Description
Deliciously fluffy sourdough garlic knots infused with rich butter and garlic, perfect for appetizers or snacks.
Ingredients
- 125 g filtered water
- 100 g sourdough starter
- 325 g bread flour
- 10 g sea salt
- 50 g butter, melted
- 2 tbsp olive oil
- 4-6 cloves garlic, minced
- 5 tbsp unsalted butter, for brushing
- 1/4 tsp salt, for butter
- 2 tbsp parsley (optional)
Instructions
- Make the Dough: In a mixing bowl, combine filtered water and sourdough starter. Stir until blended. Add bread flour and salt to the mixture, stirring until a shaggy dough forms.
- Strengthen the Dough: Knead the dough on a floured surface. Work it until it becomes smooth and elastic, about 10 minutes. It should bounce back when gently pressed.
- Bulk Ferment: Place the dough in a greased bowl, cover it, and let it rise at room temperature for 4-6 hours.
- Shape and Second Rise: Gently deflate the dough and divide it into equal pieces. Roll each piece into a rope and tie it into a knot. Let them rise for another hour.
- Bake and Brush: Preheat your oven to 425°F (220°C). Bake your knots until golden brown, about 20 minutes. Melt the unsalted butter and mix it with minced garlic and 1/4 tsp salt. Brush the garlic butter over the baked knots and garnish with parsley if desired.
Notes
For a milder garlic flavor, use garlic powder instead. Serve warm with marinara sauce or herbed oil for dipping.
