Garlic Knots
Soft, garlicky knots made quickly with sourdough discard and pantry staples, perfect for snacks, parties, or weeknight dinners.
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.
Notes
For dairy-free, keep olive oil; for a richer finish, brush with melted butter. If your discard is stiff, loosen with a tablespoon of water before measuring.