There are few things in the culinary world as universally beloved as the humble garlic knot. That soft, warm, garlicky parcel of bread is the highlight of many a pizza parlor visit. But what if we could elevate this classic from a delightful side to the main event? Enter the Cheese Stuffed Garlic Knot. This recipe transforms the familiar into the extraordinary, taking everything you love about garlic bread and combining it with the gooey, irresistible pleasure of melted cheese. Imagine pulling apart a soft, warm knot of freshly baked dough, only to discover a core of stretchy, molten mozzarella, all coated in a glossy, buttery garlic and herb glaze. It’s not just a side dish; it’s an experience—a shareable appetizer that will disappear in seconds, the star of any game day spread, or a deeply satisfying project for any home baker seeking to bring a taste of cheesy, garlicky nirvana into their kitchen.
Tips for Successful Cooking
Mastering the stuffed garlic knot is a rewarding process. These tips will ensure your knots are perfect every time.
- The Temperature is Key: Your ingredients, particularly the milk and eggs (if using), should be at room temperature. This helps the yeast activate efficiently and ensures a smooth, even rise for the dough.
- Don’t Kill the Yeast: When proofing the yeast, ensure your water/milk is warm to the touch, not hot. Water that is too hot (above 115°F / 45°C) will kill the yeast, preventing your dough from rising.
- Proper Dough Proofing: The dough should double in size during the first rise. The best way to check this is to gently press two fingers into the dough. If the indentations remain, the dough is ready. A cold kitchen will slow this process; place the bowl in a slightly warmed oven (turned off) to create a draft-free environment.
- Seal Tightly, Seal Well: This is the most critical step. When shaping your knots, ensure the cheese is completely enclosed and the seams are pinched firmly shut. A well-sealed knot prevents the cheese from leaking out during baking and creating a mess.
- Give Them Space: When placing the knots on the baking sheet, leave about 1-2 inches between them. They will expand as they proof and bake, and you don’t want them to bake together into one giant knot.
- The Garlic Butter Bath: Do not skip the final brush of garlic butter after baking. This is where the quintessential garlic knot flavor comes from. Applying it post-baking ensures the garlic doesn’t burn and gives the knots a beautiful, glossy finish.
Frequently Asked Questions (FAQ)
Q: Can I make the dough ahead of time?
A: Absolutely! After the first rise, you can punch down the dough, place it in a greased bowl, cover it tightly, and refrigerate it for up to 24 hours. When ready to use, let it sit at room temperature for 30-60 minutes before shaping.
Q: My cheese leaked out! What did I do wrong?
A: Cheese leakage usually happens for one of two reasons: the seams weren’t pinched tightly enough, or the cheese was too close to the surface. Ensure the dough is wrapped evenly around the cheese and that you really pinch the seams together firmly. Using a block of cheese that you cube yourself, rather than pre-shredded, also helps as it has less anti-caking powder.
Q: Can I use pre-shredded mozzarella?
A: You can, but be aware that pre-shredded cheese contains starches to prevent clumping, which can hinder its meltability and make it more likely to leak. For the ultimate stretch, a block of low-moisture, whole-milk mozzarella that you cube yourself is highly recommended.
Q: Can I freeze these garlic knots?
A: Yes, they freeze beautifully. Bake them completely and let them cool completely. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. Reheat in a 350°F (175°C) oven until warm and crispy again.
Q: What other cheeses can I use?
A: Get creative! A blend of mozzarella and provolone is classic. For more flavor, try adding small cubes of pepper jack, cheddar, or even a sprinkle of parmesan inside with the mozzarella.
The Recipe: Cheese Stuffed Garlic Knots
This recipe yields incredibly soft, fluffy knots with a glorious, cheesy center and a perfectly garlicky exterior.
Yields: 12-14 knots
Prep time: 1 hour 30 minutes (including rising)
Cook time: 15-18 minutes
Ingredients
For the Dough:
- 3 ½ cups (430g) all-purpose flour, plus more for dusting
- 1 cup (240ml) warm whole milk (about 110°F / 43°C)
- 2 ¼ teaspoons (1 packet) instant yeast
- 2 tablespoons granulated sugar
- 1 large egg, at room temperature
- 3 tablespoons unsalted butter, melted
- 1 teaspoon salt
For the Filling:
- 8 oz (225g) block of low-moisture, whole-milk mozzarella cheese, cut into ½-inch cubes
- 2 tablespoons finely grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (optional)
For the Garlic Butter Glaze:
- 4 tablespoons unsalted butter
- 3-4 large garlic cloves, minced
- 1 tablespoon fresh parsley, finely chopped
- ½ teaspoon salt
- Optional for finishing: Flaky sea salt and more grated Parmesan.
Instructions
- Make the Dough: In the bowl of a stand mixer fitted with a dough hook, whisk together the warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy. Add the melted butter, egg, and salt. Mix on low to combine.
- Knead: Gradually add the flour until a shaggy dough forms. Increase the speed to medium and knead for 6-8 minutes, until the dough is smooth, elastic, and slightly tacky. (Alternatively, knead by hand on a floured surface for 10 minutes).
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare Fillings & Glaze: While the dough rises, cube the mozzarella and mix it with the Parmesan and parsley (if using). For the glaze, melt the 4 tablespoons of butter in a small saucepan over low heat. Add the minced garlic and cook for 1 minute until fragrant (do not brown). Remove from heat and stir in the parsley and salt.
- Shape the Knots: Punch down the risen dough. Turn it out onto a lightly floured surface and divide it into 12-14 equal pieces. Take one piece, flatten it into a small disc, and place 2-3 cubes of the cheese mixture in the center. Wrap the dough around the cheese, pinching the seams tightly to seal completely. Gently roll it into a smooth ball. Repeat with all dough pieces.
- Form the Knot: Take one stuffed ball and gently roll it into a 6-inch rope. Tie it into a simple knot, tucking the ends underneath. Place the finished knot on a parchment-lined baking sheet. Repeat with all dough balls, spacing them about 2 inches apart.
- Second Rise: Cover the shaped knots with a clean cloth and let them rise in a warm place for 20-30 minutes until puffy. Meanwhile, preheat your oven to 375°F (190°C).
- Bake: Bake the knots for 15-18 minutes, until they are golden brown on top.
- Glaze and Serve: As soon as the knots come out of the oven, generously brush them with the prepared garlic butter glaze. For a final touch, sprinkle with flaky sea salt and extra Parmesan. Serve immediately while the cheese is wonderfully molten.
Conclusion
The journey from simple ingredients to a plate of warm, cheesy, garlicky perfection is one of the most satisfying endeavors in home baking. These Cheese Stuffed Garlic Knots are more than just a recipe; they are a testament to the joy of creating something truly special with your own hands. They bridge the gap between simple comfort food and gourmet indulgence, proving that with a little time and care, you can create a show-stopping treat that rivals any restaurant. The combination of the soft, pillowy bread, the explosive, stretchy cheese center, and the aromatic garlic butter is nothing short of magical. So, roll up your sleeves, and prepare to make a batch of pure, unadulterated joy that will have everyone asking for the recipe.
