Easy Sourdough Starter Garlic Knots (The Best Sourdough Side Dish)
Easy comfort recipe • Ready to enjoy!
There is nothing quite like the aroma of fresh garlic and herbs wafting through the kitchen to bring the whole family running to the table. If you’re like me and have a sourdough starter bubbling away on your counter, you know the struggle of finding new ways to use that precious discard. These Easy Sourdough Starter Garlic Knots are the ultimate American comfort food side dish—pillowy soft on the inside with a perfectly golden, buttery exterior. They pair beautifully with a cozy bowl of pasta or a crisp garden salad. For more easy and delicious recipes visit SamplyEats. I’ve designed this recipe specifically for busy home cooks who want that artisan bakery flavor without the week-long timeline. Whether you are hosting Sunday dinner or just treating yourself to a mid-week snack, these knots are guaranteed to be the star of the show. Let’s get baking, ladies!
🧑🍳 Ingredients
- 1 cup sourdough starter (discard or active)
- 3 cups all-purpose flour, plus more for dusting
- 3/4 cup warm water
- 2 tablespoons olive oil
- 1 tablespoon granulated sugar
- 1.5 teaspoons salt
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1/4 cup grated Parmesan cheese
📝 Instructions
- Step 1: In a large mixing bowl, combine the sourdough starter, warm water, sugar, and olive oil. Stir until the starter is mostly dissolved.
- Step 2: Gradually add the flour and salt. Mix until a shaggy dough forms, then knead by hand or with a stand mixer for 5-7 minutes until smooth and elastic.
- Step 3: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1.5 to 2 hours until doubled in size.
- Step 4: Punch down the dough and turn it onto a floured surface. Roll into a rectangle and cut into 12 even strips. Tie each strip into a knot, tucking the ends underneath.
- Step 5: Place knots on a parchment-lined baking sheet. Cover and let rest for 20 minutes while preheating your oven to 400°F (200°C).
- Step 6: Bake for 12-15 minutes until the tops are a beautiful golden brown.
- Step 7: While baking, whisk together the melted butter, minced garlic, and parsley. Brush the hot knots generously with the garlic butter immediately after removing them from the oven.
- Step 8: Sprinkle with Parmesan cheese and serve warm.
💡 Pro Tips
- Use room temperature starter for a faster rise time and better dough elasticity.
- If your dough feels too sticky, add flour one tablespoon at a time; it should be soft but not cling to your fingers.
- Storage: Store in an airtight container for up to 2 days. To reheat, wrap in foil and bake at 350°F for 5 minutes to restore that ‘just-baked’ softness.
- For extra flavor, add a pinch of red pepper flakes to the garlic butter topping.
