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!
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.
Nutrition
Calories: 411kcalCarbohydrates: 47gProtein: 10gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 38mgSodium: 582mgPotassium: 86mgFiber: 2gSugar: 3gVitamin A: 223IUVitamin C: 1mgCalcium: 98mgIron: 3mg
Tried this recipe?Let us know how it was!