Introduction
Oh, sourdough! There’s something so comforting about that tangy, chewy goodness, isn’t there? I remember when I first started getting into sourdough baking, and my starter was producing more discard than I knew what to do with. I wanted something quick, easy, and utterly delicious to use it up. Enter these Quick Sourdough Garlic Knots! They’re like little hugs for your taste buds and come together in a flash, making them perfect for last-minute cravings or when you want to impress without the fuss.
Why You’ll Love This Recipe
- Fast: Seriously, from discard to delicious in under 30 minutes!
- Easy: No fancy techniques here, just simple mixing and shaping.
- Giftable: Package these up in a cute basket for a homemade treat anyone would adore.
- Crowd-pleasing: Who doesn’t love warm, garlicky bread? These disappear fast!
Ingredients
Let’s gather our goodies! You probably have most of these lurking in your pantry right now.
- 1 cup sourdough discard: This is the star! Don’t worry if it’s not super active, it just adds that wonderful sourdough tang.
- 1 cup all-purpose flour: Your standard baking workhorse.
- 1 teaspoon baking powder: This little leavener gives us some lift and fluffiness.
- ½ teaspoon salt: For that essential savory flavor.
- 2 tablespoons olive oil: Adds richness and helps with a tender crumb.
For the Glorious Garlic Butter:
- 2 tablespoons butter, melted: The base for our flavor explosion.
- 2 garlic cloves, minced: Fresh garlic is key for that punchy flavor!
- 1 tablespoon parsley, chopped: For a pop of color and freshness.
How to Make It
Alright, let’s get our hands a little floured and make some magic happen!
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Mix the Dough: Grab a medium bowl. Toss in your sourdough discard, all-purpose flour, baking powder, salt, and olive oil. Give it a good stir with a spoon or spatula until it starts to look like a shaggy dough. Don’t overmix at this stage, we’re just getting things acquainted.
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Knead it Out: Lightly flour your clean countertop or a large cutting board. Pour that shaggy dough out and get ready to knead! Just a gentle few minutes, about 2-3 minutes, until it’s mostly smooth and feels a little elastic. It doesn’t need to be perfectly smooth, just a bit cohesive.
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Divide and Conquer: Now, divide your dough into 8 equal pieces. You can eyeball this, or if you want to be precise, you can weigh it and divide by 8! Whatever works for you.
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Tie the Knots: Take one piece of dough. Gently stretch it into a rope that’s about 8 inches long. Think of a slightly thicker string. Now, the fun part – tie it into a knot! It doesn’t have to be perfect, embrace the rustic charm. Repeat this with all your dough pieces.
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Get Ready to Bake: Line a baking sheet with parchment paper. Parchment paper is your best friend for easy cleanup! Carefully place your adorable dough knots onto the prepared baking sheet, giving them a little space between each.
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Bake to Golden Perfection: Preheat your oven to 400°F (200°C). Pop those knots in and bake for 12-15 minutes. You’re looking for a beautiful golden brown color. Keep an eye on them, ovens can be a bit finicky!
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Whip Up the Garlic Butter: While your knots are baking and filling your kitchen with the most amazing aroma, let’s make that garlic butter. In a small bowl, combine your melted butter, minced garlic, and chopped parsley. Give it a good stir to get everything mixed together.
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Butter Them Up! As soon as your golden knots come out of the oven, brush them generously with that glorious garlic butter mixture. Get every nook and cranny! The heat from the knots will really help the flavors meld.
Substitutions & Additions
Feeling creative? Here are some ways to jazz these up even more!
- Cheesy Goodness: Stir a tablespoon or two of grated Parmesan cheese into the garlic butter mixture before brushing. Yum!
- Herbalicious: Feel free to swap the parsley for other fresh herbs like chives, basil, or even a pinch of dried oregano or Italian seasoning.
- Spicy Kick: Add a pinch of red pepper flakes to the garlic butter for a little heat.
- Different Flour: While all-purpose works best for texture, you could experiment with a small amount of whole wheat flour for a nuttier flavor. Just be mindful that it might change the dough consistency slightly.
Tips for Success
A few little pointers to ensure your sourdough garlic knots are absolutely perfect every time!
- Don’t Overwork the Dough: Remember, we only need a quick knead. Over-kneading can make them tough.
- Sourdough Discard Consistency: If your discard is super thick, it might feel a bit dry. You can add another tablespoon of water or olive oil to the dough mix if needed. If it’s very runny, you might need a touch more flour.
- Prep Ahead: You can mix the dough up to an hour or two before shaping and baking. You can also make the garlic butter mixture ahead of time and keep it at room temperature.
- Even Knots: For the most even baking, try to make your dough ropes similar in thickness and length when tying your knots.
How to Store It
These are truly best enjoyed fresh and warm, but if you have any leftovers (unlikely, but possible!), here’s how to store them:
- At Room Temperature: Once completely cooled, store them in an airtight container or a resealable bag at room temperature for up to 2 days.
- Reheating: To bring back that fresh-baked goodness, you can gently warm them in a toaster oven or a low oven (around 300°F/150°C) for a few minutes. They’re also delicious at room temperature!
FAQs
Got questions? I’ve got answers!
Q: Can I use active sourdough starter instead of discard?
A: Yes, you can! If you use active starter, your knots might puff up a bit more. Just be aware it’s a slightly different dough consistency.
Q: My knots didn’t get very puffy. What did I do wrong?
A: This recipe relies on baking powder for its lift. Ensure your baking powder is fresh! Also, not over-kneading is key; a gentle touch is best.
Q: Can I freeze these?
A: While they are best fresh, you can freeze baked and cooled knots. Wrap them tightly in plastic wrap and then foil. To reheat, thaw and warm in the oven.
Q: How long do they stay fresh?
A: For the best texture and flavor, enjoy these within a day or two of baking. They’re at their absolute best when still slightly warm!
Quick Sourdough Garlic Knots
Equipment
- Medium bowl
- Spoon or spatula
- clean countertop or large cutting board
- Baking Sheet
- Parchment paper
- Small bowl
- Oven
Ingredients
Dough Ingredients
- 1 cup sourdough discard Don't worry if it's not super active.
- 1 cup all-purpose flour
- 1 teaspoon baking powder Gives lift and fluffiness.
- 0.5 teaspoon salt For savory flavor.
- 2 tablespoons olive oil Adds richness and tenderness.
Garlic Butter
- 2 tablespoons butter, melted
- 2 cloves garlic, minced Fresh garlic is key.
- 1 tablespoon parsley, chopped For color and freshness.
Instructions
- Mix the Dough: Combine sourdough discard, all-purpose flour, baking powder, salt, and olive oil in a medium bowl. Stir until a shaggy dough forms. Do not overmix.1 cup sourdough discard
- Knead the Dough: Lightly flour a clean countertop. Pour the dough out and knead gently for 2-3 minutes until mostly smooth and slightly elastic. It doesn't need to be perfectly smooth.
- Divide and Shape: Divide the dough into 8 equal pieces. Gently stretch each piece into an 8-inch rope and tie it into a knot.
- Prepare for Baking: Line a baking sheet with parchment paper and place the dough knots onto it, leaving space between each.
- Bake the Knots: Preheat oven to 400°F (200°C). Bake for 12-15 minutes, or until golden brown.
- Make Garlic Butter: While knots are baking, combine melted butter, minced garlic, and chopped parsley in a small bowl.1 cup sourdough discard
- Butter the Knots: As soon as the knots come out of the oven, brush them generously with the garlic butter mixture.