Sourdough Garlic Knots

There's nothing better than homemade Sourdough Garlic Knots - soft, fluffy, and drenched in rich garlic butter. These golden knots are the perfect addition to any pizza night or summer BBQ, bringing that irresistible mix of sourdough flavour and garlicky goodness. Whether served as a side or devoured straight from the pan, they're guaranteed to disappear fast!

Jump to:

• Ingredient Notes
• Step-By-Step Method
• Serving Suggestions
• Storage and Leftovers
• More Sourdough Buns, Rolls and Knots
• Sourdough Garlic Knots

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Ingredient Notes

Here's everything you'll need for this Sourdough Garlic Knot recipe:

• strong bread flour: with at least 12% protein content. We tested the recipe with all-purpose flour (plain flour) as well, but the knots turned out a little flatter. Delicious though!
• salt.
• sugar: white granulated sugar or caster sugar. 
• water: we used lukewarm water to speed up fermentation. 
• active sourdough starter: 100% hydration. Wild yeast in sourdough starter are the only leavening agent here (no commercial yeast is used), so make sure your starter is very bubbly and low in acidity. 
• unsalted butter: may be replaced with olive oil, if you wish. 
• egg yolk: for egg wash. 
• You will also need unsalted butter, garlic cloves, salt, fresh parsley and parmesan cheese for the garlic butter. 

Find the ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post. 

For similar flavours but an Italian flatbread form, head to our Garlic Butter Sourdough Focaccia recipe! It's just as delicious, with that super chewy texture and crispy edges!

Step-By-Step Method

DAY 1

On day 1, we mix the dough, fold and bulk ferment, before placing the sourdough in the fridge overnight. Before you begin, make sure you have an active and bubbly sourdough starter!

Step 1: Mix the Garlic Knot Dough

1. Combine the dry dough ingredients: flour, salt and sugar in the bowl of a stand mixer.

2. Pour in the water and active starter.

3. Fitted with a dough hook attachment, run the mixer on low-medium speed until a shaggy dough forms (no dry pockets of flour) - for about 3-4 minutes.

4. Add butter little by little (I add it in 4 instalments), and keep the mixer running for another 10-12 minutes, until you have a soft and elastic dough.

Step 2: Coil Folds, Bulk Fermentation & Cold Retardation

1. Scoop the dough into a clean bowl, cover it with cling film (plastic wrap) or a damp towel and let the dough rest in a warm place for 30 minutes.

2. After 30 minutes, perform a set of coil colds (or stretch and folds). Cover and leave it for another 30 minutes. Repeat it once or twice more. Your dough should pass the windowpane test when it doesn't need any more folds.

3. Cover the dough, and let it bulk rise for 2-4 hours, depending on the temperature of your kitchen. The dough should bulk up by about 75%, have blisters on top, and feel jiggly.

4. When it's finished its bulk fermentation, place it in the fridge overnight.

DAY 2

On the second day, we shape, proof and bake the sourdough knots before covering them in garlic butter. 

Step 3: Shaping and Second Rise

1. The next day, line a large baking sheet with parchment paper.

2. Scoop the dough out onto a lightly floured surface and divide it into 12 equal pieces.

3. With the palms of your hands, roll each piece of dough into a top, creating tension against the work surface, approximately 17cm (7") long.

4. Holding the two ends of the rope, tie a loose knot, then tuck the loose ends under.

5. Arrange the shaped knots on a prepared baking sheet, leaving at least 5cm (2 inches) in between.

6. Cover the knots with a lightly oiled cling film (plastic wrap) and leave them in a warm spot for their second rise. It should take 2-3 hours, until they bulk up by about 75%. Head to our article about When Is Sourdough Done Proofing? to learn more.

Step 4: Egg Wash and Bake

1. Preheat the oven to 200°C (400°F).

2. Lightly beat an egg yolk with a teaspoon of water or milk.

3. Using a pastry brush, lightly apply the egg wash on the tops of the sourdough garlic knots.

4. Place them in the preheated oven for 20-22 minutes until golden brown.

Step 5: Garlic Butter

1. In the meantime, melt the butter in a small saucepan. Add the garlic and cook, stirring continuously over low heat for 2-3 minutes, until fragrant, but not browned much.

2. Take the melted butter off the heat, add the salt and chopped parsley and stir. Set the garlic butter mixture aside until the knots are ready.

3. Now, for the best part! As soon as the knots are baked, place them into a large bowl or pan. Pour the garlic butter over, scatter parmesan on top, and cover the bowl with a lid or a plate. Shake the bowl so that all the knots are covered in butter.

4. These are best served warm as soon as they're ready!

If you fancy something smaller and chewier, try this garlic butter on our Sourdough Pretzel Bites! Something cheesier? Try our Cheesy Sourdough Garlic Rolls (Pull-Apart Bread)!

Serving Suggestions

Where do I begin? Essentially, you can serve these sourdough garlic knots with anything you'd serve garlic bread with. Think Lasagna Al Forno or Pasta Arrabbiata. They also make a perfect side dish for soup and stews. 

What is more, these knots (as well as our Sourdough Pumpkin Rolls) are a delicious way to put a twist on your Thanksgiving dinner table. 

And of course, who doesn't love freshly baked garlic knots on a pizza night, right?

Storage and Leftovers

These sourdough garlic knots are best enjoyed warm, fresh from the oven, but if you have leftovers, there are a few ways to store them. For room temperature storage, keep them in an airtight container for up to a day. If storing in the fridge, wrap them in foil to keep them soft. 

For freezer storage, place them in a freezer-safe container and freeze for up to a month. To reheat, wrap in foil and warm in the oven, then uncover for a couple of minutes to crisp up-don't forget to brush on some extra garlic butter!

More Sourdough Buns, Rolls and Knots

Taking a break from sourdough bread loaves? Go for Sourdough Pumpkin Dinner Rolls or our new go-to Sourdough Chocolate Knots! Try these sourdough recipes that are not bread: