Sourdough Garlic Knots with Garlic and Herb Butter
Easy, quick, and buttery soft sourdough garlic knots glazed with from scratch garlic 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.