Sourdough Garlic Knots
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.
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! 🍞🧄✨
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! 🍞🧄✨