Description
This recipe for soft, homemade garlic knots is made with tangy active sourdough starter and sweet roasted garlic. Topped with Pecorino cheese and fresh parsley, it’s a fresh new take on the classic garlic knot recipe.
Notes & Tips
- This recipe does not include raw garlic. Roasted garlic only. If you’d like to add raw garlic for extra flavor, finely chop 1-3 cloves and incorporate them during Step #8 below.
Ingredients
Roasted Garlic
- 1 head of fresh garlic
- 15 g (1 tbsp) olive oil, plus more for brushing
Dough
- 50 g (1/4 cup) bubbly, active sourdough starter
- 240 g (1 cup) warm water
- 120 g (1 cup) all purpose flour
- 180 g (1 1/2 cups) bread flour
- 5 g (1 tsp) fine sea salt
- 6 thyme sprigs, leaves picked
Herb & Cheese Topping
- 28 g (2 tbsp) unsalted butter
- 7 g (2 tbsp) chopped parsley
- Ground Pecorino cheese, to taste
Instructions
- Roast The Garlic: Preheat the oven to 400 F (200 C). Lay the garlic on its side, and slice off the top third the reveal the inside cloves. Wrap both pieces in foil, and drizzle the cloves with olive oil to coat. Roast on a baking sheet for 45 minutes to 1 hour. The garlic should be soft and caramelized when ready.
- Make The Dough (while the garlic is roasting): In a medium bowl, whisk the sourdough starter and water together with a fork. Add the flours, salt and thyme leaves. Mix with your hands to form a rough, shaggy dough. Cover and rest until the garlic has finished roasting.
- Add The Garlic: When the garlic is cool enough to handle, squeeze the cloves into the bowl of dough. Gently knead the dough, lifting and folding the dough over the cloves to incorporate. Stop when the dough starts to tighten and a rough ball forms.
- Bulk Rise: Cover the bowl with lightly oiled plastic wrap (or transfer to a high-sided dough tub with lid). Let rise at room temperature, about 70 F (21 C) until double in size. Chill overnight in the fridge. Alternatively, jump to the next step for a same-day bake.
- Shape: Line a baking sheet with parchment paper. Remove the cold dough onto a well floured surface; let rest for 10 minutes. Divide the dough into 10 strips, about 60 g (2 oz) each. Grab the ends of each strip, and gently stretch to form a knot (it’s like tying a shoe lace, minus the bow). Place onto your baking sheet and shape the rest of the dough. When finished, lightly brush the knots with olive oil.
- Second Rise: Cover the dough with an inverted rimmed baking sheet. Rest at room temperature until noticeably puffy, about 1 hour or more, depending on temperature. Preheat your oven to 400 F (200 C) towards the end of the second rise.
- Bake: Place the knots of the center rack and bake for 20-25 minutes, or until light golden brown. Meanwhile, melt the butter in a small saucepan or microwave. Chop the parsley and grab the Parmesan cheese.
- Assemble: When the garlic knots have finished baking, add them to a large bowl. Drizzle some of the melted butter over the top, and sprinkle with parsley and a generous handful of cheese to taste. Toss well to coat.
- To Serve: Arrange the garlic knots on a serving platter or devour straight from the bowl. Enjoy warm!
