Easy Sourdough Garlic Knots (Soft, Chewy & Loaded With Garlic)

You know that smell when you walk past a good pizza joint and instantly reconsider all your life choices? Yeah—that smell. That’s exactly what happens every single time I bake these sourdough garlic knots at home. And honestly, it never gets old.

I started making sourdough garlic knots out of pure laziness. I had sourdough dough ready, no energy to shape a perfect loaf, and a very strong craving for garlic butter. One slightly chaotic experiment later, I realized something important: garlic knots don’t need to be complicated to be ridiculously good. They just need good dough, real garlic, and confidence.

If you bake sourdough even semi-regularly—or you just love bread that disappears five minutes after hitting the table—this recipe will slide right into your routine. I’ll walk you through everything I’ve learned from making these more times than I care to admit, including the mistakes I made so you don’t have to repeat them.

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Why Sourdough Garlic Knots Beat Regular Garlic Knots (IMO)

I love classic garlic knots. I really do. But sourdough brings something extra to the party that yeast dough just can’t fake.

Here’s what makes sourdough garlic knots different:

• A light tang that balances the butter
• Chewier texture with crispy edges
• More flavor without adding extra ingredients
• A bakery-style vibe that feels impressive but isn’t stressful

Ever notice how sourdough bread tastes better with savory toppings? That same logic applies here. Garlic butter + sourdough = teamwork.

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My Personal Garlic Knot Journey (Short, Honest Version)

The first batch I made looked… questionable. Uneven knots, too pale, barely brushed with butter because I was “being responsible.” Rookie mistake. They tasted fine, but not unforgettable.

The second batch? I let them brown deeply, drowned them in garlic butter, and added flaky salt on top. That batch never made it to the table. People hovered around the baking sheet like seagulls.

Lesson learned.

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Ingredients That Actually Matter (And Why)

Sourdough Dough

You can use:

• Fresh sourdough dough
• Long-fermented dough
• Even sourdough discard dough with adjustments

What matters most is hydration. Softer dough = fluffier knots.

Garlic

Fresh garlic only. I love shortcuts, but jarred garlic doesn’t belong here. Ever tasted bitter garlic knots? Yeah… that’s usually why.

Butter

Unsalted butter gives you control. I add salt later so nothing tastes aggressive.

Olive Oil

A little olive oil in the dough and garlic butter keeps everything tender and rich.

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Tools I Reach for Every Single Time

You don’t need fancy gear, but a few things genuinely help.

• Digital Kitchen Scale – sourdough loves accuracy
  👉 https://amzn.to/4pt6ypB
• Bench Scraper – shaping dough without tearing it
  👉https://amzn.to/3N1FyAd
• Cast Iron Skillet or Heavy Baking Sheet – better browning
  👉 https://amzn.to/4pvCeL7

I’ve owned all of these for years, and they’ve survived some questionable baking decisions.

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How I Make Sourdough Garlic Knots (Step-by-Step)

Step 1: Prep the Dough

I start with fully fermented sourdough dough. It feels airy, stretchy, and slightly bubbly. If it resists stretching, I let it rest 10 minutes and try again.

Step 2: Divide and Shape

I divide the dough into equal strips, roll them into ropes, and tie loose knots. Loose matters here—tight knots bake dense.

Pro tip: Ugly knots taste just as good. Don’t overthink it.

Step 3: Final Rest

I let the shaped knots rest for about 30–45 minutes until slightly puffy. I don’t wait for dramatic doubling.

Step 4: Bake

I bake at 400°F until deeply golden—usually 18–22 minutes. Pale garlic knots disappoint everyone involved.

Step 5: Garlic Butter Finish

I brush them immediately with warm garlic butter. Then I brush them again because I respect myself.

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Garlic Butter: The Real Star of the Show

I melt butter gently, add minced garlic, and let it warm just until fragrant. No browning. No rushing.

I finish with:

• Chopped parsley or Italian seasoning
• Pinch of salt
• Optional red pepper flakes

Ever wonder why restaurant garlic knots taste better? They don’t skimp here. Neither should you.

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Tips I Picked Up After Making These Too Many Times

These tips show up again and again in top-performing recipes, and now I understand why.

• Bake darker than you think
• Brush butter while hot
• Use soft, well-hydrated dough
• Rest the dough before shaping

Small details change everything.

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Flavor Variations I Keep Coming Back To

Cheesy Sourdough Garlic Knots

Add shredded mozzarella or parmesan before baking. Chaos follows.

Herb-Loaded Knots

Mix rosemary or thyme directly into the dough. The aroma alone sells it.

Spicy Garlic Knots

Add chili flakes to the butter. Subtle heat, big payoff.

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When I Serve These (Spoiler: Always)

I bring these out with:

• Pasta night
• Soup dinners
• Holiday spreads
• Game-day food

They disappear fast. Like… suspiciously fast. Ever baked something and wondered if people even tasted it? That doesn’t happen here.

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Storage, Reheating, and Make-Ahead Advice

I store leftover knots in an airtight container:

• 2 days at room temp
• 4 days refrigerated

To reheat:

• Oven at 350°F for 5–7 minutes
• Brush with more garlic butter (non-negotiable)

You can freeze baked knots too. Reheat straight from frozen, and they bounce back beautifully.

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Why Sourdough Garlic Knots Earn a Permanent Spot in My Kitchen

These knots feel casual but special. They don’t demand perfection, fancy shaping, or strict timing. They reward you for showing up with garlic and enthusiasm.

If you love sourdough and comfort food, this recipe hits both without trying too hard. And honestly? That’s my favorite kind of baking.

So go ahead—tie some dough, melt some butter, and let your kitchen smell like victory 🙂