Sourdough Garlic Knots

Ingredients

• 325 gstrong white bread flour
• 100 gactive sourdough starter (not discard)
• 153 glukewarm water
• 25 golive oil
• 13 g (about 1 tablespoon)granulated sugar
• 6 gsea salt
• 1egg (optional, for egg wash)
• 71 g (about 5 tablespoons), meltedunsalted butter
• 3garlic cloves, minced
• 1 pinchsea salt
• 1 pinch (optional)red pepper flakes
• 3 tablespoonsfreshly grated Parmesan cheese (or nutritional yeast for dairy-free)
• 2 tablespoonsfresh parsley, chopped

Instructions

1. 1

   Make the dough

   Combine the bread flour, sourdough starter, water, olive oil, sugar and salt in a large bowl or a stand mixer. Mix until a shaggy dough forms, then knead for 10 minutes, by hand or with the mixer on medium, until smooth.

2. 2

   Bulk ferment

   Cover the bowl and leave the dough in a warm place at 24–26°C (75–78°F) for 4–5 hours. During the first hour, give it 2–3 sets of stretch-and-folds.

3. 3

   Chill the dough

   After bulk fermentation, refrigerate the dough for at least 1 hour, or overnight, to develop flavour and make it easier to shape.

4. 4

   Shape the knots

   Divide the dough into 12 equal pieces, about 50–55 g each. Roll each piece into a rope and tie it into a knot.

5. 5

   Proof the knots

   Arrange the knots on a parchment-lined tray, cover and leave at room temperature for 1.5–2 hours, until puffy.

6. 6

   Bake until golden

   Heat the oven to 204°C (400°F). Brush the knots with egg wash or olive oil, then bake for 17–20 minutes, rotating the tray halfway through, until golden.

7. 7

   Make garlic butter

   While the knots bake, melt the butter in a pan. Add the garlic and toast until golden, then stir in the salt, red pepper flakes, Parmesan and parsley.

8. 8

   Coat and serve

   As soon as the knots come out of the oven, toss them in the garlic butter until each is coated and glossy. Serve warm.

What are sourdough garlic knots?

Garlic knots are small pieces of bread dough tied into knots, baked and commonly dressed with garlic and butter. They are a familiar American pizzeria-style side, while this version uses active sourdough starter for its fermentation and characteristic chew.

The dough is enriched with olive oil and a little sugar, then finished with Parmesan and fresh parsley. That contrast of soft bread, browned garlic and savoury butter makes the knots work as a side or a snack.

Nutrition and macros by portion

The nutrition label shows one serving as written: 165 calories, 0g protein, 0g carbs, 0g fat.

The flour supplies most of the carbohydrates, while the olive oil and butter contribute much of the fat; the starter and Parmesan also contribute some protein. Pair a knot or two with a vegetable-rich salad or soup to make the meal more balanced.

Choose an active starter

Starter: use active, lively sourdough starter rather than discard, as specified in the recipe. Its fermentation is what raises the dough during the long bulk rise and final proof.

Flour: strong bread flour gives the dough structure for stretching into ropes and helps the baked knots hold their shape. Add the listed water and knead until the dough is smooth.

Build strength during the rise

Stretch-and-folds: make 2–3 sets during the first hour of the 4–5-hour bulk fermentation. These help develop the dough before it finishes rising.

Warmth: aim for 24–26°C (75–78°F), as the recipe directs. Sourdough fermentation can take longer in a cooler spot, so use the dough’s rise and feel as cues rather than relying only on the clock.

Shape and proof gently

Ropes: divide the dough into 12 equal pieces of about 50–55 g, roll each into a rope and tie a loose knot. Avoid pulling the dough so tightly that the centre is pinched closed.

Final proof: cover the shaped knots and leave them for 1.5–2 hours at room temperature. They should look puffy before baking; a brief chill after bulk fermentation is optional and can make shaping easier.

Look for a golden finish

Oven: bake at 204°C (400°F) for 17–20 minutes, turning the tray halfway through. The knots are ready when their surfaces are golden.

Garlic: toast the minced garlic in melted butter until golden, not dark brown. Toss the hot knots in the butter straight after baking so the coating clings while they are still warm.

Serve them warm

Pairings: serve the knots with pasta, or put out marinara for dipping. Their buttery, savoury finish also works well alongside a simple soup or salad.

Finishing: Parmesan adds a salty, savoury note, while parsley brings freshness. For a dairy-free option, the recipe suggests nutritional yeast in place of Parmesan; the butter itself would also need a suitable dairy-free alternative.

Recipe notes & tips

• Use active starter rather than sourdough discard, as the recipe relies on it to raise the dough.
• Keep the dough covered during fermentation and proofing so its surface does not dry out.
• If using egg wash, beat the egg before brushing it over the shaped knots.
• Rotate the tray halfway through baking to help the knots brown evenly.
• Have the garlic butter ready as the knots finish baking so you can coat them while hot.

Variations

• Add chilli: include the optional red pepper flakes in the garlic butter for a gentle heat.
• Make it dairy-free: replace the butter with a dairy-free alternative and use nutritional yeast instead of Parmesan.
• Use olive oil: brush the knots with olive oil instead of egg wash before baking.
• Add herbs: stir another finely chopped soft herb into the finished garlic butter.
• Serve with marinara: offer a bowl of marinara sauce for dipping alongside the warm knots.

Common mistakes to avoid

• Using discard: the recipe calls for active starter, so use lively starter rather than discard.
• Skipping the folds: complete 2–3 stretch-and-folds during the first hour of bulk fermentation.
• Rushing the proof: wait until the knots look puffy before baking, allowing the full 1.5–2 hours if needed.
• Tying too tightly: make loose knots so the dough has room to expand as it proofs and bakes.
• Burning the garlic: toast it only until golden, then take care not to let it darken further.
• Waiting to coat: toss the knots in the garlic butter immediately after baking while they are hot.

How to store

Store cooled knots in an airtight container at room temperature for up to 2 days. Warm them briefly in the oven before serving; they are best freshly baked and coated while hot.

Frequently asked questions