Quick Sourdough Discard Garlic Knots
Delightful garlic knots made with sourdough discard, offering a soft, buttery texture and infused with garlicky goodness, perfect for any meal or as a snack.
Ingredients
Dough Ingredients
- 240 g sourdough discard The star ingredient that adds tang and moisture.
- 120 ml warm water Around 100°F (38°C) for optimal yeast activation.
- 12 g sugar Feeds the yeast for better rising.
- 7 g instant yeast No proofing needed, acts quickly.
- 360 g bread flour Higher protein content for structure.
- 6 g salt Enhances flavor.
- 30 ml olive oil Adds moisture.
Topping Ingredients
- 113 g unsalted butter For richness and flavor.
- 4 cloves fresh garlic Use roasted garlic for a milder taste if desired.
- 2 tbsp fresh parsley For garnish.
- 25 g Parmesan cheese For additional flavor upon serving.
Instructions
Preparation
- In a bowl, combine the warm water, sugar, and instant yeast. Allow it to sit for about 5 minutes, or until it becomes foamy.
- Stir in the sourdough discard and olive oil into the activated yeast mixture. Mix well. Gradually add in the bread flour and salt, stirring until fully combined.
- Knead the dough for about 5-7 minutes by hand until it is slightly elastic and soft.
- Place the kneaded dough into a lightly greased bowl. Cover it with a damp cloth and let it rise in a warm spot for 30 minutes.
Shaping and Baking
- Once risen, divide the dough into 24 equal pieces. Roll each piece into a rope and tie it into a knot, tucking the ends underneath.
- Arrange the knots on a baking sheet and brush them with half of the melted garlic butter.
- Bake the knots at 375°F (190°C) for 20-25 minutes until they are deep golden brown.
- Once out of the oven, brush the hot knots with the remaining garlic butter and sprinkle with Parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. Freeze in individual wraps for up to three months. Reheat in the oven.