Perfect Sourdough Garlic Knots

Craving the perfect sourdough garlic knots? Most homemade versions disappoint – they’re often too dry, bland, or simply don’t match restaurant quality. Stop serving underwhelming knots with your meals. This sourdough garlic knots recipe uses simple ingredients but delivers exceptional results that will have everyone asking for more. You’ll learn exactly how to combine tangy sourdough with flavorful garlic butter for knots that are crispy outside and soft inside. Make impressive sourdough garlic knots with minimal effort and guaranteed success.

Table of Contents

Ingredients

For the Dough:

• 500g bread flour (or 400g bread flour + 100g whole wheat for added depth)
• 100g active sourdough starter (fed 4-6 hours before use)
• 350g water at room temperature
• 10g sea salt or kosher salt

For the Garlic Butter:

• 1 whole head of garlic, roasted
• 4-6 cloves fresh garlic, minced
• 113g (1 stick) unsalted butter, softened
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh parsley, finely chopped (optional)
• 1/2 tsp dried oregano (optional)

Making the Sourdough Base

The foundation of exceptional garlic knots begins with a properly cultivated sourdough base. Follow these essential steps:

1. Prepare your starter by feeding it 4-6 hours before mixing. Look for a doubling in volume and abundant bubbles—signs of healthy wild yeast and lactobacillus activity.
2. Combine active starter with bread flour (or a blend with whole wheat for added complexity), water at 70% hydration ratio, and salt. This specific hydration creates the perfect balance between workability and an open crumb structure.
3. Allow for extended fermentation—typically 8-12 hours at room temperature. This natural process develops complex flavors and improves digestibility, distinguishing sourdough from conventional dough.
4. During the first few hours of fermentation, perform 3-4 gentle stretch and fold techniques at 30-minute intervals. This builds gluten strength while preserving the gas bubbles essential for proper texture.
5. After bulk fermentation, divide the dough into equal portions (about 50g each for standard-sized knots). Roll each portion into a rope about 8 inches long, then tie into a simple knot, tucking the ends underneath.
6. Place the knots on a parchment-lined baking sheet, leaving space between each for expansion. Complete the final proof for 2-3 hours. Properly proofed knots will increase in volume and respond with slow spring-back when pressed lightly with a finger.

Related: Garlic Rosemary Sourdough Recipe

Preparing the Garlic Butter

The secret lies in combining both roasted and fresh garlic in your butter. Roast a whole head by cutting the top off, drizzling with olive oil, and baking at 400°F for 40 minutes until golden and soft. This brings an amazing caramelized sweetness that balances perfectly with the zippy punch of fresh minced garlic.

1. Start with room temperature unsalted butter (this is crucial!) and beat it until fluffy. Mix in the roasted garlic paste first, then fold in fresh minced garlic – about 4-6 cloves depending on your garlic preference.
2. Don’t just stir everything together! Use a folding technique to incorporate some air for a lighter spread that’ll melt beautifully into your sourdough knots. Add some finely chopped parsley, a pinch of flaky sea salt, and a tiny splash of lemon juice to brighten everything up without tasting lemony. If possible, let the butter rest for an hour or two before using it.

Combining the Elements

The way you put these elements together makes all the difference between good and mind-blowing garlic knots:

1. Brush half of your garlic butter mixture onto the knots just before baking.
2. Let your buttered knots sit for 15-20 minutes before baking—this soaking time works wonders for flavor penetration.
3. Ready to bake? Here are your options:
   • For crispy edges: Place directly on a preheated baking sheet at 425°F for 15-18 minutes
   • For professional-quality results: Use a pizza stone preheated for 30 minutes
   • For softer, pillowy knots: Use a lower temperature of 375°F for 20-22 minutes
4. Using a convection oven? Lower temp by 25°F and watch closely—they brown faster!
5. You’ll know they’re done when your kitchen smells incredible and the knots develop a golden crust with the butter bubbling slightly at the edges. The garlic should be caramelized but not burnt—that perfect sweet spot where flavor peaks before turning bitter.
6. Immediately after removing from the oven, brush with the remaining garlic butter while the knots are still hot. This double application ensures maximum flavor infusion.

Baking Tips & Techniques

Temperature control is crucial for perfect sourdough garlic knots. Preheat your oven to 450°F for a full 30 minutes, allowing your baking steel or stone to properly absorb heat. This creates the intense bottom heat needed for that signature sourdough lift and texture.

For bakery-quality crust, steam injection makes all the difference. Place a cast iron skillet on the bottom rack during preheating, then carefully pour boiling water into it after loading your knots. This creates a crackling exterior while maintaining a tender interior.

For extra crispiness, switch to broil for the final two minutes—just watch carefully to prevent burning. This quick blast of heat creates an irresistible toasty flavor. Don’t limit yourself to classic garlic butter either; try herb-infused olive oil or pecorino cheese for variation.

For the ultimate garlic knot experience, brush them with a third coating of garlic butter right before serving. This final touch creates an aromatic, glistening finish that’s impossible to resist.

Related: How to Make Garlic Sourdough Bread

Serving Suggestions

• Classic Soups: Pair with tomato soup for the perfect combination—the knots’ complex flavors complement the soup’s acidity while providing a delightful textural contrast.
• Pasta Companions: Serve alongside pasta dishes to soak up rich marinara sauce or balance creamy pasta with the knots’ slight sourdough tang and garlicky bite.
• Dedicated Dipping Options: Serve with high-quality olive oil infused with herbs, marinara sauce, or fresh pesto to highlight the knots’ nuanced flavors.
• Charcuterie Enhancement: Incorporate garlic knots into your next charcuterie board alongside cured meats, soft cheeses like goat cheese or brie, and sweet fig jam for impressive flavor combinations.
• Party Appetizers: Arrange on a serving platter with small bowls of various dipping sauces for an irresistible starter that guests can’t stop eating.
• Sauce Pairings: Beyond marinara, try arrabiata sauce for heat, pesto for herbal notes, or even a creamy artichoke dip for a decadent experience.
• Meal Finisher: Keep a basket of sourdough garlic knots on the table for the perfect end-of-meal companion that turns even simple weeknight dinners into special occasions.

What Else Can You Add To Sourdough Garlic Knots?

While classic sourdough garlic knots are delicious on their own, you can elevate them with these flavorful additions:

• Herbs: Fresh or dried rosemary, thyme, oregano, or basil add aromatic depth
• Cheese: Shredded mozzarella, parmesan, or crumbled feta create a gooey, savory layer (sprinkle on top before baking)
• Spice: Red pepper flakes or cayenne for subtle heat
• Compound butters: Mix in sun-dried tomatoes, olives, or caramelized onions
• Toppings: Crispy bacon bits, caramelized onions, or roasted peppers
• Sweet options: Honey drizzle or balsamic glaze for a sweet-savory contrast
• Umami boost: Anchovy paste, nutritional yeast, or truffle oil for deep flavor

Experiment with combinations or keep it simple with just one or two additions to complement your main dish.

From Starter to Spectacular

Want to nail those awesome sourdough garlic knots? You’ll need to get the hang of fermentation and how flavors work together. The real game-changer is using both roasted AND fresh garlic in your butter. One gives you that sweet, caramelized goodness while the other brings the zing! Plus, when you fold it right, you get these tiny air pockets that help the butter melt like a dream.

These knots are a total MVP – they go well with soup, make charcuterie boards look fancy, and are perfect for sharing at gatherings. The shaping technique might take a few tries to master, but once you get it down, you’ll be able to produce restaurant-quality knots that impress everyone. Master these techniques and you’ll develop an impressive culinary skill that requires patience—but when you experience the warm, aromatic flavor of fresh garlic knots pulled apart with your fingers, you’ll find the effort entirely worthwhile.

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