• Preparing the dough
• First, ensure you have sourdough discard. Active or sourdough discard can be used within this recipe.
• Next, mix the all dough ingredients except the garlic powder (flour, sourdough starter, salt, melted butter, water) together in a bowl. Knead with your hands for 5-10 minutes.

  The dough will be sticky at first until the gluten builds. The texture will change to more pillow like and less tacky. When stretched, it will not likely have a windowpane like consistency.
• Fermentation Period
• After mixing, cover the bowl with a damp towel and allow the dough to ferment on the counter until it has doubled in size.

  Once doubled in size, either bake right away or place the covered bowl within the refrigerator for a bulk fermentation period. The garlic knots can ferment for 48 hours prior to baking and will acquire a more sour flavor as they sit.

Baking + Garlic Butter Mixture

• Preheat the oven to 450 degrees Fahrenheit.

  While preheating the oven, remove the dough from the mixing bowl and allow it to come to room temperature. (If not bulk fermented in the fridge, the dough will already be at room temperature).
• Place 2 tablespoons of butter into your cast iron skillet. Heat the cast iron skillet on the stovetop on low to melt the butter and warm the pan. This step will ensure the garlic knots do not stick to the cast iron skillet.
• Sprinkle the garlic powder on top of the dough to incorporate while shaping. Shape into a rectangle shape about 1-2" thick with your hands or a rolling pin.

  If the dough is sticky, wet your fingers to work it. Using a dough cutter, cut the dough into 14 pieces.
• Roll each piece of dough into a log/worm shape and begin to tie into a knot. Tuck the edges in to form an infinity sign or leave them out to be like pretzel shapes.

  Handle the dough with care. The dough should not break when forming a knot shape. Place each garlic knot into the prepared cast iron skillet.
• Place the cast iron skillet into the oven.

  Bake until the tops are firm to the touch and golden in color. The garlic knots will easily remove from the cast iron skillet once cooked.

  This will take about 15-18 minutes.
• When baked, remove the cast iron skillet from the oven. Spread the garlic butter over the top of the sourdough garlic knots.

  Option to top with shredded white cheddar cheese or parmesan cheese. Serve while warm.