Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
- 1 tsp instant yeast (optional, for extra fluffiness)
- 1/2 cup warm water (adjust as needed)
For Garlic Butter:
- 2 tbsp melted butter
- 2–3 cloves garlic (minced)
- 1 tbsp chopped parsley
- Pinch of salt
👩🍳 Step-by-Step Instructions
- Prepare the dough
In a bowl, mix sourdough discard, flour, olive oil, salt, sugar, and yeast (if using). Add warm water gradually and knead into a soft dough. - Knead & rest
Knead for 8–10 minutes until smooth. Cover and let it rest for 1–2 hours or until slightly puffy. - Shape the knots
Divide dough into small portions, roll into ropes, and tie into knots. - Second rise
Place knots on a baking tray, cover, and let them rest for 20–30 minutes. - Bake
Bake at 180°C (350°F) for 15–20 minutes until golden brown. - Prepare garlic butter
Mix melted butter, garlic, parsley, and salt. - Coat the knots
Brush warm garlic knots generously with garlic butter. - Serve warm
Enjoy fresh with dips or as a side!
🌟 Tips
- Add cheese on top before baking for cheesy knots
- Use whole wheat flour for a healthier version
- Best served fresh and warm
Soft, buttery, and full of garlic flavor—perfect snack! 😋🧄🔥
