Sourdough Discard Garlic Knots

• servings: 8 servings
• active time: 20 minutes
• total time: 3 hours 10 minutes

Ingredients

½ cup + 1 teaspoon non-dairy or regular dairy milk (warmed to 110℉)

2 teaspoons granulated sugar

1 ½ teaspoons instant yeast

2 ¾ cups all-purpose flour

200 grams (about 3/4 cup) sourdough discard (unfed, at room temperature)

1 egg (lightly beaten)

1 ½ teaspoons garlic powder

1 teaspoon kosher salt

4 Tablespoons unsalted butter (divided)

5 Tablespoons unsalted butter (melted)

1 Tablespoon fresh parsley (chopped)

2 teaspoons garlic powder

flaky sea salt

Directions

Combine the warmed milk, granulated sugar and instant yeast in the bowl of a stand mixer*. Add the flour, sourdough discard, beaten egg, garlic powder and salt. With the mixer on low speed, slowly add 2 Tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms.

Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes. The dough should be smooth and slightly tacky (but not sticky). If needed, add more flour or milk (1 Tablespoon at a time) to reach your desired consistency.

Transfer the dough to a large greased bowl and cover with plastic wrap. Let rise for about 90 minutes, or until doubled in size.

Line two half-sheet baking pans with parchment paper and set aside.

Turn the dough onto a smooth work surface and divide into 16 equal-sized pieces. If you want identical pieces, weigh the dough and divide that number by 16 to determine how much the dough for each roll should weigh (mine are about 51g each).

Roll each piece of dough into a rope about 10 inches long. Fold the ends over each other and "tie" into a loose knot. There should not be any tension on the dough: you're really placing it in the shape of a knot. Place on the parchment paper-lined baking sheets. Repeat until you have shaped all 16 garlic knots. Cover the baking sheets with plastic wrap or a clean kitchen towel and let the dough rise for 30 minutes.

Preheat the oven to 375℉. Brush the knots with 2 Tablespoons melted butter. Bake for 16-18 minutes until just beginning to brown.

While the knots bake, make the topping. Melt 5 Tablespoons unsalted butter. Remove from heat, then add the chopped parsley and garlic powder and stir to combine. Remove the knots from the oven and immediately brush with the parsley and butter mixture. Sprinkle with flaky sea salt and serve while warm.