Sourdough Garlic Knots
This blueprint is the result of obsessive refinement, utilizing precision kneading and a dual-butter application to create optimized sourdough garlic knots with superior texture and complex, tangy flavor.
Equipment
- Stand mixer with dough hook attachment
- Tea towel or plastic wrap
- Small bowl
- Pastry brush (preferably silicone bristles)
- Rolling Pin
- Parchment lined baking sheet
Ingredients
Dough Ingredients
- 1.25 cup whole milk
- 3 tablespoons honey
- 0.5 cup sourdough starter active and bubbly
- 2 tablespoons unsalted butter room temperature
- 1 teaspoon salt
- 3.25 cup all-purpose flour
Garlic Butter & Garnish
- 0.5 cup salted butter melted and cooled
- 1 tablespoon freshly minced garlic
- minced parsley to garnish - optional
- grated parmesan to garnish - optional
- flaky salt to garnish - optional
Instructions
Dough Preparation and Kneading
- Add the milk, honey, sourdough starter, butter, salt, and flour to the bowl of a stand mixer fitted with a dough hook attachment.
- Knead on medium for about five minutes, or until the dough is smooth and glossy. If the dough still looks slightly pebbled after five minutes, give it two more minutes of kneading.
- Place the dough into a lightly greased bowl, cover it with a tea towel or plastic wrap, then let rise in a warm area for about eight hours or until doubled in size.
Garlic Butter & Shaping
- Make the garlic butter by melting the butter in a small bowl and adding minced garlic and stirring. Set aside.
- On a lightly floured surface, roll the dough into a rectangle until it is about a quarter to a half inch thick, ensuring the thickness is uniform.
- Spread a spoonful or two of the garlic butter over the dough with a pastry brush, aiming for a very thin, controlled layer.
- Cut the dough into 18 rectangular pieces.
- Form each piece into a knot by twisting each rectangle and then tying into a knot. Tuck the ends underneath to secure.
- Cover with a towel and let rise in a warm place for another 1-2 hours until puffy and nearly doubled. Preheat the oven to 350 degrees Fahrenheit about halfway through the rise.
Baking and Finishing
- Bake the rolls for 12-15 minutes or until lightly golden.
- Immediately brush more of the garlic butter over the top while the rolls are still hot.
- Follow immediately with freshly chopped parsley, grated parmesan, and a pinch of flaky sea salt, if using. Enjoy!
Notes
For storage, keep cooled knots in an airtight container at room temperature for up to 2 days, or freeze wrapped tightly in foil for up to three months. Reheat directly from frozen at 350 degrees Fahrenheit for 10 minutes (do not use the microwave). For a savory twist, incorporate finely grated sharp cheddar into the final brush of butter applied immediately after baking. During the autumn months, add a teaspoon of dried sage to the initial garlic butter mixture.
Nutrition
Calories: 156kcalCarbohydrates: 22gProtein: 3gFat: 6g
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