Sourdough Garlic Knots

5 from 1 vote

These Sourdough Garlic Knots are soft, buttery and fluffy. Serve warm with marinara sauce for a perfect side dish for any occasion.

Prep Time20

Cook Time12

Additional Time7

Total Time7 32

Course: Bread

Cuisine: American

Servings: garlic knots

Author: Emily Christensen

Equipment

Ingredients

Garlic Knots

50 grams active sourdough starter heaping ½ cup
120 grams milk, warm ½ cup
120 grams water, warm ½ cup
80 grams garlic oil or olive oil ⅓ cup
1 large egg 50 grams
30 grams sugar 2 Tablespoons
10 grams garlic salt 1 ½ teaspoon
500 grams bread flour 3 ½ cups

Garlic Butter

85 grams butter, melted 6 Tablespoons
4 cloves garlic, minced 2 teaspoons
3 grams salt ½ teaspoon
1 gram dried parsley 1 teaspoon
25 grams parmesan cheese ¼ cup

Instructions

Mix Dough: In a large bowl, mix all the dough ingredients together. Place the dough on a lightly floured surface and knead for just a minute or two until the dough comes together in a soft, pliable ball. If the dough is too sticky, add a little more flour.
50 grams active sourdough starter, 120 grams milk, warm, 120 grams water, warm, 80 grams garlic oil or olive oil, 1 large egg, 30 grams sugar, 10 grams garlic salt, 500 grams bread flour
Bulk Fermentation: Place the dough in a large bowl and cover. Let it rise 50% in a warm spot. At 78ºF, this takes about 5 hours.
Shape: Place the dough on a floured surface and roll into a 16 by 8 inch rectangle. With a pizza cutter, cut the dough into sixteen 1-inch strips. Tie each strip into a knot, as seen in the step two and three photos. You can either leave the ends out or you can wrap one end around the roll and tuck the other end underneath.
Proof: Place the rolls on parchment-lined baking sheets and cover. Keep in a warm spot to rise until puffy and aerated. At 78ºF, this will take about 2 hours. At the end of the proof time preheat the oven to 400ºF.
Make Garlic Butter: Mix together melted butter, garlic, salt and parsley.
85 grams butter, melted, 4 cloves garlic, minced, 3 grams salt, 1 gram dried parsley
Bake: Brush the garlic butter on top of the rolls right before baking. Bake for 10-12 minutes at 400F, until lightly browned. Remove from the oven and place on a cooling rack. Brush the remaining garlic butter on the tops of the rolls and sprinkle with Parmesan cheese.
25 grams parmesan cheese

Notes

This schedule is a guideline and assumes the dough temperature is maintained at around 78-80ºF.

To store, add the garlic knots to an airtight container. They can be stored on the counter for up to two days, or in the fridge for one week. Add them to the microwave for 30 seconds to heat them up again.

Tips for Success

Let the dough rise in a warm spot. If the room temperature is too cool, you can use a warming mat (use code country10 for 10% off) to keep the dough warm.
Use your sourdough starter at peak. Using a bubbly and active starter will set you up for success and help your dough to rise.
If you want to make the garlic knots ahead of time, follow the instructions up until the second rise. After you shape them and place them on a baking sheet you can cover them with plastic wrap and keep them in the fridge overnight. When you are ready to bake, remove them from the fridge and let them rise for about two hours or until they are aerated and puffy, then bake.

Nutrition