These Sourdough Garlic Cheese Knots came to life when I had the idea of making garlic knots but also wanted cheesy bread. The result? A delightful combination that’s soft, savory, and cheesy. Perfect for any occasion, these knots are a hit every time. Serve them with soup or alongside a fresh salad for a complete meal that everyone will love.

Sourdough Garlic Cheese Knots

These Sourdough Garlic Cheese Knots combine the best of garlic knots and cheesy bread. Soft, savory, and perfect for any occasion, they pair wonderfully with soup or a fresh salad. Easy to make and always a hit!

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Servings

Ingredients

150 g active sourdough starter
700 g flour
2 eggs
250 g apple juice
50 g oil
45 g honey
10 g salt
Garlic Cheese Filling:
1.5-2 cups shredded cheese
6-8 cloves garlic
1/2 cup herbs such as parsley, basil, or oregano
1 tsp salt
1 tbsp olive oil
Topping:
1 beaten egg
Grated Parmesan
Smoked salt

Instructions

Combine all dough ingredients in a bowl of a mixer.
Mix on medium-high speed for 5-7 minutes until the dough is smooth and stretchy.
Let the dough sit at room temperature for 8-10 hours.
Alternatively, let it sit at room temperature for 2-3 hours, then refrigerate for up to 24 hours.
If the dough was in the fridge, let it come to room temperature before proceeding.
Divide the dough into 75g portions and roll them into balls.
Let the dough balls rest while you make the filling.
Blend the garlic, herbs, salt, and olive oil.
Mix in the shredded cheese until everything is well combined.
Roll each dough ball into a strand and flatten it slightly.
Add a spoonful of the garlic cheese filling in the center. Seal the dough around the filling and tie it into a knot. Once shaped, place the knots on a lined sheet tray about 1-2 inches apart.
Let the shaped knots rest for 1 hour.
Preheat your oven to 375°F (190°C).
Brush each knot with the beaten egg. Sprinkle grated Parmesan and smoked salt on top.
Bake for 30-35 minutes or until golden brown.

Notes

Feel free to experiment with different cheese types or add-ins. Try using mozzarella for a melty center or a combination of cheddar and Monterey Jack for a sharper taste.
Store any leftover knots in an airtight container at room temperature for up to 1 day.
To reheat, place the knots in a 350°F (175°C) oven for 5-10 minutes until warmed through. Avoid microwaving to maintain their texture.
To freeze, let the baked knots cool completely, then place in a freezer-safe bag or container. Reheat directly from frozen in a 350°F (175°C) oven for 10-15 minutes.