Garlic knots are a beloved snack that combines the irresistible flavors of garlic and butter with the soft, chewy texture of freshly baked bread. This recipe takes it up a notch by incorporating sourdough discard, adding a unique tangy twist to the classic garlic knot. Whether you’re looking for a tasty appetizer, a side dish for your pasta night, or a delightful snack to enjoy on its own, these garlic knots are sure to impress. Plus, using sourdough discard is a fantastic way to reduce waste and make the most of your sourdough starter. Let’s dive into the world of garlic knots with sourdough discard and discover why you’ll love making this recipe.
Why You Will Love Making This Recipe
Making garlic knots with sourdough discard is not only a delicious endeavor but also a rewarding one. The process of creating these knots is simple and straightforward, making it perfect for both novice and experienced bakers. The addition of sourdough discard gives the knots a unique flavor profile that sets them apart from traditional garlic knots. You’ll love the way the tangy sourdough complements the rich garlic butter, creating a harmonious blend of flavors. Moreover, this recipe is highly versatile, allowing you to customize the knots with your favorite herbs and spices. Whether you’re making them for a family gathering, a potluck, or just a cozy night in, these garlic knots are sure to be a hit.
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1 tsp sugar
- 1 tsp salt
- 1 tsp active dry yeast
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 cup melted butter
- 2 tbsp chopped parsley
- 1/4 cup grated Parmesan cheese (optional)
Equipment Used
- Mixing Bowl: For combining the ingredients and kneading the dough.
- Measuring Cups and Spoons: To measure out the ingredients accurately.
- Whisk or Spoon: For mixing the yeast mixture and other ingredients.
- Damp Cloth: To cover the dough while it rises.
- Baking Sheet: To bake the garlic knots.
- Parchment Paper: To line the baking sheet and prevent sticking.
- Small Bowl: For mixing the garlic butter.
- Pastry Brush: To brush the garlic butter mixture over the knots.
- Knife or Dough Cutter: To divide the dough into equal pieces.
- Rolling Pin: Optional, for rolling out the dough ropes.
Directions & Instructions
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.
- Add the sourdough discard, flour, salt, and olive oil to the bowl. Mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
- Preheat your oven to 375°F (190°C).
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a rope and tie it into a knot.
- Place the knots on a baking sheet lined with parchment paper. Cover them with a damp cloth and let them rise for another 30 minutes.
- In a small bowl, mix the melted butter, minced garlic, and chopped parsley.
- Brush the garlic butter mixture over the knots.
- Bake the knots in the preheated oven for 15-20 minutes, or until they are golden brown.
- Optional: Sprinkle grated Parmesan cheese over the knots before serving.
Nutritional Information
- Calories: 150 per knot
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 250mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 3g
Variations
- Herb Garlic Knots: Add your favorite herbs like rosemary, thyme, or oregano to the garlic butter mixture for an extra burst of flavor.
- Cheesy Garlic Knots: Sprinkle shredded mozzarella or cheddar cheese over the knots before baking for a cheesy twist.
- Spicy Garlic Knots: Add a pinch of red pepper flakes to the garlic butter mixture for a spicy kick.
Frequently Asked Questions
Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, you can substitute whole wheat flour for a healthier option, but the texture may be slightly denser.
Q: How do I store leftover garlic knots? A: Store leftover garlic knots in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 3 months.
Q: Can I make the dough ahead of time? A: Yes, you can prepare the dough and let it rise in the refrigerator overnight. Just bring it to room temperature before shaping and baking.
Pro Tips By Emma
- Tip 1: Make sure your sourdough discard is at room temperature before using it in the recipe.
- Tip 2: For a softer texture, brush the knots with additional melted butter as soon as they come out of the oven.
- Tip 3: If you don’t have fresh garlic, you can use garlic powder in the butter mixture.
Serving Suggestions
- Serve these garlic knots as an appetizer with marinara sauce for dipping.
- Pair them with your favorite pasta dishes for a complete meal.
- Enjoy them as a snack with a side of ranch or garlic aioli.
Delicious Garlic Knots with Sourdough Discard: A Perfect Snack
Equipment
- Mixing Bowl: For combining the ingredients and kneading the dough.
- Measuring Cups and Spoons: To measure out the ingredients accurately.
- Whisk or Spoon: For mixing the yeast mixture and other ingredients.
- Damp Cloth: To cover the dough while it rises.
- Baking Sheet: To bake the garlic knots.
- Parchment Paper: To line the baking sheet and prevent sticking.
- Small Bowl: For mixing the garlic butter.
- Pastry Brush: To brush the garlic butter mixture over the knots.
- Knife or Dough Cutter: To divide the dough into equal pieces.
- Rolling Pin: Optional, for rolling out the dough ropes.
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1 tsp sugar
- 1 tsp salt
- 1 tsp active dry yeast
- 3 tbsp olive oil
- 4 cloves garlic minced
- 1/4 cup melted butter
- 2 tbsp chopped parsley
- 1/4 cup grated Parmesan cheese optional
Instructions
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.
- Add the sourdough discard, flour, salt, and olive oil to the bowl. Mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
- Preheat your oven to 375°F (190°C).
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a rope and tie it into a knot.
- Place the knots on a baking sheet lined with parchment paper. Cover them with a damp cloth and let them rise for another 30 minutes.
- In a small bowl, mix the melted butter, minced garlic, and chopped parsley.
- Brush the garlic butter mixture over the knots.
- Bake the knots in the preheated oven for 15-20 minutes, or until they are golden brown.
- Optional: Sprinkle grated Parmesan cheese over the knots before serving.