These fluffy, buttery Sourdough Garlic Knots are packed with garlicky goodness and made with wholesome ingredients. An easy overnight recipe that’s perfect for pizza night or as a side dish! Serve warm with marinara for the ultimate treat.
We are big fans of garlic knots in this house. When I was working in The Hamptons right out of high school, we’d always head to a little pizza shop called Fierro’s in downtown East Hampton. The best part of my Friday nights was sitting out by the beach with a big box of pizza and buttery garlic knots with extra marinara sauce. Anytime I make garlic knots, I’m instantly taken back to those fun, carefree days.
Lately, we’ve been making sourdough garlic knots, and they’ve become a family favorite. We even tried a cinnamon sugar version, which was incredible! These knots are buttery, garlicky, fluffy, and perfectly chewy in the middle—the flavor is a solid 10/10.
The best part? This recipe couldn’t be easier! Since it’s an overnight dough, there aren’t too many steps, making it perfect for your sourdough lineup. You’re going to love these! 😍
Jump to Recipe
If you’re planning to make both pizza and sourdough garlic knots, you can use my sourdough pizza dough recipe! Just split the dough in half—use one half for pizza and the other half to shape into garlic knots. It’s a perfect way to get two delicious meals out of one batch of dough!
Easy Sourdough Garlic Knot Timeline
This is the easiest sourdough garlic knot recipe, and the timeline is super simple—it can even be customized to fit your schedule! Here’s what mine typically looks like:
9:00 PM (Before Bed): Activate Sourdough Starter
9:00 AM (Morning): Make Garlic Knot Dough
9:30 AM: Stretch and Fold
5:00 PM: Divide Dough, Shape into Knots
5:45 PM: Prepare Garlic Butter, Bake, and Enjoy!
How to Activate Your Starter:
Activate your sourdough starter overnight to prepare for fresh garlic knots!
Instructions for Starter Activation:
- Combine Ingredients:
- all-purpose flour
- filtered cold water
- sourdough starter
- Mix well and leave it covered at room temperature overnight. By morning, your starter will rise and be ready to use! You’ll make your crust dough in the morning so it will be ready to use by evening.
Sourdough Garlic Knots Ingredients
Fluffy, airy, and coated in a rich garlic butter, these sourdough garlic knots are the perfect addition to any meal.
Ingredients
Sourdough Starter Activation
- filtered water (cold, not lukewarm)
- all-purpose flour
- sourdough starter (not activated)
Sourdough Garlic Knot Dough
- activated sourdough starter
- filtered water (room temperature)
- bread flour
- 00 flour (double zero flour)
- sea salt
Garlic Butter & Toppings
- salted butter
- cloves (chopped)
- black pepper
- freshly grated Parmesan cheese
- Italian seasoning
Garlic Knot Instructions
Make the Dough
- Mix the Dough – In a large mixing bowl, combine activated sourdough starter, water, bread flour, 00 flour, and sea salt. Mix until just combined. The dough will be rough at this stage. Cover and let it rest for 30 minutes.
- Stretch & Fold – After resting, perform a 30-second stretch and fold directly in the bowl. Rotate the bowl and repeat.
- Bulk Rise – Cover the bowl and let the dough ferment in a warm spot for 6-8 hours, until it doubles in size. (Pro tip: Place it in the oven with the light on, but keep the door slightly open to avoid overheating.)
- Shape the Knots – Use a dough cutter to divide the dough into 25 equal pieces. Take each piece, stretch it slightly, and tie it into a knot. Cover and let them rest for 45-60 minutes before baking.
Prepare Garlic Butter
- Melt butter in a pan over medium heat. Reduce to low, then stir in chopped garlic cloves and black pepper. Cook until garlic turns light golden (do not burn). Remove from heat.
Bake the Garlic Knots
- Preheat oven to 400°F.
- Butter a baking sheet and place the knots on it. Brush a layer of garlic butter over the knots.
- Bake for 10 minutes, then brush with more garlic butter. Bake for another 10 minutes (check for doneness by pulling apart a knot; baking times may vary by oven).
- Once baked, brush with another layer of garlic butter, then sprinkle with grated Parmesan and Italian seasoning.
Sourdough Garlic Knots
Sourdough Garlic Knots that are coated in a garlic butter, so fluffy, airy, and easy to make.
Ingredients
Sourdough Starter Activation Ingredients
- 1/2 Cup Filtered Water not luke warm since it’s overnight
- 1/2 Cup All-Purpose Flour
- 1/4 Cup Sourdough Starter not activated
Sourdough Garlic knots
- 100 Grams Activated Sourdough Starter
- 500 Grams Filtered Water Room Temperature
- 350 Grams Bread Flour
- 350 Grams 00 Flour double zero flour
- 16 Grams Sea Salt
Garlic Butter and Toppings
- 1 Stick Salted Butter
- 6 Garlic Cloves Chopped
- 1/2 Tsp Black Pepper
- 1/4 Cup Freshly Grated Parmesan Cheese
- 1 Tsp Italian Seasoning
Instructions
Activating Sourdough Starter for Garlic Knot Dough
-
Before going to bed (around 9 pm) make sourdough starter. Combine all-purpose flour, filtered cold water, and sourdough starter in a jar. Mix well, cover, and leave at room temperature overnight. By morning, your starter will be ready to use!
Garlic Knots
-
Mix the Dough: Using a kitchen scale, measure out the sourdough starter, water, bread flour, 00 flour, and salt. In a large bowl, combine all ingredients and mix until just incorporated. The dough will be lumpy and bumpy at this stage. Cover the bowl and let it rest for 30 minutes.
-
Stretch and Fold: After the 30-minute rest, uncover the dough and perform a 30-second stretch and fold directly in the bowl. Rotate the bowl and repeat.
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Bulk Rise: Cover the bowl and place it in a warm area to ferment for 6-8 hours.Pro Tip: I place the dough in my oven with the door open and the light on. Be cautious, as the oven door being shut can heat up enough to cook the dough.
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Divide Dough & Final Rest: Once the dough has doubled in size, it’s time to divide dough up.Use a dough cutter to divide the dough into 25 knots (2-4) Pull each dough slice and tie into a knot. Cover the knots and allow to rest for 45-60 minutes.
Prepare Garlic Butter
-
Melt one stick of butter on the stovetop with medium heat. Reduce heat to low, stir in the chopped garlic cloves and black pepper. Continue to cook until the garlic cloves have turned a light brown (be careful not to burn) Remove from heat.
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After the final dough rest, preheat the oven to 400-degrees
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Butter a baking sheet. Add the garlic knots, and brush the first coat of butter on top. Bake for about ten minutes.Remove the knots from the oven, and brush more butter on top, bake for another ten minutes (gradually pull apart one knot to see if the inside is still gooey or done baking because all ovens cook differently)
-
Remove from oven and brush another butter layer onto the knots, grate fresh parmesan and a sprinkle of Italian seasoning on top.Serve with warm marinara!
Here’s a list of why you’ll love this Sourdough Garlic Knots recipe:
- Super fluffy & airy – The long fermentation gives them the best texture!
- That garlicky butter coating – Because more garlic butter = more happiness.
- Naturally leavened – Made with sourdough starter, so no commercial yeast needed!
- Easy to make – Simple steps with minimal hands-on time.
- Make-ahead friendly – Prep the dough in advance and bake when ready.
- Pairs with everything – Soup, salad, pasta, or just straight from the tray!
- Fun to shape – Tying the knots is actually kind of therapeutic.
- Smells amazing – Your kitchen will smell like an Italian bakery.
- Customizable – Add extra herbs, chili flakes, or even a little honey for sweetness!
- Perfect for sharing – But let’s be honest… you might not want to. 😉
More Sourdough Recipes You’ll Love:
Pumpkin Spice Sourdough Bagels
Overnight Sourdough Bagels
Golden Sourdough Bread for Beginners
How to Make Sourdough Starter
Pumpkin Spice Sourdough Bread
Pull Apart Sourdough Dinner Rolls: Easiest Overnight Recipe
Classic Cinnamon Sourdough Cinnamon Rolls
Gingerbread Sourdough Cinnamon Rolls
Jalapeño Pepperjack Sourdough Bread
Sourdough Pizza Crust
How to Make This Recipe Easier: Prepare the Dough Days in Advance and Freeze!
After the dough completes its final rise, place it in a plastic bag and freeze it immediately.
When you’re ready to use it, remove the dough from the freezer and let it thaw on floured countertop for about 6-8 hours, until it reaches room temperature. Shape into knots, let them rise again, and bake!
Here’s how to store your Sourdough Garlic Knots to keep them fresh and delicious:
Short-Term Storage (1-2 Days)
- Keep them in an airtight container at room temperature.
- If they start to dry out, pop them in the microwave for 10-15 seconds or warm them in the oven at 300°F for 5 minutes.
Refrigerating (Up to 5 Days)
- Store in an airtight container or ziplock bag in the fridge.
- Reheat in the oven at 350°F for about 8-10 minutes or in the air fryer for a quick crisp-up!
Freezing (Up to 3 Months)
- Let the knots cool completely before freezing.
- Place them in a single layer on a baking sheet and freeze for an hour. Then transfer them to a freezer-safe bag.
- To reheat, bake at 350°F for 12-15 minutes, or until warmed through.
Pro Tip: If freezing, brush them with a little extra garlic butter after reheating for that fresh-out-of-the-oven taste! 😋
Questions for you!
- Do you love garlic knots with marinara or cheese dip?
- Extra garlic butter or mild?
- Have you tried to make any sourdough recipes yet?
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