Can I make the dough ahead of time?

Yes. Refrigerate it after bulk fermentation and it'll keep for about a day, developing more flavor as it sits. Let it come to room temperature before shaping.

How do I store leftover garlic knots?

Keep cooled knots in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat at 350°F for 5-7 minutes.

Does garlic inhibit or mess with sourdough fermentation?

Fresh garlic can slow fermentation if mixed directly into the dough, so it's best brushed on after shaping. Roasted garlic is milder and safer to mix in if you want that flavor baked throughout.

Can I use commercial yeast instead of sourdough starter?

Yes, though you'll lose the sourdough tang. Swap the 100g starter for about 7g (2 teaspoons) of instant yeast and cut the fermentation time down to 1-2 hours.

What's the best way to shape the knots?

Roll each piece into an 8-inch rope, tie a simple overhand knot, and tuck the ends underneath. Leave it a little loose so there's room for it to expand while proofing and baking.

Sourdough Garlic Knots Recipe (Rich and Super Satisfying!)

Ingredients

Scale

Ingredients

500 grams bread flour
100 grams active sourdough starter, fed 4-6 hours before use
350 grams water, room temperature
10 grams sea salt or kosher salt
1 whole head of garlic, roasted
5 garlic cloves, minced
113 grams unsalted butter, softened
2 tablespoons extra virgin olive oil
1 tablespoons fresh parsley, chopped
0.5 teaspoons dried oregano

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Instructions

Mix the dough: Combine 500 grams bread flour, 100 grams active sourdough starter, fed 4-6 hours before use, 350 grams water, room temperature, and 10 grams sea salt or kosher salt until no dry flour remains. Rest 30 minutes.
Stretch and fold: Over the next 120 minutes, do 3-4 stretch and folds spaced 30 minutes apart to build gluten strength.
Bulk ferment: Let the dough continue fermenting at room temperature for 600 minutes total (including the fold time above), until noticeably puffy.
Roast the garlic: Slice the top off 1 whole head of garlic, roasted, drizzle with a little of the 2 tablespoons extra virgin olive oil, wrap in foil, and roast at 400°F until soft and golden.
Make the garlic butter: Beat 113 grams unsalted butter, softened until fluffy, then fold in the roasted garlic paste and 5 garlic cloves, minced. Stir in 1 tablespoons fresh parsley, chopped and 0.5 teaspoons dried oregano, plus a pinch of salt. Rest 60 minutes if possible.
Shape the knots: Divide dough into 50g pieces, roll into 8-inch ropes, tie into simple knots, and tuck the ends underneath. Space out on a parchment-lined sheet.
Final proof: Let the shaped knots proof for 150 minutes, until a light poke springs back slowly.
First butter coat: Brush half the garlic butter over the knots and let them sit 20 minutes before baking.
Bake: Bake at 425°F until golden and the butter bubbles at the edges.
Finish with butter: Brush the remaining garlic butter over the hot knots as soon as they come out of the oven, then add one more light coat right before serving.

Notes

Cold-ferment tip: Refrigerate the dough overnight after bulk fermentation for extra tang, then let it warm up before shaping.
Storage: Keep in an airtight container at room temp for 2 days, or freeze up to 3 months. Reheat at 350°F for 5-7 minutes.
Garlic caution: Keep fresh garlic out of the dough itself since it can slow fermentation. Save it for the butter instead.
Crispier crust: Bake on a preheated pizza stone, or add steam with a water-filled skillet on the bottom rack.

Author: Natasha Krajnc
Prep Time: 45 minutes (active)
Cook Time: 1 hour — 40 minutes to roast the garlic, 15-18 minutes to bake the knots