Sourdough Garlic Knots
Buttery, garlicky, and impossibly soft. These knotted rolls are coated in a garlic-herb butter that makes them completely irresistible.
Ingredients
Instructions
- 1
Combine the starter, warm water, olive oil, and sugar in a large bowl. Add the flour and salt, mixing until a dough forms.
- 2
Knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 4-5 hours at room temperature.
- 3
Punch down, cover, and refrigerate overnight.
- 4
The next day, remove the dough and let it come to room temperature for 30 minutes.
- 5
Divide the dough into 12 equal pieces. Roll each piece into a 8-9 inch rope.
- 6
Tie each rope into a simple knot, tucking the ends underneath.
- 7
Place on a parchment-lined baking sheet, spacing 2 inches apart. Cover and let rise for 1-1.5 hours until puffy.
- 8
Preheat oven to 400°F (200°C).
- 9
Bake for 15-18 minutes until golden brown.
- 10
While the knots bake, make the garlic butter: combine melted butter, garlic, parsley, Parmesan, and salt.
- 11
As soon as the knots come out of the oven, brush generously with the garlic butter. Brush twice for maximum flavor.
Baker's Tips
- •Don't worry about making perfect knots — rustic-looking knots taste just as good.
- •For a quick version, skip the overnight rise and let the dough bulk ferment for 6-8 hours at room temperature.
- •Serve alongside pasta, soups, or just on their own as a snack.
- •The garlic butter is what makes these — be generous with it.
