Sourdough Garlic Knots with Whole Wheat Flour
Savory, cheesy sourdough garlic knots stuffed with pesto & mozzarella make the perfect savory sourdough side for so many meals! This recipe is compatible with fresh milled flour.
Servings: 12 knots
Calories: 224kcal
Cost: $8
Equipment
- Food Scale optional, but recommended
- parchment paper
Ingredients
- 400 grams whole wheat flour (white wheat or red wheat OK) about 3 cups, spooned & leveled
- 240 grams water about 1 cup
- 50 grams sourdough starter
- 10 grams salt
- 57 grams butter softened (4 tbsp)
- 30 grams maple syrup or honey about 1 1/2 tbsp
- 1/4 cup pesto
- 1/2 cup mozzarella freshly shredded
Garlic Butter Topping
- 4 tablespoon butter
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon garlic powder
Instructions
Suggested Timing: Evening
- Add the flour and water to the stand mixer bowl and stir to combine until all the flour has been absorbed. Cover the bowl and let sit 30-45 minutes to autolyse.
- Add the sourdough starter, salt, softened butter, and maple syrup to the mixing bowl. Stir with the mixing paddle until everything comes together. Switch out the paddle for the dough hook and knead for about 15 minutes until the dough is supple, smooth, and strong.
- Place the dough in a clear, smooth-sided container, flattening the top of the dough to make it even. Calculate a 50% rise target and mark that target. Cover the dough and let it bulk ferment until it has risen around 50%. See notes for more info.
The Next Morning
- After the dough has risen about 50% (most likely the next day), scrape the dough out from its container and divide it into 12 equal pieces. I recommend using a kitchen scale.
- Line a baking sheet with parchment paper. Flatten each piece of dough into a rectangle. Spread 1 tsp of pesto across the middle of the rectangle--avoid the edges. Sprinkle some shredded mozzarella on top of the pesto. Fold this rectangle in half and press the edges to seal. Roll it in half on top of itself the long way one more time so it looks like a tube shape. Use your hands to gently squeeze and pull the tube until it's at least 6 to 8 inches long. Be careful not to rip the dough. Tie the dough tube into a knot and place on the baking sheet. Repeat this process for all 12 knots. See recipe video for a demonstration.
- Cover the knots with plastic wrap and let them sit for about 1 1/2 to 2 hours to proof. Toward the end of the proof, turn on the oven to 400°F to preheat.
- Remove the plastic wrap and place the knots into the oven to bake for 10 minutes. Remove when golden brown and the interior temperature of a knot reads 190°F.
Garlic Butter
- Add the butter to a microwave-safe bowl. Melt in 15-second increments, stirring in between, until melted. Whisk 1 tsp Italian seasoning and 1/2 tsp garlic powder into the butter.
- After the knots have come out of the oven and are cooled enough to handle, brush the garlic butter mixture on top of each one. Allow to cool for about 10-15 minutes before handling--the melted cheese can be very hot!
Video
Notes
I aim for a 50% rise for the bulk fermentation. When I measure, if I notice my flattened dough is about 3 inches tall, then to mark my target rise mark, I just add half of that number to it. Ex: 3 + 1.5 = 4.5. So my dough has risen 50% when it is 4.5 inches tall.
See recipe video for a shaping demonstration.
Store in an airtight container. These garlic knots are best the day they are baked, but are also good on day 2. If you cannot finish them by day 2, then they need to be frozen.
When frozen, remove from freezer a couple of hours before you want to enjoy them.
Nutrition
Calories: 224kcal | Carbohydrates: 27g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 466mg | Potassium: 54mg | Fiber: 4g | Sugar: 2g | Vitamin A: 371IU | Vitamin C: 0.01mg | Calcium: 72mg | Iron: 1mg
