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–+ servings
A plate of sourdough garlic knots with a side of marinara sauce.

Sourdough Garlic Knots

Carmyn Suzor
Sourdough garlic knots make the perfect side dish for any meal. Soft, fluffy, and brushed with rich garlic butter, they’re a delicious way to use your sourdough starter. Simply mix the dough in the morning, and by dinnertime, you’ll have warm, golden knots fresh from the oven!
5 from 9 votes
Prep Time 10 minutes
Fermentation Time 8 hours
Cook Time 20 minutes
Servings 12 garlic knots

Ingredients
 

Ingredients to make ½ cup (100 g) of Active Sourdough Starter

  • 1 tablespoon (15 g) sourdough starter
  • ⅓  cup + 1 tablespoon (50 g) all-purpose flour or bread flour
  • 3 ½  tablespoons (50 g) water

Dough Ingredients

  • ½ cup (100 g) active sourdough starter
  • ¼ cup (56 g) unsalted butter room temperature
  • 2 tablespoons (42 g) honey or sugar
  • 1 cup + 2 tablespoons (270 g) water
  • 2 teaspoons (10 g) fine salt
  • 4 cups + 2 tablespoons (500 g) all-purpose flour
  • olive oil for brushing

Garlic Butter (Extra for Dipping)

  • 8 tablespoons unsalted butter
  • 4 fresh garlic cloves minced
  • salt to taste
  • fresh parsley finely chopped, for garnishing

Instructions
 

Feed your Sourdough Starter

  • 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Make the Dough

  • Mix the dough: Add the ingredients to a large mixing bowl and bring them together with your hands. Turn it out onto a clean work surface and knead the dough by hand for about 10 minutes. It will become smooth in texture when it is ready. (If the dough is sticky, lightly dust your hands with flour as you are kneading but don't add too much. It will become less sticky as you knead it.)
    Stand mixer instructions: Combine the dough ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Mix on medium speed for 8-10 minutes. The dough will become smooth and pull away from the sides of the bowl when it is ready for the next step.
  • Bulk Fermentation: Cover the bowl tightly with plastic wrap and allow the dough to rise 50-70% at room temperature.
  • Shape: Transfer the dough to a well-floured surface and let it rest for 10 minutes. Divide the dough into 12 equal portions using a metal bench scraper; each should weigh approximately 80g. Use your hands to roll each portion out into a log, gently stretch it, and tie it into a knot shape, tucking the ends underneath.
    Second Rise: Line a large baking sheet with parchment paper and arrange the knots on the sheet, leaving space for them to rise. Brush each knot with olive oil. Cover the sheet with a clean tea towel and allow the dough to rise until puffy by 30%.
  • Bake: Preheat your oven to 400°F and bake the knots for 20 minutes.
  • Garlic Butter: Heat the butter, minced garlic cloves, and salt to taste in a small saucepan while the knots are in the oven. Remove the knots from the oven and brush each one with warm garlic butter.

Nutrition

Calories: 398kcalCarbohydrates: 73gProtein: 10gFat: 7gFiber: 3gSugar: 3g