Sourdough Knots With Pesto
Ingredients
- Dough:
- 66 gram unsalted butter
- 265 gram water
- 146 gram ripe sourdough starter (100% hydration)
- 442 gram bread flour, plus more for dusting
- 1 large egg (about 53 grams)
- 9 gram fine sea salt
- 18 gram extra-virgin olive oil
- 1/2 cup basil pesto
- Egg wash:
- 1 large egg, beaten
- 1 tablespoon whole milk
- Topping:
- Extra-virgin olive oil, for brushing
- A small handful of pine nuts, finely chopped (optional)
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