Sourdough Garlic Knots

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These garlic knots are crunchy on the outside but so soft and chewy in the inside. Instead of raw garlic, garlic salt is used and dried nettle leaf for the herbal seasoning. The recipe is actually from the sourdough pizza dough recipe on this site.

Sourdough Pizza Dough batch https://nativebatch.com/recipes/sourdough-pizza-dough/
 ½ batch of sourdough pizza dough after proofing six hours
 2 tbsp olive oil
 ½ tsp garlic salt
 ½ tsp dried nettle leaf

1

Follow the sourdough pizza dough recipe on this blog. After the pizza dough has proofed for six hours, cut one half of the dough into four pieces.

Preheat oven to 400 degrees
2

Flatten out each piece of dough into six inch rectangular shapes.

3

Cut each rectangular 6 inch shape into 3 parts to equal a total of 12 strips of dough.

4

Take each strip, make a knot and place on a piece of parchment paper.
*After I made a knot, I then folded the ends underneath the knot.

5

Take two tablespoons of olive oil, garlic salt, and nettle leaf, mix together and brush on the knots.

6

Bake in the pre-heated oven for 15 minutes or until nicely brown.
*I slid my garlic knots on a heated pizza stone.

7

After they're baked an extra brushing of the olive oil mixture can go on top with a sprinkle of parmesan cheese, if you desire.

8

The garlic knots can be served with the classic marinara sauce dip. These knots can also be made ahead of time in batches and frozen.

*For a few of my garlic knots, I put cream cheese and lox on them and they were delicious!

Ingredients

Sourdough Pizza Dough batch https://nativebatch.com/recipes/sourdough-pizza-dough/
 ½ batch of sourdough pizza dough after proofing six hours
 2 tbsp olive oil
 ½ tsp garlic salt
 ½ tsp dried nettle leaf

Directions

1

Follow the sourdough pizza dough recipe on this blog. After the pizza dough has proofed for six hours, cut one half of the dough into four pieces.

Preheat oven to 400 degrees
2

Flatten out each piece of dough into six inch rectangular shapes.

3

Cut each rectangular 6 inch shape into 3 parts to equal a total of 12 strips of dough.

4

Take each strip, make a knot and place on a piece of parchment paper.
*After I made a knot, I then folded the ends underneath the knot.

5

Take two tablespoons of olive oil, garlic salt, and nettle leaf, mix together and brush on the knots.

6

Bake in the pre-heated oven for 15 minutes or until nicely brown.
*I slid my garlic knots on a heated pizza stone.

7

After they're baked an extra brushing of the olive oil mixture can go on top with a sprinkle of parmesan cheese, if you desire.

8

The garlic knots can be served with the classic marinara sauce dip. These knots can also be made ahead of time in batches and frozen.

*For a few of my garlic knots, I put cream cheese and lox on them and they were delicious!

Sourdough Garlic Knots

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