Sourdough Knots With Pesto and Garlic (Yields 12)

Instructions:

1. Combine 150g sourdough starter, 250g warm water, 500g bread flour, 20g honey, and 10g fine sea salt in a bowl. Mix until a shaggy mass forms, then let it rest for 20 minutes.
2. Add 40g of softened unsalted butter to the dough. Knead for 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test. Place in a greased bowl, cover, and let rise for 2-3 hours until doubled.
3. Turn the dough onto a lightly floured surface and roll it into a large rectangle. Spread 120g of prepared basil pesto and 30g of freshly grated parmesan evenly across the surface.
4. Fold the dough in half to sandwich the pesto. Cut into 12 long strips using a pizza cutter. Twist each strip 3-4 times and then tie into a simple knot.
5. Place the knots on a parchment lined tray. Cover and let proof for 45-60 minutes until they look puffy and feel like soft marshmallows.
6. Preheat your oven to 400°F (200°C). Bake the knots for 18-20 minutes until the edges are golden brown and the pesto is bubbling.
7. While baking, melt 50g of unsalted butter in a small pan. Add 3 cloves of minced garlic and sauté for 1 minute until fragrant but not browned. Remove from heat and stir in 1 tbsp of fresh parsley.
8. Brush the warm garlic butter generously over the hot knots immediately after they come out of the oven. Sprinkle with 1 tsp of flaky sea salt and serve warm.