Step 1

In a large mixing bowl, stir together the water and sourdough starter until the starter is completely dissolved.

Step 2

Sift in the salt and flour, mixing until a shaggy dough forms.

Step 3

Then add in the melted butter once it is no longer hot to the touch and use your hands to work the dough until it is full combined.

Step 4

After mixing, cover the bowl with a damp cloth and allow your dough to rest for 30 minutes.

Step 5

Once rested, use a stand mixer to knead the dough on medium speed for about 8 minutes. Alternatively, you can strengthen the dough by hand by preforming two sets of stretch and folds. Click here to learn how to stretch and fold.

Step 6

Cover your dough with a damp cloth and allow to bulk rise in a warm spot for 5-6 hours at 72°F(22°C). Your dough should be doubled in size at the end of bulk ferment. This can take more or less time depending on the temperature of your home.

Step 7

After the bulk ferment lightly flour your work surface and turn the dough out, being careful not to deflate it too much.

Step 8

Gently shape the dough into a log and use a bench scraper or large knife to divide it into twelve pieces. Don't worry about making each piece perfectly equal.

Step 9

Once the dough is divided use lightly floured hands to gently pull each piece into 9" to 11" ropes.

Step 10

Take each rope of dough and tie it into a loose knot. You can tuck the ends of the rope under each knot for a more uniform look if you like.

Step 11

Evenly space your dough knots on a parchment lined baking sheet.

Step 12

Cover them with a damp cloth and allow them to rise for 1-2 hours at 72°F(22°C), or until they are poofy and have risen at least half their original size.

Step 13

Preheat your oven to 400°F(200°C) and bake your knots on the center rack for 15 minutes, or until the tops begin to lightly brown.

Step 14

While the sourdough garlic knots bake, make the garlic butter sauce. Add the olive oil to a small frying pan over medium heat.

Step 15

Once the oil is hot add the finely minced garlic and sauté it for a minute or so.

Step 16

Add the butter to the frying pan and once it is fully melted remove the pan from the heat and stir in the salt.

Step 17

When your sourdough garlic knots are done cooking, brush them with the garlic butter and sprinkle with chopped parsley.

Step 18

Allow them to cool for 5 minutes before serving.