Fresh Milled Sourdough Garlic Knots (Long Fermented)

In my humble opinion, there isn’t much better than garlic and butter:) These soft, buttery 100% fresh milled garlic knots are long fermented for deep flavor!

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Looking for a fresh milled sourdough bread recipe? CLICK HERE!

Why you’ll love this recipe

• 100% Fresh Milled – Fresh milled flour adds so much flavor and nutrition to these garlic knots!
• Long Fermented – Fermented with sourdough starter overnight, these knots have that signature tang of sourdough and the benefits of improved digestibility.
• Easy to make – This recipe is easy to put to together the night before and shape and bake the next day. The shaping process is beginner friendly, as well!
• Freezer friendly – These knots freeze really well for a great make ahead bread!

Why is this recipe different?

• Fresh Milled Flour – Fresh flour has over 30 key nutrients and is high in fiber. This amazing flour is also much more flavorful than store-bought flour. All purpose flour is sifted of all the bran and germ leaving behind the starch with has no real nutrition, fiber, or flavor.
• Long Fermented – Sourdough products that are long fermented (rising for at least 8-12 hours) is helpful for digestibility as it breaks down the starch and gluten in the dough. This process is commonly referred to as a pre-digestion. The fermentation process also lends a tangy, delicious flavor to the bread.

Give my SOURDOUGH GARLIC DINNER ROLLS!

Ingredients you will need to make Fresh Milled Sourdough Garlic Knots

For the Knots

Flour – I used 1/2 Hard White Wheat and 1/2 Spelt for my knots, but you can use Hard Red Wheat or all Hard White Wheat. Keep in mind, hard white or hard red has a high gluten count and will knead more quickly.

Milk or Water – If you are uncomfortable leaving a dough on the counter overnight with milk it in, you can use water. I prefer to warm my liquid slightly in the winter to jumpstart the fermentation process.

Sourdough Starter – Use active starter for best results.

Olive Oil – You can also use avocado oil, melted coconut oil, or melted butter.

Salt

For the Garlic Butter

Butter, softened – You can use salted or unsalted butter. Leave out on the counter until it is spreadable.

Minced Garlic

Full ingredient amounts found in the printable recipe card below

New to milling your own flour? START HERE!

Tools you’ll need to make this recipe

Grain Mill – To mill my wheat berries, I use the NUTRIMILL GRAIN MILL (use my coupon: rose20 for $20 off!)

Stand Mixer – Although you can mix this in a bowl and hand knead it, a STAND MIXER sure does make that task a lot easier! (use my coupon code: rose20 for $20 off!)

Large Mixing Bowl – My favorite large bowl is the OHIO STONEWARE BOWL.

Bench Scraper – When dividing dough, a BENCH SCRAPER makes the job easy!

Baking Sheet – I use the USA PAN BAKING SHEET for baking these garlic knots.

Try my FRESH MILLED SOURDOUGH GARLIC PULL APART BREAD!

Step by step instructions for making Fresh Milled Sourdough Garlic Knots

Mill your flour

Mill the wheat berries on the fine setting of your grain mill. On the Harvest grain mill, I use the 8-9 o’clock setting and on the Classic grain mill, I use the 10-11 o’clock setting.

Mix the dough

Optional: Warm the milk or the water slightly before mixing

In the bowl of a stand mixer with a dough hook attachment, add the milk or water, olive oil, and sourdough starter.

Mix until the mixture is combined.

Add the flour and salt and mix on speed 1 until a soft dough forms.

You are looking for a cohesive dough that leaves very little dough on the side of the bowl. A little dough clinging to the bowl is fine, but you want the dough to cohesive and not soupy.

Turn to speed 2 and knead the dough for 8-10 minutes or until the dough is glossy and stretchy.

For quicker kneading, let the dough rest for 15-20 minutes prior to kneading.

TIP: Take a small piece of the dough and stretch it out with it pinched between your fingers. You want the dough to be able to stretched until almost see through without it breaking

Bulk Fermentation

Place the dough in a lightly greased bowl and cover with plastic wrap or a food safe bowl cover.

Let the dough rise at room temperature (in a warm spot) for 8-12 hours.

Make Garlic Butter

In a small bowl, mix the softened butter with the minced garlic.

Divide and Shape the Dough

Turn the dough onto a lightly floured or oiled work surface.

Use a rolling pin to roll out the dough into a rectangle that is approximately 1/4-1/2 inch thick. No need to get this exact.

Spread with the garlic butter evenly. Reserve some for brushing the tops of the knots when they come out of the oven.

Using a pizza cutter, cut the dough into 18 strips as equally as possible, but again this doesn’t have to be perfect.

Take each strip of dough and twist the dough. Now take the twisted piece of dough and tie it into a knot.

Place the shaped knots on a parchment-lined baking sheet.

Final Proof/Second Rise

Cover with plastic wrap or a damp tea towel and let rise for an additional 1-2 hours.

When the knots have risen for an hour, preheat the oven to 375 degrees F.

Bake the Knots

Bake the garlic knots in the preheated oven for 12-14 minutes or until golden brown.

Cool the garlic knots on a wire rack completely before storing.

Baking Timeline for this recipe

9am – Feed sourdough starter.

7pm – Mix and knead the dough. Put in bowl to rise overnight.

7am – Shape the dough/Second Rise.

9am – Bake the Knots.

Tips for Success

• Use active sourdough starter – Make sure your starter is bubbly prior to mixing for best results.
• Avoid over-fermentation – If your kitchen is really warm, mix the dough and let it rise for 2-3 hours at room temperature and finish the bulk fermentation in the fridge overnight for a cold ferment to prevent over fermenting the dough.
• Adjust hydration for certain fresh milled flours – If you choose to use 100% Spelt or Kamut, only add 3 cups of the flour at first and gradually add more flour to get to a soft cohesive ball of dough.

How to store Fresh Milled Garlic Knots

Store in an airtight container on the counter for 3-4 days.

Freeze in freezer safe bag for up to 3 months. Reheat in the oven at 300 degrees F until warmed through, about 8-10 minutes.