Sourdough garlic knots

Sourdough garlic knots are a delicious and fun way to use up sourdough discard. They’re perfect as a side dish or snack. Here’s how to make them:

Sourdough Garlic Knots Recipe

Ingredients:

• 1 cup (240g) sourdough discard (unfed)
• 1/4 cup (60ml) warm water
• 1 tablespoon sugar
• 2 1/2 cups (300g) all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil (plus more for greasing)
• 2 teaspoons active dry yeast (optional, for faster rise)
• 2 tablespoons butter, melted
• 2-3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped (optional)
• Grated Parmesan cheese (optional)

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the sourdough discard, warm water, sugar, and olive oil. Mix well.
   • If using yeast, dissolve it in the warm water and let it sit for 5-10 minutes until frothy before adding to the mixture.
   • In a separate bowl, whisk together the flour and salt.
   • Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.
2. Knead the Dough:
   • Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
   • Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 1-2 hours, or until doubled in size. For a slower rise and deeper flavor, you can refrigerate it overnight.
3. Shape the Knots:
   • After the dough has risen, punch it down to release the air.
   • Divide the dough into 12-16 equal pieces. Roll each piece into a rope about 6-8 inches long and tie each rope into a knot.
   • Place the knots on a baking sheet lined with parchment paper or a silicone mat, leaving space between each knot.
4. Second Rise:
   • Cover the baking sheet with a damp cloth or plastic wrap and let the knots rise for another 30-60 minutes, or until puffy.
5. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
6. Prepare the Garlic Butter:
   • In a small saucepan, melt the butter over low heat.
   • Add the minced garlic and cook for 1-2 minutes until fragrant. Remove from heat.
7. Bake the Knots:
   • Brush half of the garlic butter over the knots before baking.
   • Bake in the preheated oven for 15-20 minutes, or until golden brown.
8. Finish and Serve:
   • Brush the baked knots with the remaining garlic butter. Sprinkle with chopped parsley and grated Parmesan cheese, if desired.
   • Serve warm.

Tips:

• Garlic Flavor: For a stronger garlic flavor, you can add garlic powder to the dough or mix minced garlic directly into the dough.
• Resting the Dough: Allowing the dough to rest and rise properly is crucial for light and fluffy garlic knots.
• Storage: Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Enjoy your homemade sourdough garlic knots!