Sourdough Garlic Knots: The Cozy, Buttery Bites Your Kitchen Needs
Hey there, fellow food lover! Let’s talk about a little something that’ll make your taste buds dance: sourdough garlic knots. Imagine pillowy-soft dough, twisted into golden knots, brushed with garlicky butter, and finished with a sprinkle of parsley and parmesan. These aren’t just bread rolls—they’re a warm hug on a plate, and they’re about to become your new obsession.
Why sourdough? Well, if you’ve got a jar of discard sitting in your fridge (you wild sourdough parent, you), this recipe is your golden ticket. No discard? No problem! I’ll share a quick fix later. These knots are perfect for dunking into marinara, pairing with soup, or just snagging straight off the tray when no one’s looking. (Don’t worry, I won’t judge.)
But here’s the real magic: Your kitchen will smell like an Italian bakery crossed with a garlic farm. In the best way possible. That buttery, garlicky aroma wraps itself around you like a cozy sweater on a cold day. And when you tear into one of these knots and the steam rises up like a bread-scented cloud? Pure joy.
My First Garlic Knot Disaster (And Why It Changed Everything)
Picture this: It’s 2018, and I’m a baby chef working the bread station at a tiny Brooklyn pizzeria. My job? Garlic knots. Simple, right? Wrong. My first batch looked like sad, deflated dumplings. Limp, pale, and definitely not appetizing. The head chef—a no-nonsense Italian nonna named Rosa—took one look and said, “Bambino, you knead with your heart, not your fists!”
Turns out, I’d overworked the dough and skimped on the garlic butter (rookie move). They were tough, dry, and totally lacking the soul of a good knot. Rosa wasn’t mad—she was disappointed. And that stung.
But she took me under her wing and taught me her secrets: Let the dough relax. Shape it gently, like you’re tying silk ribbons. Always double the garlic. When I finally nailed it—soft, golden knots glistening with garlic butter—she grinned and said, “Now you’re family.”
These sourdough garlic knots are my ode to Rosa—and every garlic-loving soul out there. Whether you’re a seasoned sourdough veteran or just dipping your toes into bread baking, this recipe is your gateway to cozy, carb-filled happiness. Let’s make her proud.
Ingredients: What You’ll Need (And Why)
Let’s break it down. Every ingredient here plays a role, and knowing the why helps you become a better baker. Plus, substitutions = more freedom = more garlic knots in your life.
Dough:
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1 cup sourdough discard – The tangy star! It brings that subtle sour flavor and helps keep the knots tender. No discard? Mix ½ cup flour + ½ cup water + 1 tbsp vinegar for a quick faux-dough. Not the same, but it works in a pinch.
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1½ cups all-purpose flour – The structure builder. Bread flour works too if you want extra chewiness. Gluten-free? Swap with a 1:1 GF blend and add 1 tsp xanthan gum to help bind it.
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1 tsp instant yeast – A little boost to help the dough rise. If you want to go full sourdough purist, you can skip the yeast and ferment the dough overnight instead.
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½ tsp salt – Essential. It balances the sourness and brings out flavor. Don’t skip it! Want extra flair? Sprinkle sea salt flakes on top before baking.
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2 tbsp olive oil – Adds richness and tenderness. Butter works too, but olive oil keeps the texture soft longer (plus a nice golden color).
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½ cup warm water – Think baby bottle temp, about 110°F. Not hot! Too hot will kill the yeast, and too cold will slow everything down.
Garlic Butter:
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2 tbsp melted butter – For that buttery, glossy finish. Vegan? Use olive oil or your favorite plant-based butter substitute.
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1 clove garlic, minced – Or two… or three. We don’t gatekeep garlic here.
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Chopped parsley + grated parmesan – Optional, but highly recommended. Adds flavor, color, and that “just stepped out of the trattoria” look.
How to Make Sourdough Garlic Knots (Step-by-Step)
Here’s where the fun begins. Don’t be intimidated—these knots are forgiving. Even if they turn out funky-shaped, they’ll still taste amazing. I’ve made hearts, pretzel blobs, and even one that looked like a snail. All delicious.
1. Mix the dough:
In a large bowl, combine sourdough discard, flour, yeast, salt, olive oil, and warm water. Stir with a wooden spoon or your hand until the dough looks shaggy and messy. Now knead—on a floured surface or straight in the bowl—for about 5–7 minutes until the dough is smooth and elastic. It should feel soft, slightly tacky, but not sticky.
Pro tip: If the dough clings to your hands, wet them instead of adding more flour. It keeps the hydration balance intact and prevents a dry knot.
2. First rise:
Cover your bowl with a damp towel or plastic wrap. Let it rise at room temp for about 1 hour, or until puffy and doubled. If you want a deeper sourdough flavor, let it rise in the fridge overnight. Just bring it to room temp before shaping.
3. Shape the knots:
Divide the dough into 12 equal pieces. Roll each into a rope about 6 inches long, then tie into a simple knot. Tuck the ends under or let them stick out like little tails. No stress—it’s rustic!
Fun fact: The messier the knot, the more crevices for garlic butter to soak into. Win-win.
4. Second rise:
Place your knots on a parchment-lined baking tray, leaving space to puff. Cover with a towel and let rise another 20 minutes. They should look slightly puffier and feel soft to the touch.
5. Bake:
Preheat your oven to 375°F. Bake for 15–18 minutes or until golden brown. Rotate the tray halfway through to make sure they bake evenly. The tops should be golden and the bottoms just kissed with color.
6. Garlic bath:
While your knots are baking, melt the butter and stir in the minced garlic. Brush it generously over the warm knots as soon as they’re out of the oven. Don’t be shy—let that butter soak into every crevice.
Sprinkle with chopped parsley and parmesan while they’re still warm. Let them cool just enough so they don’t burn your mouth (hard, I know).
Serving Sourdough Garlic Knots
These garlic knots are the MVP of any meal—or the meal itself. Here’s how to elevate the experience:
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Serve warm in a rustic basket lined with a checkered napkin. (Extra cozy points.)
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Pair with:
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Marinara, pesto, or garlic aioli for dipping
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A big bowl of tomato soup or creamy roasted red pepper soup
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Your favorite pasta dish (they’re perfect plate mop-uppers)
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A loaded charcuterie board—because bread + cheese + cured meats = heaven
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Or just eat them standing at the kitchen counter with a spoonful of leftover garlic butter. We’ve all been there.
Recipe Variations: Mix It Up!
Want to give your knots a little twist? Try one of these crowd-pleasers:
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Cheesy Pull-Apart: Arrange shaped knots in a cast iron skillet, sprinkle shredded mozzarella in between, bake until bubbly and golden. Cheese-pull central.
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Everything Bagel: After baking, brush with cream cheese and sprinkle with everything bagel seasoning. Breakfast dreams = realized.
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Spicy Honey: Add red pepper flakes to your garlic butter. After baking, drizzle with hot honey. Sweet, spicy, garlicky magic.
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Rosemary + Sea Salt: Swap the parsley for chopped fresh rosemary and finish with flaky sea salt. It’s a fancy dinner party in a knot.
Chef’s Notes: Lessons From My Kitchen (And Heart)
Here’s the thing: Garlic knots don’t need to be perfect to be perfect. Over the years, I’ve learned that their charm comes from their handmade, slightly unruly appearance. Don’t stress over uniformity. Each one is its own garlicky little snowflake.
A few lessons learned:
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If your dough feels tight or resists stretching, let it rest. Ten minutes makes a world of difference.
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Smoked garlic (or roasted garlic!) in the butter? Absolute game-changer.
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Make a double batch. Trust me. One dozen disappears faster than you can say “pass the marinara.”
Also: these knots have serious emotional value. I’ve made them for holidays, date nights, even awkward family dinners—and they always bring people together. Bread has a way of doing that.
FAQs: Your Questions, Answered
Q: My dough didn’t rise! Help!
A: First, check your yeast—expired yeast won’t rise. Second, was the water too hot? Yeast dies above 120°F. Try letting the dough rise in a warmer spot—like on top of your oven or in a turned-off microwave with a mug of hot water.
Q: Can I freeze the dough?
A: Absolutely! Shape the knots and freeze them on a tray. Once solid, transfer to a zip-top bag. When you’re ready to bake, let them thaw and rise before popping them in the oven.
Q: Why are my knots dense?
A: Could be over-kneading, old yeast, or too little rise time. Knead just until smooth and let the dough puff properly. Be patient—it’s worth it.
Q: Can I make them vegan?
A: Yup! Use plant-based butter and skip the parmesan or sub with nutritional yeast. Still buttery and fabulous.
Nutritional Info (Approx. Per Knot)
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Calories: 120
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Carbs: 18g
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Protein: 3g
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Fat: 4g
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Garlicky Joy: 100%
These sourdough garlic knots are comfort food with soul. They’re humble but irresistible. The kind of thing you bring to a potluck and leave with zero leftovers—and a bunch of people asking for the recipe. Whether you’re serving them at Sunday dinner or treating yourself on a Tuesday night, they’ll always hit the spot.