giant cheese stuffed garlic knots
Directions
- 1Whisk the warm water, yeast, and sugar in a bowl and let sit for 5 minutes until it bubbles a bit.
- 2Add in the olive oil, salt, garlic powder, oregano, and half of the flour.
- 3Mix a bit and then add in the rest of the flour gradually.
- 4Knead the dough for 5 minutes, adding a tablespoon of flour at a time if needed.
- 5Add the dough back to the bowl, cover, and let rise in a warm area for 1-2 hours, or until it has doubled in size.
- 6Grate mozzarella cheese for stuffing the knots.
- 7Once the dough is ready, shape it into a log.
- 8Cut the dough log into strips.
- 9Lengthen each strip into a small log and then roll it out flat enough to add cheese.
- 10Add cheese in a line in the middle of each flattened strip.
- 11Roll the dough over the cheese to form a cheese-filled log.
- 12Tie each log into a knot.
- 13Place the knots on a baking sheet lined with parchment paper and let them rest again for 30-45 minutes.
- 14Melt unsalted butter and add minced garlic, Italian seasoning, and salt.
- 15Use about 3/4 of this mixture on the knots before baking and save the rest for after.
- 16Bake the knots for 20-23 minutes at 400°F (200°C).
- 17Once out of the oven, use the remaining butter mixture and top with Parmesan and parsley.
Ingredients
- 1.33 cup warm water
- 2.25 tsp instant yeast
- 1 tbsp sugar
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp garlic powder
- 0.5 tsp oregano
- 3.5 cups all-purpose flour
- mozzarella cheese
- 5 tbsp unsalted butter
- 3 garlic cloves, minced
- 1.5 tsp Italian seasoning
- 0.25 tsp salt
- 1 egg
- 0.25 cup grated Parmesan
- 2 tbsp parsley
Equipment
whiskbowlgraterkniferolling pinbaking sheetparchment paperbrush
Tips
- When adding flour, it’s better to start slow and gradually add.
- Add a tablespoon of flour at a time if needed when kneading.
- Let the dough rise in a warm area for 1-2 hours, or until it has doubled in size.
- Optional: beat the egg and use it as an egg wash on top of the garlic knots for a more golden color.
- Optional: add a mixture of mozzarella and Parmesan under each roll for a crispy cheese layer at the bottom. Use a bit of oil to prevent the cheese from burning.
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