Description
Soft, chewy, and bursting with flavor, these quick sourdough discard garlic knots are perfect as an appetizer or served alongside your favorite Italian meal.
Ingredients
Scale
- For the Dough:
- 1 cup (240ml) sourdough discard, unfed and at room temperature
- 2 tablespoons (30ml) olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 1/2 cups (300g) all-purpose flour, plus more for dusting
- For the Garlic Butter:
- 1/2 cup (113g) unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 cup (15g) fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- Pinch of red pepper flakes (optional)
Instructions
- 1. In a large bowl, combine the sourdough discard, olive oil, sugar, and salt.
- 2. Gradually add the flour, mixing until a shaggy dough forms.
- 3. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes, or until smooth and elastic.
- 4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rest for 30 minutes.
- 5. While the dough is resting, prepare the garlic butter. In a small bowl, whisk together the melted butter, minced garlic, parsley, salt, garlic powder, and red pepper flakes (if using).
- 6. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 7. Divide the dough in half. Roll each half into a long rope, about 1 inch thick.
- 8. Cut each rope into 1 to 1 1/2 inch pieces.
- 9. Tie each piece into a knot and place on the prepared baking sheet.
- 10. Brush the knots generously with the garlic butter mixture.
- 11. Bake for 12 to 15 minutes, or until golden brown.
- 12. Remove from the oven and brush with any remaining garlic butter.
- 13. Let cool slightly before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg