The Starter Jar's Best Sourdough Garlic Knots: A Chewy, Flavorful Recipe

Step 1

In a large mixing bowl, combine The Starter Jar's active sourdough starter, warm water, and 10g olive oil; whisk until well combined.

Step 2

Add the bread flour, all-purpose flour, and 10g sea salt to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms and no dry streaks remain.

Step 3

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.

Step 4

Place the dough back into a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it bulk ferment at room temperature for 3-4 hours. Perform 2-3 sets of stretch and folds during this time, every 45 minutes to an hour.

Step 5

Gently turn the dough out onto a clean surface and divide it into 12 equal pieces, each weighing approximately 50-55 grams.

Step 6

Roll each piece of dough into a thin rope about 8-10 inches long, then tie each rope into a knot, tucking the ends underneath.

Step 7

Arrange the shaped knots on a parchment-lined baking sheet, leaving some space between each, and cover loosely. Let them proof for 1-2 hours at room temperature, or until visibly puffy.

Step 8

Preheat your oven to 400°F (200°C) during the last 30 minutes of proofing.

Step 9

Bake the sourdough garlic knots for 15-20 minutes, or until they are golden brown and cooked through.

Step 10

While the knots are baking, prepare the garlic butter topping by combining the melted unsalted butter, minced garlic, chopped fresh parsley, 1/2 teaspoon sea salt, and optional red pepper flakes in a small bowl.

Step 11

Immediately after removing the hot garlic knots from the oven, generously brush them with the prepared garlic butter mixture.

Step 12

Serve the warm, aromatic sourdough garlic knots fresh for the best experience.