Description
Delightful garlic knots made with sourdough discard, offering a chewy texture and buttery garlic flavor, perfect as a snack or side dish.
Ingredients
- ½ cup + 2 teaspoons non-dairy or regular dairy milk (warmed to 110℉)
- 2 teaspoons granulated sugar
- 1 ½ teaspoons instant yeast
- 2 ¾ cups all-purpose flour
- 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)
- 1 egg (lightly beaten)
- 1 ½ teaspoons garlic powder
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter (divided)
- 5 tablespoons unsalted butter (melted)
- 1 tablespoon fresh parsley (chopped)
- 2 teaspoons garlic powder
- Flaky sea salt
Instructions
- In the bowl of a stand mixer, combine the warmed milk, granulated sugar, and instant yeast.
- Add in the flour, sourdough discard, beaten egg, garlic powder, and salt.
- With the mixer set to low speed, slowly pour in 2 tablespoons of melted butter.
- Increase the speed to medium until a shaggy dough forms.
- Transfer the dough to a smooth surface and knead until it becomes smooth and slightly tacky, roughly 3-4 minutes.
- Place the dough in a greased bowl. Cover it with plastic wrap and allow it to rise for approximately 90 minutes, or until it doubles in size.
- Line two half-sheet baking pans with parchment paper.
- Turn the risen dough onto a smooth surface and divide it into 16 equal pieces.
- Roll each piece into a 10-inch long rope and fold the ends over to tie a loose knot.
- Arrange the shaped garlic knots on the prepared baking sheets. Cover with plastic wrap or a clean kitchen towel for 30 minutes for the second rise.
- Preheat the oven to 375℉. Brush the knots with the remaining melted butter.
- Bake for 16-18 minutes until the knots just begin to brown.
- For the topping, melt 5 tablespoons of unsalted butter, then stir in the chopped parsley and garlic powder.
- Once the knots come out of the oven, brush them immediately with the parsley and butter mixture.
- Sprinkle with flaky sea salt and serve warm.
Notes
For best results, monitor the dough while it rises, and let the knots sit longer for a fluffier texture.
