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!

Prep Time 30

Cook Time 25

Resting Time 1

Total Time 1 55

Equipment

Ingredients

For the Sourdough Discard Dough

▢ 171 grams warm water ¾ cup
▢ 2 teaspoons baker's yeast
▢ 3 tablespoons sugar
▢ 2 large eggs
▢ 113 grams unsalted butter softened (½ cup)
▢ 150 grams sourdough discard ½ cup
▢ 600 grams all-purpose flour 5 cups
▢ 2 teaspoons salt

For the Cheesy Garlic Filling

▢ 113 grams unsalted butter softened (8 tablespoons)
▢ 3 tablespoons fresh parsley or 3 teaspoons dried
▢ 2 tablespoons finely chopped chives
▢ 8 cloves garlic minced
▢ 1 cup shredded mozzarella plus more for sprinkling (use high-fat, low-moisture block mozzarella shredded fresh)
▢ ½ cup grated parmesan plus more for sprinkling
▢ ¼ teaspoon salt optional

Instructions

Make the Dough

In your mixing bowl or stand mixer, add the warm water (110–120°F), sugar, and baker's yeast. Mix and let sit roughly 5 minutes, until the yeast has bloomed.
171 grams warm water, 2 teaspoons baker's yeast, 3 tablespoons sugar
In the same bowl, add the softened butter, eggs, sourdough discard (fed or unfed), flour, and salt. Mix until the dough is smooth and pulls away from all sides of the bowl. Knead 5–10 minutes until it passes the windowpane test.
2 large eggs, 113 grams unsalted butter, 150 grams sourdough discard, 600 grams all-purpose flour, 2 teaspoons salt
Transfer the dough to a lightly greased bowl. Cover and let rest until doubled in size, usually about 45 minutes to 1 hour.

Make the Cheesy Garlic Butter

While the dough proofs, mix the softened butter, cheese, minced garlic, parsley, chives, and salt with a fork until combined. It will seem like it won't come together at first, but be patient — it will.
113 grams unsalted butter, 3 tablespoons fresh parsley, 2 tablespoons finely chopped chives, 8 cloves garlic, 1 cup shredded mozzarella, ½ cup grated parmesan, ¼ teaspoon salt

Assemble the Garlic Knots

After the dough has fully proofed, gently punch it down and transfer to a lightly floured surface. Roll into a 12x19-inch rectangle.
Spread the prepared filling over the dough. Sprinkle with more mozzarella if desired (delicious with just the butter mixture, but extra cheese makes for gorgeous burnt-cheese edges — just a bit messier to braid).
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 strands, leaving one end connected. Lightly flatten each piece with your hand before cutting to make it easier.
Braid the three strands and pinch the ends together. Gently roll the braid into a ball and place it braid-side up in a buttered muffin tin.

Bake

Preheat the oven to 375°F and let the knots rest briefly while it heats. They don't need a second rise. Brush with egg wash (optional but recommended).
Bake 20–25 minutes, or until golden brown. I love them a little browner — burnt cheese is just too good! Brush with salted butter and enjoy. Top with parmesan and parsley if desired.

Notes

Shred your own cheese: For the best melt and browning, use high-fat (whole-milk), low-moisture mozzarella bought in block form and shredded fresh. Pre-shredded mozzarella is coated in anti-caking starch that hinders melting.

Make-ahead: Assemble the knots, refrigerate overnight (or up to 2 nights), then bring to room temperature and let rise in a warm spot before baking as directed.

Storage: Store in an airtight container at room temperature for up to 5 days. Freeze for up to 6 months.

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