Sourdough Garlic Knots

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!!

Once rested, perform two sets of stretch and folds 30 minutes apart. Be sure to cover the dough with a damp cloth.

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.

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.

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.