Garlic bread is a timeless favorite, and when made with sourdough discard, it becomes even more irresistible. This recipe turns that extra starter you might otherwise throw away into a flavorful, soft, and golden garlic bread loaf that’s perfect for sharing. It combines the tangy depth of sourdough with the buttery aroma of garlic and herbs.
This sourdough discard garlic bread loaf is a wonderful way to reduce waste while elevating a simple side dish into something truly special. The bread is fluffy on the inside, crisp on the outside, and infused with rich garlic-butter goodness that makes every bite addictive.
Whether you serve it as a snack, side dish, or base for sandwiches, this loaf is versatile and crowd-pleasing. It’s also surprisingly simple to make, requiring only pantry staples, a bit of sourdough discard, and patience for rising.
Cooking Time & Serving
- Prep Time: 20 minutes
- Rising Time: 1 hour 30 minutes
- Bake Time: 30 minutes
- Total Time: ~2 hours 20 minutes
- Serving Size: 1 loaf (about 8–10 slices)
Ingredients
For the Dough:
- 1 cup sourdough discard (unfed starter)
- 2 ½ cups all-purpose flour
- 2 tsp instant yeast
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp olive oil
- ¾ cup warm water (adjust as needed)
For the Garlic Butter:
- 4 tbsp unsalted butter, softened
- 4 garlic cloves, minced
- 1 tbsp fresh parsley (or 1 tsp dried parsley)
- ½ tsp salt
- ½ tsp black pepper
- Optional: 2 tbsp grated parmesan cheese
How to Make
- Prepare the Dough
- In a large bowl, mix the sourdough discard, warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
- Add flour, salt, and olive oil. Mix until a soft dough forms.
- Knead & Rise
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour, or until doubled in size.
- Prepare Garlic Butter
- In a small bowl, mix softened butter, garlic, parsley, salt, pepper, and parmesan (if using).
- Shape the Loaf
- Punch down the risen dough and roll it into a rectangle.
- Spread the garlic butter evenly over the dough.
- Roll it tightly into a loaf shape and place it in a greased loaf pan.
- Second Rise
- Cover and let the loaf rise again for 30 minutes until puffy.
- Bake
- Preheat oven to 375°F (190°C).
- Bake the loaf for 25–30 minutes until golden brown and the top sounds hollow when tapped.
- Cool & Serve
- Let the loaf cool slightly before slicing. Serve warm for best flavor.
Notes
- You can substitute parsley with basil, oregano, or thyme for different flavors.
- For a cheesier loaf, sprinkle shredded mozzarella before rolling.
- Store leftovers in an airtight container; reheat in the oven for best texture.
- If you don’t want to use yeast, extend the rise time to 6–8 hours for a purely sourdough-based loaf.
FAQs
Q: Can I freeze sourdough discard garlic bread?
Yes! Wrap the cooled loaf in foil and freeze for up to 2 months. Reheat in the oven at 350°F (175°C).
Q: Do I have to use parmesan cheese?
No, it’s optional. It adds flavor, but the bread is delicious even without it.
Q: Can I use whole wheat flour instead of all-purpose?
Yes, but the loaf will be denser. Try substituting half the flour for whole wheat for a balance.
Q: What if my dough is too sticky?
Add a little more flour, 1 tablespoon at a time, until workable.
Nutrition (Per Serving – based on 10 slices)
- Calories: 185 kcal
- Carbohydrates: 28 g
- Protein: 5 g
- Fat: 6 g
- Saturated Fat: 3 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 240 mg
Disclaimer
This recipe is intended for general enjoyment and should be consumed in moderation as part of a balanced diet. Contains gluten and dairy, which may cause allergic reactions in sensitive individuals. Always check ingredient labels if you have food allergies.
