Ben Kenwood April 15, 2026

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Quick Sourdough Discard Garlic Knots

Name: Quick Sourdough Discard Garlic Knots
Prep time: 10 min
Cook time: 18 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 cup sourdough discard; 1 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 2 tbsp olive oil; 2 tbsp butter, melted; 2 garlic cloves, minced; 1 tbsp parsley, chopped

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There is a warm, yeasty smell in the kitchen, a little garlicky steam rising as you pull a tray of golden knots out of the oven, their edges crisp and their centers pillowy. Quick Sourdough Discard Garlic Knots are one of those comforting, simple bakes that feel like a treat and come together fast, especially when you have leftover sourdough discard on hand. They are perfect for lazy weekend breakfasts, a cozy dinner side, or an easy appetizer for friends, and they make excellent use of discard, much like these sourdough discard pancakes that store extra flavor and reduce waste.

What Makes This Special

Quick Sourdough Discard Garlic Knots excel because they combine pantry-friendly ingredients with the tangy depth of discard, for an easy bread that bakes fast. You get the soft, tender crumb of a yeasted roll without waiting for long rises, thanks to baking powder that gives a gentle lift. The garlic butter finish creates a glossy sheen and an irresistible aroma that calls everyone to the table.

Why you will reach for this recipe again

They come together in under an hour, ideal for last-minute hosting.
The texture is soft inside, lightly crisp outside, and melts with garlic butter.
Sourdough discard adds subtle tang and a more complex flavor than plain dough.
They are endlessly adaptable to herbs, cheeses, and sweet or savory finishes.

What You’ll Need

A few simple ingredients make these knots approachable, and the oil and butter help the dough stay tender while the garlic butter creates a rich finish. If you like, swap in extra parsley or add a pinch of red pepper flakes for heat.

1 cup sourdough discard
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 tbsp olive oil
2 tbsp butter, melted
2 garlic cloves, minced
1 tbsp parsley, chopped

Method

Combine the dough, fold and rest, until it feels silky, not sticky., In a mixing bowl, stir together the sourdough discard, all-purpose flour, baking powder, salt, and olive oil until a soft dough forms, it will be slightly tacky but should pull away from the sides. You should feel a smooth, elastic texture when you knead it briefly by hand or with a spoon.
Divide and shape the knots into ropes, then tie them, making each about 6 inches long before tying into a loose knot. The ropes should be even, and the knots will tighten a bit as they bake, forming a classic knot shape with visible twists.
Arrange the knots on a baking sheet lined with parchment, leaving room between each so they brown evenly, their seams exposed to create small peaks and craggy edges. As they bake, you will see a pale dough color turn golden and puff up slightly, and a warm, toasty aroma will fill the kitchen.
Bake at 375°F, 190°C, for 15 to 18 minutes, until the knots are golden brown on top and sound hollow when tapped on the bottom. Keep an eye on the color in the last few minutes, pull them when they reach a rich, even gold.
Brush the hot knots immediately with the melted butter blended with the minced garlic and chopped parsley, the butter will soak into the warm rolls and shine on the surface, while the garlic releases a vivid scent that makes them impossible to resist. Serve warm so each bite is soft, buttery, and fragrant.

Prep ~ 10 minutes, Cook ~ 15 to 18 minutes, Total ~ 30 minutes, Servings ~ 6 to 8 knots, Kcal ~ 130 per knot

Make-Ahead and Prep Tips

You can prepare parts of this recipe ahead to save time on a busy day. Mix the dough and shape the knots, then place them on a parchment-lined tray, cover tightly, and refrigerate for up to 24 hours; chilled knots will take a couple of extra minutes in the oven. If you want even faster prep, mix the dry ingredients in advance and store them in an airtight container, then stir in the discard, oil, and salt when you are ready.

If you refrigerate shaped knots overnight, allow them to sit at room temperature for 20 minutes before baking so they lose the chill and bake evenly. You can also melt the butter and mix it with garlic ahead of time, keeping it chilled and rewarming briefly to brush after baking.

How to Store Leftovers

Store cooled Quick Sourdough Discard Garlic Knots in an airtight container at room temperature for up to 2 days, they remain soft and flavorful during that time. For longer storage, place them in a freezer bag with excess air removed and freeze for up to 2 months, individually wrapping for easy thawing helps maintain texture.

To reheat from the fridge, warm in a 350°F oven for 5 to 8 minutes, covered loosely with foil to avoid over-browning, or refresh on a skillet over low heat for a crisp bottom and tender center. From frozen, thaw at room temperature for 20 to 30 minutes, then reheat at 350°F for 8 to 12 minutes. A freshness cue is the aroma, if knots smell dull or stale rather than garlicky and yeasty, they have lost their best texture.

Perfect Pairings

A fresh tomato and basil salad, bright and acidic against the buttery knots.
A bowl of warm marinara sauce for dipping, simple and classic.
Roasted or grilled vegetables, like zucchini and peppers, to add color and texture.
Pair with a hearty pasta dish such as beef rotini with garlic parmesan sauce for a comforting, family-style meal.
A lightly dressed green salad with lemon and olive oil, to balance the richness.

Make It Your Own

Herb and cheese knobs, sprinkle grated Parmesan or shredded mozzarella over knots before baking, they will melt into a golden, savory crust.
Spicy garlic knots, stir in a pinch of red pepper flakes into the garlic butter for a warm, tingling finish.
Everything seasoning topping, press the mix into the dough surface before baking for savory crunch.
Lemon and herb twist, add 1 tsp of lemon zest to the parsley butter for a bright finish that pairs well with seafood.
Parmesan garlic knots, fold finely grated Parmesan into the dough for extra savory depth and a drier, fuller crumb.
Sweet version, brush with cinnamon sugar butter right after baking for a breakfast-friendly treat.
Stuffed knots, flatten small pieces of dough, place a cube of cheese or a spoonful of pesto inside, then tie into knots for a melty surprise.

Always avoid pork or bacon in these variations, instead use lean proteins like ground chicken, ground turkey, or chicken sausage if adding meat, they blend well with the garlic and herbs without overpowering the knots.

Tips for Success

Measure your flour by spooning it into the cup and leveling, do not pack, for a consistent, tender dough.
Keep the ropes even in thickness so knots bake uniformly, thinner ends will brown faster.
Watch the final few minutes in the oven, color shifts quickly from golden to deep brown.
If the dough feels sticky, add a teaspoon of flour at a time until it becomes manageable, a slightly tacky dough yields a softer knot.
Brush with garlic butter while knots are hot so the butter melts into the crevices and the garlic flavor blooms.
Use room temperature butter and oil for better integration into the dough, cold fats slow mixing and can make the dough uneven.

Frequently Asked Questions

What is sourdough discard, and can I use it straight from the fridge?
Sourdough discard is the portion of your starter you remove during feeding, it contains the natural yeasts and bacteria but may not be active enough for full rises. You can use it straight from the fridge in this quick recipe because baking powder provides the lift, though letting discard warm to room temperature for 20 minutes makes mixing smoother.

Can I make these knots gluten free?
You can adapt the recipe with a gluten free all-purpose flour blend designed for baking, but texture will differ, often denser and more crumbly. Add a teaspoon of xanthan gum if your blend lacks it, and handle the dough gently to avoid overworking.

How do I prevent knots from getting soggy on the bottom?
Bake on a preheated baking tray or use a parchment-lined sheet with good air circulation, and avoid overcrowding. If the bottoms brown too quickly, move the tray to a higher rack for the last few minutes to balance color.

Can I double the recipe for a larger crowd?
Yes, double or triple the ingredients and space the knots on multiple trays, baking one tray at a time for the best oven heat. If you must bake two trays at once, rotate them halfway through to ensure even browning.

Are these knots good for freezing and reheating?
Absolutely, they freeze well. Cool completely, wrap individually or in a freezer bag, and thaw at room temperature before reheating in a 350°F oven for 8 to 12 minutes, this revives the texture nicely.

What if I do not have baking powder, can I use baking soda?
Baking powder provides a neutral lift, while baking soda requires an acid to activate, and it will change the flavor balance. If using baking soda, add an acidic ingredient like 1 tsp lemon juice or vinegar, but use only 1/4 tsp of baking soda, otherwise the dough may taste soapy or metallic.

Final Thoughts

Quick Sourdough Discard Garlic Knots are a small, joyful project that turns a jar of discard into something golden, garlicky, and utterly shareable. They come together quickly, reward you with warm, fragrant bites, and are forgiving to customize, making them a wonderful go-to bake for weeknights and gatherings alike. Give them a try soon, and enjoy the simple pleasure of fresh, buttery knots straight from your oven.

Quick Sourdough Discard Garlic Knots

Author: anastasia-rice
Total Time: 30 minutes
Yield: 6 to 8 knots 1x
Diet: Vegetarian

Print Recipe

Description

Warm, garlicky knots made with sourdough discard that are soft inside and crispy outside, perfect for any occasion.

Ingredients

Scale

1 cup sourdough discard
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 tbsp olive oil
2 tbsp butter, melted
2 garlic cloves, minced
1 tbsp parsley, chopped

Instructions

Combine the sourdough discard, all-purpose flour, baking powder, salt, and olive oil in a mixing bowl until a soft dough forms.
Knead the dough briefly by hand or with a spoon until it feels silky and elastic.
Divide the dough into ropes about 6 inches long and tie them into loose knots.
Arrange the knots on a parchment-lined baking sheet with space in between.
Bake at 375°F (190°C) for 15 to 18 minutes until golden brown.
Brush with melted butter mixed with minced garlic and chopped parsley immediately after removing from the oven.