Sourdough Garlic Knots: The Best Homemade Recipe for Chewy Perfection

Sourdough garlic knots combine the tangy, chewy goodness of sourdough with the rich, buttery flavor of garlic. Whether you’re making them for a casual snack, a side for pasta, or a party appetizer, these knots bring a rustic charm that elevates any meal. In this guide, we’ll explore everything from making the dough to storing your leftovers. You’ll also learn expert tips on preventing hard garlic bread and whether garlic affects sourdough fermentation.
What Are Sourdough Garlic Knots?

What Are Sourdough Garlic Knots?

Sourdough garlic knots are soft, chewy bread knots made using a naturally fermented sourdough starter instead of commercial yeast. They are brushed with a buttery garlic topping, making them a flavorful side dish or snack. Unlike traditional garlic knots, which rely on instant yeast for a quick rise, sourdough knots develop a deeper, tangy flavor due to the extended fermentation process.

Key Features of Sourdough Garlic Knots

• Natural Fermentation – Uses a sourdough starter instead of yeast.
• Chewy & Flavorful – Long fermentation enhances texture and taste.
• Garlic-Infused Butter – A mix of garlic, butter, and herbs gives them a rich, savory finish.
• Versatile – Pairs well with soups, pasta, or as an appetizer.

The Difference Between Sourdough and Regular Garlic Knots

Sourdough garlic knots require patience, but the depth of flavor they develop is worth the wait.

Looking for more baking inspiration? Check out CarolTasty’s guide to sandwich rolls for another great homemade bread recipe!

How to Make Sourdough Garlic Knots

Making sourdough garlic knots includes preparing the dough, shaping the knots, and letting them ferment. Then, you bake the knots and finish with a tasty garlic butter topping. Here’s a step-by-step guide to achieving the perfect texture and flavor.

Ingredients You’ll Need

For the Dough:

• 1 cup (240g) active sourdough starter (bubbly and fed)
• 2 ½ cups (300g) bread flour
• ¾ cup (180ml) warm water
• 1 tbsp olive oil
• 1 tsp salt
• 1 tbsp honey or sugar (optional, for a hint of sweetness)

For the Garlic Butter Topping:

• 4 tbsp butter (melted)
• 3 cloves garlic (minced)
• ½ tsp salt
• 1 tbsp fresh parsley (chopped)
• ½ tsp Italian seasoning
• ¼ cup grated Parmesan (optional)

Step 1: Preparing the Dough

1. Mix the Ingredients – In a large bowl, combine the sourdough starter, warm water, and honey. Stir well. Add the flour, salt, and olive oil.
2. Knead the Dough – Mix until a rough dough forms. Knead for about 8-10 minutes until it becomes smooth and elastic.
3. Bulk Fermentation – Cover and let the dough rest at room temperature for 6-8 hours, or until it doubles in size. If your kitchen is cooler, fermentation may take longer.

Step 2: Shaping the Garlic Knots

1. Divide the Dough – Once the dough has doubled, transfer it to a floured surface and divide it into 8-10 equal pieces.
2. Roll and Knot – Roll each piece into a rope (about 6 inches long) and tie it into a simple knot. Tuck the ends underneath.
3. Final Proofing – Place knots on a baking sheet lined with parchment paper. Cover and let them rest for another 1-2 hours until slightly puffy.

Step 3: Baking the Knots

1. Preheat the Oven – Set the oven to 400°F (200°C).
2. Bake – Place the knots in the oven and bake for 18-22 minutes, or until golden brown.
3. Prepare Garlic Butter – While baking, melt the butter and mix in the minced garlic, salt, parsley, and Italian seasoning.

Step 4: Finishing Touches

1. Brush with Garlic Butter – As soon as the knots come out of the oven, brush them generously with the garlic butter mixture.
2. Sprinkle Parmesan (optional) – For extra flavor, sprinkle grated Parmesan over the warm knots.
3. Serve and Enjoy – Let them cool slightly before serving.

The result? Soft, chewy sourdough garlic knots with a perfectly crispy, golden crust.

Tips for Perfect Sourdough Garlic Knots

Achieving the perfect balance of chewiness, flavor, and texture requires some finesse. Here are expert tips to help you get the best results every time.

Choosing the Right Flour

• Bread Flour – Provides better gluten development, making the knots chewier.
• All-Purpose Flour – Can be used but may result in a softer texture.
• Whole Wheat Flour – Adds more flavor but should be mixed with bread flour to maintain elasticity.

Managing Fermentation for the Best Flavor

• Slow Fermentation Enhances Flavor – Letting the dough ferment overnight (8-12 hours) in the fridge deepens the sourdough tang.
• Avoid Over-Fermenting – If the dough rises too much, the knots may become too airy and lose their chewy texture.

Looking for inspiration? Try this comforting chicken soup

How to Make the Knots Extra Soft or Extra Crispy

• For Soft Knots – Brush with extra butter before baking and cover them immediately with foil after removing from the oven.
• For Crispy Knots – Bake for an extra 3-5 minutes until deep golden brown, then let them cool uncovered.

Enhancing the Garlic Butter Topping

• Roasted Garlic – For a milder, slightly sweet garlic flavor, roast whole cloves before mashing them into the butter.
• Extra Cheese – Adding grated mozzarella or Parmesan after baking creates a cheesy garlic bread effect.
• Chili Flakes – If you like a little heat, sprinkle red pepper flakes into the butter mixture.

Following these tips ensures your sourdough garlic knots turn out delicious every time.
Discover great ideas from the French breakfast food guide

How to Store and Reheat Sourdough Garlic Knots

Sourdough garlic knots taste best fresh, but you can store and reheat them while maintaining their texture and flavor. Here’s how to keep them soft and delicious for days.

Storing Baked Garlic Knots

Best Practices for Storage:

• Let the knots cool completely before storing to prevent moisture buildup.
• Wrap them in foil or place them in an airtight container to keep them from drying out.
• For freezer storage, wrap each knot individually in plastic wrap and then place them in a resealable freezer bag.

Reheating Garlic Knots

Pro Tip: Brush the knots with a little melted butter before reheating for extra moisture and flavor.

Creative Variations of Sourdough Garlic Knots

Sourdough garlic knots are delicious on their own, but you can customize them with different flavors and textures to suit any occasion. Here are some creative variations to try!

1. Cheesy Sourdough Garlic Knots

Add a gooey cheese filling for an extra indulgent twist.

How to Make It:

• Before tying the knots, place a small cube of mozzarella or cheddar inside each dough rope.
• Seal the ends to keep the cheese from leaking out.
• Brush with garlic butter after baking.
• Serve with marinara sauce for dipping!

2. Spicy Chili Garlic Knots

For those who love heat, adding spice takes these knots to another level.

How to Make It:

• Mix red pepper flakes or chopped jalapeños into the garlic butter.
• Sprinkle with a pinch of smoked paprika before baking.
• Serve with a spicy aioli or sriracha mayo.

3. Herbed Sourdough Knots

Fresh herbs give garlic knots a bright, fragrant boost.

How to Make It:

• Mix fresh rosemary, thyme, or basil into the dough.
• Sprinkle extra dried Italian herbs on top before baking.
• Serve with olive oil and balsamic vinegar for dipping.

4. Vegan Sourdough Garlic Knots

A dairy-free version that’s just as flavorful!

How to Make It:

• Replace butter with olive oil or vegan butter.
• Use nutritional yeast instead of Parmesan for a cheesy flavor.
• Swap honey for maple syrup or agave in the dough.

FAQs:

Conclusion

Sourdough garlic knots are a delicious and flavorful twist on traditional garlic knots, offering a chewy texture and rich, tangy taste. By using a sourdough starter instead of commercial yeast, you create a more complex flavor profile that pairs perfectly with buttery garlic toppings.

With the right fermentation time, proper kneading, and careful baking, you can achieve soft, golden knots that are both crispy on the outside and pillowy on the inside. Whether you’re serving them with pasta, soup, or as a standalone snack, they are sure to be a crowd-pleaser.

For best results, store leftovers properly and reheat them using an oven or air fryer to maintain their texture. And remember—garlic should always be added after baking to avoid interfering with the sourdough fermentation process.

Now that you have all the tips and tricks, it’s time to get baking and enjoy the perfect batch of homemade sourdough garlic knots!

Sourdough Garlic Knots

Chef Carol

Sourdough garlic knots combine the tangy, chewy goodness of sourdough with the rich, buttery flavor of garlic. Made with a naturally fermented sourdough starter, these knots develop deep, complex flavors while maintaining a soft and airy texture. Brushed with a savory garlic butter topping, they make the perfect side for pasta, soups, or a delicious appetizer for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Appetizer, Side Dish

Cuisine American, Italian

Servings 2 servings

Calories 160 kcal

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Kitchen scale (optional, for precise measurements)
• Wooden spoon or dough whisk
• Clean kitchen towel or plastic wrap
• Bench scraper (optional, for dividing dough)
• Baking sheet
• Parchment paper
• Pastry brush (for applying garlic butter)
• Small saucepan (for melting butter)
• Oven

Ingredients

  

• For the Dough:
• 1 cup 240g active sourdough starter (bubbly and fed)
• 2 ½ cups 300g bread flour
• ¾ cup 180ml warm water
• 1 tbsp olive oil
• 1 tsp salt
• 1 tbsp honey or sugar optional, for a hint of sweetness
• For the Garlic Butter Topping:
• 4 tbsp butter melted
• 3 cloves garlic minced
• ½ tsp salt
• 1 tbsp fresh parsley chopped
• ½ tsp Italian seasoning
• ¼ cup grated Parmesan optional

Instructions

 

• Step 1: Preparing the Dough
• Mix the Ingredients – In a large bowl, combine the sourdough starter, warm water, and honey. Stir well. Add the flour, salt, and olive oil.
• Knead the Dough – Mix until a rough dough forms. Knead for about 8-10 minutes until smooth and elastic.
• Bulk Fermentation – Cover and let the dough rest at room temperature for 6-8 hours, or until it doubles in size. If your kitchen is cooler, fermentation may take longer.
• Step 2: Shaping the Garlic Knots
• Divide the Dough – Transfer the doubled dough to a floured surface and divide it into 8-10 equal pieces.
• Roll and Knot – Roll each piece into a rope (about 6 inches long) and tie it into a simple knot. Tuck the ends underneath.
• Final Proofing – Place knots on a parchment-lined baking sheet. Cover and let them rest for another 1-2 hours until slightly puffy.
• Step 3: Baking the Knots
• Preheat the Oven – Set the oven to 400°F (200°C).
• Bake – Place the knots in the oven and bake for 18-22 minutes, or until golden brown.
• Prepare Garlic Butter – While baking, melt the butter and mix in the minced garlic, salt, parsley, and Italian seasoning.
• Step 4: Finishing Touches
• Brush with Garlic Butter – Once out of the oven, brush knots generously with the garlic butter mixture.
• Sprinkle Parmesan (optional) – For extra flavor, sprinkle grated Parmesan over the warm knots.
• Serve and Enjoy – Let cool slightly before serving.

Notes

For a softer texture: Cover with foil immediately after baking to retain moisture.
For a crispier texture: Bake 3-5 minutes longer and let cool uncovered.
Make-ahead option: Shape and refrigerate the knots overnight before baking.
Storage: Keep in an airtight container at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
Reheating: Warm in the oven at 350°F (175°C) for 8-10 minutes or in an air fryer at 320°F (160°C) for 4-6 minutes.
Enjoy your homemade sourdough garlic knots—perfectly chewy, buttery, and packed with flavor! 🍞🧄✨

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