30-Minute Sourdough Discard Garlic Knot Bites

Name: 30-Minute Sourdough Discard Garlic Knot Bites
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup (240 ml) active sourdough discard, at room temperature, bubbly and fed 4–8 hours prior; 1¼ cups (150 g) all-purpose flour; ½ tsp (3 g) kosher salt; 2 tbsp (28 g) unsalted butter, melted; 3 tbsp (43 g) unsalted butter; 3 cloves (12 g) fresh garlic, minced; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

Quick, buttery garlic knot bites made from active sourdough discard—ready in 30 minutes. These pillowy bites are brushed with garlic butter and fresh parsley, perfect as an appetizer, side, or snack without waiting for a long rise.

Prep: 10 min
Cook: 12 min
Wait: 8 min
Total: 30 min
Makes: About 18 knot bites (3 per serving)

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Steps

Before you start

Preheat oven to 400°F (200°C)
Use active, recently fed sourdough discard at room temperature
Line a baking sheet with parchment paper
Have garlic butter ready to brush on warm bites

1
Mix the dough
- In a medium bowl, combine 1 cup (240 ml) active sourdough discard, 1¼ cups (150 g) all-purpose flour, ½ tsp (3 g) kosher salt, and 2 tbsp (28 g) melted butter.
- Stir with a fork until a shaggy dough forms—it will be slightly sticky and rough.
- Don't overmix; you want a tender crumb, not a tough dough.
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Ready when: Shaggy dough forms with no dry flour visible
Tip: Don't knead this dough; a rough, slightly sticky texture gives you tender knot bites.
2
Rest the dough
- Let the dough rest on the counter (uncovered is fine) for 5 minutes.
- This brief rest relaxes the gluten and makes the dough easier to shape without tearing.
3
Prepare garlic butter
- While the dough rests, melt 3 tbsp (43 g) butter in a small saucepan over medium-low heat or in the microwave.
- Stir in 3 minced garlic cloves and cook gently for 1–2 minutes if using the stovetop until fragrant (or let it infuse for 1 minute in melted microwave butter).
- Remove from heat and stir in 2 tbsp (8 g) finely chopped fresh parsley.
- Season with a pinch of freshly ground black pepper.
- Set aside.
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Ready when: Garlic is fragrant and parsley is wilted into the butter
Tip: Don't scorch the garlic; gentle heat keeps it fresh-tasting. Parsley can be stirred in after heating if you prefer brighter color.
4
Shape the knots
- Turn the dough out onto a lightly floured counter.
- Using a bench scraper or knife, divide it into 18 equal pieces (roughly 1-inch / 2.5-cm chunks).
- Roll each piece into a rope about 5–6 inches (12–15 cm) long.
- Tie each rope loosely into a simple knot (don't pull too tight or the dough will tear).
- Place each knot on a parchment-lined baking sheet, spacing them about 1 inch (2.5 cm) apart.
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Ready when: All 18 pieces are shaped and arranged on the baking sheet
Tip: If the dough is sticky, lightly dust your hands with flour. Work gently—this dough is tender and doesn't need aggressive handling.
5
Brief proof
- Let the shaped knots rest on the baking sheet for 3 minutes at room temperature.
- They don't need a long rise because the sourdough discard already brings tang and some lift.
- This short rest prevents them from being too dense after baking.
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Tip: A short proof is all you need—these bites rely on the discard's fermentation, not a long rise.
6
Bake the knotsOven 400°F / 205°C
- Bake the knots in a preheated 400°F (200°C) oven for 12–14 minutes until they are puffed and golden brown on the edges.
- The bottoms should be light golden and firm when gently pressed.
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Ready when: Knots are puffed and golden brown; bottoms are light golden and firm
Tip: Don't open the oven door during the first 10 minutes—let the heat do its work so the knots puff properly.
7
Brush and finish
- Remove the baking sheet from the oven.
- While the knots are still hot, brush each one generously with the warm garlic butter mixture using a pastry brush.
- Coat them evenly, letting the butter pool slightly.
- Any herb bits will stick to the warm dough.
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Ready when: All knots are brushed and glistening with garlic butter
Tip: Brush them while they're still hot so the butter soaks in and the flavors stick. If your butter solidifies, warm it gently again.
8
Cool and serve
- Let the knots cool on the baking sheet for 2–3 minutes so they firm up enough to handle.
- Serve warm or at room temperature.
- They're best eaten within a few hours of baking.
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Ready when: Knots are warm but sturdy enough to pick up
Tip: These are best enjoyed fresh from the oven, but you can reheat them gently in a 300°F oven for 3–4 minutes if needed.

Good to know

Tips

Use sourdough discard that was fed 4–8 hours before baking so it's bubbly and active; this adds lift and tanginess without a long rise.
Don't overwork the dough—fold gently during mixing. This dough is intentionally tender; rough handling makes it tough.
Garlic butter is best brushed on while the knots are hot from the oven so the flavors infuse and stick. If it cools, gently warm before brushing.
For a crispier exterior, brush with the garlic butter immediately after removing from the oven, then return to the oven for 1–2 minutes until the butter is bubbling.

Storage & reheating

Store at room temperature in an airtight container for up to 2 days. Reheat gently in a 300°F (150°C) oven for 3–4 minutes until warm. These are not suitable for freezing due to their tender crumb and butter-based topping.

Substitutions

fresh flat-leaf parsley → fresh chives or fresh basil. Use the same amount. Chives add a mild onion note; basil gives an Italian flair.
all-purpose flour → bread flour. Bread flour will produce slightly chewier knots. Use the same weight (150 g) but mix gently to avoid toughness.
unsalted butter → olive oil and garlic. Replace the 3 tbsp butter with 3 tbsp olive oil. Brush the knots while hot and season with fleur de sel or finishing salt.
kosher salt → sea salt. Use the same amount (3 g). Coarser sea salt may feel grittier; adjust if needed.