These Sourdough Discard 3-Ingredient Garlic Knots are soft, chewy, buttery, and packed with delicious garlic flavor. They are a simple way to use up extra sourdough discard instead of throwing it away. The dough comes together with just three main ingredients, making this recipe perfect for busy days when you want something homemade without spending hours in the kitchen.
The finished garlic knots have a lightly crisp outside and a soft, tender center. Once they come out of the oven, they are brushed with garlic butter, giving them an irresistible aroma and rich flavor. They make a wonderful side dish for pasta, pizza, soups, salads, or roasted vegetables.
Why You Will Love This Recipe
There are plenty of reasons to keep this easy recipe in your kitchen. First, it uses sourdough discard, which makes it a great option when you have extra starter left over from feeding your sourdough.
Second, the dough requires only three main ingredients. You do not need a long list of special ingredients or complicated techniques. The dough is easy to mix, shape, and bake.
The garlic butter topping adds plenty of flavor without making the recipe difficult. You can also adjust the amount of garlic, butter, and herbs according to your taste.
These garlic knots are best served warm, but they can also be stored and reheated later.
Ingredients
For the Garlic Knots
- 1 cup sourdough discard
- 1 cup self-rising flour
- 1/2 cup plain Greek yogurt
For the Garlic Butter
- 2 tablespoons melted butter
- 1–2 cloves garlic, finely minced
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- A small pinch of salt
The first three ingredients are the main ingredients for the dough. The garlic butter is used after baking to give the knots their classic garlic flavor.
If you do not have self-rising flour, you can make a simple substitute by combining all-purpose flour with baking powder and salt.
Preparing the Dough
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it so the garlic knots do not stick.
Add the sourdough discard, self-rising flour, and Greek yogurt to a medium mixing bowl.
Use a wooden spoon, spatula, or your hands to mix everything together. At first, the dough may look rough and slightly sticky. Keep mixing until the ingredients form a soft dough.
If the dough feels extremely sticky, add a small amount of flour, about one tablespoon at a time. Avoid adding too much flour because this can make the finished garlic knots dense and dry.
If your dough seems too dry, add a small spoonful of Greek yogurt and mix again.
Kneading the Dough
Transfer the dough to a lightly floured work surface.
Knead it gently for about 1–2 minutes. You do not need to knead it like traditional bread dough for a long time.
The goal is simply to bring the dough together and make it smooth enough to shape.
Because sourdough discard can vary in thickness, the exact amount of flour needed may be slightly different each time. Use the texture of the dough as your guide.
The finished dough should be soft and easy to handle without being excessively sticky.
Shaping the Garlic Knots
Divide the dough into approximately 8 equal pieces.
Take one piece of dough and roll it between your hands or on the work surface until it forms a rope about 5–6 inches long.
Carefully tie the rope into a simple knot. Do not pull the knot too tightly because the dough needs some room to expand while baking.
Tuck the loose ends underneath or leave them slightly sticking out for a traditional garlic-knot appearance.
Repeat with the remaining pieces of dough.
Place all the shaped knots on the prepared baking sheet, leaving a little space between each one.
Baking
Place the baking sheet in the preheated oven.
Bake the garlic knots for approximately 15–20 minutes, or until they are puffed and lightly golden.
The exact baking time can vary depending on your oven and the size of your knots. Smaller knots may cook faster, while larger knots may need a few extra minutes.
Keep an eye on them during the final few minutes. You want them cooked through with a lightly golden exterior rather than very dark or hard.
Making the Garlic Butter
While the garlic knots are baking, prepare the garlic butter.
Melt the butter in a small bowl. Add the finely minced garlic, parsley, and a small pinch of salt.
Mix everything together.
For a stronger garlic flavor, you can add another small clove of garlic. If you prefer a mild garlic taste, use only one small clove.
Fresh parsley gives the garlic butter a bright, fresh flavor, while dried parsley works perfectly when fresh herbs are not available.
Brushing the Garlic Knots
As soon as the garlic knots come out of the oven, brush them generously with the garlic butter.
Make sure to cover the tops and sides. The warm knots will absorb some of the butter, making the centers more flavorful and moist.
For extra garlic flavor, brush them once, allow the butter to soak in for a minute, and then brush them again.
You can also sprinkle a little grated Parmesan cheese over the top while the knots are still warm.
Serving Suggestions
These sourdough discard garlic knots are best served warm.
They pair especially well with tomato pasta, spaghetti, lasagna, pizza, creamy soups, chicken dishes, and fresh salads.
You can also serve them with marinara sauce for dipping. The soft center makes them perfect for soaking up sauces.
For a cheesy version, sprinkle Parmesan or mozzarella over the warm knots.
If you enjoy spicy food, add a pinch of red pepper flakes to the garlic butter.
Tips for Perfect Garlic Knots
Use Active or Unfed Discard
This recipe is designed to use sourdough discard, so you do not need to use a freshly fed starter. Cold discard from the refrigerator can work as well, although allowing it to come closer to room temperature can make mixing easier.
Do Not Overwork the Dough
Only knead the dough until it becomes smooth and manageable. Overworking it can result in tougher garlic knots.
Avoid Too Much Flour
Adding too much flour is one of the easiest ways to make these knots dry. Start with the recommended amount and add more only if the dough is extremely sticky.
Make Similar-Sized Knots
Try to divide the dough evenly so all the knots finish baking at approximately the same time.
Serve Them Fresh
Freshly baked garlic knots have the best texture. The outside is lightly golden while the inside is soft and warm.
Storage
Allow leftover garlic knots to cool completely before storing them.
Place them in an airtight container and keep them at room temperature for up to 2 days.
For longer storage, place them in the refrigerator for up to 4–5 days.
You can also freeze the baked garlic knots. Place them in a freezer-safe container or bag and freeze for up to 2–3 months.
When ready to eat, thaw them and warm them in the oven or air fryer. Brush with a little additional garlic butter after reheating to refresh the flavor.
Can You Make Them Ahead?
Yes. You can prepare the dough, shape the knots, and place them on a covered baking sheet. Keep them refrigerated until you are ready to bake.
When baking from chilled dough, you may need to add a few extra minutes to the baking time.
For the best texture, prepare the garlic butter shortly before serving.
Recipe Variations
There are many simple ways to change this recipe.
For cheesy garlic knots, add Parmesan cheese to the garlic butter.
For spicy garlic knots, add red pepper flakes or a little chili powder.
For herb garlic knots, add Italian seasoning, oregano, basil, or rosemary.
For extra buttery knots, brush them with garlic butter both before and after baking.
You can also add a little grated Parmesan to the dough itself for an extra savory flavor.
Frequently Asked Questions
Can I use regular yogurt?
Greek yogurt works best because it is thicker, but plain yogurt can also work. Since regular yogurt contains more moisture, you may need a little additional flour.
Can I use all-purpose flour?
Yes. If you do not have self-rising flour, use all-purpose flour with baking powder and a small amount of salt.
Do I need to let the dough rise?
No long rise is necessary for this easy version. The dough can be shaped shortly after mixing and baked.
Can I make smaller garlic knots?
Absolutely. Smaller knots are perfect for parties or as a snack. Just remember that smaller knots may require less baking time.
Final Thoughts
Sourdough Discard 3-Ingredient Garlic Knots are an easy and delicious way to turn leftover sourdough starter into something special. With a soft center, lightly golden outside, and flavorful garlic butter topping, these homemade knots are much more satisfying than store-bought versions.
The recipe is simple enough for beginners and flexible enough to customize. Serve them alongside your favorite pasta, dip them into marinara sauce, or enjoy them warm as a quick snack.
The next time you have sourdough discard sitting in your refrigerator, skip the waste and make a batch of these easy garlic knots instead. They are quick, flavorful, and a great addition to almost any meal.
