes.

3. Bake & Coat

  1. Bake at 375°F (190°C) for 15-18 minutes until golden.
  2. While warm, brush with garlic butter mixture (melted butter + garlic + Parmesan + parsley).

Pro Tips

🔥 Extra crisp: Brush with butter before and after baking.
🧄 Garlic lovers: Double the minced garlic in the butter.
⏳ Make ahead: Freeze unbaked knots, then bake straight from frozen (+5 mins).

Variations

🌶 Spicy: Add ½ tsp red pepper flakes to butter
🧀 Cheesy: Sprinkle with mozzarella last 2 minutes of baking
🍕 Pizza knots: Dip in marinara sauce

FAQs

Can I skip the yeast?

Yes! Sourdough provides lift, but knots will be denser.

How to store?

Keep in an airtight bag 2 days—refresh in oven at 350°F for 5 mins.

Can I use whole wheat flour?

Yes, but add 1-2 tbsp extra water.

Final Thoughts

These Sourdough Discard Garlic Parmesan Knots are impossibly addictive—buttery, garlicky, and perfect for sopping up sauces. No one will guess they started as discard!

Tip: Serve warm with extra marinara for dipping! 🍞🧄

(Tag your creations #SourdoughKnots!)

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