Sourdough Discard Garlic Knots with Homemade Marinara

Jump to Recipe Print Recipe

These sourdough discard garlic knots are soft, buttery, and easy to make. A simple from-scratch recipe served with homemade marinara for the perfect appetizer or side.

There’s something about sourdough that just changes everything. It certainly did for me. What started as a simple sourdough starter on my counter slowly turned into a rhythm in my home—a reminder that good food doesn’t have to be complicated to be meaningful.

These sourdough discard garlic knots are one of those recipes that bring it all full circle for me. They bake up soft and buttery, brushed with garlic and herbs, and served with a quick homemade marinara for dipping. It’s an easy, from-scratch addition to dinner or a cozy snack that feels a little more special without a lot of extra effort.

If you’ve ever felt like from-scratch cooking is only for people with extra time or margin, I want this to gently show you otherwise. Because these sourdough discard garlic knots are proof that you can take basic ingredients, a little planning, and create something your family will genuinely get excited about.

What You’ll Love About This Recipe

The best part about these sourdough discard garlic knots is how approachable they are. This isn’t a fussy dough. It’s not something that requires perfection. It’s forgiving, flexible, and incredibly rewarding.

You’re using sourdough discard, which means no pressure to have an active starter ready to go. No stress about timing a perfect overnight fermentation or bulk fermentation. Just simple ingredients coming together in a way that works for real life.
They bake up soft, fluffy, and golden brown, brushed with a garlic butter spread that gives them that classic garlic flavor we all love. Paired with a quick marinara sauce, they make the perfect side for pasta night, a cozy appetizer, or even just a snack on a slow afternoon at home.

And truly, these are the kind of easy sourdough garlic knots that make you feel like you’ve done something special… without actually complicating your day.

This post may contain affiliate links, which means I may earn a small commission at no extra cost to you if you make a purchase through these links. I only recommend products I personally use and trust. Your support helps keep this blog running—thank you!

Key Ingredients

Here are a few of the main players that make these homemade sourdough garlic knots so good:

Sourdough starter (discard): The heart of so many sourdough discard recipes. It adds a subtle tang and depth of flavor without requiring a long fermentation.
Flour: This recipe uses purpose flour, but you could experiment with bread flour for a slightly chewier texture. Maybe I’ll try a fresh milled one soon!
Instant yeast: Helps give the dough rise quickly, making this recipe doable in a single day.
Minced garlic + garlic powder: These bring that rich, savory garlic flavor that makes garlic knots irresistible.

You can find a full list of ingredients in the recipe card located at the bottom of this post.

How to Make Sourdough Discard Garlic Knots

These sourdough discard garlic knots start in the bowl of a stand mixer, which is one of my favorite ways to simplify dough-making. Add your warm water, sourdough starter discard, instant yeast, and melted butter into the bowl of a stand mixer and give it a quick mix.

Then come your dough ingredients—flour, sugar, and salt. Once everything comes together and a shaggy dough forms, attach your dough hook attachment and let it knead for several minutes. You’ll notice the dough start to smooth out and pull away from the sides of the bowl, which is exactly what you want for best results.

From there, it’s time for the dough rest. Cover your large bowl with plastic wrap or a towel and place it in a warm place or warm spot. This dough rise takes about a couple of hours, and it’s one of those hands-off moments where you can step away and let time do the work.

Once risen, transfer the garlic knot dough to a lightly floured surface or lightly floured work surface. Roll it out into a rectangular form—think a large inch rectangle that’s easy to work with.

Spread a layer of softened butter across the dough, then sprinkle on minced garlic, parsley, or garlic powder depending on what you have on hand. This is where the flavor really builds.

Using a bench scraper or knife, cut the dough into equal strips, then into equal pieces. Each strip gets rolled into about an 8-inch rope, then tied into a loose knot. Don’t overthink this part—they don’t need to be perfect.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Place each knot onto a baking sheet lined with parchment paper or lightly coated with non-stick spray. Cover and let them go through a second rise in a warm area for about 1–2 hours.

Once they’ve puffed up, brush with melted butter (or even an egg wash if you prefer a slightly shinier finish), and bake until golden brown. The smell alone will tell you they’re ready.

Let them cool slightly on a cooling rack before serving… if you can wait that long.

How to Make Homemade Marinara Dipping Sauce

While the knots are doing their thing, the marinara sauce comes together in a small saucepan on medium heat.

Start with olive oil, letting it warm before adding chopped onion. Cook for a few minutes until softened, then stir in minced garlic and let it become fragrant—this step only takes a couple of minutes, but it makes a big difference.

Next, add your crushed tomatoes, oregano, and salt. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 10–15 minutes.

That’s it.

It’s simple, but the flavor is rich and comforting. This marinara sauce pairs perfectly with the knots, adding just the right balance to the buttery, garlicky bread.

Baking Tips & Variations

For best results, make sure your ingredients are at room temperature before starting.
If your home runs cool, place your dough in a warm place or warm area to help with the dough rise.
You can prep the dough the next day by allowing a slow overnight fermentation in the fridge if that fits your schedule better.
Sprinkle parmesan cheese over the knots right after baking for extra flavor.
Swap in fresh parsley if you have it—it adds a brighter finish.
If you don’t have a stand mixer, you can absolutely mix this in a large mixing bowl or large bowl by hand.

Storage

Store leftover sourdough discard garlic knots in an airtight container at room temperature for a couple of days. To reheat, just warm them in the oven for a few minutes to bring back that soft texture.
For longer storage, place them in a freezer-safe container and freeze. When ready to use, thaw and warm in the oven. Love a good freezer bread—always ready for those busy weeks!
The marinara sauce can also be stored in an airtight container in the fridge for several days.

Recipe FAQs

Can I use active dry yeast instead of instant yeast?

Yes, just make sure to activate it in warm water first.

Do I need an active starter?

Nope! That’s the beauty of sourdough discard recipes like this one.

Can I make these for pizza night?

Absolutely. These are the perfect side dish alongside pizza dough recipes.

How do I know if my dough is ready?

Look for a soft, slightly puffy dough after the dough rest. If you’re familiar with the windowpane test, you can check for elasticity, but it’s not required here.

More Recipes You’ll Love

If you’re enjoying working with sourdough starter, there are so many ways to use it beyond bread. From sweet treats to simple sides, it really opens the door to creating nourishing food at home in a way that feels doable.

There’s just something about pulling a tray of homemade sourdough garlic knots from the oven—soft, buttery, filled with garlic flavor—that reminds me why I started this journey in the first place. Simple food, made with care, shared with the people I love most. And truly, that’s what it’s all about.

Want more delicious recipes sent straight to your inbox? Subscribe to my newsletter to receive the latest!

If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!