Sourdough Garlic Knots
Fluffy, gut healthy, and delicious garlic knots with sourdough.
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.