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Cheesy Garlic Knots
Anyone that knows me knows that bread is one of my love languages. You really can't go wrong with fresh homemade bread. Add in cheese, garlic, and marinara sauce and you have me totally all the way in. These garlic knots are so delicious! They're very flavorful. We put garlic in the actual dough as well as brush some on before and after baking. We also stuff them with cheese along with a sprinkling before and after baking. They're soft on the inside, buttery, and crispy on the bottom. To me, they're truly the perfect flavor and texture. The dough is incredibly easy to work with and has become a favorite in our home. I know it will become a favorite of yours as well.
To start, prep your baking sheet by lining it with a silicone mat or parchment paper. Make sure to spray well with cooking spray. Set the pan and a pastry brush to the side.
Next, pour warm water into the bowl of your stand mixer or into the bowl you will use for mixing. Add the yeast in and whisk until combined. Cover the bowl and allow the mixture to rest for five minutes at room temperature. If the yeast froths after sitting for five minutes, you can move on with the recipe. If it doesn't, pour the mixture out and start with fresher yeast.
Next, add the olive oil, salt, garlic powder, and half the flour into the yeast mixture. Mix on the "stir" setting for 15 seconds to just combine.
Next, add in the rest of the flour and then mix on the lowest setting for two minutes with the paddle or dough hook attachment.
*If you're using a wooden spoon and mixing by hand, you'll do the same thing, but it may take longer than two minutes to mix properly.
After you mix for a couple of minutes, the dough should appear soft, combined, and somewhat smooth.
Use a plastic scraper to pour the dough out onto a floured work surface. Flour your hands and dust the top with a bit more flour. Begin to knead the dough for 3-4 minutes or until the dough is uniform, smooth and tight. Once you're done kneading, form the dough into a tight ball and perform the "poke test." If you poke the dough with your finger, it should slightly spring back. If it does, it's kneaded enough and ready to proof. If it does not spring back, keep kneading.
Once your dough passes the poke test and is in a tight ball, place the dough into your well-oiled bowl. Just be sure to use the same bowl you mixed the dough in originally.
Cover the bowl with plastic wrap and a clean towel. Place the bowl in a warm spot and allow it to proof for 1-2 hours. It should be doubled in size after you let it proof.
After the dough proofs, gently ease the dough out onto your well-floured work surface. Lightly flour the top and your hands and begin to gently pat down into a tall and wide rectangular log shape.
Use a bench scraper to cut into ½" wide strips.
Begin to roll a strip into an 8" rope. Lightly flatten the middle of the rope with two fingers. Place your "stuffing" cheese of choice in the middle and then tie your rope into a knot making sure to tuck in the dough ends that may stick out. Place each knot onto your prepared baking sheet making sure there is enough space in between each one. Continue to tie the knots until you have them all on your baking sheet. If you have extra dough, cover with plastic wrap and place in the fridge for next time, or bake it off separately.
Once you have all the knots on your baking sheet, cover the dough with a greased plastic wrap sheet and allow it to sit in a warm spot or at room temperature for 30-45 minutes. The dough will expand as it proofs and as it bakes.
While the dough is proofing, prepare your butter mixture by melting the butter and combining the butter with the rest of the ingredients. Once the dough is finished proofing, use a pastry brush to brush on some of the butter mixture. Sprinkle the knots with half of the grated cheese.
Bake at 400°F for 25-30 minutes or until golden brown. Out of the oven, brush on more of the butter mixture. You may have to rehydrate the butter mixture with more butter or you can sub in olive oil for ease. Once you've brushed on more of the mixture, sprinkle the knots with the rest of the grated cheese and with the chopped parsley.
These knots are best served warm out of the oven with marinara or ranch.
Serve and enjoy!
Cheesy Garlic Knots
Yield:
16
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Cheesy Garlic Knots
Ingredients
Dough Mixture
- 1 ⅓ cup warm water (100°F - 110°F)
- 2 ¼ teaspoons instant dried yeast
- 3 tablespoons olive oil
- ¾ teaspoon salt
- 1 teaspoon garlic powder or garlic powder & herb seasoning mix
- 438 grams bread flour
- flour for dusting
- half flour/half semolina for dusting
- ¼ cup olive oil for oiling bowl
- ½ cup shredded or sliced cheese (muenster, provolone or low-moisture mozzarella) for stuffing knots
Butter
- 4 tablespoons butter
- 3 garlic cloves, minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- 1 teaspoon Italian seasoning
Before & After Baking Sprinkling
- ¼ cup grated Pecorino Romano, parmesan or Asiago
- 3 teaspoons Italian flat-leaf parsley, chopped finely
Instructions
- To start, prep your baking sheet by lining it with a silicone mat or parchment paper. Make sure to spray well with cooking spray. Set the pan and a pastry brush to the side.
- Next, pour warm water into the bowl of your stand mixer or into the bowl you will use for mixing. Add the yeast in and whisk until combined. Cover the bowl and allow the mixture to rest for five minutes at room temperature. If the yeast froths after sitting for five minutes, you can move on with the recipe. If it doesn't, pour the mixture out and start with fresher yeast.
- Next, add the olive oil, salt, garlic powder, and half the flour into the yeast mixture. Mix on the "stir" setting for 15 seconds to just combine.
- Next, add in the rest of the flour and then mix on the lowest setting for two minutes with the paddle or dough hook attachment.
- After you mix for a couple of minutes, the dough should appear soft, combined, and somewhat smooth.
- Use a plastic scraper to pour the dough out onto a floured work surface. Flour your hands and dust the top with a bit more flour. Begin to knead the dough for 3-4 minutes or until the dough is uniform, smooth and tight. Once you're done kneading, form the dough into a tight ball and perform the "poke test." If you poke the dough with your finger, it should slightly spring back. If it does, it's kneaded enough and ready to proof. If it does not spring back, keep kneading.
- Once your dough passes the poke test and is in a tight ball, place the dough into your well-oiled bowl. Just be sure to use the same bowl you mixed the dough in originally.
- Cover the bowl with plastic wrap and a clean towel. Place the bowl in a warm spot and allow it to proof for 1-2 hours. It should be doubled in size after you let it proof.
- After the dough proofs, gently ease the dough out onto your well-floured work surface. Lightly flour the top and your hands and begin to gently pat down into a tall and wide rectangular log shape.
- Use a bench scraper to cut into ½" wide strips.
- Begin to roll a strip into an 8" rope. Lightly flatten the middle of the rope with two fingers. Place your "stuffing" cheese of choice in the middle and then tie your rope into a knot making sure to tuck in the dough ends that may stick out. Place each knot onto your prepared baking sheet making sure there is enough space in between each one. Continue to tie the knots until you have them all on your baking sheet. If you have extra dough, cover with plastic wrap and place in the fridge for next time, or bake it off separately.
- Once you have all the knots on your baking sheet, cover the dough with a greased plastic wrap sheet and allow it to sit in a warm spot or at room temperature for 30-45 minutes. The dough will expand as it proofs and as it bakes.
- While the dough is proofing, prepare your butter mixture by melting the butter and combining the butter with the rest of the ingredients. Once the dough is finished proofing, use a pastry brush to brush on some of the butter mixture. Sprinkle the knots with half of the grated cheese.
- Bake at 400°F for 25-30 minutes or until golden brown. Out of the oven, brush on more of the butter mixture. You may have to rehydrate the butter mixture with more butter or you can sub in olive oil for ease. Once you've brushed on more of the mixture, sprinkle the knots with the rest of the grated cheese and with the chopped parsley.
- These knots are best served warm out of the oven with marinara or ranch.
Notes
You can use any good meltable cheese as the "stuffing cheese."
Bake 25-30 minutes or until golden brown.
Best served the day of, but you can store these covered and reheat the next day in the oven.
