These Sourdough Garlic Knots are so incredibly soft & fluffy on the inside with the perfect golden outer layer & topped with homemade garlic butter. Not only do these taste way better than your typical garlic knots, but the ingredients are very clean. I use grass-fed butter as a healthier option & organic bread flour. If you are new to sourdough making and bread, check out my post on making classic Organic Sourdough Bread.
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Why You Should Be Eating Sourdough
Easy to Digest
The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.
Lower Glycemic Index
Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.
Better for Gluten Sensitivity
The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
Provides Healthy Bacteria
Sourdough is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
Made with 2 Simple Ingredients
Real sourdough starter contains only 2 ingredients: flour & water, and salt.
Macros & Nutrients
Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B. It is not crazy high in calories either.
Ingredients
For the Garlic Knots:
- 125g warm, filtered water
- 100g active organic sourdough starter, at its peak
- 325g organic bread flour
- 10g sea salt
- 50g unsalted grass-fed butter, melted
For the Garlic Butter:
- 1 tbsp organic extra virgin olive oil
- 4-6 cloves garlic, minced
- 42g (3 tbsp) grass fed butter, melted (salted is ok here but don’t add more salt if using salted)
- 1/4 tsp salt
- 2 tbsp parsley
How To Make Them
MIX YOUR DOUGH
- In a large mixing bowl, stir together the water and sourdough starter until dissolved.
- Add in the flour & mix until a shaggy dough forms. It’s easier to use your hands.
- Add in the melted & use your hands to work the dough until it is full combined.
- Rest for 30 minutes with a warm damp towel on top. Add the salt and knead well until fully incorporated. Rest for another 30 minutes. NOTE: This dough will feel a lot more dense than a typical sourdough loaf & doesn’t rise as much so don’t worry about that!!
PERFORM 2 SETS OF STRETCH AND FOLDS
- Once rested, perform two sets of stretch and folds 30 minutes apart. Be sure to cover the dough with a damp cloth.
BULK RISE
- Cover your dough with a damp cloth and allow to bulk rise in a warm spot for 5-6 hours. Your dough should be doubled in size. This can take more or less time depending on the temperature of your home.
- After the dough has doubled in size, you can place the dough in the fridge for up to 2 days to bake them later OR proceed to the next step if you are making them same day.
SHAPE AND SECOND RISE
- After the bulk ferment, lightly flour your work surface and turn the dough out. Gently shape the dough into a log and use a bench scraper or large knife to divide it into strips. Don’t worry about making each piece perfectly equal.
- Roll out each piece into a rope. Take each rope of dough and tie it into a loose knot (or two if you have a long rope).
- Evenly space your dough knots on a parchment lined baking sheet. Cover them with a damp cloth and allow them to rise for 1-2 hours, or until they are poofy and have risen at least half their original size.
BAKE
- Preheat your oven to 400°F and bake your knots on the center rack for 15 minutes, or until the tops begin to lightly brown.
- While the sourdough garlic knots bake, make the garlic butter sauce by mixing together all the ingredients.
- When your garlic knots are done cooking, brush them with the garlic butter. Allow them to cool for 5 minutes before serving.
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for up to 4 days. You can also freeze these well wrapped for up to 6 months.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Sourdough Garlic Knots
These Sourdough Garlic Knots are so incredibly soft & fluffy on the inside with the perfect golden outer layer & topped with homemade garlic butter. Not only do these taste way better than your typical garlic knots, but the ingredients are very clean. I use grass-fed butter as a healthier option & organic bread flour. If you are new to sourdough making and bread, check out my post on making classic Organic Sourdough Bread.
Ingredients
Garlic Knots
Garlic Butter
Instructions
MIX YOUR DOUGH
-
In a large mixing bowl, stir together the water and sourdough starter until dissolved.
-
Add in the flour & mix until a shaggy dough forms. It’s easier to use your hands.
-
Add in the melted & use your hands to work the dough until it is full combined.
-
Rest for 30 minutes with a warm damp towel on top. Add the salt and knead well until fully incorporated. Rest for another 30 minutes. NOTE: This dough will feel a lot more dense than a typical sourdough loaf & doesn't rise as much so don't worry about that!!
PERFORM 2 SETS OF STRETCH AND FOLDS
-
Once rested, perform two sets of stretch and folds 30 minutes apart. Be sure to cover the dough with a damp cloth.
BULK RISE
-
Cover your dough with a damp cloth and allow to bulk rise in a warm spot for 5-6 hours. Your dough should be doubled in size. This can take more or less time depending on the temperature of your home.
-
After the dough has doubled in size, you can place the dough in the fridge for up to 2 days to bake them later OR proceed to the next step if you are making them same day.
SHAPE AND SECOND RISE
-
After the bulk ferment, lightly flour your work surface and turn the dough out. Gently shape the dough into a log and use a bench scraper or large knife to divide it into strips. Don’t worry about making each piece perfectly equal.
-
Roll out each piece into a rope. Take each rope of dough and tie it into a loose knot (or two if you have a long rope). Watch my Instagram reel above for a visual.
-
Evenly space your dough knots on a parchment lined baking sheet. Cover them with a damp cloth and allow them to rise for 1-2 hours, or until they are poofy and have risen at least half their original size.
BAKE
-
Preheat your oven to 400°F and bake your knots on the center rack for 15 minutes, or until the tops begin to lightly brown.
-
While the sourdough garlic knots bake, make the garlic butter sauce by mixing together all the ingredients.
-
When your garlic knots are done cooking, brush them with the garlic butter. Allow them to cool for 5 minutes before serving.
Serving Size 1 garlic knot
Servings 32
- Amount Per Serving
- Calories 62kcal
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 1.7g9%
- Cholesterol 6.2mg3%
- Sodium 27.5mg2%
- Total Carbohydrate 8.7g3%
- Dietary Fiber 0.4g2%
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
