Sourdough Discard Garlic Knots

Quick, easy, and delicious braided sourdough discard garlic knots loaded with butter, minced garlic, and plenty of cheese! These garlic rolls are so easy to make, but they look like they took a lot of time and energy to make, which is the best type of recipe in my opinion!

These garlic knots are the perfect holiday side dish for any event. However, I do love to make these on random weeknights to spruce up a classic spaghetti and meatballs or a related dish.

This recipe was inspired by my sourdough discard pull-apart bread; the filling is very similar!

Ingredients

I chose these ingredients because I wanted to keep it as simple and minimal as possible so that the dough would be light, fluffy, and buttery and the garlic butter spread would be flavorful and easy to whip up in one bowl with a fork.

I used fresh parsley in this recipe but dried would work just fine! See the recipe card for alternative measurements.

• For the dough:
  • Water
  • Bakers yeast
  • Sugar
  • Sourdough discard
  • Egg
  • Unsalted butter
  • All-purpose flour
  • Salt
• For the cheesy garlic butter:
  • Unsalted butter (salted is fine, just use less or no added salt)
  • Minced garlic
  • Parsley (fresh or dried)
  • Chives
  • Shredded mozzarella (or shredded cheese of choice)
  • Grated Parmesan
  • Salt (optional)

See the recipe card for quantities.

Instructions

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Step 1: In your mixing bowl or stand mixer, add warm water (110-120 degrees Fahrenheit), sugar, and baker's yeast. Mix and let sit for roughly 5 minutes or until the yeast has bloomed. 

Step 2: In the same bowl, add softened unsalted butter, egg, sourdough discard (fed or unfed), flour, and salt. Mix until the dough is smooth and completely pulls away from all sides of the bowl. Knead for 5-10 mins until it passes the windowpane test.

Step 3: Transfer dough to a lightly greased bowl (you can use the same bowl if you like, the grease just helps the dough from sticking to the sides—not a big deal if you don’t mind getting your hands a bit messy). Let rest covered until doubled in size; usually about 45min-1hr.

Step 4: After the dough has fully proofed, gently punch it down and then transfer to a lightly floured surface. With a rolling pin, roll the dough into a 12x19 inch rectangle.

Step 5: While the dough is proofing, prep the garlic butter by adding softened butter, minced garlic, parsley, chives, salt. Mix with a fork until combined (it will seem like it won’t mix together at first, but be patient with it and it will come together nicely. 

Step 6: Spread the prepared filling over the rolled-out dough. Sprinkle with more cheese if desired (they are delicious with just the butter mixture, but sometimes I like to add extra cheese. Note: they will be a bit messier to braid if you add more cheese, but they will still come out beautifully).

Step 7: Fold the dough over itself in thirds like a letter. Using a pizza cutter, cut the folded dough into 12 equal pieces.

Step 7: Cont.

Step 8: Then cut each piece into three pieces leaving one end connected. 

Step 9: Braid the three strands of dough and pinch the ends together. Gently roll the braid up into a ball and place it in a buttered muffin tin. You will essentially just be folding the ends together and placing them in the pan with the braid facing up. 

Step 10: Preheat the oven to 375F and let the bun’s rolls rest briefly while the oven is preheating. They don’t need to rise a second time. Brush with an egg wash (optional but recommended)

Step 11: Bake in preheated oven for 20-25 minutes or until golden brown. I love them a little bit browner because burnt cheese is just too good! Brush with salted butter and enjoy! Top with parmesan and parsley if desired. 

Hint: Add extra cheese before folding for a cheesier option with lots of yummy burnt cheese on the outside.

Substitutions

• Butter: Use a non-dairy butter like Country Crock's plant butter. A neutral oil (like coconut oil) would work well here too! I've also had great luck using that brand in frosting.
• Cheese: use non-dairy cheese such as Follow Your Heart or VioLife shredded cheeses (these are my favorites).
• Gluten-Free Flour - While I haven't tried this myself, you can use gluten-free sourdough and gluten-free all-purpose flour 1:1 in this recipe! If you try it, let me know what you think.

Variations

• Pizza - Add pepperoni to the spread before folding and cutting and dip in pizza sauce.
• Sweet - Use a cinnamon sugar mixture instead of a cheesy garlic mixture.

Equipment

• Stand Mixer
• 12-muffin pan
• Medium bowl for butter
• Spreading knife
• Knife for cutting

Storage

Store in an airtight container or bag at room temperature for up to 5 days.

You can also freeze these for up to 6 months in a freezer-safe container.

FAQ

Related

Looking for other savory recipes like this? Try these:

Sourdough Discard Garlic Knots

Quick, easy, and delicious braided sourdough discard garlic knots loaded with butter, minced garlic, and plenty of cheese! These garlic rolls are so easy to make, but they look like they took a lot of time and energy to make, which is the best type of recipe!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Resting Time 1 hour hr

Total Time 1 hour hr 55 minutes mins

Course Appetizer, Side Dish

Cuisine American

Servings 12 Knots

Equipment

• Stand Mixer
• 12-muffin pan
• Medium bowl for butter
• Spreading knife
• Knife for cutting

Ingredients

  

For the Sourdough Discard Buns

• ¾ cup Warm water
• 2 teaspoon Bakers yeast
• 3 tablespoon Sugar
• 2 Eggs
• ½ cup Unsalted Butter softened
• ½ cup Sourdough discard 150g
• 5 cups All-purpose flour 600g
• 2 teaspoon Salt

For the Cheesy Garlic Filing

• 8 tablespoon unsalted butter softened
• 3 tablespoon fresh parsley or 3 teaspoons dried parsley
• 2 tablespoon finely chopped chives
• 8 cloves of garlic minced
• 1 cup shredded mozzarella plus more for sprinkling if desired
• ½ cup grated parmesan plus more for sprinkling if desired
• ¼ teaspoon salt optional

Instructions

 

Make The Dough

• In your mixing bowl or stand mixer, add warm water (110-120 degrees Fahrenheit), sugar, and baker's yeast. Mix and let sit for roughly 5 minutes or until the yeast has bloomed.
• In the same bowl, add softened unsalted butter, egg, sourdough discard (fed or unfed), flour, and salt. Mix until the dough is smooth and completely pulls away from all sides of the bowl. Knead for 5-10 mins until it passes the windowpane test.
• Transfer dough to a lightly greased bowl (you can use the same bowl if you like, the grease just helps the dough from sticking to the sides—not a big deal if you don’t mind getting your hands a bit messy). Let rest covered until doubled in size; usually about 45min-1hr.

Make The Cheesy Garlic Butter

• While the dough is proofing, prep the garlic butter by adding softened butter, minced garlic, parsley, chives, salt. Mix with a fork until combined (it will seem like it won’t mix together at first, but be patient with it and it will come together nicely.

Assemble The Garlic Knots

• After the dough has fully proofed, gently punch it down and then transfer to a lightly floured surface. With a rolling pin, roll the dough into a 12x19 inch rectangle.
• Spread the prepared filling over the rolled-out dough. Sprinkle with more cheese if desired (they are delicious with just the butter mixture, but sometimes I like to add extra cheese. Note: they will be a bit messier to braid if you add more cheese, but they will still come out beautifully).
• Fold the dough over itself in thirds like a letter. Using a pizza cutter, cut the folded dough into 12 equal pieces. Then cut each piece into three pieces leaving one end connected. I find it helpful to lightly flatten each piece with my hand before cutting.
• Braid the three strands of dough and pinch the ends together. Gently roll the braid up into a ball and place it in a buttered muffin tin. You will essentially just be folding the ends together and placing them in the pan with the braid facing up.

Bake

• Preheat the oven to 375F and let the bun’s rolls rest briefly while the oven is preheating. They don’t need to rise a second time. Brush with an egg wash (optional but recommended)
• Bake in preheated oven for 20-25 minutes or until golden brown. I love them a little bit browner because burnt cheese is just too good! Brush with salted butter and enjoy! Top with parmesan and parsley if desired.

Notes

Store in an airtight container at room temperature for up to 5 days.

Freeze for up to 6 months.

Keyword sourdough discard

Food safety

• Cook to a minimum temperature of 180 °F.
• Wash hands after touching raw dough or egg.
• Never leave baking food unattended.
• Always have good ventilation when using a gas stove or oven.

See more guidelines at USDA.gov.