Description
Quick Sourdough Discard Garlic Knots are a delicious way to use up your sourdough discard and create a mouthwatering snack or appetizer that’s sure to impress.
Ingredients
Scale
- 115 grams sourdough discard
- 80 grams whole milk
- 12 grams honey
- 13 grams olive oil
- 200 grams all-purpose flour
- 1/4 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1 tablespoon olive oil, divided
- 4 tablespoon unsalted butter
- 3 to 4 garlic cloves, minced
- 1/4 teaspoon fine sea salt
- 1 teaspoon dried parsley flakes
Instructions
- Whisk together the sourdough discard, milk, honey, and olive oil in a mixing bowl. Add the flour, garlic powder, and salt, and mix until combined. Knead the dough for about 3 minutes until smooth and slightly sticky.
- Shape the dough into a ball and lightly oil the bowl with 1/2 tablespoon of olive oil. Place the dough in the bowl, cover, and let it rest in a warm place for 2 hours.
- Line a baking sheet with parchment paper. Divide the dough into 8 equal pieces, roll each piece into a rope about 12 to 15 inches long, and tie each rope into a knot. Tuck the ends underneath and place the knots on the baking sheet. Brush with the remaining olive oil and let them rest for 30 minutes.
- Preheat your oven to 450°F. Bake the knots for 12 to 14 minutes, or until lightly browned.
- While the knots are baking, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 1 to 2 minutes, then remove from heat and stir in the salt and dried parsley.
- As soon as the knots come out of the oven, brush the warm garlic butter over them, ensuring every nook is coated.
Notes
To ensure your Quick Sourdough Discard Garlic Knots turn out perfectly every time, keep in mind that the dough should be slightly sticky but easy to work with. If it’s too dry, add more milk; if too wet, incorporate more flour.
Nutrition
- Serving Size: 1 knot
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg