This quick, no-fuss take on garlic knots turns sourdough starter discard into golden, garlicky bites in under an hour. Soft inside, lightly crisp outside, these knots are perfect when you want fresh bread without the long wait — and they pair wonderfully with heartier options like garlic Parmesan cheeseburger bombs for a party spread.
Why you’ll love this dish
These garlic knots are all about smart, speedy comfort. Using sourdough discard means you’re reducing waste and adding a subtle tang without a long ferment. The dough relies on baking powder for lift, so there’s no need to wait for yeast to proof — you can shape and bake the same day.
“Surprisingly soft, quick to make, and the garlic butter finish makes them disappear at every family dinner.” — a home-cook’s quick review
Reasons to make them:
- Fast: ready from bowl to table in about 45–60 minutes.
- Budget-friendly: pantry staples and discard put to good use.
- Crowd-pleasing: kid-approved texture and flavor.
- Versatile: snack, side, or appetizer for game night or weeknight dinners.
The cooking process explained
Before you start: this is a straightforward dough — mix, knead briefly, shape into knots, and bake. You’ll preheat to 400°F (200°C), combine the discard with flour, baking powder, and salt, add olive oil and seasonings, then knead until smooth. Small dough pieces become 3–4 inch snakes that you tie into knots. A quick brush of oil and a sprinkle of Parmesan before baking gives color; a final brush of garlicky melted butter seals the flavor.
Timing overview:
- Prep and knead: ~15 minutes
- Shaping: 10–15 minutes
- Bake: 15–20 minutes
- Finish and rest: 5 minutes
What you’ll need
- 1 cup sourdough discard (active or recently fed is fine)
- 2 cups all-purpose flour (plus extra for dusting)
- ¾ cup warm water (about 100–110°F / 38–43°C)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup olive oil (plus extra for brushing)
- 2 cloves garlic, minced (for dough)
- 1 teaspoon dried oregano
- ¼ cup grated Parmesan cheese (optional, for topping)
For the finishing butter:
- ¼ cup unsalted butter
- 2–3 cloves garlic, minced or finely grated
- ½ teaspoon Italian seasoning
- Pinch of salt
Ingredient notes/substitutions:
- Discard: both 100% hydration and thicker discards work; adjust water slightly if dough seems dry or sticky.
- Flour: bread flour will give a chewier bite; whole wheat up to 25% can add nuttiness.
- Cheese: swap Pecorino Romano for a sharper finish, or omit for dairy-free.
Step-by-step instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the sourdough discard, flour, baking powder, and salt until evenly combined.
- Add ¼ cup olive oil, 2 minced garlic cloves, and dried oregano. Stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface. Knead for about 5 minutes until the dough is smooth and elastic. Add small sprinkles of flour only if it’s too sticky.
- Divide the dough into 10–12 equal pieces (for appetizer-sized knots) or fewer for larger knots. Roll each piece into a 6–8 inch rope.
- Tie each rope into a simple knot and tuck the ends under to hold shape. Place knots on the prepared baking sheet, leaving space between them.
- Lightly brush each knot with extra olive oil and sprinkle with grated Parmesan if using.
- Bake for 15–20 minutes, until the knots are puffed and golden brown on top. Rotate the tray halfway if your oven has hot spots.
- While the knots bake, melt the butter in a small saucepan over low heat. Add 2–3 minced garlic cloves, Italian seasoning, and a pinch of salt. Warm gently for 1–2 minutes until fragrant (don’t brown the garlic).
- As soon as the knots come out of the oven, brush them with the garlic-herb butter. Let rest 2–3 minutes, garnish with chopped fresh parsley, and serve warm.
How to serve Quick Sourdough Discard Garlic Knots
Best ways to enjoy them:
- Serve warm as a side to soups, stews, or pasta.
- Offer a trio of dips: marinara, herbed olive oil, and garlic-infused butter for dunking.
- For a complete weeknight meal, pair with a simple green salad and a bowl of garlic Parmesan rice.
Presentation tip: arrange knots on a wooden board, brush again with butter right before serving, and scatter parsley for color.
Storage and reheating tips
- Room temp: Store cooled knots in an airtight container for up to 24 hours. They’re best eaten the same day.
- Refrigeration: Keep in the fridge up to 3 days in a sealed container. Reheat before serving.
- Freezing: Flash-freeze cooled knots on a sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 8–12 minutes.
- Reheating: Warm in a 350°F oven for 6–10 minutes, or microwave briefly (20–30 seconds) then finish in a toaster oven or pan to crisp the exterior. Avoid microwaving long, which makes them gummy.
Pro chef tips
- Even shaping = even bake. Keep knot sizes consistent so they finish at the same time.
- Don’t overflour. A lightly tacky dough makes softer knots; use flour only to control excessive stickiness.
- Garlic temperature: when finishing butter, keep heat low to avoid burning the garlic, which turns bitter quickly.
- Baking powder role: it’s the leavening agent here; make sure it’s fresh (under 6 months) for the best lift.
- Try chilling the dough for 10–15 minutes if it’s too soft to shape — this firms the dough and makes knots neater.
Recipe variations
Creative twists to try:
- Cheesy: fold 1/2 cup shredded mozzarella into the dough for melty pockets.
- Herbed butter: swap Italian seasoning for fresh thyme and rosemary.
- Spicy: stir 1/4–1/2 teaspoon red pepper flakes into the finishing butter.
- Vegan: replace butter with olive oil or vegan butter and use nutritional yeast instead of Parmesan.
- Everything-knot: sprinkle with everything bagel seasoning instead of Parmesan before baking.
Common questions
Q: How long does this take from start to finish?
A: Plan for about 45–60 minutes total: 15–20 minutes to mix and knead, 10–15 to shape, and 15–20 to bake and finish.
Q: Can I use a very stiff discard?
A: Yes. If your discard is thick, add the warm water gradually until you reach a soft, slightly tacky dough consistency. You want it pliable but not sticky.
Q: Can I make the dough ahead?
A: You can shape the knots and refrigerate them (covered) for up to 12 hours. Bring to room temperature for 20–30 minutes before baking; you may need an extra 2–3 minutes in the oven.
Q: Why baking powder and not yeast?
A: Baking powder provides immediate lift, so you don’t need time for fermentation. This is what makes the recipe quick while still using discard for flavor.
Q: Are sourdough discards safe to eat without baking them first?
A: It’s fine to handle discard, but consume it only after proper cooking. Always bake discard-based doughs fully to ensure safety and palatability.
Q: Can I freeze baked knots?
A: Yes — freeze fully cooled knots on a tray, transfer to a bag, and reheat as noted above.
If you want more savory, garlic-forward ideas to build a menu around this snack, I’ve included a few pairing suggestions above that work great for casual gatherings or family dinners.
Quick Sourdough Discard Garlic Knots
Ingredients
For the dough
- 1 cup sourdough discard active or recently fed is fine
- 2 cups all-purpose flour plus extra for dusting
- ¾ cup warm water about 100–110°F / 38–43°C
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup olive oil plus extra for brushing
- 2 cloves garlic minced for dough
- 1 teaspoon dried oregano
- ¼ cup grated Parmesan cheese optional, for topping
For the finishing butter
- ¼ cup unsalted butter
- 2–3 cloves garlic minced or finely grated
- ½ teaspoon Italian seasoning
- pinch salt
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the sourdough discard, flour, baking powder, and salt until evenly combined.
- Add ¼ cup olive oil, 2 minced garlic cloves, and dried oregano. Stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface. Knead for about 5 minutes until the dough is smooth and elastic. Add small sprinkles of flour only if it’s too sticky.
- Divide the dough into 10–12 equal pieces (for appetizer-sized knots) or fewer for larger knots. Roll each piece into a 6–8 inch rope.
- Tie each rope into a simple knot and tuck the ends under to hold shape. Place knots on the prepared baking sheet, leaving space between them.
- Lightly brush each knot with extra olive oil and sprinkle with grated Parmesan if using.
Baking
- Bake for 15–20 minutes, until the knots are puffed and golden brown on top. Rotate the tray halfway if your oven has hot spots.
Finishing
- While the knots bake, melt the butter in a small saucepan over low heat. Add 2–3 minced garlic cloves, Italian seasoning, and a pinch of salt. Warm gently for 1–2 minutes until fragrant (don’t brown the garlic).
- As soon as the knots come out of the oven, brush them with the garlic-herb butter. Let rest 2–3 minutes, garnish with chopped fresh parsley, and serve warm.