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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


  • 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


  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.