Fresh Milled Sourdough Garlic Knots (Long Fermented)

Overhead photo of a white bowl with garlic knots piled in it.

Fresh Milled Sourdough Garlic Knots (Long Fermented)

Soft, buttery, and garlicky goodness come together in these 100% fresh milled sourdough garlic knots! Long fermented for incredible flavor and nutrition, you will be a star when you serve these delicious treats to your family and friends!

Course Bread

Cuisine American

Keyword #freshmilledflour, Easy Sourdough Recipe, Fresh Milled Flour Recipe, Fresh Milled Sourdough, Garlic Knots, Sourdough Garlic Knots, Sourdough Starter

Prep Time 10

Cook Time 12

Rising Time 14

Total Time 14 22

Servings Knots

Calories 94kcal

Author Mary Rose

Equipment

Grain Mill
Stand Mixer
Baking Sheet

Ingredients

For the Knots

1 cup Warm Milk or Water 221 grams
1/2 cup Sourdough Starter 127 grams
2 tbsp Olive Oil 20 grams
3 cups Fresh Milled Flour 390 grams
1 tsp Salt 7 grams

For the Garlic Butter

1 stick Softened Butter 113.5 grams
4-6 cloves Minced Garlic

Instructions

Mill your wheat berries on the fine setting of your grain mill.
Warm the milk or water slightly in a small saucepan.
In the bowl of a stand mixer with a dough hook attachment, add the warm milk or water, oil, and sourdough starter.
Mix until combined.
Add the flour and the salt. Mix on speed 1 until combined into a cohesive ball of dough that is soft.
Turn the mixer on speed 2 and knead for 8-10 minutes until the dough is glossy and stretchy.
Place the dough in a lightly greased bowl and cover with plastic wrap or a food grade plastic bowl cover.
Let rise in a warm spot for 8-12 hours or overnight.
The next morning or just before you shape the knots, combine the softened butter and garlic in a small bowl.
Turn the dough onto a lightly floured or oiled surface.
Roll out the dough into a rectangle that is 1/4-1/2 inch thick.
Spread the dough with the garlic butter reserving a small amount to spread on them when they come out of the oven.
Using a pizza cutter, cut this rectangle into 18 pieces. These do not have to be exactly the same size.
Next, take on of the pieces and twist it before tying it into a knot.
Place the shaped knots on a parchment lined baking sheet and cover with plastic wrap.
Let rise for 1-2 hours.
After 1 hour, preheat the oven to 375 degrees F.
Bake the knots in the preheated oven for 12-15 minutes until golden brown.
Let the garlic knots cool completely on a wire rack before storing.

Notes

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

Freeze the knots in a freezer safe bag for up to 2 months. Reheat them at 300 degrees F for 8-10 minutes or until warmed through.

Nutrition