GARLIC · MEDIUM
Sourdough Garlic Knots
Soft, pull-apart sourdough knots drenched in garlic-herb butter.
35 min
Prep
14h
Rest
18 min
Bake
12 knots
Yield
Medium
Difficulty
Total time: 15h
Ingredients
Steps
1
Mix and bulk ferment. ⏱ 4 hours
2
Divide and knot. ⏱ 35 min
3
Cold proof overnight. ⏱ 10 hours
4
Bake and glaze. ⏱ 18 min
Step-by-step baking
1
Dough Knead dough until smooth. Ferment for 4 h. ⏱ 4 hours
2
Knot Divide into 12 pieces (~65g). Roll into ropes, tie a knot, tuck ends under. ⏱ 35 minutes
3
Proof Place on a tray and refrigerate overnight (or 2 h at room temp). ⏱ 10 hours
4
Finish Bake at 200°C for 16–18 min. Brush immediately with garlic-herb butter. ⏱ 18 minutes
Tips
🧈 Garlic Butter
Melt butter with garlic off heat — cooking garlic can make it bitter. [4]
⏱️ Serve Warm
Knots are best within 10 min of glazing — the butter soaks in beautifully. [4]