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Golden brown sourdough garlic knots topped with chopped parsley and coarse salt, closely arranged together in a baking dish.

Sourdough Garlic Knots

Elien Lewis
Soft and fluffy sourdough garlic knots brushed twice in garlicky herb butter. The perfect pull-apart bread for any meal.
4.75 from 12 votes
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Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 12 hours
Total Time 12 hours 55 minutes
Course Sourdough
Cuisine American, New Zealand
Servings 12
Calories 157 kcal

Ingredients
  

Levain/Starter

  • 20 g sourdough starter
  • 40 g bread flour
  • 40 g water

Dough

  • 450 g bread flour at least 11% protein
  • 20 g granulated sugar
  • 8 g salt
  • 160 g water
  • 130 g milk
  • all the above levain Around 100g active sourdough starter
  • 40 g butter softened

Garlic butter topping

  • 80 g butter
  • 4 cloves garlic finely grated or crushed
  • 2 to 3 tbsp parsley fresh, finely chopped
  • Flaky salt for finishing

Instructions
 

  • Mix the starter ingredients in a clean jar. Leave to peak in a warm spot, around 6 hours, until at least doubled.
  • Combine the flour, sugar, and salt in a large bowl. Add the water, milk, and active starter and mix into a shaggy dough.
  • Turn out onto a lightly floured surface and knead for a few minutes to bring it together.
  • Add the softened butter a few small cubes at a time, kneading them in. Continue kneading for 6 to 8 minutes until smooth.
  • Place the dough in a lightly greased large bowl, cover, and leave to bulk ferment in a warm spot (around 25°C / 77°F) for 3 to 4 hours, until risen by around 30-40%.
  • For an overnight ferment, cover tightly and refrigerate for 8 to 24 hours.
  • Line a 9 x 13 inch baking dish with baking paper. Turn the dough out and divide into 12 equal pieces (around 75 to 80g each).
  • Roll each piece into a 40cm rope on a lightly floured surface, dusting with more flour if it sticks. Shape into a U, cross the ends over, and tuck each end through the loop to form a knot. Place in the baking dish.
  • Cover and proof in a warm spot until almost doubled and noticeably puffy with a soft jiggle when nudged, around 3 to 4 hours.

Baking

  • Preheat the oven to 190°C / 375°F
  • Melt the butter with the garlic in a small saucepan over medium-low heat. Simmer for 1 minute, then cool for 5 minutes.
  • Brush the proofed knots with around 30g (about a third) of the garlic butter, holding back the pieces of garlic. Bake at 190°C / 375°F for around 25 minutes, until golden.
  • As soon as the knots come out, brush with the remaining 50g of garlic butter, including the garlic pieces. Sprinkle with chopped parsley and flaky salt. Serve warm.

Notes

Make-ahead: The cold ferment overnight gives the best flavour, but you can also bake same-day if needed.
Watch the dough, not the clock. Fermentation will change depending on the temperature.
Herbs: Parsley is classic, but thyme, chives, or coriander all work.
By hand or stand mixer: Both work. In a stand mixer, knead with the dough hook for 6-8 minutes after adding the butter. By hand, knead on the bench for the same time.
Storage: Best on the day. Store leftovers in an airtight container at room temperature for up to 3 days, reheating in a low oven or microwave to soften.

Nutrition

Serving: 1rollCalories: 157kcalCarbohydrates: 32gProtein: 5gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 2mgSodium: 275mgPotassium: 78mgFiber: 1gSugar: 3gVitamin A: 90IUVitamin C: 1mgCalcium: 34mgIron: 2mg
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