If you’re a fan of homemade bread, you’re going to fall in love with these sourdough garlic knots. They’re soft, fluffy, and packed with garlicky goodness—perfect as a side dish, an appetizer, or even a snack on their own. The best part? The slight tang from the sourdough balances beautifully with the rich, buttery garlic topping.
This recipe is ideal for using up extra sourdough starter, whether it’s discard or active. Plus, the overnight fermentation option makes it even more flavorful.
Let’s get started on making these delicious knots that are guaranteed to disappear fast!
Why You’ll Love This Recipe
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Incredibly soft and flavorful – Thanks to the sourdough fermentation, these knots have a depth of flavor you won’t get from regular yeast dough.
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Easy to make – No fancy techniques needed, just some simple kneading and tying.
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Garlicky, buttery perfection – The garlic butter topping takes these to the next level.
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Versatile – Serve them with pasta, soup, or enjoy them as a snack with marinara sauce.
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A great way to use sourdough starter – Whether active or discard, this recipe works beautifully.
What Do Sourdough Garlic Knots Taste Like?
Imagine the rich, slightly tangy flavor of sourdough combined with the warmth of garlic butter, a hint of Italian herbs, and a sprinkle of Parmesan. They have a crisp golden exterior while staying light and fluffy inside. Each bite melts in your mouth with the perfect balance of savory and slightly tangy flavors.
Ingredients
For the Dough:
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1 cup sourdough starter (discard or active)
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½ cup warm water (110°F/45°C)
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2 teaspoons sugar
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2 ½ cups all-purpose flour (plus extra for dusting)
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1 teaspoon salt
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2 tablespoons olive oil
For the Garlic Butter Topping:
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3 tablespoons butter, melted
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2 cloves garlic, minced
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1 teaspoon Italian seasoning
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¼ teaspoon salt
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2 tablespoons fresh parsley, chopped
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¼ cup grated Parmesan cheese (optional)
Tools You’ll Need
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Large mixing bowl
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Wooden spoon or dough scraper
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Clean kitchen towel or plastic wrap
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Baking sheet
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Parchment paper
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Pastry brush
How to Make Sourdough Garlic Knots
Step 1: Mix the Dough
In a large bowl, combine the sourdough starter, warm water, sugar, and olive oil. Stir until well mixed. Gradually add in the flour and salt, mixing until a dough begins to form.
Step 2: Knead and First Rise
Transfer the dough to a floured surface and knead for about 8-10 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise at room temperature for 4-6 hours, or until doubled in size. If you want extra tangy flavor, refrigerate the dough overnight and let it come to room temperature before proceeding.
Step 3: Shape the Knots
Punch down the risen dough and divide it into 10-12 equal pieces. Roll each piece into a 6-inch rope and tie it into a knot, tucking the ends underneath.
Step 4: Second Rise
Place the knots onto a parchment-lined baking sheet, leaving space between each one. Cover loosely and let them rise for another 1-2 hours until puffy.
Step 5: Bake
Preheat your oven to 375°F (190°C). Bake the garlic knots for 15-18 minutes, or until golden brown.
Step 6: Make the Garlic Butter
While the knots are baking, melt the butter and mix in the minced garlic, Italian seasoning, and salt.
Step 7: Brush and Serve
As soon as the knots come out of the oven, generously brush them with the garlic butter mixture. Sprinkle with chopped parsley and Parmesan cheese for extra flavor. Serve warm with marinara sauce or extra butter for dipping.
What to Serve with Sourdough Garlic Knots
These knots are fantastic on their own but also pair beautifully with:
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Pasta dishes – Perfect with spaghetti, lasagna, or fettuccine Alfredo.
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Soups – Serve alongside tomato soup, minestrone, or creamy mushroom soup.
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Salads – A crisp Caesar or Caprese salad makes a great pairing.
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Dipping sauces – Try with marinara, pesto, or garlic aioli.
Tips for Perfect Sourdough Garlic Knots
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Use an active starter for extra rise – While discard works, an active starter gives a fluffier texture.
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Ferment overnight for more flavor – If you have time, let the dough rest in the fridge overnight.
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Don’t over-flour the dough – Too much flour makes the knots dense rather than soft.
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Adjust garlic butter to taste – Love garlic? Add an extra clove for a stronger flavor.
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Serve fresh – They’re best enjoyed warm, right out of the oven.
How to Store and Reheat
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Storage: Keep leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
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Reheat: Warm them in a 350°F (175°C) oven for 5-7 minutes or microwave for 15-20 seconds.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! You can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping and baking.
Can I freeze garlic knots?
Absolutely! Freeze baked knots in an airtight container for up to 3 months. Reheat in the oven at 350°F (175°C) for 10 minutes.
Can I use whole wheat flour?
Yes, but the knots will be denser. Try using half whole wheat and half all-purpose flour for a balance of texture and flavor.
What if my dough isn’t rising?
Make sure your starter is active (if using active starter) and that your kitchen is warm enough (around 70-75°F). A slower rise isn’t bad—it just adds more flavor!
Final Thoughts
These sourdough garlic knots are the ultimate combination of soft, chewy, and buttery with a delicious garlic kick. Whether you’re serving them with a big bowl of pasta, dipping them in marinara, or just enjoying them as a snack, they’re guaranteed to be a hit.
If you try this recipe, let me know how it turned out! Leave a review, share your photos on Pinterest, and tag me—I’d love to see your creations!