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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.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 2 hours 43 minutes
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.