If you love the cozy comfort of homemade sourdough, these Sourdough Garlic Knots will steal your heart. They’re soft, chewy, brushed with rich garlic butter, and made with your bubbly sourdough starter—no commercial yeast needed! This recipe is perfect for pasta night, dipping in soup, or as a crowd-pleasing appetizer that’s as fun to make as it is to eat.
In this post, I’ll walk you through exactly how to make sourdough garlic knots from scratch, using simple ingredients and a schedule that works for busy home bakers. Whether you’re new to sourdough or have a well-loved starter on your counter, these knots are a must-try.
This post may contain affiliate or sponsored content.
Pin this for later:
Why You’ll Love These Sourdough Garlic Knots
-
Naturally leavened: Made with sourdough starter—no commercial yeast.
-
Garlicky and buttery: Brushed with fresh garlic butter for rich flavor.
-
Beginner-friendly: No special tools required and no long ferment.
-
Kid-approved: Perfect for picky eaters and easy to serve with any meal.
Similar posts you might like:
- Roasted Garlic, Rosemary, and Kalamata Olives Sourdough Bread
- Sourdough Dumpling Recipe – Perfect for Pelmeni, Vareniki, and Pierogis!
- Sourdough Philly Sandwich
- Korean BBQ Ground Beef Recipe
Tools needed:
- Mixing bowl
- Measuring cups and spoons or kitchen scale
- Bench scraper or knife
- Parchment paper
- Baking sheet
- Small saucepan or skillet (for garlic butter)
- Pastry brush
Ingredients You’ll Need
-
Sourdough starter: Active and bubbly (fed 4–6 hours before mixing).
-
Bread flour: For a soft yet chewy texture. All purpose flour will work.
-
Butter: For flavor and tender dough.
- Salt: Enhance the flavors.
-
Garlic and butter: The stars of the topping.
-
Optional toppings: Fresh parsley or Parmesan cheese for a finishing touch.
How to Make Sourdough Garlic Knots
1. Mix the Dough
In a large mixing bowl, whisk together the warm water and active sourdough starter until combined.
Add the flour, soft butter, and salt. Mix everything together until a rough, slightly sticky dough forms.
Cover the bowl and let the dough rest for 30–45 minutes to hydrate. 
2. Strengthen the Dough
After resting, perform 1–2 sets of stretch and folds. To do this, grab one side of the dough, stretch it up, and fold it over. Turn the bowl and repeat on all sides.
Cover and let the dough rise at room temperature for about 4–6 hours / overnight, or until it looks puffy and has roughly doubled in size. 
3. Shape the Knots
Lightly flour your surface and turn out the dough. Divide it into 12 equal pieces.
Roll each piece into a rope, about 8 inches long, then tie each one into a loose knot.
Place the shaped knots on a parchment-lined baking sheet. 
4. Final Proof
Cover the knots with a clean towel and let them rise for 1–2 hours. They should look soft, puffy, and slightly jiggly when ready to bake. 
5. Bake
Preheat your oven to 400°F (200°C).
Bake the knots for 14–16 minutes, or until they’re golden brown on top and lightly crisp. 
6. Make the Garlic Butter
While the knots bake, melt the butter in a small pan over low heat.
Add the minced garlic and let it gently cook for 1–2 minutes, just until fragrant (don’t let it brown).
Stir in the chopped parsley and a pinch of salt. Set aside.
7. Finish & Serve
As soon as the knots come out of the oven, brush them generously with the warm garlic butter.
Sprinkle with grated Parmesan if desired.
Enjoy warm, fresh from the oven!
Baker’s Tips
- Soft Butter in the Dough: This makes the knots tender and flavorful from the inside out.
-
Too Sticky? Lightly oil or flour your hands if the dough sticks while shaping.
-
Fresh Garlic Tip: For a stronger garlic flavor, let the minced garlic sit in the melted butter for 10–15 minutes before brushing it on.
Make-Ahead / Overnight Instructions
Want fresh garlic knots for lunch or dinner tomorrow? You can break this recipe into two easy days:
Option 1: Bulk Ferment Overnight
After mixing and folding, place the dough in the fridge overnight. The next day, shape the knots and let them rise for 1–2 hours before baking.
Option 2: Shape and Chill
Shape the knots in the evening, cover the tray well, and refrigerate overnight. In the morning, bring to room temperature and let rise before baking.
What to Serve with Sourdough Garlic Knots
These knots are perfect for:
-
Spaghetti or lasagna night
-
Tomato soup or creamy chowder
-
A side for salad or grilled chicken
-
Dipping in marinara or ranch
- They also make a fun, handheld appetizer for parties and potlucks!
Final Thoughts
Sourdough garlic knots are one of those simple joys—warm, buttery, full of flavor, and naturally fermented with your trusty starter. Whether you’re making a batch for dinner or sharing them with friends, these knots are always a hit.
If you try this recipe, I’d love to hear how it went! Tag me @shakanranch or leave a comment below so I can cheer you on!
Sourdough Garlic Knots
Ingredients
For the Dough:
- 240 g warm water
- 120 g active sourdough starter fed and bubbly
- 330 g bread flour
- 40 g soft butter
- 9 g salt
For the Garlic Butter:
- 4 tablespoons unsalted butter
- 3 –4 garlic cloves minced
- 1 tablespoon fresh parsley chopped (optional)
- Pinch of sea salt
- Optional: grated Parmesan cheese for topping
Instructions
- Mix Dough: In a bowl, combine water and sourdough starter. Stir in flour, butter, and salt until a rough dough forms. Cover and let rest for 30–45 minutes.240 g warm water, 120 g active sourdough starter, 330 g bread flour, 40 g soft butter, 9 g salt
- Stretch & Fold: Perform 1–2 sets of stretch and folds over the next hour. Then cover and bulk ferment at room temperature for 4–6 hours, or until doubled.
- Shape: Turn out dough and divide into 8–10 pieces. Roll into ropes and tie each into a knot. Place on a parchment-lined baking sheet.
- Proof: Cover and let the knots rise for 1–2 hours until puffy.
- Bake: Preheat oven to 400°F (200°C). Bake knots for 14–16 minutes, until golden.
- Garlic Butter: While baking, melt butter and gently cook garlic for 1–2 minutes. Stir in parsley and salt.4 tablespoons unsalted butter, 3 –4 garlic cloves, 1 tablespoon fresh parsley, Pinch of sea salt
- Finish: Brush hot knots with garlic butter. Sprinkle with Parmesan if desired. Serve warm!Optional: grated Parmesan cheese for topping
Notes
Baker’s Tips
- Soft Butter in the Dough: This makes the knots tender and flavorful from the inside out.
- Too Sticky? Lightly oil or flour your hands if the dough sticks while shaping.
- Fresh Garlic Tip: For a stronger garlic flavor, let the minced garlic sit in the melted butter for 10–15 minutes before brushing it on.
Leave a Reply