Sourdough Discard Garlic Knots

🧂 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

  (bread flour also works well)
• ¼ teaspoon garlic powder
• 1 teaspoon fine sea salt
• 1 Tablespoon olive oil

  (divided)
• 4 Tablespoon unsalted butter
• 3-4 garlic cloves

  (minced)
• ¼ teaspoon fine sea salt
• 1 teaspoon dried parsley flakes

  (or 1 Tablespoon fresh parsley)

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 combined. Knead for approximately 3
  minutes. The dough should be slightly sticky and smooth.
• 2 Shape 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 now the coated side is on top. Cover with plastic wrap and rest on
  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 on 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 allow to
  rest 30 minutes.
• 4 Preheat oven to 450° F.
• 5 Bake 12-14 minutes until very lightly browned on top. The internal temperature
  should be at least 190°F.
• 6 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
  salt and parsley.
• 7 Use the same pastry brush to coat the knots with the warm garlic butter.

Nutrition Info