Sourdough Garlic Knots are a delightful twist on the classic garlic knot, infusing the soft and chewy bread with the rich flavors of sourdough and aromatic garlic. These knots are perfect for any occasion—whether you’re hosting a dinner party, enjoying movie night, or simply indulging in a comforting snack. This Recipe features a Step-by-Step guide that allows even novice bakers to create these scrumptious treats at home.
Ingredients
To create these delicious Sourdough Garlic Knots, gather the following ingredients:
- 325 grams Bread Flour: The backbone of our garlic knots, providing that perfect chewy texture.
- 6 grams Sea Salt: Enhances the flavors and balances the sweetness.
- 13 grams Granulated Sugar (1 TBS): Adds a hint of sweetness to compliment the savory garlic.
- 153 grams Water: Hydrates the dough for the ideal consistency.
- 100 grams Sourdough Starter: The star of the show, imparting depth and tang to the flavor profile.
- 25 grams Olive Oil (2 TBS): Adds richness and moisture to the dough.
- 1 Egg (for egg wash): Creates a beautiful golden crust.
- 71 grams Unsalted Butter (5 TBS): Provides a creamy base for the garlic butter topping.
- 3 cloves Garlic (minced): The aromatic essence that makes these knots irresistible.
- 1 pinch Sea Salt: For seasoning.
- 1 pinch Red Pepper Flakes (optional to taste): Adds a bit of heat for those who like a kick.
- 3 TBS Parmesan Cheese (freshly grated, plus more for topping): Rich and nutty, a perfect pairing with garlic.
- 2 TBS Fresh Parsley (chopped, or other herbs like basil, oregano, or chives): Fresh herbs to brighten the flavor.
Step-by-Step Directions
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Begin by adding the bread flour, sea salt, granulated sugar, water, sourdough starter, olive oil, and butter into the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed for a couple of minutes until the dough comes together.
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Increase the speed to medium and mix for 8-10 minutes until the dough is tacky, has wrapped around the dough hook, and you can stretch it without tearing it.
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Transfer the dough to a medium-sized mixing bowl. Gather it into a ball, cover it, and place it in a warm location to bulk ferment for about 4 hours. During this time, perform a couple of stretch and folds in the first hour with 30 minutes between each fold.
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Once the dough has doubled in size and feels airy, refrigerate it for at least one hour and up to 48 hours for flavor development.
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After chilling, turn out the dough onto a scale to weigh it, and divide it into 12 equal-sized pieces (about 50-55 grams each) using a bench scraper or knife.
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Lightly flour your work surface. Take one piece of dough and roll it into a rope about 10-12 inches long. Create a U shape and cross one end over the other, forming a hole at the bottom. Tuck one end through the hole, then loop the two ends into the center to shape the garlic knot. Repeat this process for the remaining dough pieces.
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Prepare a baking sheet with parchment paper and space the garlic knots on it at least two inches apart. Cover with plastic wrap (lightly sprayed with non-stick spray) to prevent sticking, and proof in a warm place for 1.5 to 2 hours until they have doubled in size.
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Preheat your oven to 400°F (204°C). Once preheated, beat one egg and brush it lightly over the tops of the proofed garlic knots.
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Bake for 17-20 minutes, or until the garlic knots are a uniform golden brown.
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While the knots are baking, make the garlic butter. Melt the unsalted butter in a medium pan over medium heat. Add the minced garlic and sauté until light brown and fragrant, stirring frequently. Remove from heat and pour the garlic butter into a small bowl, adding salt, red pepper flakes, parmesan cheese, and parsley.
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Once baked, immediately toss the hot garlic knots in a large bowl with the garlic butter, ensuring they are thoroughly coated. Grate extra parmesan cheese on top, and enjoy while warm, perhaps with a side of marinara sauce for dipping.
Tips & Tricks
To take your Sourdough Garlic Knots to the next level, consider incorporating different herbs like oregano for a Mediterranean flair or adding a touch of lemon zest to the garlic butter for a bright flavor contrast. Ensure your sourdough starter is active and bubbly for best results. For more texture, experiment by adding crushed nuts or seeds into the dough before shaping.
Serving Suggestions & Pairings
Sourdough Garlic Knots make a fantastic appetizer, snack, or side dish. Serve them alongside pasta dishes, fresh salads, or as a unique twist at your next barbecue. Pair them with marinara sauce, pesto, or even a cheesy dip for an indulgent treat.
Nutritional Information
One serving of Sourdough Garlic Knots (about two knots) contains around 250 calories, with approximately 10 grams of fat, 30 grams of carbohydrates, and 6 grams of protein. These sweet and savory delights can be enjoyed as part of a balanced diet, but moderation is key given their deliciousness!
Storing Tips & Variations
Store any leftover Sourdough Garlic Knots in an airtight container at room temperature for up to 2 days. For longer storage, freeze the knots in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to three months. Reheat in the oven to refresh their texture. You can also experiment by adding different cheeses or spices to the garlic butter for varied flavors.
Conclusion
Sourdough Garlic Knots are an irresistible combination of comfort and flavor. Their fluffy texture and savory garlic infusion make them a beloved addition to any meal or gathering. We encourage you to try this recipe and savor each bite. Don’t forget to share your creations, tips, and experiences with Sourdough Garlic Knots with family and friends!
FAQs
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Can I use store-bought sourdough starter?
Yes, using a store-bought sourdough starter is fine—just ensure it’s active and bubbly. -
Can I make these knots ahead of time?
Absolutely! You can prepare the dough and refrigerate it for 1-2 days before shaping and baking. -
What can I use instead of butter in the garlic topping?
You can substitute with olive oil or dairy-free butter for a vegan option. -
How do I know when the knots are fully baked?
Look for a uniform golden brown color and a light, airy texture. You can also tap them; they should sound hollow when fully baked. -
Can I add more garlic?
Yes! If you love garlic, feel free to increase the amount to suit your taste—just be mindful of balance!
Sourdough Garlic Knots
Ingredients
Method
- Add bread flour, sea salt, granulated sugar, water, sourdough starter, olive oil, and butter into the bowl of a stand mixer fitted with dough hook attachment. Mix on low speed for a couple of minutes until dough comes together.
- Increase speed to medium and mix for 8-10 minutes until dough is tacky and can be stretched without tearing.
- Transfer the dough to a medium-sized mixing bowl, cover it, and place it in a warm location to bulk ferment for about 4 hours, performing stretch and folds.
- Once the dough has doubled in size, refrigerate for at least 1 hour up to 48 hours for flavor development.
- Weigh the dough and divide into 12 equal-sized pieces (about 50-55 grams each).
- Lightly flour your work surface, roll one piece of dough into a 10-12 inch rope, form a U shape, cross one end over the other, tuck one end through the hole, and form the garlic knot.
- Repeat the process for remaining dough pieces.
- Prepare a baking sheet with parchment paper, space garlic knots at least two inches apart, cover with plastic wrap, and proof in a warm place for 1.5 to 2 hours or until doubled in size.
- Preheat oven to 400°F (204°C). Beat one egg and brush it over the tops of proofed garlic knots.
- Bake for 17-20 minutes or until golden brown.
- While baking, melt unsalted butter in a pan, add minced garlic and sauté until light brown. Remove from heat, add salt, red pepper flakes, parmesan cheese, and parsley.
- After baking, toss the knots in garlic butter, coat thoroughly, and add extra parmesan cheese. Enjoy warm.
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