Sourdough Garlic Knots deliver a delightful combination of crispy, buttery crust and aromatic garlic flavor that transports you straight to the comforting warmth of a home kitchen. These little knots of goodness are not only an impressive addition to any meal but also incredibly easy to make, thanks to the forgiving nature of sourdough. Perfect for family gatherings or as a snack while binge-watching your favorite series, these garlic knots are an alluring blend of comfort, nostalgia, and satisfaction. This step-by-step recipe guides you through the process of creating these scrumptious treats from scratch, ensuring that even novice bakers can join in on the fun.
Ingredients
To create the irresistible Sourdough Garlic Knots, you’ll need the following ingredients, each chosen to enhance the flavor and texture of your creation:
- 325 grams Bread Flour: This flour creates a chewy and satisfying knot that rises beautifully, giving that delightful bite we all crave.
- 6 grams Sea Salt: Enhances the flavors of the bread and balances the richness of the garlic and butter.
- 13 grams Granulated Sugar (1 TBS): This touch of sweetness complements the savory notes, making every bite irresistible.
- 153 grams Water: Essential for hydration, this ingredient activates the yeast and helps the dough come together perfectly.
- 100 grams Sourdough Starter: The heart of this recipe; it imparts a tangy flavor and helps the dough achieve its airy structure.
- 25 grams Olive Oil (2 TBS): Adds richness and moisture to the dough, making it tender and flavorful.
- 1 Egg (for egg wash): Gives the knots a golden sheen when baked, enhancing their visual appeal.
- 71 grams Unsalted Butter (5 TBS): The star of the garlic butter mix, it melts into each knot, wrapping them in creamy goodness.
- 3 cloves Garlic (minced): Adds a fragrant aroma that fills your kitchen and a robust flavor that’s loved by many.
- 1 pinch Sea Salt: To elevate the garlic butter mixture, ensuring every flavor shines.
- 1 pinch Red Pepper Flakes (optional to taste): Offers a hint of heat that pairs well with the garlic without overpowering it.
- 3 TBS Parmesan Cheese (freshly grated, plus more for topping): This cheese loves to melt and browns beautifully, adding a savory depth to the finishing touch.
- 2 TBS Fresh Parsley (chopped, or other herbs like basil, oregano, or chives): A sprinkle of freshness at the end rounds out the flavors beautifully.
Step-by-Step Directions
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In a stand mixer fitted with a dough hook, combine all the dough ingredients: bread flour, sea salt, granulated sugar, water, sourdough starter, and olive oil. Start mixing on low speed for a couple of minutes until everything begins to come together. Gradually increase the speed to medium, mixing for 8-10 minutes until the dough wraps around the dough hook, feels slightly tacky, and stretches without tearing.
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Carefully transfer the dough into a medium-sized mixing bowl and gather it into a ball. Cover it and place it in a warm location to bulk ferment for roughly 4 hours. A good indicator that your dough is ready is when it has doubled in size and feels airy.
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During the bulk fermentation, every 30 minutes in the first hour, perform a few stretch and folds—this technique helps build strength in your dough. Once completed, allow the dough to rest undisturbed for the remainder of the fermentation.
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After the bulk fermentation, refrigerate your dough for a minimum of one hour and up to 48 hours for enhanced flavor development.
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Once chilled, turn the dough out onto a scale to measure its weight and divide it by 12 to create equal pieces. Each should weigh around 50-55 grams. Use a bench scraper or knife to cut the dough into these pieces.
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Lightly flour your work surface and take one piece of dough. Roll it into a long rope measuring about 10-12 inches. Create a U-shape with the rope, cross one end over the other, and bring it through the hole at the bottom of the U, creating a simple knot. Tug the ends gently to finish shaping. Repeat this process with the remaining pieces of dough to form all the knots.
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Prepare a baking sheet with parchment paper and arrange your garlic knots on it with enough space between them (at least two inches apart). If you have more knots than can fit, use another baking sheet.
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Gently cover the knots with plastic wrap sprayed lightly with non-stick spray to prevent sticking. Place the baking sheet in a warm spot for about 1½ to 2 hours to proof until they’ve doubled in size.
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While the garlic knots proof, preheat your oven to 400ºF (204ºC). When ready, beat one egg in a small bowl and brush a layer over the tops of each proofed garlic knot for a glossy finish.
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Bake the knots for 17-20 minutes, or until they are a uniform golden brown, filling your home with an irresistible aroma.
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While the knots bake, prepare the garlic butter. In a medium pan, melt the unsalted butter over medium heat. Once it’s melted, add the minced garlic, stirring often, until it becomes light brown and fragrant. Remove the garlic from heat and pour it into a bowl, adding in sea salt, red pepper flakes, parmesan cheese, and parsley.
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Once the garlic knots are out of the oven, transfer them into a large bowl and pour the prepared garlic butter over the warmth. Cover the bowl tightly with plastic wrap or a lid, and give the bowl a gentle shake to evenly coat the knots.
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Finish with a sprinkle of freshly grated parmesan on top and serve them while warm, perhaps with a side of marinara sauce for dipping.
Tips & Tricks
- For an extra burst of flavor, allow your garlic knots to proof longer (up to 8 hours) for a richer taste.
- Baking them on a pizza stone can create an even crisper bottom crust.
- Feel free to customize your garlic knots with ingredients like chopped onions, sun-dried tomatoes, or even different herbs.
Serving Suggestions & Pairings
Sourdough Garlic Knots are amazing on their own but pair beautifully with marinara or garlic dipping sauces. Enjoy them as an appetizer during a pizza night, or serve them alongside a hearty salad for a complete meal. They are also great with soups or stews, making them versatile for many occasions.
Nutritional Information
Each Sourdough Garlic Knot has approximately 150 calories. You can expect around 7 grams of protein, 8 grams of fat, and 15 grams of carbohydrates per knot. While indulging is delightful, remember to balance your meals with fresh vegetables and proteins.
Storing Tips & Variations
Store any leftover knots in an airtight container at room temperature for up to two days. You can also refrigerate them for a week. For longer storage, consider freezing them after baking. Wrap the cooled knots tightly in plastic wrap and then store in a freezer-friendly bag. To reheat, pop them in the oven at 350ºF (175ºC) for about 10 minutes, and enjoy that freshly baked flavor again.
For variations, experiment with different herbs, cheese, or even cheeses like feta for a tangy twist. You can also try variations of dipping sauces beyond marinara—think pesto or a creamy garlic dip!
Conclusion
Sourdough Garlic Knots are the ultimate comfort food, blending delicious flavors and delightful textures that appeal to everyone. I wholeheartedly encourage you to give this recipe a try; your kitchen will smell amazing, and your taste buds will thank you! Don’t forget to share your experiences and any delightful variations you create along the way!
FAQs
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Can I use all-purpose flour instead of bread flour?
While bread flour gives a chewier texture, all-purpose flour can be used for a softer knot. Expect a slight difference in texture. -
What if I don’t have a stand mixer?
You can easily knead the dough by hand; just ensure to knead vigorously for about 10-15 minutes to develop gluten. -
Can I make these knots vegan?
Yes! Substitute the egg wash with a non-dairy milk wash, and replace the butter with a plant-based alternative. -
How do I know when my sourdough starter is ready to use?
Your starter is ready when it doubles in size within 4-6 hours after feeding and produces bubbles. It should have a pleasant, slightly tangy smell. -
Can I add different herbs?
Absolutely! Feel free to experiment with your favorite herbs like rosemary, thyme, or oregano for a unique flavor twist.
Sourdough Garlic Knots
Ingredients
Method
- In a stand mixer fitted with a dough hook, combine bread flour, sea salt, granulated sugar, water, sourdough starter, and olive oil. Mix on low speed for 2 minutes, then increase to medium speed and mix for 8-10 minutes until dough is slightly tacky.
- Transfer the dough to a mixing bowl, cover, and let it bulk ferment in a warm place for about 4 hours, or until doubled in size.
- Every 30 minutes for the first hour, perform stretch and folds to build strength, then let the dough rest undisturbed.
- After bulk fermentation, refrigerate the dough for at least 1 hour and up to 48 hours.
- Once chilled, weigh the dough, and divide it into 12 equal pieces, each should weigh around 50-55 grams.
- Flour your work surface and roll each piece of dough into a 10-12 inch rope.
- Make a U-shape, cross one end over the other, then bring it through the hole at the bottom to create a knot. Repeat for all pieces.
- Arrange the knots on a lined baking sheet, covering them with lightly sprayed plastic wrap. Proof in a warm area for 1½ to 2 hours, until doubled in size.
- Preheat your oven to 400ºF (204ºC).
- Beat the egg and brush it over the tops of the knots for a glossy finish.
- Bake for 17-20 minutes until golden brown.
- In a medium pan, melt the butter over medium heat. Add minced garlic and cook until light brown and fragrant.
- Remove from heat and stir in sea salt, red pepper flakes, parmesan, and parsley.
- Once baked, transfer knots to a bowl and pour garlic butter over them. Shake gently to coat.
- Serve warm, sprinkled with more parmesan and with marinara sauce on the side.
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