They're garlic knots. I admit they're a lit-t-tle big for a snack but they make good-sized rolls for dinner. They're for this month's Sourdough Surprises.
Anyway, they're made with the 1:2:3 sourdough formula ~ one part leaven to two parts water to three parts flour by weight. It's easy to remember and always produces a good loaf. For these knots, the amounts were: 92g refreshed and very active leaven (at 80% hydration), 184g water, 276g all-purpose flour and a teaspoon of salt (which should be weighed so that it is around 4%, but I winged it this time).
Lately, I've been making cooking videos for work and made this one which I can probably use when I write about bread in the future ~ although before I put it up on YouTube, I will have to edit in new bread knots that don't look like fried chicken!
The dough is bulked proofed in a square container so that when it is transferred to the work surface, I don't have to fiddle around with the shape too much (I learnt this from Paul Hollywood's recipe for ciabatta and watching the latest series/season of The Great British Bakeoff). Using a pizza cutter, I divide the dough into 11 strips (the last one was runty!), tie them in knots and bake them for around 25 minutes. I didn't let them get crusty or too brown on top or they wouldn't soak up the garlic-parsley dressing.