Sourdough Garlic Knots

Prep: 25 mins + rising time | Cook Time: 12 mins | Course: Baked Goods | Yield: 18 

Sourdough garlic butter knots with a sprinkling of parsley, parmesan cheese, and flaky salt. Inspired by Lisa Bass of Farmhouse on Boone https://www.farmhouseonboone.com/sourdough-garlic-knots/ 

1 ¼ cups milk

½ cup sourdough starter 

3 Tbsp honey 

2 Tbsp butter, softened 

3 ¼ cups flour 

1 tsp salt 

Garlic Butter:

1.2 cup butter, softened 

7 cloves garlic, minced

Minced parsley 

Grated Parmesan cheese

Flaky salt

Mix milk, starter, honey, butter, flour, and salt in a stand mixer. Mix on medium-low speed with the paddle attachment for 3 minutes. Transfer the dough to a plastic or other non-metalic bowl. Perform 4 series of stretch and folds envelope style every 30 minutes pulling the dough up and into the middle on all four sides. Cover with plastic wrap and allow to proof or bulk ferment overnight. 

Melt garlic butter in a pie plate and stir in the minced garlic. Scrape the dough onto a lightly floured surface and with a rolling pin, roll the dough into a rectangle about ½ “ thick. Using a dough roller or pizza cutter, slice into 18 strands. Roll each strand into the garlic butter then tie into a loose knot and lay on a parchment or silpat lined baking sheet. Cover with a towel and allow to rise for 2-4 hours or until about doubled in size. Preheat oven to 350*. Bake for 15 minutes or until the rolls register a minimum of 190* on a insta-thermometer. Roll warm rolls into the remaining garlic butter, then garnish with parsley, a grating of parmesan cheese, and a bit of flaky salt. Serve warm.