Sourdough Garlic Knots are a delightful twist on traditional garlic bread, offering a beautiful blend of flavors and textures that are utterly irresistible. These knots are perfect for family gatherings, movie nights, or as an appetizer at dinner parties. The aroma of freshly baked dough mingling with the rich scent of roasted garlic creates an atmosphere that’s both comforting and inviting. In this step-by-step recipe, you’ll learn how to make these beautiful knots that are crispy on the outside, soft on the inside, and bursting with garlicky goodness.
Ingredients
To create your Sourdough Garlic Knots, gather the following ingredients that will come together to form a scrumptious and aromatic treat:
- 325 grams Bread Flour: The foundation of your dough, giving it that essential chewy texture.
- 6 grams Sea Salt: Enhances the flavors and balances the sweetness of the dough.
- 13 grams Granulated Sugar (1 TBS): A touch of sweetness that helps in the fermentation process.
- 153 grams Water: Provides hydration for the dough, ensuring it becomes soft and pliable.
- 100 grams Sourdough Starter: The secret ingredient that adds a tangy depth, contributing to the overall flavor of the knots.
- 25 grams Olive Oil (2 TBS): Adds richness and makes the dough easier to handle.
- 1 Egg (for egg wash): Gives the knots a beautiful golden hue when baked.
- 71 grams Unsalted Butter (5 TBS): The base for your garlicky topping, lending a creamy texture.
- 3 cloves Garlic (minced): Aromatic and bursting with flavor, essential for that garlic lover’s punch.
- 1 pinch Sea Salt: Just a dash to accentuate the garlic butter.
- 1 pinch Red Pepper Flakes (optional to taste): Adds a hint of heat, perfect for those who enjoy a kick.
- 3 TBS Parmesan Cheese (freshly grated, plus more for topping): Adds a delightful cheesy nuance to the garlic knots.
- 2 TBS Fresh Parsley (chopped): Brightens the dish with color and freshness, though other herbs like basil or oregano will also work beautifully.
Step-by-Step Directions
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Starting the Dough: Begin by adding the sourdough garlic knot dough ingredients into the bowl of a stand mixer fitted with a dough hook. Mix on low speed for a couple of minutes until the ingredients start coming together. Increase the speed to medium and blend for 8-10 minutes until the dough wraps around the hook, is tacky, and can be stretched without tearing.
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Bulk Fermentation: Transfer the dough to a medium-sized mixing bowl and shape it into a ball. Cover the bowl and place it in a warm area to bulk ferment for about 4 hours. During this time, perform a couple of stretch and folds within the first hour. Allow 30 minutes between each fold. This process helps strengthen the dough. The bulk fermentation is complete when the dough has doubled in size.
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Chilling the Dough: Once bulk fermentation is done, refrigerate the dough for at least one hour or up to 48 hours to enhance flavor and texture.
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Dividing the Dough: When ready, turn the chilled dough onto a scale and divide its total weight by 12. Using a bench scraper or knife, cut the dough into 12 equal pieces (about 50-55 grams each).
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Shaping the Knots: Lightly flour your work surface and roll each piece of dough into a 10-12 inch long rope. Form a U shape, cross one end over the other to create a hole at the bottom of the U, and tie it like a pretzel. Repeat the process for the remaining pieces.
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Proofing: Prepare a baking sheet with parchment paper. Space the formed garlic knots at least two inches apart. Cover with plastic wrap (sprayed lightly with non-stick spray) and let them proof in a warm location for 1½ to 2 hours until they have doubled in size and look puffy.
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Baking the Knots: Preheat your oven to 400ºF (204ºC). Once heated, beat one egg in a small bowl and brush a light layer of egg wash over the tops of the proofed knots. Bake for 17-20 minutes until they are uniformly golden brown.
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Making Garlic Butter: While the knots bake, melt the butter in a medium pan over medium heat. Add the minced garlic and roast until it’s light brown and fragrant. Remove from heat and pour the garlic butter into a bowl, adding the salt, red pepper flakes, parmesan cheese, and parsley, stirring well.
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Final Coating: Once baked, transfer the hot garlic knots into a large bowl, pour the garlic butter over the top, and cover tightly. Shake the bowl to coat the knots fully. Add more freshly grated parmesan cheese on top and enjoy them while warm, ideally with a side of marinara sauce for dipping.
Tips & Tricks
To enhance your Sourdough Garlic Knots experience, consider these optional secrets:
- Use a high-quality sourdough starter for better flavor and texture.
- Avoid overworking the dough during mixing to keep the knots tender.
- Experiment with different herbs in the garlic butter; thyme and rosemary are delightful alternatives to parsley.
- For a cheesy twist, add mozzarella cheese into the knots before baking for a molten surprise.
Serving Suggestions & Pairings
Sourdough Garlic Knots are versatile and can be served in numerous ways. They pair wonderfully with:
- Marinara or Pesto Sauce: Perfect for dipping.
- Soups or Salads: Serve alongside tomato soup or a fresh garden salad for a complete meal.
- Pizza Night: Make them the star of your pizza night for a touch of garlic goodness.
Nutritional Information
Each Sourdough Garlic Knot is approximately 120 calories, providing a nice balance of carbohydrates, fats, and proteins; however, they are primarily a treat. Enjoy them as part of a balanced diet and be mindful of portion size, especially if serving with dips or sauces.
Storing Tips & Variations
To keep your Sourdough Garlic Knots fresh:
- Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
- Freezing: Freeze baked knots for up to 3 months. Reheat in the oven for best results.
- Variations: Try adding different cheeses, spinach, or sun-dried tomatoes for a variety of flavors.
Conclusion
Give these Sourdough Garlic Knots a try and let the delightful flavors overtake your senses. Whether you’re enjoying them with your family at dinner or serving them at a gathering, these knots are sure to be a hit. Don’t forget to share your experience and any creative twists you added to the recipe!
FAQs
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Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture may be less chewy and the knots may not rise as well. -
How do I know when the garlic knots are baked enough?
They should be a uniform golden brown color; you can also tap the bottom and listen for a hollow sound. -
Can I make the dough ahead of time?
Absolutely! After initial mixing, you can let it ferment overnight in the fridge for deeper flavor. -
What can I use if I don’t have a stand mixer?
You can knead the dough by hand for about 10-15 minutes until smooth and elastic. -
How can I make these knots less garlicky?
Simply reduce the amount of garlic used in the butter or omit the red pepper flakes if you prefer a milder flavor.
Sourdough Garlic Knots
Ingredients
Method
- Add the sourdough garlic knot dough ingredients into the bowl of a stand mixer fitted with a dough hook. Mix on low speed for a couple of minutes until the ingredients start coming together.
- Increase the speed to medium and blend for 8-10 minutes until the dough wraps around the hook, is tacky, and can be stretched without tearing.
- Transfer the dough to a medium-sized mixing bowl and shape it into a ball. Cover the bowl and place it in a warm area to bulk ferment for about 4 hours.
- During this time, perform a couple of stretch and folds within the first hour. Allow 30 minutes between each fold.
- Once bulk fermentation is done, refrigerate the dough for at least one hour or up to 48 hours to enhance flavor and texture.
- Turn the chilled dough onto a scale and divide its total weight by 12. Cut the dough into 12 equal pieces (about 50-55 grams each).
- Lightly flour your work surface and roll each piece of dough into a 10-12 inch long rope.
- Form a U shape, cross one end over the other to create a hole at the bottom of the U, and tie it like a pretzel. Repeat the process for the remaining pieces.
- Prepare a baking sheet with parchment paper. Space the formed garlic knots at least two inches apart.
- Cover with plastic wrap (sprayed lightly with non-stick spray) and let them proof in a warm location for 1½ to 2 hours until they have doubled in size and look puffy.
- Preheat your oven to 400ºF (204ºC). Beat one egg in a small bowl and brush a light layer of egg wash over the tops of the proofed knots.
- Bake for 17-20 minutes until they are uniformly golden brown.
- Melt the butter in a medium pan over medium heat. Add the minced garlic and roast until it’s light brown and fragrant.
- Remove from heat and pour the garlic butter into a bowl, adding the salt, red pepper flakes, parmesan cheese, and parsley, stirring well.
- Once baked, transfer the hot garlic knots into a large bowl, pour the garlic butter over the top, and cover tightly.
- Shake the bowl to coat the knots fully. Add more freshly grated parmesan cheese on top and enjoy them while warm.
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