I’ve been making these quick sourdough discard garlic knots whenever I have leftover starter, and they vanish in minutes. They’re soft, garlicky, and a smart way to use discard without waiting for long fermentation — perfect for weeknight dinners, snacks, or a last-minute party batch.
Why you’ll love this dish
These knots are fast, forgiving, and delicious. With just one cup of sourdough discard and pantry staples, you get pillowy bread tossed with fresh garlic and parsley. They’re ideal when you want homemade carbs without a long proofing schedule, or when you have excess discard and don’t want to waste it.
“A no-fuss, crowd-pleasing bread that tastes like you took hours. I made these after breakfast and served them warm with marinara — instant family favorite.”
They’re great for casual dinners, game-day nibbling, or packing with soups and salads. Because the dough uses discard rather than an active starter, it’s more about texture than fermentation flavor — fast results with that subtle tang.
How this recipe comes together
Step-by-step: mix the discard with flour and seasonings, add water and olive oil to form a soft dough, knead briefly, shape into small knots, brush with garlic-parsley oil, and bake until golden. No long rises required — the dough is handled gently for a tender crumb. Expect about 30–40 minutes total from start to finish, mostly hands-off baking time.
What you’ll need
- 1 cup sourdough discard (unfed or refrigerated discard is fine)
- 2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup water (room temperature; may need a tablespoon more or less)
- 1/4 cup olive oil (plus a little extra if you like a glossy finish)
- 1 tablespoon fresh garlic, minced (for brushing)
- 2 tablespoons fresh parsley, chopped (for brushing)
Notes and substitutions:
- If your discard is very stiff, loosen it with a tablespoon of water before measuring.
- For a dairy-free version keep olive oil; for a richer finish, brush with melted butter (not listed in the core recipe).
- Use whole wheat pastry flour up to half the amount for nuttier flavor; reduce water slightly because it absorbs more.
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the discard, flour, salt, garlic powder, and dried oregano so the seasonings distribute evenly.
- Add the water and olive oil. Stir with a wooden spoon until a shaggy dough forms. If it’s too dry, add a teaspoon of water at a time.
- Turn the dough onto a lightly floured surface and knead about 5 minutes until smooth and slightly elastic. The dough should be soft but not sticky.
- Divide the dough into 10–12 equal pieces (smaller for party bites). Roll each piece into a short rope, then tie into a simple knot and tuck the ends under to keep the shape.
- Place the knots on the prepared baking sheet, spacing them an inch or two apart.
- In a small bowl, combine the minced garlic and chopped parsley with a tablespoon of olive oil. Use a pastry brush to coat each knot generously. (If you prefer milder garlic, mix the garlic into warm olive oil and let it steep briefly before brushing.)
- Bake for 15–20 minutes, rotating the pan halfway through, until the knots are puffed and golden brown. Keep an eye on the exposed garlic so it doesn’t burn.
- Remove from the oven and serve warm.
Best ways to enjoy it
- Serve warm with marinara or a herbed olive oil dip for dunking.
- Add alongside soups (tomato bisque is a classic pair) or a leafy salad for a light dinner.
- Turn them into sliders: slice open and fill with mozzarella and basil, then press briefly under a broiler.
- For a party platter, arrange with assorted cheeses, olives, and cured meats — the knots are great for picking and sharing.
Storage and reheating tips
- Short-term: Store cooled knots in an airtight container at room temperature for up to 2 days.
- Refrigeration: Keep up to 4 days in the fridge, but bring to room temperature before reheating for best texture.
- Freezing: Freeze fully cooled knots in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 10–12 minutes.
- Reheating: Warm in a 350°F oven for 6–8 minutes. A quick 20–30 second blast in the microwave will soften them but can make the crust less crisp.
Food safety note: Because these are baked immediately and not left out for long pre-bake, normal kitchen hygiene is sufficient. Cool completely before refrigerating or freezing.
Helpful cooking tips
- Hydration check: Discard hydration varies. If the dough feels tacky and sticks to your hands, dust lightly with flour instead of adding more — too much flour makes dense knots.
- Don’t over-knead: Five minutes gives structure but keeps tenderness. Overworked dough becomes chewy.
- Garlic application: Raw minced garlic brushed on top will roast during baking. If you want a milder, infused garlic flavor, gently warm the garlic in the olive oil for 30 seconds off the heat, then brush.
- Even baking: Make knots similar in size so they bake evenly. Rotate the pan once during baking for consistent color.
- Browning: If the tops brown too quickly, tent loosely with foil for the last few minutes.
Creative twists
- Cheese-stuffed: Flatten each piece slightly, add a small cube of mozzarella, then seal and knot.
- Herbed butter finish: Swap some olive oil for melted butter and finish with flaky sea salt.
- Spicy: Add 1/4 tsp red pepper flakes to the dough or sprinkle on top before baking.
- Vegan variations: The base recipe is already vegan; use vegan butter for a buttery finish.
- Everything-knots: Sprinkle sesame seeds, poppy seeds, and minced onion on top for an everything-bagel style knot.
Your questions answered
Q: Can I use refrigerated discard straight from the fridge?
A: Yes. Cold discard works fine here; you may need to add an extra teaspoon of water if it’s very stiff. No proofing required.
Q: Do these need time to rise?
A: No. This quick recipe skips a long rise — the knots rely on the dough’s elasticity rather than yeast proofing. If you want more tang and airiness, allow a 30–60 minute rest in a warm place before shaping.
Q: Will the fresh garlic burn in the oven?
A: Minced garlic can brown quickly on the surface. To avoid bitterness, either mix it into warmed oil before brushing or add a little extra oil so it roasts gently.
Q: Can I make these ahead?
A: Yes — shape them, cover, and refrigerate up to 24 hours; bake directly from chilled, adding a couple extra minutes to the time. You can also freeze after baking.
Q: How many does this recipe serve?
A: Makes about 10–12 medium knots — good for 3–4 people as a side or several as an appetizer.
Conclusion
If you want a fast, satisfying way to use leftover starter, these quick sourdough discard garlic knots hit the mark — minimal fuss, maximum flavor. For another take on a garlic-butter finished version, see this recipe: Sourdough Discard Garlic Knots – Easy | Garlic Butter. If you’re looking for a vegan perspective and step photos, this variation is worth a look: Sourdough Discard Garlic Knots – Vegan Yack Attack.
Garlic Knots
Ingredients
Main Ingredients
- 1 cup sourdough discard unfed or refrigerated discard is fine
- 2 cups all-purpose flour plus extra for dusting
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup water room temperature; may need a tablespoon more or less
- 1/4 cup olive oil plus a little extra for a glossy finish
- 1 tablespoon fresh garlic minced (for brushing)
- 2 tablespoons fresh parsley chopped (for brushing)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the discard, flour, salt, garlic powder, and dried oregano so the seasonings distribute evenly.
- Add the water and olive oil. Stir with a wooden spoon until a shaggy dough forms. If it’s too dry, add a teaspoon of water at a time.
- Turn the dough onto a lightly floured surface and knead about 5 minutes until smooth and slightly elastic. The dough should be soft but not sticky.
- Divide the dough into 10–12 equal pieces. Roll each piece into a short rope, then tie into a simple knot and tuck the ends under to keep the shape.
Baking
- Place the knots on the prepared baking sheet, spacing them an inch or two apart.
- In a small bowl, combine the minced garlic and chopped parsley with a tablespoon of olive oil. Brush each knot generously with the mixture.
- Bake for 15–20 minutes, rotating the pan halfway through, until the knots are puffed and golden brown.
- Remove from the oven and serve warm.
