Overnight Sourdough Garlic Knots are soft, fluffy, and full of garlicky flavor—and they’re surprisingly easy to make with an active sourdough starter. Mix the dough before bed, let it ferment overnight, shape the knots in the morning, then bake for warm, irresistible bread.
Looking for more sourdough recipes? Try my Sourdough Focaccia, Sourdough Naan, or Sourdough Zucchini Bread next!
About This Recipe
Garlic and bread are a classic pairing, and adding sourdough brings a pleasant tang and depth of flavor. These knots develop great texture from an extended fermentation: a slightly chewy crust with a pillowy, soft interior.
I like using a mature starter for this dough—one that’s at least a couple of weeks old—because it contributes a more pronounced sour note. The overnight rise also improves the dough’s structure and flavor without any extra hands-on work. For the finishing touch, I brush the knots with a simple garlic butter. I prefer garlic powder to fresh chopped garlic in the butter because it reduces the risk of burnt garlic during baking while still delivering that beloved garlicky taste.
Key Ingredients
Sourdough starter: 1/3 cup active starter. If your starter is very loose, you may need to adjust the flour slightly so the dough isn’t too wet.
Water: The dough base is water, which hydrates the flour and activates the starter.
Olive oil: A few tablespoons keep the crumb tender and add subtle flavor. You can substitute another neutral oil or melted butter if preferred.
Sugar & salt: A small amount of sugar feeds the starter and helps browning; salt balances the flavor.
All-purpose flour: Provides structure while keeping the knots soft and tender.
Garlic butter topping: Melted unsalted butter seasoned with garlic powder, Italian seasoning, salt, and black pepper. Garlic powder is used here to avoid the burnt bits that can come from minced fresh garlic during baking.
Optional finishing: Grated Parmesan and chopped parsley add a salty, fresh finish when sprinkled over the hot knots.
Instructions
STEP 1: In a mixing bowl, whisk together the sourdough starter, water, olive oil, sugar, and salt until evenly combined.
STEP 2: Add the flour and knead with a dough hook or by hand for 5–6 minutes until the dough becomes smooth and elastic.
STEP 3: Cover the bowl and let the dough rise in a warm spot for 6–8 hours, or until it has roughly doubled in size.
STEP 4: Punch down the dough, turn it onto a lightly floured surface, roll into a log, and divide into 16 equal pieces.
STEP 5: Roll each piece into an 8-inch rope and tie into a loose knot. Arrange them on parchment-lined baking sheets, cover, and let rise another 45–60 minutes until noticeably puffed.
STEP 6: Whisk the garlic topping together in a small bowl. Brush the knots before baking, saving some topping to brush on again right after they come out of the oven.
STEP 7: Bake the knots at 400°F (200°C) for 20–23 minutes, or until golden brown. Remove from the oven, brush with the reserved garlic butter, and sprinkle with chopped parsley and grated Parmesan if desired. Serve warm.
📋 Recipe
Sourdough Garlic Knots
Make wonderfully tender, tangy sourdough garlic knots with this simple overnight method.
Prep Time: 5 mins
Cook Time: 20 mins
Resting Time: 8 hrs
Total Time: 8 hrs 25 mins
Servings: 16 knots
Course: Snack
Cuisine: American
Ingredients
- 1/3 cup active sourdough starter
- 1 1/2 cups water
- 4 tablespoons olive oil
- 1 tablespoon sugar
- 2 teaspoons salt
- 4 cups all-purpose flour (spooned and leveled)
For the topping
- 1/3 cup melted unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Optional after baking
- Grated Parmesan cheese
- Chopped parsley
Instructions
- In a mixing bowl, whisk together the sourdough starter, water, olive oil, sugar, and salt.
- Add the flour and knead until the dough is smooth and elastic, about 5–6 minutes by mixer or by hand.
- Cover and let the dough rise in a warm place for 6–8 hours, or until doubled.
- Line two large baking sheets with parchment paper.
- Punch down the dough, turn it out onto a lightly floured surface, roll into a log, and divide into 16 equal pieces.
- Roll each piece into an 8-inch rope and tie into a loose knot. Place on the prepared sheets, cover, and let rise another 45–60 minutes until puffy.
- Combine the topping ingredients and brush the knots before baking, reserving some for after baking. Bake at 400°F for 20–23 minutes until golden.
- Brush with more garlic butter, then sprinkle with parsley and Parmesan if using. Serve warm.
Tips & Storage
If you want a tangier flavor, use a mature starter and allow the full fermentation time. For a softer crust, brush the knots with extra melted butter after baking. Leftovers keep well in an airtight container at room temperature for 1–2 days or refrigerated for up to 4 days. To refresh them, reheat in a 350°F oven for 5–10 minutes until warmed through.