[Sourdough] Pumpkin Garlic Knots
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[Sourdough] Pumpkin Garlic Knots

adapted from neverhomemaker, who also makes another highly recommended variation that involves stuffing your knots with minced garlic, greens and brie. Yes! If you don't have a baking stone, you can bake your loaves on a large sheet pan instead, which does not need to be preheated.
Servings: 12 knots



  • 240 grams (1 cup) sourdough starter recently fed and bubbly
  • 120 grams (1/2 cup) warm water
  • 140 grams (1/2 cup) pureed pumpkin
  • 20 grams (2 tablespoons) olive oil plus extra to coat when rising
  • 14 grams (1 tablespoon) maple syrup
  • 1 gram (~1 teaspoon) salt
  • 180 grams (1 1/2 cups) unbleached bread flour
  • 180 grams (1 1/2 cups) whole wheat flour

To Serve:

  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons minced fresh herbs
  • 2 tablespoons shaved Parmesan or other cheese


  • Mix sourdough starter, water, pumpkin, olive oil, and maple syrup in a large bowl, then stir in the flours and salt to form a shaggy dough. Turn onto a floured surface and knead, adding flour as needed, until the dough feels elastic and less sticky. Lightly drizzle the dough with olive oil and place it into a large bowl or lidded container, rolling over each side to evenly coat the surface. Cover the container loosely with its lid, plastic wrap or a damp kitchen towel, and allow it to rise at room temperature or in a warm place for approximately 8 hours, give or take depending on your ambient temperature and activity of your starter, until roughly doubled in size.
  • When you're ready to bake, preheat oven to 420 F, and place a baking stone on the middle rack if you have one. Prepare a surface for working with the dough by lightly dusting it with all-purpose or whole-wheat flour. Tear off small pieces of dough (about 1/4 cup size); dust them with flour and shape them first into a ball to tighten their surface tension, then roll into a rope shape 6-8 inches in length. Create a loop with the dough and push one end through it to form a knot shape. Place each knot onto a parchment-lined cutting board (or pizza peel, or other sturdy, rimless platter).
  • Open the oven and carefully slide the knots along with their parchment liner onto the baking stone and bake for about 15-20 minutes, until golden brown. While they bake, prepare a topping by mixing the olive oil, salt, garlic, herbs and cheese in a large bowl. After baking, toss the rolls with the garlic oil before serving.