Sourdough Garlic Knots (No Yeast)
Soft, fluffy sourdough garlic knots made without commercial yeast. These bakery-style knots rely entirely on an active sourdough starter for rise and flavor, then finished with rich garlic butter and herbs for a golden, irresistible bite.
Equipment
- Large mixing bowl
- Dough scraper or knife
- Baking sheet
- Parchment paper
- Small saucepan or microwave-safe bowl
- Pastry brush
Ingredients
- 3 cups bread flour
- ¾ cup water
- ½ cup active sourdough starter
- 1½ teaspoons salt
- 2 tablespoons olive oil
- Garlic Butter
- 4 tablespoons butter
- 3 cloves garlic finely minced
- 1 tablespoon fresh parsley finely chopped
- 2 tablespoons grated Parmesan cheese
Instructions
- In a large bowl, mix flour, water, sourdough starter, olive oil, and salt until a shaggy dough forms.
- Cover and rest the dough for 30 minutes to allow hydration.
- Perform stretch-and-folds by pulling one side of the dough up and folding it over itself, rotating the bowl and repeating 4 times.
- Cover and let the dough ferment at room temperature for 4-6 hours, until slightly puffy and airy.
- Turn the dough onto a lightly floured surface and divide into 10-12 equal pieces.
- Roll each piece into a rope about 8 inches long and tie into a loose knot.
- Place knots on a parchment-lined baking sheet and cover lightly. Let proof at room temperature for 1-2 hours, until slightly risen.
- Preheat oven to 375°F (190°C). Bake the knots for 18-22 minutes, until lightly golden.
- While baking, melt butter and mix in garlic.
- Brush hot knots generously with garlic butter immediately after baking.
- Sprinkle with parsley and Parmesan before serving.
Notes
Nutritional Info (Per Serving, Approximate)
- Calories: 190
- Carbohydrates: 28g
- Protein: 6g
- Fat: 6g
- Fiber: 1g
