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Sourdough Garlic Knots

Taralynn
Sourdough Garlic Knots that are coated in a garlic butter, so fluffy, airy, and easy to make.
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Prep Time 35 minutes
Cook Time 7 minutes
Starter & Dough Rising 8 hours
Course Dinner, Lunch
Cuisine Italian
Servings 25 Knots

Ingredients
  

Sourdough Starter Activation Ingredients
  • 1/2 Cup Filtered Water not luke warm since it's overnight
  • 1/2 Cup All-Purpose Flour
  • 1/4 Cup Sourdough Starter not activated
Sourdough Garlic knots
  • 100 Grams Activated Sourdough Starter
  • 500 Grams Filtered Water Room Temperature
  • 350 Grams Bread Flour
  • 350 Grams 00 Flour double zero flour
  • 16 Grams Sea Salt
Garlic Butter and Toppings
  • 1 Stick Salted Butter
  • 6 Garlic Cloves Chopped
  • 1/2 Tsp Black Pepper
  • 1/4 Cup Freshly Grated Parmesan Cheese
  • 1 Tsp Italian Seasoning

Instructions
 

Activating Sourdough Starter for Garlic Knot Dough

  • Before going to bed (around 9 pm) make sourdough starter.
    Combine all-purpose flour, filtered cold water, and sourdough starter in a jar.
    Mix well, cover, and leave at room temperature overnight. By morning, your starter will be ready to use!

Garlic Knots

  • Mix the Dough: Using a kitchen scale, measure out the sourdough starter, water, bread flour, 00 flour, and salt. In a large bowl, combine all ingredients and mix until just incorporated. The dough will be lumpy and bumpy at this stage. Cover the bowl and let it rest for 30 minutes.
  • Stretch and Fold: After the 30-minute rest, uncover the dough and perform a 30-second stretch and fold directly in the bowl. Rotate the bowl and repeat.
  • Bulk Rise: Cover the bowl and place it in a warm area to ferment for 6-8 hours.
    Pro Tip: I place the dough in my oven with the door open and the light on. Be cautious, as the oven door being shut can heat up enough to cook the dough.
  • Divide Dough & Final Rest: Once the dough has doubled in size, it’s time to divide dough up.
    Use a dough cutter to divide the dough into 25 knots (2-4) Pull each dough slice and tie into a knot.
    Cover the knots and allow to rest for 45-60 minutes.

Prepare Garlic Butter

  • Melt one stick of butter on the stovetop with medium heat. Reduce heat to low, stir in the chopped garlic cloves and black pepper. Continue to cook until the garlic cloves have turned a light brown (be careful not to burn) Remove from heat.
  • After the final dough rest, preheat the oven to 400-degrees
  • Butter a baking sheet. Add the garlic knots, and brush the first coat of butter on top.
    Bake for about ten minutes.
    Remove the knots from the oven, and brush more butter on top, bake for another ten minutes (gradually pull apart one knot to see if the inside is still gooey or done baking because all ovens cook differently)
  • Remove from oven and brush another butter layer onto the knots, grate fresh parmesan and a sprinkle of Italian seasoning on top.
    Serve with warm marinara!
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