Ingredients:

  • 150g active sourdough starter (100% hydration)
  • 265g warm water (approx. 85°F)
  • 450g bread flour
  • 15g honey or sugar
  • 10g fine sea salt
  • 20g extra virgin olive oil
  • 120g basil pesto
  • 2 cloves fresh garlic, finely minced
  • 30g grated parmesan cheese
  • 45g unsalted butter, melted
  • 1 tbsp fresh parsley, finely chopped
  • 0.5 tsp dried oregano
  • 0.25 tsp garlic powder
  • 1 tsp flaky sea salt

Instructions:

  1. In a large bowl, whisk active starter into warm water until milky. Add honey, olive oil, and bread flour. Mix until a shaggy mass forms, then rest (autolyse) for 20 minutes.
  2. Add salt and knead for 5–7 minutes until smooth and elastic. Cover and bulk ferment in a warm spot (75°F) for 3 hours. Perform a 'stretch and fold' every 30 minutes for the first 2 hours until the dough feels strong and elastic.
  3. Turn dough onto a floured surface and roll into a 12x16 inch rectangle. Spread pesto over the bottom two-thirds; sprinkle with parmesan and minced garlic.
  4. Fold the dough in half lengthwise to trap the filling. Use a pizza cutter to slice the dough into 10 even strips, approximately 1 inch wide each.
  5. Twist each strip a few times, then tie it into a simple overhand knot. Tuck the ends underneath until you have a rounded, coiled shape.
  6. Place knots on a parchment-lined tray. Cover and proof for 45 minutes until light and marshmallowy.
  7. Preheat oven to 400°F (200°C). Bake for 18 to 20 minutes until the tops are deep golden and the pesto is sizzling.
  8. Whisk melted butter with parsley, oregano, and garlic powder. Brush onto hot knots and finish with flaky sea salt.
  9. Let them rest for 5 minutes before serving so the butter can soak into the crust.