Delicious garlic knots made from sourdough discard; buttery, golden, and ready in just 30 minutes.
Author:info-lunarecipezgmail-com
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:8 servings 1x
Category:Snack
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
115 grams sourdough discard
80 grams whole milk
12 grams honey
13 grams olive oil
200 grams all-purpose flour
1/4 teaspoon garlic powder
1 teaspoon fine sea salt
1 tablespoon olive oil, divided
4 tablespoons unsalted butter
3 to 4 garlic cloves, minced
1/4 teaspoon fine sea salt
1 teaspoon dried parsley flakes
Instructions
Whisk together the sourdough discard, whole milk, honey, and olive oil until nicely blended.
Add the all-purpose flour, garlic powder, and salt to the wet mixture. Stir until everything is just combined.
Knead the dough on a lightly floured surface for about 3 minutes until smooth and slightly sticky.
Shape the dough into a ball and lightly oil a bowl. Place the dough in the bowl, cover with a towel, and let it rest in a warm place for 2 hours (optional).
Line a baking sheet with parchment paper. Divide the dough into 8 equal pieces and roll each into a rope about 12 to 15 inches long. Tie each rope into a knot.
Brush the knots with remaining olive oil and let them rest for about 30 minutes.
Preheat the oven to 450°F.
Bake the knots for 12 to 14 minutes until lightly browned.