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A closeup of sourdough garlic and herb knots with a bowl of marinara in the foreground.

Sourdough Garlic and Herb Knots

These sourdough herb and garlic knots are soft, fluffy, and coated in buttery garlic-herb seasoning for the ultimate savory side dish, paired great with marinara dipping sauce. They are naturally fermented and perfect for pasta night, soups, or holiday dinners. You're going to LOVE these!
5 from 1 vote
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Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Fermentation: 9 hours
Total Time: 9 hours 40 minutes
Servings: 8 garlic and herb knots
Author: Jamie

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 Levain
    In a small jar or container, combine 40g mature starter, 40g flour, and 40g water.
    Stir until smooth and no dry flour remains.
    Cover and Rest
    Cover 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

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.

Nutrition

Serving: 1knot | Calories: 335kcal | Carbohydrates: 49g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 964mg | Potassium: 108mg | Fiber: 1g | Sugar: 6g | Vitamin A: 358IU | Vitamin C: 0.03mg | Calcium: 52mg | Iron: 1mg
Calories: 335kcal
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