Soft, warm, buttery garlic knots…..why of course! These sourdough garlic knots are simply delicious and full of flavor. The combination of sourdough starter and garlic pair beautifully!

One of the cash crops in our area is garlic. I love to use it in my baking and it taste wonderful in and on these garlic knots.

I served these garlic knots to guest that I had the other day. They loved them and my kitchen smelled so good while they were baking.

My sourdough starter, pictured below, is over 9 years old. From this jar, I have sent out thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

Sourdough Garlic Knots

• Dough:
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 1 cup room temperature water
• 2 cups active sourdough starter
• 2 ½ cups white whole wheat flour
• 2 tablespoon vital wheat gluten
• 1 ½ teaspoons salt
• chives for garnishing
• Garlic Butter:
• 3 tablespoons butter, softened–use all olive oil for a dairy-free option
• 2 tablespoon olive oil
• 2 garlic cloves, minced
• Dough: Sauté olive oil and garlic together until golden brown. Cool slightly. In a mixer bowl combine sauteed garlic/oil, water, starter, 1 ½ cups flour, and wheat gluten. Mix well. Add remaining flour in ¼ cup increments until dough pulls away from the sides of the bowl. Add salt. Mix well.
• Fermenting: Place dough in a greased bowl. Cover with a lid. Allow dough to ferment for 5 hours.
• Shaping: Divide dough into 20 pieces. Roll each piece into a roll 8 inches long. Knot. Lay on a parchment covered baking sheet. Allow to proof until doubled in size.
• Preparing garlic butter: Sauté olive oil and garlic together until golden brown. Cool. Stir into the garlic oil. Brush each knot with the garlic butter butter.
• Baking: Preheat oven to 350 degrees F. Bake knots for 20 minutes or until golden brown. 20 knots
• *Serve leftover garlic butter with the knots.
• This recipe works very well in a Kitchen Aid Mixer. You can also use a Danish dough whisk to mix it if you prefer.

I used a Danish dough whisk to mix this dough since my mixer bowl was full of something else.

Divide dough into 20 pieces. Roll each piece into a roll 8-inches long. Knot. Lay on a parchment covered baking sheet.

Allow to proof until doubled in size.

Brush each knot with the garlic butter butter.

Serve leftover garlic butter with the knots.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store where they can be purchased.

Amazon

Vital Wheat Gluten is an important ingredient in whole grain breads. Gluten is the structure that traps the gases that in turn cause the bread to rise.

Prairie Gold White Whole Wheat Flour is what I buy in 50 pound bags. This flour is very finely ground and makes wonderful bread. White whole wheat flour is ground from hard white spring wheat berries.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

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Sourdough Garlic Knots, THM XO, SF, DF option

Course Appetizer

Cuisine American

Prep Time 20 minutes

7 hours fermenting 20 minutes

Servings 20 knots

Author Glenda Groff

Ingredients

• 2 teaspoons olive oil
• 3 garlic cloves minced
• 1 cup room temperature water
• 2 cups active sourdough starter
• 2 ½ cups white whole wheat flour
• 2 tablespoon vital wheat gluten
• 1 ½ teaspoons salt
• chives for garnishing
• Garlic Butter:
• 3 tablespoons butter, omit and use all olive oil for dairy-free softened
• 2 tablespoon olive oil
• 2 garlic cloves minced

Instructions

1. Dough: Sauté olive oil and garlic together until golden brown. Cool slightly. In a mixer bowl combine sauteed garlic/oil, water, starter, 1 ½ cups flour, and wheat gluten. Mix well. Add remaining flour in ¼ cup increments until dough pulls away from the sides of the bowl. Add salt. Mix well.
2. Fermenting: Place dough in a greased bowl. Cover with a lid. Allow dough to ferment for 5 hours.
3. Shaping: Divide dough into 20 pieces. Roll each piece into a roll 8 inches long. Knot. Lay on a parchment covered baking sheet. Allow to proof until doubled in size.
4. Preparing garlic butter: Sauté olive oil and garlic together until golden brown. Cool. Stir into the garlic oil. Brush each knot with the garlic butter butter.
5. Baking: Preheat oven to 350 degrees F. Bake knots for 20 minutes or until golden brown. 20 knots
6. *Serve leftover garlic butter with the knots.
7. This recipe works very well in a Kitchen Aid Mixer. You can also use a Danish dough whisk to mix it if you prefer.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.