These sourdough garlic knots are so soft and buttery- easy to make with fresh starter or sourdough discard! Make them quick in thirty minutes or long ferment for extra benefits. Learn all about how to make them in this post!
Long Fermentation Benefits vs Quick Knots
The benefits of long fermentation are certainly worth taking a look at. However, if you need these garlic knots in a flash for a quick dinner side kick they taste just as delicious! For those with gluten sensitivity, or dietary restrictions the benefits of long fermenting any sourdough recipe are definitely key.
In short, the process of fermenting the dough before baking (allowing it to sit for several hours) breaks down the gluten so the body does not have to. This process also multiplies the good bacteria already found in a sourdough starter. If you are not using sourdough for dietary reasons the benefit of this recipe is that it can be made quickly!
To long ferment your garlic knots mix the ingredients together as described in the recipe then cover with a wet dish towel and allow the dough to ferment in the refrigerator for up to 12 hours or on the counter for up to 8 hours. No stretch and folds are required for this recipe. If the dough feels too sticky after fermentation it may require a bit of kneading before working with it to shape the knots.
Ingredients for Sourdough Garlic Knots
Sourdough garlic knots are extremely easy to make with simple, hassle free ingredients!
- 1 cup sourdough starter active or discard
- 1 cup warm water
- 1 tbsp honey or sugar
- 2 tsp baking powder
- 1 tsp salt
- 3 cups all-purpose flour
Garlic and Herb Butter Ingredients
- 2-4 cloves garlic
- 3 tbsp melted butter
- 1 tsp fresh or dried parsley
- garlic salt, optional
- parmesan cheese, optional (to sprinkle on top)
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How to Make Sourdough Garlic Knots
Making these delicious sourdough garlic knots is so fun and easy! If you want an even simpler version of this recipe check out our recipe for sourdough discard breadsticks here. Learn all about how to make and shape your knots….
- Combine starter, water, honey, baking powder, salt, and 2 cups of flour in a large bowl or bowl of a stand mixer.
- Add in flour 1/4 cup at a time until you have a thick, pliable dough. (Should take no more than 3 cups of flour.)
- Roll dough out on a well floured surface and cut into two inch strips.
- Knot the dough loosely and secure the loose ends around the edges of the knots, making them a round shape.
- Place on a greased pan and bake at 350 F for 12-15 minutes or until golden brown.
- Brush with garlic and herb butter fresh out of the oven.
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Sourdough Garlic Knots with Garlic and Herb Butter
Ingredients
- 1 cup sourdough starter active or discard
- 1 cup warm water
- 1 tbsp honey
- 2 tsp baking powder
- 1 tsp salt
- 2½-3 cups all-purpose flour
Garlic and Herb Butter
- 2-4 cloves fresh garlic
- 3 tbsp butter melted
- 1 tsp fresh or dried parsley
- 1 tsp garlic salt optional
- 1/4 cup parmesan optional
Instructions
- Combine starter and water in a large bowl or bowl of a stand mixer.
- Add honey, baking powder, salt, and 2 cups flour. Add flour in ¼ cup at a time until the dough holds shape and is elastic.
- For fermentation, cover the bowl with a damp dish towel and store in the refrigerator for up to 12 hours or overnight. For quick knots (unfermented), roll dough out on a well floured surface in a rectangular shape about ¼ inch thickness.
- Cut the dough into 1½-2 inch strips. You should have about 8 strips. Gently knot the dough and secure the loose ends underneath the knot giving you a nice, round knotted shape.
- Place on a greased or parchment lined sheet pan. Bake at 350℉ for 12-15 minutes or until cooked through the center and golden brown on top.
- Brush with garlic and herb butter fresh out of the oven while the knots are still warm. Sprinkle with parmesan cheese for extra flavor if desired.
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