Sourdough discard garlic knots are soft, fluffy, and brushed with rich garlic butter. Perfect side or appetizer using sourdough discard.

Scale

1 cup sourdough discard

2 ½ cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

2 teaspoons instant yeast

¾ cup warm water

2 tablespoons olive oil

Garlic Butter:

4 tablespoons unsalted butter, melted

3 cloves garlic, minced

1 tablespoon chopped parsley

¼ teaspoon salt

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1. Combine sourdough discard, water, sugar, yeast, and oil.

2. Add flour and salt, mix into dough.

3. Knead until smooth and elastic.

4. Cover and let rise until doubled.

5. Preheat oven to 400°F (200°C).

6. Shape dough into knots and place on baking sheet.

7. Bake until lightly golden.

8. Mix garlic butter ingredients.

9. Brush butter over warm knots.

Brush garlic butter twice for stronger flavor.

Use parmesan for extra richness.

Serve warm for best texture.