Sourdough Garlic Knots: A Cozy Treat for Any Occasion
Ah, the warm, inviting aroma of freshly baked bread wafting through the kitchen always brings back memories of family gatherings and cozy evenings spent with loved ones. There’s something inherently comforting about kneading dough, especially when it’s infused with the robust essence of garlic. These Sourdough Garlic Knots are not just a treat for the taste buds, but also a nostalgic nod to gatherings where bread was the centerpiece of every meal. Picture this: buttery, golden knots, each bursting with garlicky goodness, waiting to be torn apart and savored. They are perfect for a game night, a cozy movie marathon, or even as a side for an easy weeknight dinner. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Cozy and comforting: The warm, melted butter and garlic create an irresistible aroma that fills your kitchen with love.
- Easy to make: Even if you’re new to sourdough baking, these knots are simple and rewarding.
- Perfect for sharing: A crowd-pleaser, these knots are great for gatherings, making them a family-friendly addition to any meal.
- Naturally tangy flavor: The sourdough starter adds a depth of flavor that is remarkable without being overpowering.
- Versatile: Ideal as an appetizer, snack, or side dish – these knots fit seamlessly into any occasion!
What You’ll Need
- 125 g filtered water
- 100 g sourdough starter, at its peak
- 325 g bread flour
- 10 g sea salt
- 50 g butter, melted
- 2 tbs olive oil
- 4-6 cloves garlic, minced (see notes for substitution)
- 5 tbs unsalted butter, melted
- 1/4 tsp salt
- 2 tbs parsley (optional)
Let’s Make It Together
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Make the Dough: In a mixing bowl, combine the warm filtered water and sourdough starter, stirring until mixed. Gradually add the bread flour and sea salt, mixing until a shaggy dough forms. Then, blend in the melted butter and olive oil until everything is well incorporated.
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Strengthen the Dough: Transfer the dough to a lightly floured surface. Knead for about 10 minutes, or until the dough is smooth, elastic, and beautifully shiny. You want it to feel tender and bouncy to the touch.
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Bulk Ferment: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rest at room temperature for 4-6 hours, or until it has doubled in size. This is the perfect time to indulge in a good book or a warm cup of tea!
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Shape and Second Rise: Once your dough has risen, gently deflate it on a floured surface. Divide the dough into 12-16 equal pieces, shaping each one into a knot. Place them on a prepared baking sheet covered with parchment paper, leaving space between each one. Cover them with a cloth and let them rise for about 1-2 hours, until they puff up nicely.
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Bake and Brush: Preheat your oven to 190°C (375°F). Bake the knots for about 15-20 minutes, or until they are golden brown. While they are baking, mix the melted butter, garlic, and salt together to create a delightful garlic brush. As soon as the knots come out of the oven, brush them generously with the garlic butter, sprinkling parsley on top if desired.
Variations & Creative Twists
- Cheesy Garlic Knots: Add shredded mozzarella or parmesan cheese into the dough for a rich, cheesy bite.
- Herb-Infused: Mix in some dried Italian herbs like oregano or thyme into the dough for a zesty essence.
- Spicy Twist: Incorporate finely chopped red pepper flakes into the garlic butter for a hint of heat.
- Sweet Garlic Knots: For a twist, drizzle some honey over the knots right before serving for a sweet and savory combination.
Chef Emma’s Helpful Tips
- Make-ahead: Prepare the dough and shape your knots the day before. Just cover them well and refrigerate overnight. Let them come to room temperature for about 30 minutes before baking.
- Ingredient swaps: If you don’t have fresh garlic, garlic powder works in a pinch. Use about 1 tsp for every clove.
- Storage suggestions: These knots are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature. They will last for about 1-2 days.
Nutrition Information per Serving
- Serving Size: 1 knot
- Calories: 150
- Carbohydrates: 18 g
- Sugar: 1 g
- Fat: 8 g
- Protein: 3 g
- Sodium: 250 mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Prepare the dough in advance and shape the knots. Refrigerate them overnight, then let them rise to room temperature before baking.
Can I use different ingredients?
Yes! Feel free to get creative with herbs, cheeses, or even different types of flour to suit your taste.
How do I store leftovers?
Store any leftovers in an airtight container at room temperature, where they should stay fresh for 1-2 days.
How long does it last?
These knots are best eaten fresh, but they can be stored for up to 2 days at room temperature or frozen for up to a month.
Wrapping It Up
These Sourdough Garlic Knots come together with love and a dash of patience, offering a comforting experience that brightens up any meal or moment. Each tender bite is filled with love and warmth, perfect for gathering around the table. Save this Sourdough Garlic Knots recipe to your cozy baking board, and be ready to roll up your sleeves for some hearty kitchen fun!
Sourdough Garlic Knots
Ingredients
Dough Ingredients
- 125 g filtered water
- 100 g sourdough starter, at its peak
- 325 g bread flour
- 10 g sea salt
Garlic Butter Ingredients
- 50 g butter, melted
- 2 tbs olive oil
- 4-6 cloves garlic, minced See notes for substitution
- 5 tbs unsalted butter, melted
- 1/4 tsp salt
- 2 tbs parsley (optional)
Instructions
Make the Dough
- In a mixing bowl, combine the warm filtered water and sourdough starter, stirring until mixed.
- Gradually add the bread flour and sea salt, mixing until a shaggy dough forms.
- Blend in the melted butter and olive oil until everything is well incorporated.
Strengthen the Dough
- Transfer the dough to a lightly floured surface.
- Knead for about 10 minutes, or until the dough is smooth, elastic, and beautifully shiny.
Bulk Ferment
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rest at room temperature for 4-6 hours, or until it has doubled in size.
Shape and Second Rise
- Once your dough has risen, gently deflate it on a floured surface.
- Divide the dough into 12-16 equal pieces, shaping each one into a knot.
- Place them on a prepared baking sheet covered with parchment paper, leaving space between each one.
- Cover them with a cloth and let them rise for about 1-2 hours, until they puff up nicely.
Bake and Brush
- Preheat your oven to 190°C (375°F).
- Bake the knots for about 15-20 minutes, or until they are golden brown.
- While they are baking, mix the melted butter, garlic, and salt together to create a garlic brush.
- As soon as the knots come out of the oven, brush them generously with the garlic butter, sprinkling parsley on top if desired.
