If you’re anything like me, you know that the best part of any dinner isn’t always the main course—it’s the bread! These Quick Sourdough Garlic Knots are about to become your new favorite sidekick. They are incredibly soft, packed with that signature sourdough tang, and dripping with a buttery, garlic-herb glaze that is honestly addictive. Whether you have a sourdough starter bubbling on your counter or some discard you need to use up, these little knots of heaven are a total game-changer. Trust me, you’re going to love this!
Why You’ll Love This Recipe
- Fast & Flavorful: Unlike traditional sourdough bread that takes days, this recipe gets those fluffy knots on your table in a fraction of the time.
- The Ultimate Discard Recipe: It’s the perfect way to use your sourdough discard so nothing goes to waste, adding a depth of flavor you just can’t get from standard yeast alone.
- Irresistibly Buttery: The garlic herb butter soak at the end makes these knots restaurant-quality right in your own kitchen.
Ingredients
Here’s the simple lineup for these golden, garlicky delights:
- Sourdough Starter (Discard or Active): Adds that beautiful fermented tang and helps create a tender crumb.
- Warm Water: To help activate the dough and keep things moving.
- All-Purpose Flour: The reliable base that gives our knots the perfect chew.
- Instant Yeast: A little helping hand to ensure these rise quickly for those busy weeknights.
- Honey or Sugar: Just a touch to feed the yeast and balance the savory garlic.
- Salt: To make all those bready flavors pop.
- Butter: The foundation of our glorious garlic soak.
- Fresh Garlic: Because there’s no such thing as too much garlic!
- Fresh Parsley & Parmesan: For that classic, herby, cheesy finish.
Note: The specific measurements for each ingredient are located just below this article in the recipe card.
How to Make the Recipe
Step 1: Mix the Dough
In your large mixing bowl, whisk together the warm water, sourdough starter, honey, and yeast. Once combined, stir in the flour and salt until a shaggy dough forms.
Step 2: Knead to Perfection
Turn the dough out onto a lightly floured surface and knead for about 5 minutes. You want it to feel smooth and elastic—kind of like a soft stress ball!
Step 3: Quick Rise
Place the dough back in a greased bowl, cover it with a warm towel, and let it rise for about 45 minutes to an hour. It should look nice and puffy.
Step 4: Shape the Knots
Punch the dough down and divide it into equal-sized pieces (about the size of a golf ball). Roll each piece into a rope, then simply tie it into a knot. Don’t worry if they aren’t perfect; that’s part of the charm!
Step 5: The Second Rise
Place your knots on a parchment-lined baking sheet, cover, and let them rest for another 20 minutes while you preheat your oven to 400°F.
Step 6: Bake Until Golden
Bake for 12–15 minutes until the tops are a beautiful, light golden brown.
Step 7: The Garlic Butter Soak
While the knots bake, melt your butter and stir in the minced garlic and parsley. As soon as the knots come out of the oven, brush them (or toss them!) generously in the garlic butter. Sprinkle with Parmesan cheese while they’re still hot so it sticks perfectly.
Quick Sourdough Garlic Knots
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine sourdough starter, flour, salt, and olive oil. Knead until a smooth dough forms.
- Divide the dough into 12 equal pieces. Roll each piece into a rope and tie into a knot.
- Place the knots on the prepared baking sheet and let rest for 15 minutes.
- Bake for 12–15 minutes until lightly golden.
- Meanwhile, mix melted butter with minced garlic and parsley. Brush over hot knots before serving.
Notes
Pro Tips for Making the Recipe
- Room Temp Starter: If your sourdough discard is coming straight from the fridge, let it sit out for a bit or use slightly warmer water to help the dough rise faster.
- Don’t Skimp on the Garlic: Freshly minced garlic always beats the jarred stuff for that punchy, vibrant flavor we’re after.
- Use a Bench Scraper: If the dough feels a little tacky while shaping, a bench scraper is your best friend for clean cuts and easy handling.
How to Serve
These knots are the ultimate “crowd-pleaser” side:
- Pasta Night: Pair them with your favorite spaghetti or lasagna to soak up all that extra sauce.
- Dipping: Serve them with a side of warm marinara sauce or even a spicy ranch for a fun appetizer.
- Pizza Night: They are the perfect companion to a homemade pizza for the full Italian-bakery experience.
Make Ahead and Storage
Storing Leftovers
Keep your knots in an airtight container or bag at room temperature for up to 2 days.
Freezing
These freeze beautifully! Once cooled, place them in a freezer bag for up to 2 months. To eat, let them thaw and give them a quick toast.
Reheating
To bring back that “freshly baked” magic, wrap them in foil and pop them in a 350°F oven for 5 minutes, or give them 10 seconds in the microwave.
FAQs
- Can I use sourdough discard straight from the fridge? Yes! Just keep in mind the dough might take a tiny bit longer to rise since the starter is cold.
- What if I don’t have instant yeast? You can use active dry yeast, just make sure to “bloom” it in the warm water and honey for 5 minutes until foamy before adding the starter and flour.
- Can I make the dough ahead of time? Absolutely. You can let the dough do its first rise in the fridge overnight. The flavor will actually get even better! Just bring it to room temperature before shaping.
- How do I get the knots to be the same size? If you want to be precise, you can use a kitchen scale to weigh the dough balls (usually about 50g each), but eyeballing it works just fine for a rustic look!
This Quick Sourdough Garlic Knots Recipe is about to be the star of your dinner table. They’re fast, fluffy, and so full of flavor that you’ll wonder why you ever bought the frozen ones. Enjoy!