giant cheese stuffed garlic knots

145 mins
Serves 1
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Directions

  1. 1Whisk the warm water, yeast, and sugar in a bowl and let sit for 5 minutes (it should bubble a bit, if not, start over).
  2. 2Whisk the warm water, yeast, and sugar in a bowl and let sit for 5 minutes (it should bubble a bit, if not, start over).
  3. 3Whisk the warm water, yeast, and sugar in a bowl and let sit for 5 minutes (it should bubble a bit, if not, start over).
  4. 4Add in the olive oil, salt, garlic powder, oregano, and half of the flour. Mix a bit and then add in the rest of the flour.
  5. 5Add in the olive oil, salt, garlic powder, oregano, and half of the flour. Mix a bit and then add in the rest of the flour.
  6. 6Add in the olive oil, salt, garlic powder, oregano, and half of the flour. Mix a bit and then add in the rest of the flour.
  7. 7Knead the dough for 5 minutes.
  8. 8Knead the dough for 5 minutes.
  9. 9Knead the dough for 5 minutes.
  10. 10Add dough back to bowl and cover, let rise in a warm area for 1-2 hours or until it's doubled in size.
  11. 11Add dough back to bowl and cover, let rise in a warm area for 1-2 hours or until it's doubled in size.
  12. 12Add dough back to bowl and cover, let rise in a warm area for 1-2 hours or until it's doubled in size.
  13. 13Once ready, shape the dough into a log and cut into strips.
  14. 14Once ready, shape the dough into a log and cut into strips.
  15. 15Once ready, shape the dough into a log and cut into strips.
  16. 16Lengthen each strip into a little log and then roll it out so it's flat enough.
  17. 17Lengthen each strip into a little log and then roll it out so it's flat enough.
  18. 18Lengthen each strip into a little log and then roll it out so it's flat enough.
  19. 19Add cheese in a line in the middle and then roll it over so that it's a "log" filled with cheese.
  20. 20Add cheese in a line in the middle and then roll it over so that it's a "log" filled with cheese.
  21. 21Add cheese in a line in the middle and then roll it over so that it's a "log" filled with cheese.
  22. 22Tie it into a knot.
  23. 23Tie it into a knot.
  24. 24Tie it into a knot.
  25. 25Place on baking sheet and let rest again for 30-45 minutes.
  26. 26Place on baking sheet and let rest again for 30-45 minutes.
  27. 27Place on baking sheet and let rest again for 30-45 minutes.
  28. 28Melt butter, add in the garlic, seasoning, and salt. Use about 3/4 of this mixture and save the rest for after the knots come out of the oven.
  29. 29Melt butter, add in the garlic, seasoning, and salt. Use about 3/4 of this mixture and save the rest for after the knots come out of the oven.
  30. 30Melt butter, add in the garlic, seasoning, and salt. Use about 3/4 of this mixture and save the rest for after the knots come out of the oven.
  31. 31Bake knots for 20-23 minutes at 400°F (200°C).
  32. 32Bake knots for 20-23 minutes at 400°F (200°C).
  33. 33Bake knots for 20-23 minutes at 400°F (200°C).
  34. 34Once out of the oven, use remaining butter mixture and top with Parmesan and parsley.
  35. 35Once out of the oven, use remaining butter mixture and top with Parmesan and parsley.
  36. 36Once out of the oven, use remaining butter mixture and top with Parmesan and parsley.

Ingredients

  • 1.33 cup warm water
  • 1.33 cup warm water
  • 1.33 cup warm water
  • 2.25 tsp instant yeast
  • 2.25 tsp instant yeast
  • 2.25 tsp instant yeast
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 3.5 cup all-purpose flour
  • 3.5 cup all-purpose flour
  • 3.5 cup all-purpose flour
  • mozzarella cheese
  • mozzarella cheese
  • mozzarella cheese
  • 5 tbsp unsalted butter
  • 5 tbsp unsalted butter
  • 5 tbsp unsalted butter
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 1.5 tsp Italian seasoning
  • 1.5 tsp Italian seasoning
  • 1.5 tsp Italian seasoning
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 1 egg
  • 1 egg
  • 1 egg
  • 0.25 cup grated Parmesan
  • 0.25 cup grated Parmesan
  • 0.25 cup grated Parmesan
  • 2 tbsp parsley
  • 2 tbsp parsley
  • 2 tbsp parsley

Equipment

bowlwhiskgraterdough scraperbaking sheetbrushoven

Tips

  • It's better to start slow with the flour and gradually add.
  • Knead the dough for 5 minutes and only add a tablespoon of flour at a time if needed.
  • Let dough rise in a warm area for 1-2 hours or until it's doubled in size.
  • Optional: beat the egg and use it as egg wash on top of the garlic knots for a more golden color. Just be careful of not cross-contaminating when saving the remaining garlic butter for after.
  • Optional: add a mixture of mozzarella and Parmesan under each roll so that it has a crispy cheese layer at the bottom! Make sure to use a bit of oil to prevent it from burning the cheese.