Sourdough Pull-Apart Garlic Knots

Sourdough Pull-Apart Garlic Knots ingredients

• 100 g active sourdough starter
• 180 g warm water
• 300 g all-purpose flour
• 1 tsp granulated sugar
• 6 g fine sea salt
• 2 tbsp olive oil
• 60 g unsalted butter
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp Parmesan cheese, grated
• 0.25 tsp red pepper flakes (optional)

How to make Sourdough Pull-Apart Garlic Knots

1. In a large bowl, combine 100g active sourdough starter and 180g warm water, stirring until the starter is mostly dissolved.
2. Add 300g all-purpose flour, 1 tsp granulated sugar, and 6g fine sea salt to the bowl. Mix with a spoon or your hands until a shaggy dough forms, ensuring no dry spots remain.
3. Cover the bowl and let the dough rest for 30 minutes at room temperature for a brief autolyse, allowing the flour to fully hydrate.
4. After resting, add 2 tbsp olive oil to the dough. Knead the dough in the bowl for 5-7 minutes until it becomes smooth, elastic, and pulls away cleanly from the sides of the bowl.
5. Cover the bowl and allow the dough to bulk ferment at room temperature for 3-4 hours, performing a series of stretch and folds every 30-45 minutes for the first 2 hours. The dough should become noticeably gassier and increase in volume by about 20-30%.
6. Transfer the dough to a lightly oiled clean bowl or a rectangular container, cover tightly, and refrigerate for 12-18 hours for a slow cold proof. This develops flavor and makes the dough easier to handle.
7. The next day, remove the dough from the refrigerator and let it sit at room temperature for 30-60 minutes while you prepare your workspace. Lightly flour your work surface and gently roll the dough into a rectangle approximately 12x18 inches.
8. Using a pizza cutter or sharp knife, cut the dough into 12 even strips (about 1.5 inches wide). Tie each strip into a knot, tucking the ends underneath for a neat appearance.
9. Arrange the knots in a lightly greased 9x13 inch baking dish, ensuring they are slightly touching. Cover loosely with plastic wrap and let them proof at room temperature for 1.5-2 hours, or until visibly puffy and almost doubled in size.
10. Preheat your oven to 400°F (200°C) during the last 30 minutes of proofing. Once the knots are proofed, bake for 20-25 minutes, or until golden brown on top and cooked through.
11. While the knots are baking, prepare the garlic butter: Melt 60g unsalted butter in a small saucepan over medium-low heat. Add 3 minced garlic cloves and cook gently for 1-2 minutes until fragrant, being careful not to brown the garlic.
12. Remove from heat and stir in 2 tbsp chopped fresh parsley, 2 tbsp grated Parmesan cheese, and 0.25 tsp red pepper flakes, if using.
13. As soon as the garlic knots come out of the oven, brush them generously with the prepared garlic butter. Serve warm immediately, allowing guests to pull them apart.

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