Name: Cheese-Filled Garlic Knots Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 3 1/2 cups all-purpose flour; 2 1/4 tsp active dry yeast (1 packet); 1 1/4 cups warm water (about 110°F/43°C); 1 tbsp sugar; 1 tsp salt; 2 tbsp olive oil; 8 oz mozzarella cheese, cut into small cubes; 4 garlic cloves, freshly minced; 4 tbsp butter; 2 tbsp fresh parsley, finely chopped

Instructions

Step 1: In a large bowl, mix the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.

Step 2: Add the flour, salt, and olive oil to the yeast mixture. Knead the dough until it is soft and elastic. Cover the bowl and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

Step 3: Punch down the risen dough and divide it into equal portions. Roll each portion into a small rope and then wrap it around your finger to form a knot. Tuck the ends securely to hold the shape.

Step 4: Before sealing each knot, place a small cube or generous pinch of mozzarella cheese in the center. Pinch the dough tightly around the cheese to fully enclose it, preventing the cheese from leaking during baking.

Step 5: Arrange the knots on a parchment-lined baking tray. Bake them in a preheated oven at 375°F (190°C) for 15-18 minutes until they turn golden brown.

Step 6: While the knots bake, melt the butter and combine it with the minced garlic and chopped parsley. As soon as the knots come out of the oven, brush them generously with the garlic butter to infuse flavor.

Step 7: Let the knots cool slightly so the cheese inside sets. Serve warm for the best gooey, cheesy experience with a robust garlic aroma.

Tips & Variations

For extra flavor, sprinkle some grated Parmesan on top after brushing with garlic butter.

Try using other cheeses like provolone or fontina for a different cheesy twist.

If you prefer a spicier kick, add a pinch of red pepper flakes to the garlic butter.

Make sure to pinch the dough tightly around the cheese to prevent leaks and keep the knots neat.

Storage

Store leftover garlic knots in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 4 days or freeze for up to 1 month. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their softness and crispness. Avoid microwaving to prevent sogginess.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use slightly less instant yeast (about 2 tsp) and mix it directly with the dry ingredients before adding the water.

Is it possible to prepare the dough in advance?

Absolutely. You can prepare the dough and let it rise in the refrigerator overnight. Take it out about an hour before shaping to bring it to room temperature.