Sourdough Garlic Knots
These soft and fluffy sourdough garlic knots are naturally leavened, brushed with garlicky butter, and baked to golden perfection. A flavorful side dish or snack that’s easy to make with your active sourdough starter.
Servings 12 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.