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Sourdough Garlic Knots

A delightful twist on traditional garlic bread, these sourdough garlic knots are crispy on the outside, soft on the inside, and bursting with garlicky goodness, perfect for gatherings or as appetizers.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American, Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 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 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 Adds a tangy depth, contributing to the overall flavor of the knots.
  • 25 grams Olive Oil Adds richness and makes the dough easier to handle.
  • 1 Egg Egg (for egg wash) Gives the knots a beautiful golden hue when baked.
Garlic Topping
  • 71 grams Unsalted Butter 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.
  • 3 TBS Parmesan Cheese (freshly grated) 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.

Method
 

Starting the Dough
  1. 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.
  2. 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.
Bulk Fermentation
  1. 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.
  2. During this time, perform a couple of stretch and folds within the first hour. Allow 30 minutes between each fold.
Chilling the Dough
  1. Once bulk fermentation is done, refrigerate the dough for at least one hour or up to 48 hours to enhance flavor and texture.
Dividing the Dough
  1. 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).
Shaping the Knots
  1. Lightly flour your work surface and roll each piece of dough into a 10-12 inch long rope.
  2. 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.
Proofing
  1. Prepare a baking sheet with parchment paper. Space the formed garlic knots at least two inches apart.
  2. 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.
Baking the Knots
  1. 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.
  2. Bake for 17-20 minutes until they are uniformly golden brown.
Making Garlic Butter
  1. Melt the butter in a medium pan over medium heat. Add the minced garlic and roast until it’s light brown and fragrant.
  2. Remove from heat and pour the garlic butter into a bowl, adding the salt, red pepper flakes, parmesan cheese, and parsley, stirring well.
Final Coating
  1. Once baked, transfer the hot garlic knots into a large bowl, pour the garlic butter over the top, and cover tightly.
  2. Shake the bowl to coat the knots fully. Add more freshly grated parmesan cheese on top and enjoy them while warm.

Notes

For best results, use a high-quality sourdough starter. 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.