These sourdough garlic knots are light, fluffy and made from my favorite sourdough pizza crust! Topped with cheesy garlic butter and dipped in my homemade marinara sauce!
In a stand mixer fitted with a dough hook, combine all of the dough ingredients and knead until the dough comes together in a cohesive ball that pulls away from the sides of the bowl (5-10 minutes). It should be somewhat smooth but still a little wet and tacky. If the dough doesn't come together, add 1 tablespoon of flour at a time until it does.
Cover the bowl and let the dough bulk ferment at room temperature for 3 hours. Perform a set of stretches and folds every 30 minutes (3 sets is plenty) and let the dough rest for the remainder of the 3 hours.
Shape the dough into a tight ball and place into a lightly oiled bowl. Cover and place in the fridge overnight (up to 48 hours).
In the morning: Remove the dough from the fridge and divide into 8 equal pieces (about 84 grams each). Roll each piece into a rope about 10 inches long and 1 inch thick. Tie each rope into a knot and place on a parchment lined baking sheet, cover lightly, and let rise at room temperature until puffy (about 1 hour).
While the garlic knots are resting, preheat the oven to 400°F.
Stir together the melted butter, garlic, parsley, parmesan, and salt and lightly brush over the shaped knots.
Bake at 400°F for 15-20 minutes or until lightly golden brown.
Remove from the oven and brush with the remaining garlic butter. Serve warm with homemade marinara sauce.
Notes
These sourdough garlic knots are best eaten the same day but will keep in an airtight container in the fridge for up to 3 days.