Sourdough Garlic and Herb Knots
As an Amazon Associate, I earn from qualifying purchases.
These sourdough herb and garlic knots are soft, fluffy, and coated in buttery garlic-herb seasoning for the ultimate savory side dish, paired well with marinara dipping sauce. They are naturally fermented and perfect for pasta night, soups, or holiday dinners. You’re going to LOVE these!
My kiddos absolutely love the garlic knots from the local pizza place, but if I can make something with fermented sourdough and fewer ingredients, I’m going to always opt for that instead! These are a fun snack for game day or just to share with the fam.
These sourdough herb and garlic knots were fun to make and tasted SO GOOD dipped in marinara sauce (they’d also be fantastic topped with cheese).
Looking for more sourdough appetizers? Check these out:
- sourdough pretzels with beer cheese sauce
- sourdough cinnamon sugar pretzel bites
- sourdough cheesy garlic bombs
Ingredients Needed for These Sourdough Garlic Knots
Dough Ingredients
- Active sourdough starter – active, bubbly sourdough starter is needed here
- Warm milk – not too hot–just slightly warm to the touch.
- Melted butter – I use salted butter. Unsalted works as well–just may want to add an extra 1/4 teaspoon of salt to the recipe.
- Granulated sugar – honey is a good substitute.
- Garlic salt
- Dried parsley
- Dried basil
- Bread flour
Garlic Herb Butter
- Melted butter
- Dried parsley
- Dried basil
- Garlic salt
Step-By-Step Instructions on How to Make Sourdough Herb & Garlic Knots
Combine the active starter, warm milk, melted butter, sugar, garlic salt, dried parsley, and bread flour in the bowl of a stand mixer.
Knead the dough using a dough hook on medium speed for 7 minutes, or knead by hand until the dough is smooth and elastic.
Cover the bowl and let the dough rise until doubled in size. Rise time varies with temperature; at 68°F, expect about 6–8 hours.
After the dough has doubled, you may refrigerate it overnight for easier shaping, or continue immediately.
Divide the dough into 8 equal pieces and shape each into a smooth ball.
Let them rest for 20 minutes to relax the gluten.
Roll each ball into a 10-inch (25 cm) rope and tie it into a simple knot. Place the knots on a parchment-lined baking sheet.
Cover the shaped knots with plastic wrap or a tea towel and let them rest for 1 hour.
Stir together the melted butter, parsley, basil, and half of the garlic salt. Brush the knots generously, then bake at 400°F (204°C) for 25 minutes, or until golden.
Brush the warm knots with the remaining garlic herb butter as soon as they come out of the oven.
Helpful Tips
- Chill Wisely. If you’re refrigerating the dough overnight, make sure to cover the dough itself with plastic wrap before covering and chilling overnight. It helps to prevent the dough from becoming too tough.
- Knead well. This will help provide a perfect, chewy texture.
- Make sure your starter is active and bubbly. To get the best rise, make sure you’re using an active and bubbly starter (and it doesn’t smell acidic!).
- Don’t use *hot* milk! Like momma bear’s porridge, it needs to be just right. Cheesy, I know. 😉 But we’re looking for warm to the touch milk–not scalding hot! If the milk is too hot, it can kill the active yeast in your sourdough starter.
Equipment
- Stand mixer with dough hook (optional — you can knead by hand)
- Large mixing bowl
- Measuring cups and spoons
- Small bowl (for garlic herb butter)
- Pastry brush
- Bench scraper or knife (for dividing dough)
- Parchment-lined baking sheet
- Plastic wrap or tea towel (for covering dough during rises)
- Oven
- Cooling rack
Storage
- Room Temperature: Store cooled garlic knots in an airtight container or zip-top bag for up to 3 days. Warm them in the microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes to refresh.
- Refrigerator: Not recommended, as refrigeration can dry them out and make the knots tough.
- Freezer: Freeze fully baked and cooled knots in a freezer-safe bag for up to 2 months. When ready to serve, thaw at room temperature and warm in a 300°F oven for 8–10 minutes. Brush with extra melted butter after reheating if desired.
What did you think of this recipe? I’d love to hear your thoughts below!
Sourdough Garlic and Herb Knots
Ingredients
Levain
- 40 grams mature sourdough starter 3 tablespoons
- 40 grams all-purpose flour 3 tablespoons
- 40 grams water 3 tablespoons, room temperature
Dough
- ½ cup active sourdough starter 120g
- 1 cup warm milk about 100°F (240g)
- 3 tablespoons melted butter 42g
- 3 tablespoons granulated sugar 38g
- 1 teaspoon garlic salt 5g
- 1 teaspoon dried parsley 1g
- 1 teaspoon dried basil 1g
- 3 ½ cups bread flour 420g
Garlic Herb Butter (for brushing before & after baking)
- 4 tablespoons melted butter 56g
- 1 teaspoon dried parsley 1g
- 1 teaspoon dried basil 1g
- 2 teaspoons garlic salt divided (10g — use half before baking and half after)
Instructions
Make the Levain
- Mix the LevainIn a small jar or container, combine 40g mature starter, 40g flour, and 40g water.Stir until smooth and no dry flour remains.Cover and RestCover loosely with a lid or plastic wrap.Leave at room temperature (68–75°F / 20–24°C) for 4–6 hours, or until the levain is bubbly, active, and has roughly doubled in size.
Make the Dough
- In the bowl of a stand mixer, combine the active sourdough starter, warm milk, melted butter, sugar, garlic salt, parsley, and bread flour.
- Fit the mixer with a dough hook and knead on medium speed for 7 minutes, or knead by hand until smooth and elastic.
- Cover the bowl and let the dough rise until doubled in size.
- Rise time varies based on temperature — at 68°F/20°C, it typically takes 6–8 hours.
Chill or Shape
- Once doubled, you may refrigerate the dough overnight (optional), or move straight into shaping.
Shape the Knots
- Divide the dough into 8 equal pieces and shape each into a smooth ball.
- Let the dough balls rest for 20 minutes.
- Roll each ball into a 10-inch (25 cm) rope.
- Tie each rope into a knot and place on a parchment-lined baking sheet.
Final Rise
- Cover the shaped knots with plastic wrap or a tea towel and let them rest for 1 hour.
Bake
- Preheat your oven to 400°F (204°C).
- Stir together the melted butter, parsley, basil, and garlic salt — remembering to reserve half of the garlic salt for brushing after baking.
- Brush the knots generously with half of the garlic herb butter.
- Bake for 25 minutes, or until lightly golden.
Finish
- Brush the warm knots with the remaining garlic herb butter immediately after baking.
Notes
- Room Temperature: Store cooled garlic knots in an airtight container or zip-top bag for up to 3 days. Warm them in the microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes to refresh.
- Refrigerator: Not recommended, as refrigeration can dry them out and make the knots tough.
- Freezer: Freeze fully baked and cooled knots in a freezer-safe bag for up to 2 months. When ready to serve, thaw at room temperature and warm in a 300°F oven for 8–10 minutes. Brush with extra melted butter after reheating if desired.
