Easy Fresh Milled Sourdough Garlic Knots
Chewy, buttery, and full of flavor, these fresh milled sourdough garlic knots are the perfect accompaniment to a cozy bowl of lasagna soup or a deconstructed zucchini lasagna.
Made with fresh milled flour and fermented with active sourdough starter, these chewy garlic knots have the best of both nutritional worlds, containing the many nutrients available in fresh milled flour, but also having the digestibility of long fermented sourdough.
They take less than ten minutes to mix up, and can easily be completely made the same day.
Top them with our simple garlic butter and shredded parmesan for a chewy fresh milled sourdough garlic knot your family will want on repeat.
Easy Fresh Milled Sourdough Garlic Knots
Equipment
- Electric stand mixer
Ingredients
Garlic Knot Dough
- ¼ cup water
- ½ cup whole milk
- ½ cup active sourdough starter
- ¼ cup olive oil
- ⅛ cup honey
- 2 tsp salt
- 2¾-3 cup fresh milled flour I use hard white wheat.
Garlic Butter Topping
- 3 Tbsp salted butter
- 2 tsp garlic granules
- ½ tsp parsley flakes
- ½ cup shredded parmesan cheese for topping
Instructions
- In your stand mixer, add the water, milk, olive oil, honey, sourdough starter, and salt. Add one cup of the freshly milled flour, and then turn the stand mixer on to medium speed.
- As it mixes, add the remaining 1 3/4 cup to 2 cups of fresh milled flour, until the mixture feel somewhat stiff. It may still stick to the bottom of the bowl some; this is fine. Allow it to knead for 5-10 minutes.
- Remove the dough to an oiled bowl; cover, and allow to ferment for about 6-8 hours (or less, if your room is fairly warm). The dough will rise, but not completely double.
- Once the dough has fermented, turn it out onto a lightly floured surface. Divide the dough into 12 parts. Roll each piece of dough into a cylinder about 8 inches long and 3/4 of an inch in diameter. Shape each into a knot.
- Spray a baking sheet with non-stick spray. Place the shaped garlic knots onto the prepared baking sheet. Cover and allow to rise for about an hour, or until somewhat puffy (this may take anywhere from 30 minutes to 2 hours, depending on the temp of your room).
- When almost ready to bake, preheat the oven to 350 degrees Fahrenheit. Bake the fresh milled sourdough garlic knots at 350 degrees for 25-30 minutes, or until lightly golden.
- While baking, melt the butter and combine the garlic granules, salt, and parsley in the melted butter. When the garlic knots are finished baking, brush with the garlic butter. Sprinkle with the shredded parmesan cheese to finish.
Notes
Kitchen Equipment
Ingredients to Note
Fresh milled flour – I used a hard white wheat berry for this recipe, but you can use whatever is your preferred variety of wheat berry.
Whole milk – I recommend using whole milk, as the fatness adds tenderness to the dough.
Active sourdough starter – Active sourdough starter is starter that was fed 4-12 hours earlier and is at its peak activity level/bubbliness.
Garlic granules – Garlic granules don’t clump up quite as much in the melted butter as garlic powder does.
Tips for Fresh Milled Sourdough Garlic Knots
Storage Instructions
To store the fresh milled sourdough garlic knots, place in an airtight container and refrigerate for up to 5 days. To rewarm, place in a baking dish and cover with aluminum foil; warm at 350 degrees for 10-15 minutes.
Frequently Asked Questions
How to Spoon and Level Flour
Spooning and leveling flour keeps the flour measurement more exact and prevents packing of the flour.
To spoon and level the flour, simply scoop the freshly milled flour with a spoon into your measuring cup, and then, without shaking the flour down, use the flat side of a butter knife to level the extra flour off the top of the measuring cup. Repeat for each measuring cup of flour.
Why use freshly milled flour?
Freshly milled flour is such an amazing superfood (containing vitamin E, magnesium, manganese, iron, folate, zinc, vitamin B6, antioxidants, and enzymes, just to name some).
Our of the 44 essential nutrients the human body needs, freshly milled flour contains 40 of them! Who knew a freshly milled chewy garlic knot could contain so much nutrition?
Many of the nutrients in the freshly milled flour, however, will begin to deteriorate when exposed to oxygen (which occurs when the wheat berries are milled).
Most sources agree that consuming the flour within 72 hours of milling is the best way to utilize all the amazing benefits of freshly milled flour before their deteriorate.
For more info on the amazing benefits of freshly milled flour, check out this article.
What kind of wheat berry should I use?
While there are some general uses for different wheat berries, it really boils to personal preference. In this recipe I used hard white wheat berries (Prairie Gold to be specific). Below are a few general guidelines if you are new to the terms.
Hard red wheat – These wheat berries produce a flour high in protein, and therefore are great for bread recipes as they develop a nice amount of gluten. They will yield a hearty whole wheat bread!
Hard white wheat – Hard white wheat berries still have a decent amount of protein, but have a milder flavor, making them ideal for bread, but also other baked goods such as tortillas, and cookies.
Soft white wheat – Thes wheat berries have a lower protein and gluten content and yield a more delicate crumb, making them ideal for pastries and cakes.
There are so many other varieties, including ancient grains such as Kamut or Einkorn. For additional information, check out this article.
Instructions for Easy Fresh Milled Sourdough Garlic Knots
- In your stand mixer, add the water, milk, olive oil, honey, sourdough starter, and salt. Add one cup of the freshly milled flour, and then turn the stand mixer on to medium speed.
- As it mixes, add the remaining 1 3/4 cup to 2 cups of fresh milled flour, until the mixture feel somewhat stiff. It may still stick to the bottom of the bowl some; this is fine. Allow it to knead for 5-10 minutes.
3. Remove the dough to an oiled bowl; cover, and allow to ferment for about 6-8 hours (or less, if your room is fairly warm). The dough will rise, but not completely double.
4. Once the dough has fermented, turn it out onto a lightly floured surface. Divide the dough into 12 parts. Roll each piece of dough into a cylinder about 8 inches long and 3/4 of an inch in diameter. Shape each into a knot.
5. Spray a baking sheet with non-stick spray. Place the shaped garlic knots onto the prepared baking sheet. Cover and allow to rise for about an hour, or until somewhat puffy (this may take anywhere from 30 minutes to 2 hours, depending on the temp of your room).
6. When almost ready to bake, preheat the oven to 350 degrees Fahrenheit. Bake the fresh milled sourdough garlic knots at 350 degrees for 25-30 minutes, or until lightly golden.
7. While baking, melt the butter and combine the garlic granules, salt, and parsley in the melted butter. When the garlic knots are finished baking, brush with the garlic butter. Sprinkle with the shredded parmesan cheese to finish.
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