Sourdough Discard Garlic Knots with Homemade Marinara
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.
Ingredients
For the Dough
- 1¼ cup water
- ½ cup sourdough discard
- 2 tsp instant yeast
- 2 tbsp melted butter
- 3¼ cup all purpose flour
- 3 tbsp sugar
- 1 tsp salt
For the Filling
- 1 tbsp butter, softened
- 1 tsp dried parsley
- 2 garlic cloves, minced (or 1 teaspoon garlic powder)
- 2 tbsp butter, melted fro brushing
Homemade Marinara Dipping Sauce
- 2 tbsp olive oil
- ½ cup yellow onion, chopped
- 3 garlic cloves, finely minced
- 28 oz crushed tomatoes
- ½ tsp dried oregano
- ½ tsp sea salt
Instructions
For Knots
- To the bowl of a stand mixer, add water, discard, yeast and melted butter. Stir to combine.
- Then add flour, sugar, and salt. Mix on low for 7-8 minutes using a dough hook attachment.
- Once the dough fully kneaded, cover and allow the dough to rest for 2 hours.
- Place the dough onto a lightly floured work surface and roll it into a large rectangle.
- Spread the softened butter over the dough rectangle and sprinkle on parsley and minced garlic.
- Using a pizza cutter or sharp knife, cut the dough length wise into 9 long strips. Then cut each strip in half so that you have a total of 18 pieces.
- Roll each strip into a length of about 6-8 inches before tying into knots.
- Place the knots on a parchment lined pan and cover with a towel for about an hour.
- Preheat oven to 375°F and brush the knots with a little melted butter. Bake for 15 minutes or until golden brown.
For Marinara Sauce
- Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Once the oil is hot, add chopped onion stirring often until soft (about 5 min). Add minced garlic and stir 1 min, or until fragrant.
- Stir in crushed tomatoes, oregano, and salt. Bring to a slight boil then reduce heat and simmer for 15 minutes.