Can I make sourdough discard garlic knots without yeast?

This recipe relies on instant yeast for proper rise. Sourdough discard adds flavor but isn’t strong enough to leaven the dough on its own.

Can I freeze the dough?

Yes! Shape the knots, freeze on a tray, then transfer to a zip-top bag. When you're ready to enjoy, thaw in the fridge overnight, let rise at room temp, then bake per the recipe card.

What kind of sourdough discard should I use?

Any flour base will work (white, whole wheat, rye), as long as it’s unfed and no more than a week old. Avoid discard that smells off or has been sitting too long.

Can I use instant yeast instead of active dry yeast?

Yes! If using instant (or rapid rise) yeast, skip the blooming step. Simply mix it in with the flour and other dry ingredients. The rise time may be slightly shorter, so start checking the dough a little earlier during each rise.

What's the best flour to use for this recipe?

Bread flour is ideal for a chewier texture, but you can substitute all-purpose flour.

How long can I keep discard in the fridge?

Discard can be stored in the refrigerator for up to 7 days. Make sure it doesn’t smell off, overly alcoholic, or develop mold before using.

Soft & Buttery Sourdough Discard Garlic Knot Rolls

Description

Soft, fluffy garlic knots made with sourdough discard, brushed with buttery garlic and topped with Parmesan.

Ingredients

For the Dough:

1/4 cup (57g) unsalted butter
1 cup (237g) whole milk
1 large egg (lightly beaten)
2 tablespoons (25g) granulated sugar
1½ teaspoons (9g) fine salt
2¼ teaspoons (7g) active dry yeast
½ cup (140g) sourdough discard
4 cups (508g) unbleached bread flour

For the Garlic Coating:

1/2 cup (113g) unsalted butter
6 cloves (18g) fresh garlic, grated
1½ teaspoons (4g) garlic powder
½ teaspoon (3g) fine sea salt

For Finishing:

1 large egg (lightly beaten, for egg wash)
Flaky sea salt, such as Maldon
⅓ cup (30g) Parmesan cheese, finely grated
Marinara sauce, for serving (optional)

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Instructions

In a small saucepan or microwave-safe bowl, combine 1/4 cup (57g) unsalted butter and 1 cup (237g) whole milk. Heat gently until the butter melts. Let cool until just lukewarm (100–110°F).
Stir in 2¼ teaspoons (7g) active dry yeast and let sit for 5–10 minutes until foamy.
Combine the yeast mixture with 1 large egg, 2 tablespoons (25g) granulated sugar, 1½ teaspoons (9g) fine salt, ½ cup (140g) sourdough discard and 4 cups (508g) bread flour in the bowl of a stand mixer or mixing bowl and mix until a shaggy dough forms. Using the dough hook on a stand mixer (or knead by hand), knead for about 7 minutes until the dough is smooth and elastic. Kneading by hand might take closer to 9 minutes until smooth.
Cover the dough in the bowl with plastic wrap, and let rise at room temperature until doubled in size—about 1 to 1½ hours. The warmer the room, the faster the rise.
Turn the risen dough out onto a lightly floured surface. Weigh the entire dough and divide that number by 15 to get the weight for each roll. Portion the dough into 15 equal pieces (about 68g each).
Roll each piece into a 6-inch rope and tie into a knot. Grease a 9×13-inch baking pan and arrange the knots inside in 5 rows of 3 knots.
Cover the pan with plastic wrap and let the knots rise for 30–45 minutes, until puffy. Preheat your oven to 400°F (200°C) during this time.
Whisk 1 large egg and brush the tops of the knots with the egg wash.
Bake for 15–18 minutes, or until golden brown. Internal temperature should register 200°F (93°C) for doneness.
While the knots bake, make the garlic butter: In a small saucepan, melt 1/2 cup (113g) unsalted butter. Add 6 cloves (18g) garlic (minced or grated), 1½ teaspoons (4g) garlic powder, and ½ teaspoon (3g) fine sea salt. Cook for 2 minutes until fragrant.
As soon as the knots come out of the oven, brush generously with all of the garlic butter. Yes, all of it. It will seem like a lot but it's the correct amount.
Sprinkle with flaky sea salt and ⅓ cup (30g) finely grated Parmesan cheese, if desired. Serve warm with marinara sauce for dipping.

Nutrition

Serving Size: 1 knot
Calories: 235
Sugar: 2.7 g
Sodium: 326.5 mg
Fat: 10.3 g
Carbohydrates: 30 g
Fiber: 1.4 g
Protein: 5.8 g
Cholesterol: 37.1 mg