Sourdough Garlic Knots Recipe

These pillowy-soft sourdough garlic knots combine the tangy complexity of sourdough with the irresistible allure of garlic butter. The long fermentation creates an incredibly tender texture while developing deep, nuanced flavors that make these knots unforgettable.

Time

• Prep Time: 30 minutes (plus 8-12 hours fermentation)
• Cook Time: 20-25 minutes
• Total Time: 9-13 hours
• Active Time: 1 hour

Yield

12 large garlic knots

Ingredients

For the Dough

• 300g active sourdough starter (100% hydration)
• 500g bread flour
• 250g warm water
• 50g extra virgin olive oil
• 10g sea salt
• 8g honey

For the Garlic Butter Topping

• 113g unsalted butter
• Eight cloves gaEightlic, finely minced
• 15g fresh parsley, finely chopped
• 5g flaky sea salt
• 2g red pepper flakes (optional)

Instructions

Dough Preparation

1. Combine active sourdough starter, warm water, and honey in a large mixing bowl. Stir until well combined.
2. Add bread flour and salt. Mix until a shaggy dough forms.
3. Add olive oil and knead for 8-10 minutes until smooth and elastic.
4. Cover in a lightly oiled bowl, and let ferment at room temperature (68-72°F) for 4-6 hours.
5. Refrigerate overnight (4-6 hours) for slow fermentation.

Shaping and Baking

1. Remove the dough from the refrigerator and let it rest at room temperature for 30 minutes.
2. Divide dough into 12 equal portions (approximately 90g each).
3. Roll each portion into a 12-inch rope.
4. Tie each rope into a simple knot, tucking ends underneath.
5. Place knots on parchment-lined baking sheets, cover, and let rise for 1-2 hours until puffy.
6. Preheat oven to 400°F (200°C).
7. Bake for 20-25 minutes until golden brown.

Garlic Butter Topping

1. While knots are baking, melt butter in a small saucepan over medium-low heat.
2. Add minced garlic and cook for 2-3 minutes until fragrant but not browned.
3. Remove from heat, stir in parsley, salt, and red pepper flakes if using.
4. Brush generously over hot knots immediately after baking.

Storage Tips

• Room Temperature: Store in an airtight container for up to 2 days
• Refrigerator: Keep for up to 5 days
• Freezer: Store unbuttered knots for up to 3 months
• Reheat: Warm in 350°F oven for 5-7 minutes

Nutrition Facts (per knot)

• Calories: 245
• Total Fat: 12g
• Saturated Fat: 5g
• Carbohydrates: 30g
• Protein: 5g
• Fiber: 1g
• Sodium: 320mg

Recipe Variations

1. Herb and Cheese: Add 100g grated Parmesan and 15g mixed herbs to the dough
2. Everything Bagel: Top with everything bagel seasoning before baking
3. Pesto: Replace garlic butter with basil pesto
4. Spicy: Add cayenne pepper to garlic butter
5. Sweet: Omit garlic and top with cinnamon sugar

Pro Tips

• Keep dough slightly sticky for softer knots
• Use bread flour for better structure and chew
• Don’t skip the cold fermentation – it develops flavor
• Brush with garlic butter twice: once hot from the oven and once cooled
• For extra garlicky flavor, add roasted garlic to the dough

Food Pairings

• Marinara sauce for dipping
• Italian wedding soup
• Caesar salad
• Beef stew
• Pasta dishes

Drink Pairings

• Italian red wines (Chianti, Barbera)
• Craft lager or wheat beer
• Sparkling water with lemon
• Dry rosé
• Bold cabernet sauvignon

Common Substitutions

• Active Dry Yeast: Use 2.25 tsp + 30 minutes proof time (if not using sourdough)
• Bread Flour: All-purpose flour (texture will be less chewy)
• Fresh Garlic: 2 tsp garlic powder
• Fresh Parsley: 2 tsp dried parsley
• Butter: Extra virgin olive oil or vegan butter

FAQ

Q: Can I make these without a sourdough starter? A: Substitute with 2.25 tsp active dry yeast and reduce fermentation time to 2 hours.

Q: Why did my knots deflate during baking? A: Over-proofing can cause deflation. Check proofing by gently poking the dough – it should slowly spring back.

Q: Can I prepare these ahead of time? A: Yes, shape the knots and refrigerate overnight. Let come to room temperature before baking.

Fun Food Fact

The world’s largest garlic knot, weighing 113 pounds and measuring 6.5 feet long, was created in Bovina, Texas. It required 25 pounds of garlic and took 8 hours to bake.

Process Tips

• Room temperature ingredients ensure even fermentation
• Test starter activity by floating in water – it should float
• Use a bench scraper for easy dough handling
• Score the top of knots lightly before baking for artistic effect
• Rotate baking sheets halfway through for even browning

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