You know that moment when something humble — like leftover dough— turns into the star of the meal? Sourdough garlic knots are exactly that kind of magic. Soft, golden, and tangled with buttery garlic, these knots deliver the chew of a great sourdough loaf wrapped inside the casual charm of a pizza parlor appetizer.
Here’s what makes sourdough garlic knots different: it’s not just about flavor. It’s the texture. That slight sour tang you get from fermentation? It deepens every bite. The crust crisps, the center stays tender, and the garlic butter clings in all the right places.
I didn’t grow up eating sourdough garlic knots, but the first time I made them, I knew this recipe would be on repeat. They’re flexible enough to make on the same day, forgiving in process, and rewarding from the moment they hit the oven. Whether you’re serving them with pasta, dipping them into marinara, or just tearing one apart as a snack — you’ll see.
And if your sourdough starter’s been begging for something fun? This is it. These knots are what happens when rustic meets irresistible.
Sourdough Garlic Knots
Equipment
- Large mixing bowl or stand mixer with dough hook
- Digital kitchen scale (for accurate measurements)
- Measuring spoons
- Dough scraper or bench knife
- Clean kitchen towel or plastic wrap (for covering during proofing)
- Parchment paper
- Baking sheet or tray
- Small saucepan (for garlic butter)
- Pastry brush (for applying egg wash or oil)
- Cooling rack
Ingredients
- For the Dough:
- 325 grams bread flour
- 100 grams active sourdough starter not discard
- 153 grams lukewarm water
- 25 grams olive oil
- 13 grams granulated sugar about 1 tablespoon
- 6 grams sea salt
- 1 egg optional, for egg wash
- For the Garlic Butter Finish:
- 71 grams unsalted butter about 5 tablespoons, melted
- 3 garlic cloves minced
- 1 pinch sea salt
- 1 pinch red pepper flakes optional
- 3 tablespoons freshly grated parmesan cheese or nutritional yeast for dairy-free
- 2 tablespoons chopped fresh parsley
Instructions
- Make the Dough: In a large bowl or stand mixer, combine bread flour, sourdough starter, water, olive oil, sugar, and salt. Mix until a shaggy dough forms, then knead for 10 minutes (or use a stand mixer on medium) until smooth.
- Bulk Ferment: Cover the bowl and let the dough rise in a warm place (75–78°F) for 4–5 hours. Do 2–3 stretch-and-folds during the first hour.
- Chill (Optional): After bulk fermentation, refrigerate the dough for at least 1 hour (or overnight) to enhance flavor and make shaping easier.
- Shape the Knots: Divide dough into 12 equal pieces (about 50–55g each). Roll each into a rope and tie into a knot.
- Final Proof: Place knots on a parchment-lined tray. Cover and proof at room temperature for 1.5 to 2 hours until puffy.
- Bake: Preheat oven to 400°F (204°C). Brush knots with egg wash or olive oil. Bake for 17–20 minutes, rotating the tray halfway through, until golden.
- Make Garlic Butter: While knots bake, melt butter in a pan. Add garlic and toast until golden. Stir in salt, red pepper flakes, parmesan, and parsley.
- Finish: Toss hot knots in garlic butter immediately after baking. Ensure each knot is fully coated and glossy. Serve warm!
Notes
Ingredients for Sourdough Garlic Knots
Great sourdough garlic knots start with quality, everyday ingredients — and just the right amount of care. Each one plays a role in creating that iconic combination: chewy, airy interior; crispy golden edges; and a rich, garlicky finish.
Dough Ingredients:
To build the base of your sourdough garlic knots, you’ll need:
- 325 grams bread flour – The higher protein content gives your sourdough garlic knots their structure and pull.
- 100 grams active sourdough starter – This is the heartbeat of the recipe. Make sure it’s active, not discard — you need those wild yeasts alive and well.
- 153 grams water – Lukewarm works best for smooth mixing and gentle fermentation.
- 25 grams olive oil – Helps keep the knots soft and slightly rich.
- 13 grams granulated sugar (1 tablespoon) – For a bit of browning and balance.
- 6 grams sea salt – Don’t skip it. Salt brings the flavor of these sourdough garlic knots together.
- 1 egg (optional) – For a golden crust. Skip it for a fully vegan version and brush the knots with oil instead.
Garlic Butter Finish:
This is where sourdough garlic knots go from good to unforgettable.
- 71 grams unsalted butter (about 5 tablespoons) – Melted and ready to carry flavor.
- 3 fresh garlic cloves, minced – Essential for the deep, roasted garlic vibe.
- 1 pinch sea salt
- 1 pinch red pepper flakes (optional) – A quiet kick, totally up to you.
- 3 tablespoons freshly grated parmesan cheese – Or nutritional yeast for dairy-free.
- 2 tablespoons chopped parsley – Flat-leaf is best, but any fresh herb will work in a pinch.
These sourdough garlic knots come together from simple parts, but the result? Irresistible, garlicky goodness that begs to be shared (or not — no judgment).
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 (Step-by-Step)
The real beauty of sourdough garlic knots is how they turn a few humble ingredients into something wildly satisfying. They’re not just tasty — they’re tactile. Soft, chewy, golden, and draped in garlicky richness. If you’ve got a starter, a little time, and a warm oven, you’ve got everything you need.
Step 1: Build the Dough
In a large bowl or stand mixer, combine:
- 325g bread flour
- 100g active sourdough starter
- 153g water
- 25g olive oil
- 13g sugar
- 6g sea salt
Mix until you get a slightly shaggy dough — it should look rough, but hydrated. Knead for about 10 minutes (or mix on medium if using a stand mixer) until it smooths out. You’re not just forming dough; you’re laying the foundation for your sourdough garlic knots to rise tall and bake golden.
If the dough sticks to your fingers like stubborn glue, add just a dusting of flour — nothing more. Too dry, and your sourdough garlic knots will lose that dreamy, tender chew.
Step 2: Let It Rise
Place your dough in a clean bowl, cover it, and let it bulk ferment somewhere warm (around 75–78°F). Expect this to take about four hours, maybe a bit more depending on your room temp and starter strength.
Every 30 minutes for the first hour, do a gentle stretch-and-fold. This strengthens the dough structure, and gives your sourdough garlic knots that irresistible inner pull when you break one open.
Step 3: Chill (Optional, but Worth It)
After the bulk rise, chill the dough for at least one hour. Cold dough is easier to shape — less sticky, more obedient. And bonus: it deepens the flavor. You can even let it chill overnight. Just don’t skip the warm-up time before shaping.
Step 4: Shape the Knots
Now it gets hands-on. Divide the dough into 12 equal pieces — about 50–55 grams each. Roll each piece into a rope, about 10–12 inches long. Loop it into a knot. Simple.
A good sourdough garlic knot doesn’t need to look perfect — just soft and snug, like it knows it’s about to become amazing.
Step 5: Final Proof
Place the knots on a parchment-lined tray. Cover them loosely and proof for another 1.5 to 2 hours. They should puff up, feel light to the touch, and hold their shape.
This is the last big step before the heat transforms your sourdough garlic knots into golden, garlicky bliss.
Want to see how they turn out? Try These Homemade Sourdough Garlic Knots on Pinterest
Step 6: Bake
Preheat the oven to 400°F (204°C). Brush each knot with egg wash — or olive oil for a vegan touch. Bake for 17–20 minutes, rotating the pan once for even browning.
Your kitchen will smell like heaven. That’s how you know the sourdough garlic knots are almost there.
Step 7: Garlic Butter Glory
While they bake, melt 71g butter in a pan. Add three minced garlic cloves. Toast gently until golden, then stir in salt, red pepper flakes, parmesan, and parsley.
As soon as those hot sourdough garlic knots come out, toss them in the garlic butter. Every surface, every fold, should glisten. This isn’t the time to hold back.
Can I Make Sourdough Garlic Knots in Advance?
Yes. Shape and freeze them before baking — then thaw, proof, and bake fresh. Or bake first and reheat later. Either way, sourdough garlic knots are just as good the second time around — maybe better.
Tips & Tricks for Sourdough Garlic Knots (Real Talk)
Let’s not pretend these sourdough garlic knots just bake themselves. They’re easy, sure — but a few hard-earned lessons can make the difference between “meh” and “more, please.”
Embrace the Dough as It Is
Here’s something nobody tells you: dough has moods. Some days, your sourdough garlic knots will shape like a dream. Other days? Total rebellion. Don’t fight it. A quick chill in the fridge — even 30 minutes — can calm things down fast.
Shaping Doesn’t Need Perfection
You’ll start out thinking each knot has to be Instagram-worthy. Forget that. The beauty of sourdough garlic knots is in their irregularity. Rustic = real. Just roll, twist, and loop. They’ll puff in the oven and look perfect anyway.
Proofing Isn’t a Science (But Almost)
The final rise is tricky to time. Too little, and your sourdough garlic knots are tight inside. Too much, and they deflate when baked. What you want is this: press the dough, and it should slowly bounce back. Not instantly, not never — just… slowly.
Don’t Skimp on the Garlic Butter
Seems obvious, right? But you’d be surprised. When those sourdough garlic knots come out hot, don’t brush — drench. Toss them like you’re coating wings. Garlic butter waits for no one.
If you enjoy making bread from scratch, you might also like our guide on homemade sandwich rolls, perfect for crafting the ideal base for your favorite fillings.
Do sourdough garlic knots get better the next day?
Shockingly, yes — especially if you reheat them gently. The flavors settle, the crumb softens, and with a touch of oven magic, yesterday’s sourdough garlic knots become tomorrow’s MVP snack.
Looking for inspiration? Try this comforting chicken soup
Substitutions & Variations for Sourdough Garlic Knots
Every kitchen’s a little different — and let’s face it, not everyone has fresh parsley or bread flour on hand. Luckily, sourdough garlic knots are flexible. Below are smart swaps and flavor upgrades that keep things delicious, even when you’re improvising.
No Bread Flour? No Problem
Yes, bread flour gives sourdough garlic knots that signature chew. But if you only have all-purpose flour, don’t panic. You’ll lose a little structure, maybe some of that pull-apart texture, but the garlic butter does a lot of the heavy lifting anyway.
Want to split the difference? Try a 50/50 mix of bread and all-purpose.
Making It Vegan
The dough itself is already vegan — no milk, no butter, no eggs inside. To make your sourdough garlic knots completely plant-based:
- Skip the egg wash (use olive oil for shine).
- Use vegan butter or even extra virgin olive oil in place of dairy butter.
- Sub parmesan with nutritional yeast or your favorite vegan cheese.
The result? Still golden, garlicky, and gone within minutes.
For a flavorful meal, pair these garlic knots with our Spicy Honey Sriracha Meatballs, combining savory and spicy elements for a delightful dining experience.
Herbs: Fresh vs. Dried
If you’ve got fresh parsley — great. But dried herbs work too. For sourdough garlic knots, use half the amount when swapping dried for fresh. And feel free to mix it up:
- Basil
- Oregano
- Chives
- Even rosemary (go easy)
You’re not bound to parsley. These knots wear any herb well.
Cheese Optional, but Encouraged
Fresh parmesan is ideal. It melts right into the creases of your sourdough garlic knots and adds that salty hit people remember. But you can skip it entirely or try:
- Pecorino Romano
- Grated asiago
- Vegan alternatives (some melt, some don’t — worth experimenting)
Can I use sourdough discard instead of active starter?
For this recipe, no. Sourdough garlic knots need active, bubbly starter to rise properly. Discard doesn’t have the strength. But if you’re looking to use discard, try flatbreads or crackers instead.
How to Store and Reheat Sourdough Garlic Knots
Let’s say — somehow — you didn’t eat every last sourdough garlic knot straight from the tray. (Unlikely, but let’s pretend.) Here’s how to keep them soft, flavorful, and worth revisiting the next day… or next week.
Storing at Room Temperature
Freshly baked sourdough garlic knots will keep for 1–2 days at room temperature. Store them in a paper bag or loosely wrapped in foil — not airtight plastic. You want a little airflow to prevent sogginess, but not so much that they dry out.
They’ll still be decent on day two, but best enjoyed warm — never cold.
Refrigeration (Short-Term)
If you need to stretch their life a bit longer, the fridge works — barely. Honestly, sourdough garlic knots stiffen up when chilled. To bring them back, reheat gently (see below). It’s not ideal, but it’s not a crime either.
Freezing for Later
Here’s where things get interesting: sourdough garlic knots freeze beautifully. Freeze them fully baked, but before tossing with garlic butter. That way, they don’t get soggy or overpowered when reheated.
Wrap individually or store in a freezer bag. They’ll last up to 3 months.
Reheating Like a Pro
- Oven (best method): 350°F for 6–8 minutes. If frozen, give them 10–12. Then hit them with fresh garlic butter.
- Toaster oven: Same deal, just watch the tops.
- Microwave: Only in emergencies. Use a damp paper towel to help soften them, but don’t expect the original crust.
Whatever method you use, always re-toss in warm garlic butter just before serving. That’s the soul of the sourdough garlic knot — and the secret to making them taste freshly baked, even days later.
Can I freeze sourdough garlic knots with garlic butter already on them?
You can… but you’ll sacrifice texture. Garlic butter freezes fine, but reheating pre-sauced sourdough garlic knots tends to make them greasy or uneven. Best practice? Freeze them plain, butter them fresh.
FAQs:
Can I use sourdough discard instead of active starter?
Garlic knots can sit at room temperature for up to 2 days if stored in an airtight container. After that, they may start to dry out. If you need to keep them longer, refrigerate or freeze them.
Does Garlic Inhibit Sourdough Fermentation?
Yes, garlic has antimicrobial properties that can slow down or even inhibit yeast activity if added directly to the dough. To avoid this issue, always add garlic as a topping after baking rather than mixing it into the dough.
How Do You Store Baked Garlic Knots?
To keep garlic knots fresh:
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in an airtight container for 4-5 days.
Freezer: Wrap in plastic wrap and store in a resealable bag for up to 3 months.
Why Is My Garlic Bread So Hard?
Garlic bread or garlic knots can become hard due to:
Overbaking: Reduce bake time by a few minutes.
Not Enough Fat: Brush with extra butter or olive oil before baking.
Improper Storage: Keep them in an airtight container to prevent drying out.
Conclusion
There’s something quietly powerful about baking a batch of sourdough garlic knots from scratch. It’s not just the smell or the golden crust — it’s the ritual. From feeding your starter to tying each knot by hand, these are the moments that slow things down in the best way.
Whether you’re serving them at a gathering or tearing one apart alone over the sink (no shame), sourdough garlic knots never disappoint. They’re simple, satisfying, and worth every minute.
Now it’s your turn. Bake a batch. Share them — or don’t. Either way, you’ve earned it.
You can also follow this step-by-step sourdough garlic knots tutorial on Medium for added visuals.