Description
Delightfully soft garlic knots made using sourdough discard, perfect as a snack or side for any meal.
Ingredients
Scale
- 2 cups sourdough discard (at room temperature)
- 2 cups all-purpose flour (organic recommended)
- 1/4 cup olive oil (high-quality extra virgin)
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 egg (for egg wash)
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine sourdough discard, flour, olive oil, minced garlic, salt, oregano, and black pepper. Mix until a rough dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- Divide the dough into small pieces and roll each into a rope, then twist into a knot shape.
- Place knots on a baking sheet lined with parchment paper, leaving space for expansion.
- Beat the egg and brush it over the knots.
- Bake for 20-25 minutes or until golden brown.
- Garnish with fresh parsley if desired and serve warm.
Notes
Great for pairing with marinara sauce or serving alongside salads and soups.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 knot
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg