Sourdough Garlic Knots
Learn how to make this homemade sourdough garlic knots recipe with active sourdough starter, garlic powder, butter, topped with parmesan cheese and fresh parsley. These pull apart sourdough rolls are a tangy twist on a classic garlic knot recipe.
Equipment
- stand mixer with dough hook attachment
- baking dish 12" round, 12X15" half sheet pan, 9X13
- measuring cups and spoons
Ingredients
Garlic Knots
- 300 grams sourdough starter active
- 630 grams all-purpose flour
- 340 grams water warm
- 57 grams butter melted, (4 tablespoons)
- 50 grams honey
- 42 grams powdered milk can be omitted, but do not substitute with liquid milk
- 15 grams salt
Garlic Butter
- 2 tablespoons butter melted
- 2 ounces parmesan cheese fresh grated
- 1 tablespoon parsley fresh, chopped
- 1 teaspoon garlic powder
Instructions
- As with all sourdough recipes, feed the sourdough starter and place it in a warm place several hours before you are ready to bake.
- In the bowl of a stand mixer fitted with the dough hook attachment, mix together all of the dough ingredients. This will make a smooth, supple, and not overly sticky dough ball. See note 1 for same-day baking instructions.Start with a low speed, then gradually increase to a kneading speed for 8-10 minutes.The garlic knot dough should cling to the hook and be free from sticking to the sides of the bowl.300 grams sourdough starter, 630 grams all-purpose flour, 42 grams powdered milk, 50 grams honey, 15 grams salt, 340 grams water, 57 grams butter
- Place the kneaded dough in an airtight container with lid or cover with plastic wrap. Bulk ferment for 4-6 hours at room temperature.
- Once bulk fermentation is over, grease a pan. See note 2 below for sizes.
- Roll the dough pieces into 12" long rope and tie in a knot (it's like tying shoes, but without the bow). Arrange the shaped knots in the prepared pan.
- Cover the unbaked knots with aluminum foil, plastic wrap and put the rolls in the refrigerator overnight to bulk rise for 8-12 hours or even longer!
- The next day, take the rolls out the the refrigerator 2 ½ hours before serving. Place the rolls in a warm spot to let the dough rest and preheat the oven to 375℉ degrees Fahrenheit. For best results, move the rack to a low position so that the rolls can be baked to golden brown.
- Bake at 375℉ for 45-50 minutes. Check the garlic knots after 20 minutes, and if they are over browning, cover with foil. The garlic knots are done when the center temperature of the rolls reach 195℉.
- In a microwave safe bowl, melt together the butter and garlic powder. Brush the fresh baked rolls with garlic butter mixture while still warm. Grate parmesan cheese over the tops and sprinkle with fresh parsley.2 tablespoons butter, 2 ounces parmesan cheese, 1 tablespoon parsley, 1 teaspoon garlic powder
Notes
Note 1: Same-Day Bake Instructions
You can add commercial yeast to this recipe to make these garlic knots in just a few hours. When combining the ingredients, add 2 teaspoons active dry yeast. Place the kneaded dough in a lightly greased bowl, cover the bowl, and let the dough first rise for 1 to 2 hours, until doubled in size. Shape the garlic knots and let it rise a second time for 1-2 hours. After the final rise is complete, bake as directed.Note 2: Roll Sizes & Recommended Baking Dish
- 8 pieces, each weighing approximately 185 grams for jumbo rolls. Can be baked in a 12" round baking dish, 9X13 baking dish or spread out (not touching) on a half sheet pan.
- 12 pieces that each weigh around 122 grams for medium rolls. These will be best baked on a half sheet pan.
- 16 pieces, each weighing about 92 grams for small rolls. Bake this on a half sheet pan.
Nutrition
Calories: 314kcalCarbohydrates: 50gProtein: 9gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 622mgPotassium: 116mgFiber: 2gSugar: 5gVitamin A: 275IUVitamin C: 1mgCalcium: 99mgIron: 3mg
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