Sourdough Garlic Knots

Name: Sourdough Garlic Knots
Prep time: 15 min
Cook time: 25 min
Total time: 24 h 40 min
Ingredients: 100 grams active sourdough starter (100% hydration); 30 grams olive oil; 500 grams all purpose flour; 350 grams water; 12 grams sea salt; 113 grams of unsalted butter (1 stick); 5 cloves of garlic minced; 2 green onions sliced thin or handful of parsley chopped; 1/2 tsp salt

May 13

Written By Jeanette Olson

My parents used to take me to the restaurant in LA called C and O’s trattoria. They had unlimited garlic knots. It was insane because you had to control yourself so you didn’t eat 50 garlic knots before the food came out. I’ve been on the search ever since to find a way to recreate these at home. I have to tell you that I have finally cracked the code… sourdough style!! What is better than sourdough, garlic and butter? I really don’t know! LOL

So let’s get down to it!

Ingredients

Dough

100 grams active sourdough starter (100% hydration)
30 grams olive oil
500 grams all purpose flour
350 grams water
12 grams sea salt

Butter Sauce

113 grams of unsalted butter (1 stick)
5 cloves of garlic minced
2 green onions sliced thin or handful of parsley chopped
1/2 tsp salt

Directions

Mix all the dough ingredients the night before you want to have garlic knots. Leave covered on the counter overnight.
In the morning, perform a set of stretch and folds and place the dough in the refrigerator for the day.
About 45 min- 1 hour before you want to bake, pull the dough out and create the knots. Start by cutting the dough into 24 pieces using a bench scraper. Then roll the dough balls in to 6 inch long pieces and tie them into knots. Place on parchment paper on baking sheets. Brush the tops with olive oil and let them puff up a bit.
Preheat the oven to 400 degrees and make your butter sauce. Saute the garlic in a teaspoon of olive oil just until fragrant (about 30 seconds). Then add the butter and stir until melted. Remove from heat and add green onions or chopped parsley.
Bake knots for 20-25 minutes or until golden brown on top. Slather with garlic butter sauce.