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Sourdough Discard Garlic Knots

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Ingredients

  • 115 grams unfed sourdough discard
  • 80 grams whole milk, at room temperature
  • 12 grams honey (1¾ teaspoons)
  • 13 grams olive oil (1 Tablespoon)
  • 200 grams all purpose flour
  • ¼ teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • 1 Tablespoon olive oil (divided)

Garlic Butter

  • 4 Tablespoon Butter
  • 3-4 Garlic Cloves (minced)
  • 1 teaspoon Italian Seasoning
  • Grated Parmesan Cheese (optional)

Instructions

  1. In a mixing bowl, whisk together the discard, milk, honey, and olive oil. Add the flour, garlic powder, and salt, and mix until well combined. Knead for approximately 3 minutes. The dough should be slightly sticky and smooth.
  2. Shape the dough into a ball. Lightly oil the same bowl with approximately ½ Tbsp. of olive oil. Place the dough in the bowl to coat one side of the ball, and rotate the ball so that the coated side is on top. Cover with plastic wrap and rest on the counter in a warm area for 2 hours.
  3. Line a baking sheet with parchment paper. Cut the dough into 8 equal pieces. (Each should be approximately 53 g.) Roll each piece into a rope approximately 12-15 inches long. Tie each rope into a knot, tucking the ends under the bottom. Place each knot onto the prepared baking sheet and use a pastry brush to brush each with the remaining olive oil. Cover loosely with plastic wrap and let rest 30 minutes.
  4. Preheat oven to 450° F. Bake 12-14 minutes until lightly golden brown on top.
  5. While the knots are baking, in a small saucepan over medium-low heat, melt the butter. Add the garlic and cook 1-2 minutes. Remove from heat and stir in the Italian seasoning.
  6. Use the same pastry brush to coat the knots with the warm garlic butter. Sprinkle grated Parmesan cheese on top.

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