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Dairy
Medium
4 Hours, 30 Minutes
Diets 
We asked for garlic knots, and they tasted amazing but the shape didn’t hold. Without “knotting” them, they can still be served for a delicious starter to your celebratory meal.
Yield: 12–14 rolls
Generated by Renee Schwartz
1 cup (240 grams) sourdough starter, active and bubbly
3/4 cup (180 milliliters) warm water
3 cups (360 grams) all-purpose flour, such as Glicks
1 teaspoon salt
2 tablespoons Gefen Olive Oil
4 tablespoons unsalted butter, melted
3 cloves garlic, minced (or 1 tablespoon garlic paste or 3 cubes Gefen Frozen Garlic)
2 tablespoons fresh parsley, washed and finely chopped
1/4 teaspoon salt
grated Tuscanini Parmesan for topping
In a large bowl, mix sourdough starter and warm water until combined.
Add flour, salt, and olive oil. Mix until a shaggy dough forms.
Knead for six to eight minutes until smooth and elastic. You can do this by hand or in a stand mixer with a dough hook.
Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise at room temperature for three to four hours, or until slightly puffy.
For more flavor, you can refrigerate overnight (eight to 12 hours).
Turn dough onto a lightly floured surface and divide into 12–14 equal pieces.
Roll each piece into a smooth ball.
Place balls on a Gefen Parchment-lined baking sheet. Cover and let rise for 45–60 minutes until puffy.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a small bowl, mix melted butter, minced garlic, parsley, and salt. Brush knots generously with garlic butter.
Bake for 15–18 minutes, or until golden brown.
Brush with remaining garlic butter immediately after baking. Optional: Sprinkle with grated Parmesan. Serve warm.
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