Sourdough Garlic Knots: Soft, Chewy, Easy Recipe

If you love cozy homemade bread as much as I do, these Sourdough Garlic Knots are about to become one of your favorite sourdough recipes. They bake up soft and chewy in the center, beautifully golden on the outside, and they’re brushed with a buttery garlic topping that makes them completely irresistible. I love serving them warm with marinara on the side, and honestly, they disappear every single time.

What I really love about this recipe is that it feels special without being fussy. If you already have an active sourdough starter, you’re most of the way there. The dough is simple to work with, and tying the knots is actually fun once you get going. You don’t need to be a bread expert to make these turn out beautifully.

These garlic knots are perfect alongside pasta, soup, salad, or as a snack all on their own. They have that glossy, bakery-style finish with plenty of herbs and a little shower of grated cheese if you want to lean into the extra savory goodness. Let’s make a batch together.

Quick Recipe Info Card

• Prep time: 25 minutes
• Cook time: 18 minutes
• Total time: 2 hours 43 minutes
• Servings: 12 knots
• Difficulty: Easy to moderate

Why You’ll Love It

• Soft, fluffy centers with the perfect chewy bite.
• A great way to use active sourdough starter in savory baking.
• The garlic butter topping adds big flavor with very little effort.
• They pair beautifully with pasta, soup, salad, or pizza night.
• The knots look impressive, but the shaping is easier than you might think.
• You can make them with pantry basics you likely already have on hand.
• They reheat well, so leftovers are still delicious the next day.

Nutritional Benefits and Adaptable Variations

• Sourdough-based dough: Fermented dough may be easier for some people to digest than standard yeasted dough.
• Homemade control: When you make your own knots, you control the salt, butter, and toppings.
• Energy-boosting carbs: These are satisfying and hearty, making them a great side for a balanced meal.
• Add herbs: Mix dried oregano, parsley, or basil into the garlic butter for extra flavor.
• Cheesy finish: Sprinkle with grated Parmesan right after baking for a salty, savory topping.
• Make them dairy-free: Use olive oil or vegan butter in place of the butter.
• Spice it up: Add a pinch of red pepper flakes to the garlic butter if you like a little heat.

Step-by-Step Instructions

1. Mix the dough: In a large bowl, stir together the active sourdough starter, warm water, olive oil, and honey until mostly combined. Add the bread flour and salt, then mix until a shaggy dough forms and no dry spots remain.
2. Rest the dough: Cover the bowl and let the dough rest for 20 minutes. This short rest helps the flour hydrate and makes the dough easier to handle.
3. Strengthen the dough: Perform 3 sets of stretch-and-folds, spaced 20 minutes apart. To do this, gently pull one side of the dough up and fold it over itself, turning the bowl and repeating until all sides have been folded in.
4. Let it rise: Cover the dough and let it rise at room temperature for 1 1/2 to 2 hours, or until it looks puffier and has expanded noticeably. Rise time will vary depending on your kitchen temperature and starter strength.
5. Prepare for shaping: Lightly oil a baking sheet or line it with parchment paper. Turn the dough out onto a lightly floured surface.
6. Divide the dough: Cut the dough into 12 equal pieces. Gently roll each piece into a rope about 8 inches long.
7. Tie the knots: Tie each rope into a simple knot, tucking the ends underneath or into the center so they hold their shape. Place the knots on the prepared baking sheet with a little space between them.
8. Second rise: Cover the knots lightly with a clean towel or lightly greased plastic wrap and let them rise for 30 to 45 minutes, until slightly puffy.
9. Preheat the oven: During the last 15 minutes of rising, preheat your oven to 400°F (200°C).
10. Bake: Bake the knots for 16 to 18 minutes, or until they are golden brown on top and cooked through.
11. Make the topping: While the knots bake, melt the butter in a small saucepan or microwave-safe bowl. Stir in the minced garlic, parsley, oregano, and salt.
12. Finish and serve: As soon as the knots come out of the oven, brush them generously with the garlic butter. Sprinkle with Parmesan if using. Serve warm, with marinara sauce on the side if you like.

Nutrition Information

Nutrition values are estimates only and can vary depending on the specific ingredients and brands you use.

Storage & Make-Ahead Tips

Store cooled sourdough garlic knots in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days, although the texture is best when fresh or gently reheated.

To reheat, warm the knots in a 300°F oven for about 5 to 8 minutes until heated through. If desired, brush with a little extra melted butter before serving. Reheat leftovers until hot throughout.

You can also make the dough ahead of time. After mixing and doing the stretch-and-folds, cover and refrigerate the dough overnight. The next day, let it sit at room temperature until slightly puffy, then shape, proof, and bake as directed.

FAQ

1. Can I make these sourdough garlic knots without commercial yeast?

Yes, absolutely. This recipe is designed to use active sourdough starter as the leavening, so you do not need commercial yeast.

2. Why didn’t my knots rise very much?

The most common reasons are an inactive starter or a cool room temperature. Make sure your starter is bubbly and doubles reliably after feeding, and give the dough extra time if your kitchen is cool.

3. Can I freeze sourdough garlic knots?

Yes. Let them cool completely, then freeze in an airtight container or freezer bag for up to 2 months. Thaw and reheat until hot throughout before serving.

4. What flour works best for this recipe?

Bread flour works best because it helps create that soft yet chewy texture. All-purpose flour can work, but the knots may be slightly less chewy.

5. Can I make these into rolls instead of knots?

Yes, you can shape the dough into small rolls if you prefer. Keep an eye on them while baking, since the baking time may vary slightly depending on shape and size.

Sourdough Garlic Knots: Soft and Chewy + Easy to Make!

Soft, chewy sourdough garlic knots brushed with buttery garlic herbs and perfect for serving with marinara.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 18 minutes mins

Total Time 2 hours hrs 43 minutes mins

Servings: 12 knots

Course: Appetizer, Bread, Side Dish

Cuisine: American, Italian-American

Calories: 183

Ingredients Equipment Method Notes

Ingredients

  

For the dough

• 100 g active sourdough starter
• 250 g warm water
• 25 g olive oil
• 20 g honey or sugar
• 400 g bread flour
• 8 g fine sea salt

For shaping

• 1 tbsp olive oil for the bowl and hands as needed

For the garlic butter topping

• 4 tbsp unsalted butter
• 3 cloves garlic finely minced
• 1 tbsp fresh parsley chopped, or use 1 teaspoon dried parsley
• 1/2 tsp dried oregano
• 1/4 tsp fine sea salt
• 2 tbsp Parmesan grated, optional
• marinara sauce for serving, optional

Equipment

• 1 large mixing bowl
• 1 baking sheet
• 1 parchment paper optional
• 1 bench scraper or knife for dividing dough
• 1 small saucepan or microwave-safe bowl for garlic butter
• 1 pastry brush

Method

 

Make the dough

1. In a large bowl, stir together the active sourdough starter, warm water, olive oil, and honey until mostly combined.
2. Add the bread flour and salt, then mix until a shaggy dough forms and no dry spots remain.
3. Cover the bowl and let the dough rest for 20 minutes.
4. Perform 3 sets of stretch-and-folds, spaced 20 minutes apart, to strengthen the dough.
5. Cover the dough and let it rise at room temperature for 1 1/2 to 2 hours, or until puffier and expanded noticeably.

Shape and proof

1. Lightly oil a baking sheet or line it with parchment paper.
2. Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces.
3. Roll each piece into a rope about 8 inches long.
4. Tie each rope into a simple knot, tucking the ends underneath or into the center.
5. Place the knots on the prepared baking sheet, cover lightly, and let rise for 30 to 45 minutes until slightly puffy.
6. During the last 15 minutes of rising, preheat the oven to 400°F (200°C).

Bake and finish

1. Bake the knots for 16 to 18 minutes, until golden brown on top and cooked through.
2. While the knots bake, melt the butter and stir in the minced garlic, parsley, oregano, and salt.
3. Brush the hot knots generously with the garlic butter.
4. Sprinkle with grated Parmesan if using and serve warm with marinara sauce if desired.

Notes

Use a bubbly active starter for the best rise. If your kitchen is cool, allow extra proofing time. The dough should be soft and slightly tacky, not dry. Reheat leftovers until hot throughout.