Soft, buttery, and full of garlic flavor, these Sourdough Discard Garlic Knots are even better than delivery. Aromatic garlic powder and savory Parmigiano Reggiano create a golden, flavorful crust that garlic lovers will adore. Made with sourdough discard and instant yeast, the dough rises quickly so you can bake these in a single afternoon instead of waiting days for it to proof. Brush them with warm garlic butter straight from the oven, and you'll have soft, fluffy knots that everyone will love. Don't worry about shaping, if you can tie a knot you can make these garlic knots!
Sponsored by Ooni: I'm truly grateful for your support of the brands that help make Make It Dough possible. I want to assure you that all the recommendations and opinions expressed are my own.
These garlic knots are perfect for adding something special to your holiday menu or family dinner. You can even shape the dough ahead of time and freeze it, so you can take the stress out of dinner prep.
Ingredients and Substitutions
A hybrid dough made with sourdough discard and active dry yeast gives these knots the best of both worlds a faster rise and a deep, complex flavor. You can also use instant yeast, throw it right in with the remaining ingredients and skip the blooming step.
Both active starter and sourdough discard work for this recipe. If you don't have a sourdough starter, add 56 grams flour and 56 grams water to your dough.
Using bread flour adds extra protein, which strengthens the dough and helps the garlic knots hold their shape.
Adding a little bit of whole wheat flour to the dough adds a delicious nutty flavor to these garlic knots, if you don't have any on hand feel free to use all-purpose flour instead.
Garlic powder adds a deep, roasted flavor that makes these garlic knots extra savory and flavorful. Don't skip adding this ingredient!
See recipe card for detailed ingredient information.
Can I make this recipe with an active sourdough starter?
Absolutely! If you don't want to use commercial yeast, simply replace the sourdough discard in the recipe with an equal amount of active sourdough starter. However, you'll need to adjust the fermentation time for the dough. Instead of a quick rise, the dough will take about 4 to 6 hours to double.
RECOMMENDED FOR THIS RECIPE
OONI HALO PRO SPIRAL MIXER
Like having a professional mixer in your home kitchen. The mixing bowl spins on its own, so there's no need to stop and scrape the sides. It makes dough mixing effortless and rolling out these garlic knots even easier. The built-in light is another feature I didn't know I needed (it's truly the little things).
Step-by-step Instructions
Make the dough
Bloom the yeast. Add the flour, garlic powder, yeast mixture, sourdough discard, egg and salt into the bowl of the Ooni Halo Pro Spiral Mixer. Mix until a cohesive dough forms. Add the butter in a tablespoon at a time until completely absorbed into the dough.
Knead the dough
Turn the dough out onto a clean work surface and knead until smooth. Round the dough into a tight ball and place it into a lightly greased bowl.
First proof
Let the dough proof until doubled in volume. You can see how the dough has filled the bowl in the second photo.
Want an overnight option?
You can proof this dough in the fridge, shape and bake the next day.
Pre shape the dough
Divide the dough into 24 pieces and roll each one into a smooth ball. This simple step makes shaping the knots much easier later on.
Shape the dough
Roll the dough into a rope, about 8 inches long. Cross the ends over each other then tuck the ends under.
Final proof
Arrange the knots on two baking sheets lined with parchment paper, making sure to leave a little space between each one. Let them proof until they look puffy and airy.
Bake
Coat the dough with the garlic parmesan oil. Bake at 350 F for 20 to 25 minutes. Brush with garlic butter and enjoy.
Notes from Hannah's Test Kitchen
- This recipe is a great way to use up sourdough discard, especially if you're still in the process of growing your first sourdough starter!
- I'll be giving time cues throughout this recipe, but think of them as a guide rather than a rule. Proofing can take more or less time depending on the temperature and your environment, so always pay attention to how the dough looks and feels.
- Mixing garlic powder with a splash of water first helps it bloom, creating a richer, more aromatic flavor.
Make-ahead Instructions
Hosting a dinner or planning a big meal? This dough freezes beautifully and is perfect for making ahead. You can shape and freeze the knots to take the stress out of prep, then bake them whenever you're ready to serve. They'll bake up soft and buttery, so you can impress everyone at the table without any of the stress.
- Make the dough as instructed
- Shape the garlic knots
- Arrange them on a parchment-lined baking sheet
- Freeze until solid, then transfer the frozen knots to a zip-top bag for longer storage
- Bake directly from frozen, no need to thaw! Just add a few extra minutes to the bake time until golden and cooked through
Did this recipe rise to the occasion?
★★★★★
Leave a star rating and a comment. Your feedback inspires future recipes and helps others feel confident choosing what to bake next. I read and respond to every message.
If you're looking for additional ways to support my work, share this recipe or buy me a Ko-fi. Every little bit helps me keep creating the recipes and guides you enjoy.
Thank you for your support!
Sourdough Discard Garlic Knots Recipe
Equipment
- Ooni Halo Pro Spiral Mixer https://creatoriq.cc/46WuZpr
This section may contain affiliate links
Ingredients
Dough
- 226 g water
- 28 g cane sugar
- 7 g active-dry yeast
- 1 egg
- 113 g sourdough discard
- 420 g all-purpose flour
- 60 g whole wheat flour
- 12 g garlic powder
- 9 g salt
- 56 g unsalted butter softened
Garlic Parmesan Oil
- 12 g garlic powder
- 42 g water
- 12 g Parmigiano Regianno finely grated
- 42 g olive oil
Garlic Butter
- 56 g unsalted butter
- 2 garlic cloves minced
- 8 g Italian flat-leaf parsley
- Maldon salt for finishing
Click US Customary to view volume measurements
Instructions
- Activate the yeast: Whisk the yeast, water, and sugar together in a large mixing bowl. Let the mixture sit until it looks foamy and bubbly, about 15 minutes.226 g water, 28 g cane sugar, 7 g active-dry yeast
- Make the dough: Add the dry ingredients, yeast mixture, egg and sourdough discard into the bowl of the Ooni Halo Pro Spiral Mixer fitted with the dough hook and breaker bar. Mix until a cohesive dough forms. With the mixer on medium speed, add the butter in 1 tablespoon at a time, until each addition is absorbed into the dough.1 egg, 113 g sourdough discard, 420 g all-purpose flour, 60 g whole wheat flour, 12 g garlic powder, 9 g salt, 56 g unsalted butter
- Knead the dough: Turn the dough out on a clean work surface. Knead the dough until smooth, about 3 to 5 minutes until smooth. Round the dough into a tight ball and transfer it to a lightly greased bowl.
- First proof: Cover the bowl with plastic wrap and let the dough rise until doubled in volume, about 45 minutes to 1 hour (depending on the temperature of your kitchen).
- Prep: Line two large (18 by 13 inch) baking pans with parchment paper.
- Shape the rolls: Divide the dough into 24 even portions and cover them with plastic wrap to prevent drying out. Roll each piece into a smooth ball, this simple step makes shaping the knots much easier later on. Let the dough rest for 10 minutes.
- Working with one ball at a time, roll the dough into an 8-inch rope. Cross the ends, tie a knot, and tuck the ends underneath to create a bun.
- Place the dough on the prepared pan. Cover with plastic wrap to prevent it from drying out. Repeat with the remaining portions of dough.
- Final proof: Let the dough rise until puffy and well risen, about 30 to 45 minutes.
- Make the garlic parmesan oil: Mix the garlic powder and water together. Add the grated cheese and olive oil.12 g garlic powder, 42 g water, 12 g Parmigiano Regianno, 42 g olive oil
- Bake: Brush the tops of the dough with the garlic parmesan oil. Bake for 20 to 25 minutes or until the garlic knots are golden brown.
- While the rolls bake, melt the butter in a small sauce pan, add the minced garlic and cook until aromatic. Turn off the heat and stir in the parsley.56 g unsalted butter, 2 garlic cloves, 8 g Italian flat-leaf parsley
- Brush the hot garlic knots generously with the garlic butter. Finish with flaky sea salt and bake.Maldon salt
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Make sure your yeast is not expired before baking these rolls or your dough may not rise.
- Both instant yeast and active dry yeast will work to make this recipe.
- Give your dough enough time to rise, waiting until it has doubled in volume before shaping or baking. Otherwise, your bread may be dense and gummy.
- Feel free to use active sourdough starter or sourdough discard to make this recipe.
- Spend a little time making sure the dough is smooth and supple, it helps ensure your rolls bake up soft and fluffy.
- Blooming the garlic powder in water first helps it develop a richer, more aromatic flavor. Don't skip this step.
- Freeze the shaped dough and store it in the freezer for up to 1 month. Bake as directed when ready.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Cheryl says
My kitchen smells so good. The printed recipe does not have the oven temperature on step 11. I'm thankful that your webpage direction did include it. These were a lot of fun to make.
Hannah Dela Cruz says
Hi Cheryl! Wow thank you for your comment. I'll make sure I add that into the recipe. Glad the blog post had the info you needed.
Kathleen Brennan says
Can you make these with fresh garlic instead of garlic powder?
Hannah Dela Cruz says
Hi Kathleen! You totally could use grated garlic in the dough and garlic parmesan oil.