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!
Ingredients
- 300 g strong bread flour with at least 12% protein content
- 5 g salt
- 1 tablespoon caster sugar
- 130 ml water
- 150 g active sourdough starter 100% hydration
- 30 g unsalted butter softened
- 1 egg yolk for egg wash
For The Garlic Butter
- 60 g unsalted butter
- 2 garlic cloves
- ¼ teaspoon salt
- 5 g parsley finely chopped
- 5 g parmesan cheese finely grated
Instructions
DAY 1:
- Combine the flour, salt and sugar in the bowl of a stand mixer.
- Pour in the water and sourdough starter.
- Fitted with a dough hook attachment, run the mixer on low-medium speed until the flour is hydrated (no dry pockets of flour) - for about 3-4 minutes.
- Add butter little by little (I add it in 4 installments), and keep the mixer running for another 10-12 minutes, until you have a soft and elastic dough.
- Scoop the dough into a clean bowl, cover it and let it rest in a warm place for 30 minutes.
- 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.
- Cover the dough, and leave it to finish its bulk fermentation 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.
- When it's finished its bulk fermentation, place it in the fridge overnight.
DAY 2:
- The next morning, line a large baking sheet with parchment paper.
- Scoop the dough out onto a lightly floured surface and divide it into 12 equal pieces.
- With the palms of your hands roll each piece of dough into a rope, approximately 17cm (7") long.
- Holding the two ends of the rope, tie a knot, then tuck the loose ends under (see photos in the article above).
- Arrange the sourdough garlic knots on a prepared baking sheet, leaving at least 5cm (2 inches) in between.
- Cover the knots with a lightly oiled cling film (plastic wrap) and leave them in a warm spot for their second rice. It should take 2-3 hours, until they bulk up by about 75%.
- Preheat the oven to 200°C (400°F).
- Lightly beat an egg yolk with a teaspoon of water or milk.
- Lightly brush the tops of the sourodugh garlic knots with the egg wash.
- Place them in the preheated oven for 20-22 minutes until golden brown.
- 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.
- Take the butter off heat, add the salt, chopped parsley and stir. Set the garlic butter aside until the knots are ready.
- 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.
- These are best served warm as soon as they're ready!
Nutrition
Calories: 168kcalCarbohydrates: 22gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 33mgSodium: 226mgPotassium: 34mgFiber: 1gSugar: 1gVitamin A: 251IUVitamin C: 1mgCalcium: 19mgIron: 0.3mg
Tried this recipe?Let us know how it was!