Sourdough Discard Garlic Knots Recipe

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Sourdough Discard Garlic Knots Recipe

Soft, fluffy, and full of garlicky flavor, these sourdough garlic knots are a must-try for garlic lovers. Made with sourdough discard and a little yeast, they’re quick to make yet still develop incredible flavor. Brush them with warm garlic butter for the perfect finishing touch.

Prep Time30

Cook Time25

Rise Times1 30

Total Time2 25

Course: Sides

Cuisine: American

Servings: rolls

Calories: 137kcal

Author: Hannah Dela Cruz

Equipment

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

Metric - US Customary

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 your mixer fitted with a dough hook. 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.
Preheat the oven: Preheat your oven to 350 F when your rolls are almost fully proofed.
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

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