Garlic Cheddar Basil Sourdough Knots

Ingredients

Levain (Build 6-8 hours before mixing)

• 30g (2 tbsp) active sourdough starter
• 75g (½ cup + 2 tsp) bread flour
• 75g (⅓ cup) warm water

Final Dough

• 500g (4 cups) bread flour
• 280g (1 cup + 2 tbsp) whole milk, warm
• 60g (¼ cup) unsalted butter, softened
• 30g (1 large) egg, room temperature
• 25g (2 tbsp) honey
• 10g (1¾ tsp) fine sea salt
• 150g (½ cup + 2 tbsp) active levain (from above)

Inclusions (added at second coil fold)

• 150g (1½ cups) sharp cheddar cheese, grated
• 15g (½ cup loosely packed) fresh basil leaves, chiffonade

Toasted Garlic Butter

• 85g (6 tbsp) unsalted butter
• 18g (6 cloves) fresh garlic, minced
• 2g (½ tsp) fine sea salt
• 1g (½ tsp) dried Italian herbs (optional)

Finishing Glaze

• 30g (2 tbsp) grated parmesan
• 1g (¼ tsp) flaky sea salt — For finishing

Total flour: 575g

Hydration: 75%

Pro tip: Toast your minced garlic in the butter on low heat for 2 to 3 minutes before brushing. Raw garlic baked into dough turns bitter and can burn. Toasted garlic stays sweet, mellow, and aromatic through the bake.

Equipment

Method

Build the Levain

Combine starter, flour, and water in a clear container. Mix until smooth. Cover loosely and let rise at room temperature until doubled, domed, and bubbly. This is your timing anchor for the whole bake. Whether you use a pineapple starter, Vitale, or another active culture, what matters is that it's at peak when you mix.

1. Combine starter, flour, and water. Mix the levain ingredients together until smooth with no dry pockets.

Wait: PT7H

Tip: Watch for the levain to nearly double with a domed top and small bubbles throughout. Float test optional but reassuring for newer bakers.

Fermentolyse

Combine the active levain, flour, milk, egg, butter, and honey all at once. No salt yet. Mix until no dry flour remains, then cover and rest 1 hour. This is the fermentolyse method, used across every sourdough recipe in the Crust & Crumb Recipe Pantry. The levain starts working with the flour and enriched liquids while the gluten organizes during the rest.

1. Combine all ingredients except salt. Add the active levain, bread flour, warm milk, softened butter, egg, and honey to your mixing bowl. Mix by hand, dough whisk, or stand mixer on low until no dry flour remains. The dough will look softer and slightly tacky rather than shaggy. That's the butter and egg doing their work.

Wait: PT1H

Tip: Enriched doughs feel different than lean doughs from the start. The dough will look softer and slightly tacky rather than shaggy. That's normal.

Add the Salt

Sprinkle the salt across the top of the dough. Wet your hand and pinch and fold the salt in for 2 to 3 minutes until fully incorporated.

1. Pinch and fold salt into dough. Sprinkle salt across the top. With wet hands, pinch and fold for 2-3 minutes until fully incorporated. The dough will tighten and smooth as the salt organizes the gluten.

Wait: PT30M

Tip: The dough will start to feel smoother and stronger almost immediately once the salt is in. That's the gluten organizing.

First Coil Fold

Wet your hand. Lift the dough from the middle, let the bottom unfurl, tuck under. Rotate 90 degrees and repeat. Cover and rest 30 minutes.

1. Coil fold the dough. With wet hands, lift the dough from the center and let it fall under itself. Rotate the bowl 90° and repeat until the dough is tucked into a tight package.

Wait: PT30M

Second Coil Fold with Cheese and Basil

This is when the cheddar and basil go in. The two-stage addition distributes the inclusions evenly without crushing the dough structure.

1. Add half the cheese and basil. Sprinkle half the grated cheese and half the basil across the dough. Coil fold once.
2. Add remaining cheese and basil. Sprinkle the rest of the cheese and basil. Coil fold again. The inclusions should be visible throughout the dough.

Wait: PT30M

Tip: Adding inclusions at the second coil fold gives the dough remaining bulk time to heal around them. Adding too early means the cheese melts into the matrix. Adding too late means uneven distribution.

Third Coil Fold

Standard coil fold. The dough should feel strong, smooth on the surface, and slightly bouncy by now.

1. Final coil fold. Wet hands. Coil fold the dough one more time. You should feel real structure now.

Wait: PT30M

Finish Bulk Fermentation

Let the dough rest undisturbed for the remainder of bulk fermentation. Look for 50 to 75% rise, domed top, and side bubbles visible through your container. Total bulk time from levain addition is typically 5 to 6 hours at 78 to 80°F.

1. Watch the dough, not the clock. Final bulk continues until the dough shows clear signs of fermentation: visible volume increase, domed top, side bubbles, and a soft jiggle when you nudge the container.

Wait: PT2H30M

Divide and Pre-Shape

Turn the dough out onto a lightly floured surface. Divide into 12 equal pieces (about 90 to 95g each). Pre-shape each piece into a loose round. Rest 15 minutes uncovered.

1. Divide into 12 pieces. Use a scale for consistency. Each piece should be 90 to 95g.
2. Pre-shape into rounds. Roll each piece into a loose ball using your palm and the counter. Don't overwork.

Wait: PT15M

Shape the Knots

Roll each pre-shaped round into a rope about 9 to 10 inches long. Tie a simple overhand knot in the middle. Tuck the two ends underneath the knot. Place seam-side down on a parchment-lined sheet pan, leaving 2 inches between each knot.

1. Roll into ropes. Roll each round into a rope 9-10 inches long. Use the heels of your hands and gentle pressure.
2. Tie an overhand knot. Make a loop in the center of the rope. Pass one end through the loop. Tuck both ends underneath.
3. Place on sheet pan. Arrange knots seam-side down with 2 inches of space between each one for room to puff.

Tip: If the rope keeps snapping back when you try to roll it, the gluten is tight. Let it rest 5 minutes and try again. Don't fight the dough.

Final Proof

Cover loosely with plastic or a damp cloth. For same-day bake, proof at room temperature 60 to 90 minutes until the knots look puffy and a gentle poke test springs back slowly. For overnight, cover and refrigerate 8 to 14 hours. Pull from the fridge 30 to 45 minutes before baking.

1. Same-day proof. Proof at room temperature 60-90 minutes until puffy. Poke test: dough springs back slowly with a slight indent remaining.
2. Overnight cold retard (optional). Cover and cold retard 8-14 hours. Pull out 30-45 minutes before baking to take the chill off.

Wait: PT1H30M

Make the Toasted Garlic Butter

Make this during the final proof so it's ready when you need it. Melt the butter in a small saucepan over low heat. Add the minced garlic, salt, and dried herbs if using. Cook gently for 2 to 3 minutes, stirring constantly. The garlic should turn pale gold and smell sweet, not brown or bitter.

1. Melt the butter. Low heat. No browning. Just melted.
2. Toast the garlic. Add minced garlic, salt, and dried herbs. Cook 2-3 minutes stirring constantly until garlic is pale gold and aromatic.

Tip: Do not let the garlic brown. Brown garlic equals bitter garlic. Pull it off the heat early if needed.

Bake the Knots

Preheat oven to 375°F (190°C) with a rack in the center position. Brush each knot generously with the toasted garlic butter, reserving about half for after the bake. Sprinkle grated parmesan and a pinch of flaky salt over the tops.

1. Preheat oven to 375°F (190°C). Center rack position. Let the oven come fully up to temperature before baking.
2. Brush with garlic butter. Generously brush each knot with the toasted garlic butter. Save half the butter for after baking.
3. Top with parmesan and flaky salt. Sprinkle grated parmesan and a pinch of flaky salt over each knot.
4. Bake. Bake 22-25 minutes until deeply golden brown and internal temp reaches 195-200°F (90-93°C).

Finish and Serve

Immediately brush the hot knots with the remaining toasted garlic butter. Sprinkle a little more parmesan and flaky salt over the top. Let cool 10 minutes before serving. They're at their best warm, when the cheese pulls and the garlic butter is still glistening.

1. Brush with reserved butter. Brush the hot knots with remaining garlic butter for maximum flavor and shine.
2. Final parmesan and salt. Sprinkle a final touch of parmesan and flaky salt.
3. Cool 10 minutes and serve. Let cool 10 minutes. They're best served warm.

Bake

Two pan options depending on whether you want individual knots or a pull-apart presentation.

Oven: 190°C / 375°F. Internal temperature when done: 90-93°C / 195-200°F.

Half Sheet Pan (recommended)

Individual knots, golden all around, easy to grab and serve.

Equipment: Half sheet pan, parchment paper

1. Arrange with space. Place knots 2 inches apart on a parchment-lined half sheet pan.
2. Bake. Bake at 375°F (190°C) for 22-25 minutes until deeply golden and internal temp hits 195-200°F (90-93°C).

9x13 Baking Pan (Pull-Apart Style)

Knots touch as they proof and bake, creating a pull-apart loaf perfect for a centerpiece dish.

Equipment: 9x13 baking pan, parchment paper

1. Arrange close together. Place knots in the pan with just enough space that they'll touch as they proof and bake.
2. Bake. Same temperature and time as the sheet pan method. Pull apart to serve.

Note: Brush with toasted garlic butter before AND after baking for maximum flavor and that signature glossy finish.

Storage

• Room temperature: 2 days in a paper bag or covered loosely with a cloth
• Refrigerated: Not recommended, dries them out
• Frozen: Up to 2 months. Wrap individually in plastic, then in a freezer bag.

To refresh: wrap in foil and warm at 325°F (165°C) for 8 to 10 minutes, or microwave 15 seconds for a single knot.

Frequently Asked Questions

Can I use my discard instead of a fresh levain?

For best rise, build a fresh active levain. Discard works for flavor but won't give you the lift this enriched dough needs.

Can I use dried basil instead of fresh?

Fresh basil is what makes this recipe sing. Dried basil works in a pinch but the flavor falls flat. If you only have dried, use 5g (about 2 teaspoons) and add it with the salt rather than at the second coil fold.

What kind of cheddar works best?

Sharp white cheddar gives you the strongest flavor. Orange sharp cheddar is more visually striking in the crumb. Mild cheddar gets lost. Avoid pre-shredded bagged cheese, it's coated in anti-caking agents that affect melt.

Can I make these ahead?

Yes. After shaping, refrigerate 8 to 14 hours for an overnight cold retard. Pull from the fridge 30 to 45 minutes before baking. The flavor actually improves with the cold retard.

My knots came untied during proofing. What did I do wrong?

The dough rope was too short or too thick. Roll to a full 9 to 10 inches and keep the rope thin enough to make a proper knot. Tuck the ends firmly under before placing on the pan.

Can I substitute the cheddar for another cheese?

Absolutely. Gruyère, provolone, asiago, and pepper jack all work beautifully. Avoid soft cheeses like mozzarella or brie, they'll melt out of the dough.

What is fermentolyse and why use it instead of autolyse?

fermentolyse combines the levain with the flour and liquids at the start of mixing, then rests the dough before adding salt. Traditional autolyse uses only flour and water in the rest, with the levain coming later. Fermentolyse gives you flavor development during the rest period while still hydrating the flour fully, and it eliminates an extra mixing step. This is the standard method used across all Crust & Crumb Academy recipes.

Nutrition

Per serving (1 knot): 245 calories, 32g carbohydrates, 8g protein, 9g fat, 1g fiber, 380mg sodium. Makes 12 servings.