Sourdough Discard Garlic Knots

veganyackattack.com

Sherrie

subheading: For the knot dough:

6 ounces (177 ml) warm water

½ cup (135 g) sourdough discard

2 cups (285 g) bread flour

1 teaspoon (3 g) instant yeast

1 teaspoon (7 g) sea salt

subheading: For the garlic sauce:

2 tablespoons (30 ml) olive oil, plus more for brushing

¾ teaspoon garlic powder

½ teaspoon sea salt

⅓ cup (40 g) vegan parmesan or mozzarella shreds

Optional, minced parsley or basil for garnish

subheading: Optional dipping sauce (or 1 cup of your favorite marinara)*:

3 tablespoons (48 g) tomato paste

2 cloves garlic, minced

15-ounce (425 g) can tomato sauce

2 teaspoons (9 g) sugar

½ teaspoon onion powder

½ teaspoon dried oregano

½ teaspoon dried basil

Pinch salt

Pinch black pepper

Directions at veganyackattack.com

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