Sourdough Garlic Knots

If you’re searching for the perfect homemade bread to serve with pasta, soup, or salad, these Sourdough Garlic Knots are guaranteed to impress. Soft, fluffy, and bursting with buttery garlic flavor, these knots combine the delicious tang of naturally fermented sourdough with a golden, lightly crisp exterior. Brushed generously with garlic herb butter and sprinkled with Parmesan cheese, every bite is packed with irresistible flavor.

Unlike traditional garlic knots made with commercial yeast, sourdough garlic knots develop a richer taste through slow fermentation. This process not only enhances the flavor but also creates a wonderfully chewy texture that bread lovers adore. Whether you’re hosting a family dinner, preparing a holiday feast, or simply craving fresh homemade bread, these garlic knots are a fantastic addition to any table.

Best of all, they are easy to prepare using an active sourdough starter and simple pantry ingredients. Once you make them, you’ll find yourself baking them again and again.

Why You’ll Love This Recipe

Soft and fluffy with a chewy texture
Naturally fermented sourdough flavor
Loaded with buttery garlic goodness
Perfect side dish for any meal
Easy to make with simple ingredients
Freezer-friendly
Great for meal prep
Family favorite

Ingredients

For the Dough

100g active sourdough starter
300ml warm water
450g bread flour
30g olive oil
10g salt
1 tablespoon honey

For the Garlic Butter

4 tablespoons unsalted butter, melted
3 cloves garlic, finely minced
1 tablespoon chopped fresh parsley
1 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese
Pinch of salt

Optional Garnishes

Extra Parmesan cheese
Chopped parsley
Red pepper flakes

Kitchen Equipment

Large mixing bowl
Dough scraper
Baking tray
Parchment paper
Pastry brush
Kitchen towel
Stand mixer (optional)

Instructions

Step 1: Prepare the Dough

In a large bowl, combine:

Active sourdough starter
Warm water
Honey

Mix until the starter dissolves.

Add the bread flour, olive oil, and salt.

Mix until a shaggy dough forms.

Step 2: Knead the Dough

Transfer the dough to a lightly floured surface.

Knead for about 8–10 minutes until smooth and elastic.

Alternatively, knead using a stand mixer with a dough hook for about 6 minutes.

Step 3: Bulk Fermentation

Place the dough in a lightly greased bowl.

Cover and let rise for 4–6 hours, or until noticeably puffy.

During the first 2 hours, perform three sets of stretch-and-folds every 30–40 minutes to strengthen the dough.

Step 4: Divide the Dough

Turn the dough onto a lightly floured work surface.

Divide into 12 equal pieces.

Roll each piece into an 8-inch rope.

Tie each rope into a loose knot, tucking the ends underneath.

Arrange the knots on a parchment-lined baking tray.

Step 5: Final Proof

Cover loosely with a clean kitchen towel.

Allow the knots to proof for 1½–2 hours, or until puffy.

Step 6: Preheat the Oven

Preheat your oven to 400°F (200°C).

Step 7: Bake

Bake the garlic knots for 18–22 minutes, or until beautifully golden brown.

Step 8: Prepare the Garlic Butter

While the knots bake, combine:

Melted butter
Garlic
Parsley
Italian seasoning
Salt
Parmesan cheese

Mix well.

Step 9: Brush Generously

As soon as the knots come out of the oven, brush them generously with the warm garlic butter.

Sprinkle with additional Parmesan cheese and fresh parsley.

Step 10: Serve

Serve warm while the butter is still soaking into the bread.

Enjoy with marinara sauce, soup, or your favorite pasta dish.

Tips for Perfect Garlic Knots

Use an Active Starter

A bubbly, recently fed sourdough starter ensures the dough rises properly and develops excellent flavor.

Don’t Over-Knot

Tie loose knots rather than tight ones so the dough has room to expand while baking.

Brush While Hot

Applying the garlic butter immediately after baking helps the knots absorb maximum flavor.

Use Fresh Garlic

Fresh garlic creates a much richer flavor than garlic powder.

Delicious Variations

Cheesy Garlic Knots

Add shredded mozzarella inside each knot before tying.

Herb Garlic Knots

Mix chopped rosemary, thyme, and basil into the garlic butter.

Spicy Garlic Knots

Add crushed red pepper flakes to the butter for a spicy kick.

Everything Garlic Knots

Sprinkle everything bagel seasoning over the knots before baking.

Bacon Parmesan Knots

Top the finished knots with crispy bacon bits and extra Parmesan cheese.

Jalapeño Cheddar Knots

Fold diced jalapeños and shredded cheddar into the dough before shaping.

Serving Suggestions

These sourdough garlic knots pair perfectly with:

Spaghetti
Lasagna
Chicken Alfredo
Tomato soup
Minestrone
Caesar salad
Marinara dipping sauce
Olive oil with balsamic vinegar
Creamy spinach dip

They also make excellent appetizers for parties and gatherings.

Storage Instructions

Room Temperature

Store in an airtight container for up to 2 days.

Refrigerator

Refrigerate for up to 5 days.

Freezer

Freeze baked garlic knots for up to 3 months.

Wrap individually for easy reheating.

Reheating

Warm in a 350°F (175°C) oven for about 5–7 minutes.

You can also reheat them in an air fryer for 3–4 minutes to restore their crisp exterior.

Meal Prep Tips

Prepare the dough the night before and refrigerate overnight.

Shape and bake the following day for fresh garlic knots with minimal effort.

You can also freeze the shaped, unbaked knots and thaw them before baking.

Common Mistakes to Avoid

Using an Inactive Starter

A weak starter can result in dense, heavy knots.

Skipping the Stretch-and-Folds

These folds help develop gluten and improve the bread’s structure.

Baking at Too High a Temperature

Excessive heat may brown the outside before the inside is fully baked.

Waiting Too Long to Add Butter

Brush the garlic butter onto the knots immediately after baking for the best flavor.

Nutritional Information (Approximate Per Garlic Knot)

Calories: 180
Protein: 5g
Fat: 7g
Carbohydrates: 24g
Fiber: 1g
Sugar: 1g
Sodium: 240mg

Nutrition values are estimates and may vary depending on the ingredients used.

Frequently Asked Questions

Can I use sourdough discard?

This recipe works best with an active starter. If using discard, you may need to add a small amount of commercial yeast to ensure a good rise.

Can I make these ahead of time?

Yes. Prepare the dough in advance, refrigerate overnight, and bake the next day.

Can I freeze them?

Absolutely. Freeze baked knots for up to three months and reheat before serving.

Why are my garlic knots dense?

This usually happens if the dough was underproofed or the starter wasn’t active enough.

Can I make them vegan?

Yes. Replace butter with vegan butter and omit the Parmesan or use a dairy-free alternative.

Expert Tips

Weigh your ingredients with a kitchen scale for the most consistent results.
Use bread flour for a chewier texture.
Brush on a second layer of garlic butter just before serving for extra richness.
Sprinkle flaky sea salt on top for added flavor and crunch.
Serve warm for the best taste and texture.

Final Thoughts

These Sourdough Garlic Knots are the perfect combination of artisan bread and classic garlic bread. With their soft, fluffy interior, golden crust, and buttery garlic herb coating, they’re an irresistible addition to any meal.

Whether you’re serving them alongside your favorite pasta, enjoying them with soup, or sharing them at a family gathering, these homemade garlic knots are sure to disappear quickly. Their naturally fermented flavor and tender texture make them a delicious way to put your sourdough starter to good use, and once you’ve tried them fresh from the oven, they’ll become a regular part of your baking routine.

Garlic Knots