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–+ servings
Freshly baked sourdough garlic knots topped with herbs and garlic, served with marinara dipping sauce.
Callie Brooks

Sourdough Garlic Knots

Sourdough garlic knots fill your kitchen with the warm aroma of butter and garlic while delivering a chewy, tangy crumb that only sourdough can achieve. They’re soft, golden, and full of flavor — the perfect crowd-pleasing bread for dinners, parties, or bake sales.
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Prep Time 6 hours
Cook Time 22 minutes
Total Time 6 hours 22 minutes
Servings: 12 knots
Course: Appetizer, Side Dish, Snack
Cuisine: Italian, Sourdough
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 150 g active sourdough starter
  • 300 g warm water (80–85°F / 27–29°C)
  • 500 g all-purpose flour
  • 10 g salt
  • 2 tbsp olive oil (plus extra for greasing)
  • 4 tbsp unsalted butter, melted
  • 2–3 cloves garlic, minced
  • 0.25 cup parsley, chopped
  • 0.5 tsp dried oregano (optional)
  • 1 pinch red pepper flakes (optional)
  • 1 pinch salt (for garlic butter)

Equipment

  • mixing bowl
  • stand mixer with dough hook (optional)
  • dough scraper
  • baking tray
  • pastry brush

Method
 

  1. Stir the sourdough starter into warm water until mostly dissolved.
  2. Mix in flour and salt until a shaggy dough forms. Cover and rest for 30 minutes (autolyse).
  3. Add olive oil and knead for 5 to 7 minutes until smooth. A stand mixer with a dough hook works well.
  4. Place dough in an oiled bowl. Cover and bulk ferment for 4 to 6 hours, doing 3 to 4 stretch and folds during the first 2 hours.
  5. Shape dough into a rectangle. Cut into strips 1 inch wide and 8–10 inches long. Tie each strip into a knot.
  6. Preheat oven to 400°F (200°C). Bake knots for 18 to 22 minutes or until golden brown.
  7. While baking, mix melted butter with garlic, parsley, oregano, red pepper flakes, and salt.
  8. Brush garlic butter onto hot knots right after baking for maximum flavor.

Nutrition

Calories: 190kcalCarbohydrates: 27gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 8mgSodium: 210mgPotassium: 50mgFiber: 1gVitamin A: 120IUVitamin C: 1mgCalcium: 10mgIron: 1.5mg

Notes

Use only active sourdough starter for best results. Brush with garlic butter while still hot for maximum flavor. Add grated parmesan or mozzarella for a cheesy twist, or transform them into sweet treats by replacing the garlic butter with cinnamon sugar. Knots can be shaped ahead and baked the next day.

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