Giant Cheese Stuffed Garlic Knots
Giant Cheese Stuffed Garlic Knots
Ingredients
For the Dough
- 1 1/3 cups warm water, 105-115°F
- 2 1/4 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 3 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 4 cups all-purpose flour
For the Filling
- 2 cups low-moisture part-skim mozzarella cheese, shredded
For the Garlic Butter Topping
- 1/2 cup unsalted butter, melted
- 4 garlic, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
For Finishing
- 1 large egg
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, whisk together the warm water, instant yeast, and granulated sugar. Let stand for 5 minutes, or until the yeast is foamy.
⏱️ 5 min
- 2
Add 3 tablespoons of olive oil, 1 teaspoon of dried Italian herbs, 1 teaspoon of garlic powder, and 1 teaspoon of salt to the yeast mixture. Whisk until well combined.
⏱️ 2 min
- 3
Gradually add the all-purpose flour to the wet ingredients, stirring with a wooden spoon until a shaggy dough forms. Continue to mix by hand in the bowl until most of the flour is incorporated.
⏱️ 8 min - 4
Transfer the dough to a lightly floured surface (such as a wooden cutting board) and knead for 8-10 minutes, or until the dough is smooth and elastic. Form the dough into a ball.
⏱️ 10 min
- 5
Lightly grease the large bowl with olive oil, place the dough ball inside, and turn to coat. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min
- 6
While the dough is rising, shred the low-moisture part-skim mozzarella cheese using a mandoline-style grater or box grater and set aside in a bowl.
⏱️ 5 min
- 7
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Roll the dough into a log shape and divide it into 8-10 equal portions.
⏱️ 5 min
- 8
Take one portion of dough and roll it into a thick rope, about 8-10 inches long. Place a generous amount of shredded mozzarella cheese along the center of the rope. Carefully fold the dough over the cheese and pinch the edges firmly to seal, creating a cheese-filled rope. Tie the rope into a knot shape. Repeat with the remaining dough portions and cheese. Place the shaped knots on a parchment-lined baking sheet, leaving some space between them.
⏱️ 15 min
- 9
Preheat your oven to 375°F. In a small bowl, combine the melted unsalted butter, minced garlic, 1 teaspoon of dried Italian herbs, and 1/2 teaspoon of salt. Mix well.
⏱️ 5 min•🌡️ 375
- 10
Brush the garlic butter mixture generously over each garlic knot on the baking sheet. Sprinkle additional shredded mozzarella cheese on top of the buttered knots.
⏱️ 5 min
- 11
In a separate small bowl, whisk the large egg to create an egg wash. Lightly brush the egg wash over the knots. Finally, sprinkle the grated Parmesan cheese over the knots.
⏱️ 5 min
- 12
Bake for 18-22 minutes, or until the garlic knots are golden brown and puffed. The cheese inside should be melted and gooey.
⏱️ 20 min•🌡️ 375
- 13
Remove from the oven. Garnish immediately with fresh chopped parsley and an extra sprinkle of grated Parmesan cheese, if desired. Serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Giant Cheese Stuffed Garlic Knots
Ingredients
For the Dough
- 1 1/3 cups warm water, 105-115°F
- 2 1/4 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 3 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 4 cups all-purpose flour
For the Filling
- 2 cups low-moisture part-skim mozzarella cheese, shredded
For the Garlic Butter Topping
- 1/2 cup unsalted butter, melted
- 4 garlic, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
For Finishing
- 1 large egg
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, whisk together the warm water, instant yeast, and granulated sugar. Let stand for 5 minutes, or until the yeast is foamy.
⏱️ 5 min - 2
Add 3 tablespoons of olive oil, 1 teaspoon of dried Italian herbs, 1 teaspoon of garlic powder, and 1 teaspoon of salt to the yeast mixture. Whisk until well combined.
⏱️ 2 min - 3
Gradually add the all-purpose flour to the wet ingredients, stirring with a wooden spoon until a shaggy dough forms. Continue to mix by hand in the bowl until most of the flour is incorporated.
⏱️ 8 min - 4
Transfer the dough to a lightly floured surface (such as a wooden cutting board) and knead for 8-10 minutes, or until the dough is smooth and elastic. Form the dough into a ball.
⏱️ 10 min - 5
Lightly grease the large bowl with olive oil, place the dough ball inside, and turn to coat. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min - 6
While the dough is rising, shred the low-moisture part-skim mozzarella cheese using a mandoline-style grater or box grater and set aside in a bowl.
⏱️ 5 min - 7
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Roll the dough into a log shape and divide it into 8-10 equal portions.
⏱️ 5 min - 8
Take one portion of dough and roll it into a thick rope, about 8-10 inches long. Place a generous amount of shredded mozzarella cheese along the center of the rope. Carefully fold the dough over the cheese and pinch the edges firmly to seal, creating a cheese-filled rope. Tie the rope into a knot shape. Repeat with the remaining dough portions and cheese. Place the shaped knots on a parchment-lined baking sheet, leaving some space between them.
⏱️ 15 min - 9
Preheat your oven to 375°F. In a small bowl, combine the melted unsalted butter, minced garlic, 1 teaspoon of dried Italian herbs, and 1/2 teaspoon of salt. Mix well.
⏱️ 5 min•🌡️ 375 - 10
Brush the garlic butter mixture generously over each garlic knot on the baking sheet. Sprinkle additional shredded mozzarella cheese on top of the buttered knots.
⏱️ 5 min - 11
In a separate small bowl, whisk the large egg to create an egg wash. Lightly brush the egg wash over the knots. Finally, sprinkle the grated Parmesan cheese over the knots.
⏱️ 5 min - 12
Bake for 18-22 minutes, or until the garlic knots are golden brown and puffed. The cheese inside should be melted and gooey.
⏱️ 20 min•🌡️ 375 - 13
Remove from the oven. Garnish immediately with fresh chopped parsley and an extra sprinkle of grated Parmesan cheese, if desired. Serve warm.
⏱️ 2 min