Why Make This Recipe
Sourdough Garlic Knots are a tasty twist on traditional garlic knots. They combine the tangy flavor of sourdough with the rich taste of garlic, making them a delicious side for any meal. These knots are perfect for gatherings, parties, or just a cozy dinner at home. They are easy to make and sure to please your family and friends.
How to Make Sourdough Garlic Knots
Ingredients:
- 125 g filtered water
- 100 g sourdough starter, at its peak
- 325 g bread flour
- 10 g sea salt
- 50 g butter, melted
- 2 tbs olive oil
- 4-6 cloves garlic, minced (see notes for substitution)
- 5 tbs unsalted butter
- 1/4 tsp salt
- 2 tbs parsley (optional)
Directions:
- Make the Dough: In a large bowl, combine the filtered water and sourdough starter. Next, add the bread flour and sea salt. Mix everything until well combined. Let the dough rest for 30 minutes.
- Strengthen the Dough: After resting, knead the dough for about 5-7 minutes until it becomes smooth and elastic. You can also use the stretch and fold method if you prefer.
- Bulk Ferment: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature until it doubles in size. This may take about 4-6 hours, depending on the temperature in your kitchen.
- Shape and Second Rise: Once the dough has risen, turn it out onto a floured surface. Divide it into small pieces and shape each piece into a knot. Place the knots on a baking sheet lined with parchment paper. Cover them and let them rise for another hour.
- Bake and Brush: Preheat your oven to 375°F (190°C). Bake the knots for 20-25 minutes or until they turn golden brown. While they bake, melt the unsalted butter and mix it with minced garlic and salt. Brush this mixture over the warm knots right after they come out of the oven. Sprinkle with parsley if desired.
How to Serve Sourdough Garlic Knots
Sourdough Garlic Knots are best enjoyed warm. Serve them as a side dish to your favorite pasta, salad, or soup. They are also great as a snack on their own. You can serve them with marinara sauce for dipping or alongside garlic butter for extra flavor.
How to Store Sourdough Garlic Knots
To store leftover knots, let them cool completely before placing them in an airtight container. They can be kept at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag. Reheat in the oven or microwave before enjoying again.
Tips to Make Sourdough Garlic Knots
- Make sure your sourdough starter is bubbly and active for the best flavor and texture.
- Don’t skip the second rise; it helps the knots become light and fluffy.
- Feel free to adjust the amount of garlic to suit your taste.
Variation
You can add cheese to your knots for an extra flavor kick. Try sprinkling some shredded mozzarella or parmesan cheese over the knots before baking.
FAQs
Q: Can I use store-bought garlic paste instead of minced garlic?
A: Yes, you can use garlic paste as a substitute. Adjust the amount based on your taste.
Q: How can I tell when the knots are done baking?
A: The knots should be golden brown on top. You can also tap on the bottom, and if it sounds hollow, they are ready.
Q: Can I make the dough in advance?
A: Yes, you can prepare the dough the night before and place it in the fridge. Just let it come to room temperature before shaping.
Sourdough Garlic Knots
Ingredients
Dough Ingredients
- 125 g filtered water
- 100 g sourdough starter, at its peak Ensure the starter is bubbly and active.
- 325 g bread flour
- 10 g sea salt
- 50 g butter, melted
- 2 tbs olive oil
- 4-6 cloves garlic, minced Consider garlic paste as a substitute based on taste.
Topping Ingredients
- 5 tbs unsalted butter For brushing after baking.
- 1/4 tsp salt
- 2 tbs parsley Optional for garnish.
Method
Make the Dough
- In a large bowl, combine the filtered water and sourdough starter.
- Add the bread flour and sea salt, mixing until well combined.
- Let the dough rest for 30 minutes.
Strengthen the Dough
- Knead the dough for about 5-7 minutes until it's smooth and elastic, or use the stretch and fold method.
Bulk Ferment
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature until it doubles in size, about 4-6 hours.
Shape and Second Rise
- Turn out the dough onto a floured surface and divide it into small pieces.
- Shape each piece into a knot, then place them on a baking sheet lined with parchment paper.
- Cover the knots and let them rise for another hour.
Bake and Brush
- Preheat your oven to 375°F (190°C).
- Bake the knots for 20-25 minutes until golden brown.
- Melt the unsalted butter, mix with minced garlic and salt, and brush this mixture over the warm knots post-baking.
- Sprinkle with parsley if desired.