Garlic Knots - Sourdough Style

One of Jim's favorite types of rolls is the restaurant style Garlic Knots.  We have learned to make them ourselves, now, at home with the sourdough bread recipe.  This one is a tasty one to create to go with soups, Italian dishes, or just with eggs in the morning.

Garlic knots are simple - take 1/2 batch of the Sourdough Bread Recipe. Cut this into 12 equal pieces. Roll each piece into a rope, about 6 inches long. Tie it in a simple knot. Place each in a greased baking pan large enough to fit all 12 rolls while they rise. Cover with a warm, damp cloth and allow to rise 1-4 hours, until doubled in size.

I find that the pan needs to be sized just right - too small and they mold together into one blob, too large and each roll rises too wide, and not upward enough. There should be about 1/2 inch of space between each roll before rising so that they force each other upward as they rise.


Once risen, bake for 18+/- Minutes in a preheated 375 F oven. Immediately after removing from the oven, brush with olive oil that has a large number of crushed garlic cloves added to it. I like to crush the garlic into the oil before baking the rolls as it gives the oil a good chance to absorb the natural oils from the garlic. Serve hot.

NOTE: If you really LOVE garlic as much as we do, you can also add crushed garlic directly into the dough to up the garlic flavors!  YUM!!!  You can also use the full batch of dough and make enough to share, freeze or eat the next day.