Sourdough Discard Garlic Knots
Quick and flavorful garlic knots made with sourdough discard, perfect as a side dish or appetizer for any gathering.
Ingredients
Dough Ingredients
- 1 cup sourdough discard Use at room temperature for best results.
- 2 cups all-purpose flour Whole wheat flour can be used as a substitute.
- 2 teaspoons garlic powder Minced fresh garlic can be used as an alternative.
- 1 teaspoon salt
- 1/4 cup olive oil Using high-quality olive oil enhances flavor.
- 1/2 teaspoon baking powder
- as needed cups water Add gradually to achieve desired dough consistency.
Optional Toppings
- to taste fresh garlic Sprinkle on top before baking.
- to taste parsley For garnish.
Instructions
Preparation
- In a bowl, combine the sourdough discard, flour, garlic powder, salt, baking powder, and olive oil.
- Gradually mix in water until the dough comes together and isn't too sticky.
- Knead the dough for about 5 minutes until it feels smooth and elastic.
Forming Knots
- Divide the dough into small pieces and roll each piece into a knot shape.
- Arrange the knots on a baking sheet and let them rest for 20 minutes.
Baking
- Preheat your oven to 375°F (190°C).
- If desired, sprinkle with fresh garlic before baking.
- Bake for 20-25 minutes or until golden brown.
- Garnish with parsley and serve warm.
Notes
Store leftovers in an airtight container at room temperature for 2-3 days. For longer storage, freeze them for up to 3 months and reheat in the oven.