Cheese Filled Garlic Knots

Soft fluffy Cheese Filled Garlic Knots are comfort food at its best. These savory knots are perfect for family pizza nights holiday gatherings or when you are craving a cheesy snack. Melted mozzarella tucked inside each bite pairs with garlicky buttery tops and fresh parsley for the ultimate crowd pleaser.

My sisters always request these for movie nights because they are just so fun to pull apart and eat. Last Thanksgiving I doubled the batch and they disappeared even before dinner was served.

Ingredients

• Allpurpose flour: gives structure chew and softness use unbleached for best results
• Active dry yeast: ensures your knots are lofty and fluffy always check it is fresh before using
• Warm water: activates yeast at the right temperature
• Olive oil: brings richness and keeps the dough tender choose extra virgin for flavor
• Garlic powder: disperses garlic flavor evenly in each knot
• Mozzarella cheese: melts smoothly and creates a gooey center grate it fresh for better melt
• Salt: makes all the flavors pop and balances sweetness
• Fresh parsley: brightens and refreshes right before serving use flatleaf for more flavor

Instructions

Prepare The Dough:

In a mixing bowl combine warm water and yeast. Allow it to sit for about five minutes until frothy. Then mix in olive oil and salt before gradually adding flour while stirring until a soft dough forms.

Knead The Dough:

Transfer the dough onto a floured surface and knead it for about eight minutes until smooth and elastic. If necessary add more flour if it feels too sticky. Proper kneading develops gluten which gives structure to your knots.

Let The Dough Rise:

Place your kneaded dough into an oiled bowl cover it with plastic wrap or a damp cloth. Allow it to rise in a warm area until doubled in size approximately one hour. This step is crucial for achieving soft knots.

Shape The Knots:

Once risen punch down the dough to release air bubbles. Divide it into small pieces about twelve. Flatten each piece into an oval shape place shredded mozzarella cheese inside then roll tightly into a knot shape ensuring cheese is sealed within.

Preheat The Oven:

While shaping your knots preheat your oven to three hundred seventyfive degrees Fahrenheit. A hot oven ensures even cooking by creating steam which makes them fluffy inside while browning outside perfectly.

Bake The Knots:

Arrange formed knots on parchmentlined baking sheets leaving space between each one for expansion during baking. Bake in preheated oven for about twenty to twentyfive minutes or until golden brown on top.

Prepare Garlic Butter:

While baking melt onequarter cup unsalted butter in a saucepan over low heat stir in two minced garlic cloves along with chopped parsley when melted completely this will be brushed onto baked knots later.

Brush And Serve:

Once baked golden brown remove from oven promptly. Brush each knot generously with prepared garlic butter mixture while hot ensuring every surface gets coated well before serving warm alongside marinara sauce for dipping.

Mozzarella is my favorite because it always surprises everyone with that long cheese pull inside the warm knot. My little nephew calls these magical knots and always asks if I can hide extra cheese for him.

Storage Tips

Store any leftover knots in an airtight container at room temperature for up to two days or refrigerate for up to a week. For best results reheat in the oven so they stay soft and the cheese melts again perfectly.

Ingredient Substitutions

Swap mozzarella with cheddar provolone or a pizza blend for a different flavor. If you do not have fresh parsley try basil or a sprinkle of dried Italian herbs instead. For a dairyfree version use a nondairy cheese and vegan butter.

Serving Suggestions

These knots make a fantastic side for homemade tomato soup lasagna or a crisp green salad. They are also perfect as a party snack served with various dipping sauces like marinara ranch or garlic aioli.

Cultural and Historical Context

Garlic knots have roots in New York pizzerias as a way to use pizza dough scraps. Stuffing them with cheese is a fun American twist that has caught on in family kitchens everywhere. I love how this recipe brings together the tradition of bread baking with the joy of comfort food.

Seasonal Adaptations

For winter add a little rosemary or thyme to the dough for warmth. In summer swap parsley for fresh basil for a lighter flavor. At the holidays brush them with herbed melted butter and sprinkle with a little parmesan.

Success Stories

Many friends have told me this simple recipe made them feel like a real baker for the first time. One reader even used the dough to make tiny heart shapes for Valentines Day and they looked and tasted amazing.

Freezer Meal Conversion

To freeze shape the knots and fill with cheese then freeze unbaked on a tray. Transfer to a bag once frozen solid. Bake straight from frozen by adding a few extra minutes to the cooking time.

Every time I make these with kids there are floury handprints everywhere but everyone loves twisting up the dough especially for birthdays and special Sunday lunches.

Recipe FAQs

→ How do I ensure the knots are soft and chewy?

Use all-purpose flour and allow the dough enough time to rise, thanks to active dry yeast. Kneading well and letting the dough rest helps achieve an airy, soft consistency.

→ What's the best cheese for the filling?

Mozzarella is preferred due to its melty, gooey texture, but you can substitute with other meltable cheeses based on your preference.

→ Can fresh garlic be used instead of garlic powder?

Yes, finely minced fresh garlic can be mixed into melted butter or olive oil and brushed over the knots for a more intense flavor.

→ Is it possible to prepare the dough ahead of time?

Absolutely. Prepare and let the dough rise, then refrigerate overnight. Bring to room temperature before shaping and filling.

→ How do I prevent the cheese from leaking during baking?

Seal the dough tightly around the cheese and pinch any seams well. Chilling the stuffed knots briefly before baking can help minimize leaks.