Sourdough Garlic Knots – Vegan and Healthy
If you’ve got an active sourdough starter and you’re craving something cozy, these Vegan Sourdough Garlic Knots are a MUST bake. They’re soft, fluffy, loaded with delicious garlic, and of course are gut healthy thanks to the sourdough.
This recipe was inspired by Sally’s Baking Addiction’s Garlic Knots, the key difference is mine includes sourdough as well as fully vegan ingredients.
These garlic knots are perfect with Italian salad, a bowl of tomato soup, dipped in marinara, or just eaten hot out of the oven while standing at the counter!
How to Make this Recipe:
Why I Love These Sourdough Garlic Knots
These Vegan Sourdough Garlic Knots are surprisingly SO easy to make – you do NOT need to be a pro baker, trust me! You start with a ball of dough and end up with golden, chewy, pull-apart knots that make your whole kitchen smell like a bakery. These are even better because they’re naturally leavened with sourdough, which gives them that slight tang and makes them easier to digest.
How to Store or Freeze
These knots are best the day they’re baked, but they reheat well. Store extras in an airtight container at room temp for 2–3 days, or freeze in a zip-top bag for up to a month. Just reheat in the oven at 350°F for 5–7 minutes.
Can I Use Sourdough Discard?
Yes! If you’re not working with a fully active starter, you can still make these using sourdough discard. Just add 1 packet of instant yeast to the dough (around 2 ¼ teaspoons) to give it a little boost, since discard alone won’t rise the dough.
More Garlic Knot Variations
If you’re not fully vegan, you could add parmesan or an egg wash for a more golden top. You can also swap in fresh rosemary or thyme instead of oregano for a different flavor twist.
{If you like this recipe you’ll love my BAKED MAC AND CHEESE and my CHICKPEA TUNA SALAD.}
Sourdough Garlic Knots
Ingredients
Dough
- 240 g Warm Water
- 125 g Active Sourdough Starter
- 1 tbsp Cane Sugar
- 3 tbsp Olive Oil
- 1 tsp Sea Salt
- 1 tsp Garlic Powder
- ½ tsp Dried Oregano
- 400 g All-Purpose Flour
Garlic Oil Topping
- ¼ cup Extra Virgin Olive Oil
- 4 Garlic Cloves, minced
- 2 tbsp Parsley, finely chopped
- 1 tbsp Italian Seasoning
- ¼ tsp Sea Salt
Instructions
Feed Starter
- At around 9am, feed your starter. It should be active around 2pm which is when you can start this recipe.
Mix Wet Ingredients
- Once your starter is active and bubbly, whisk together warm water, sourdough starter, sugar, and olive oil in a large mixing bowl.
Add Flavor + Flour
- Add salt, garlic powder, oregano, and half of the flour. Mix to combine. Gradually add the remaining flour until a soft dough forms.
Knead
- Knead for about 10 minutes by hand or 6-7 minutes with a dough hook until smooth and elastic. Add a bit more flour ONLY if the dough is sticky and won't hold shape. Too much flour and too much kneading will result in a harder, non-stretchy bread.
Bulk Fermantation with Stretch and Folds
- Keep dough covered. Perform 4 rounds of stretch-and-folds, 30 min apart. Round 1: 0:30 after mixingRound 2: 1:00Round 3: 1:30Round 4: 2:00
- After the final fold, cover and let rest undisturbed for another 2 hours. You'll know it's ready when you see bubbles under the surface, a gentle jiggle when shaken, and the edges pulling slightly from bowl.
Overnight Cold Ferment
- Keep covered and place in the fridge to ferment overnight. This is really just for the sourdough to ferment longer hence increasing the probiotic benefits.
Short Warm-Up Before Shaping
- Remove from fridge, keep covered, and rest at room temp for an hour. This warm up time is necessary, if you shape cold dough the end result will be a harder, less fluffy dough.
Shape the Knots
- Deflate dough gently, shape into a log on a floured surface, and cut into strips. You can do however many you want, I prefer 8-10 which come out quite large. Roll each strip into a rope and tie into a knot.
Final Proof
- Place the knots on a parchment-lined baking sheet. Cover and let rise until puffy, about 1–2 hours.
Make the Garlic Oil
- Once the knots have risen, preheat the oven to 400 degrees F. Stir together the garlic oil ingredients in a small dish. Use 1/2 or so of this mixture to brush the knots prior to baking.
Bake
- Bake knots for 20–23 minutes until golden. My perfect time was just under 21 minutes. Brush with remaining garlic oil while still hot. Let cool slightly and enjoy immediately. You can keep them stored in an airtight container for a few days, or freeze them in a ziploc bag where they'll last a few months.