Ingredients
Method
- Preheat your oven to 400°F.
- In a large bowl, stir together the sourdough discard, all-purpose flour, baking powder, salt, and olive oil until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead gently for about 2 minutes until smooth.
- Divide the dough into 8 equal pieces and roll each piece into a rope, then tie into a knot shape.
- Place the knots on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- In a small bowl, mix the melted butter, minced garlic, and chopped parsley.
- Brush the garlic butter mixture generously over the tops of the knots.
- Bake for 20 to 25 minutes, until the knots are golden brown and cooked through.
- Serve warm, and enjoy these delicious sourdough garlic knots.
Nutrition
Notes
For extra flavor, try adding a pinch of red pepper flakes to the garlic butter. These knots are best served fresh from the oven, but can be stored in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 350°F oven for 5 minutes. You can substitute dried parsley if fresh is unavailable, but reduce to 1 teaspoon. Avoid over-kneading the dough, as it can make the knots tough. These also freeze well; just wrap tightly and reheat directly from frozen.