The first time I made these cheesy garlic knots, I wasn’t trying to impress anyone, I was just trying to rescue a ball of leftover pizza dough. I rolled, tied, brushed, and baked… and didn’t expect much. But then came the aroma warm bread, butter, roasted garlic and suddenly, the kitchen became a magnet.
My teenager wandered in mid-scroll, the dog sat by the oven like it was Christmas, and even my husband, who rarely comments on carbs, muttered, “What is that smell?” That was the day these knots went from accidental side dish to house favorite.
There’s something wildly satisfying about pulling apart a knot and watching that mozzarella stretch like it’s in a commercial. Crispy edges, soft insides, and garlic butter soaked into every twist, these aren’t just bread. They’re the kind of thing that makes a simple spaghetti dinner feel like a celebration. I started baking them for soup nights, then Sunday football, and now they’re requested so often, I keep a stash of dough in the freezer just in case.
They’re easy, they’re fun, and they vanish fast. Once, I caught my neighbor sneaking two into a napkin “for later.” That’s how I knew, these garlic knots had officially become the thing everyone hopes is on the table.
Short Description
These homemade cheesy garlic knots are soft, fluffy, and stuffed with melty mozzarella. Tied like little bows and baked to golden perfection, they’re brushed with olive oil and fresh parsley for an irresistible finish.
Key Ingredients
For the Dough
- 3 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water (about 110°F)
- 3 tablespoons olive oil
- 1 teaspoon salt
For the Filling and Finish
- 1 1/2 cups shredded mozzarella cheese
- 2 teaspoons garlic powder
- 1/4 cup chopped fresh parsley
Tools Needed
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough hook
- Stand mixer (optional)
- Clean surface for kneading
- Baking sheet
- Parchment paper
- Pastry brush
Cooking Instructions
Step 1: Activate the Yeast
In a bowl, mix the warm water and active dry yeast. Let it sit for 5–10 minutes until foamy. This means the yeast is alive and ready to work.
Step 2: Make the Dough
In a large bowl, whisk together flour, salt, and garlic powder. Pour in the yeast mixture and olive oil. Stir until a rough dough forms.
Step 3: Knead the Dough
Transfer the dough to a floured surface. Knead for 8–10 minutes, or until it feels smooth and elastic. If sticky, add flour 1 tablespoon at a time.
Step 4: Let It Rise
Place the dough in a lightly oiled bowl. Cover with a clean towel or plastic wrap. Let rise in a warm spot for 1 hour or until doubled in size.
Step 5: Prep the Filling
Toss shredded mozzarella with half of the chopped parsley. Set aside.
Step 6: Shape the Knots
Punch down the dough and divide into even pieces (about 12). Roll each into a rope, flatten slightly, spoon in cheese filling, pinch to seal, then tie into a knot.
Step 7: Final Proof
Place knots on a parchment-lined baking sheet. Cover loosely and let rest for 20 minutes to puff slightly.
Step 8: Bake
Preheat your oven to 400°F. Bake knots for 14–16 minutes until golden brown and the cheese just begins to bubble out.
Step 9: Finish and Serve
While warm, brush with olive oil and sprinkle the remaining fresh parsley. Serve immediately while they’re hot and gooey.
Why You’ll Love This Recipe
Family Favorite: Perfect for both picky eaters and cheese lovers.
Cheesy and Satisfying: Melty mozzarella inside a soft garlic-scented dough—what’s not to love?
Freezer Friendly: You can prep ahead and freeze before baking for a quick snack later.
Budget Friendly: Made with pantry staples and stretches a small amount of cheese into a crowd-pleasing treat.
Versatile: Serve as a snack, side dish, or party appetizer.
Mistakes to Avoid & Solutions
Dough Too Sticky?
Add flour 1 tablespoon at a time while kneading until it’s manageable but still soft.
Cheese Leaking Out?
Make sure to pinch the dough tightly to seal the cheese inside. Chill shaped knots briefly if too soft.
Flat Knots After Baking?
Likely under-proofed. Always allow the dough to rise fully before baking, don’t rush this step.
Too Dry or Tough?
Avoid overbaking. Keep an eye on color, light golden brown is perfect.
Bland Flavor?
Don’t skip the garlic powder in the dough and parsley finish, it ties everything together.
Serving and Pairing Suggestions
Serve Warm: Always best fresh out of the oven while the cheese is molten.
Pair With: Marinara sauce, tomato soup, or creamy dips.
Meal Ideas: Serve alongside pasta, salad, or grilled proteins.
Party Style: Perfect for family-style dinners or appetizer spreads.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container up to 3 days.
Freeze: Freeze shaped, unbaked knots on a tray, then transfer to a zip bag. Bake straight from frozen, add 4–5 mins to baking time.
Reheat: Warm in a 325°F oven for 8–10 mins or air fryer for 5 mins to revive the texture. Avoid microwaving, it softens the crust too much.
FAQs
1. Can I use instant yeast instead of active dry yeast?
Yes! You can skip the proofing step and mix it directly into the dry ingredients.
2. What if I don’t have parsley?
Use dried parsley (1 tbsp), or swap with basil or oregano for a different flavor.
3. Can I use pre-shredded cheese?
You can, but freshly shredded melts better and gives a creamier bite.
4. How do I keep the knots from untying while baking?
Make sure you pinch the seams well and tuck the ends under slightly.
5. Can I make this dairy-free?
Try using dairy-free shredded cheese alternatives and brush with garlic-infused olive oil.
Tips & Tricks
Always knead dough until smooth for a lighter texture.
Don’t skip the second rise, it helps the knots keep shape and bake evenly.
A pizza cutter makes dividing the dough easier and more even.
Add a pinch of red pepper flakes to the parsley for a spicy kick.
Want extra garlic punch? Add minced garlic to the olive oil for brushing.
Recipe Variations
Spicy Jalapeño Knots
Add 1/4 cup finely diced jalapeños to the cheese mix. Sprinkle with chili flakes before baking for heat.
Herbed Butter Parmesan Knots
Skip mozzarella, and brush baked knots with melted butter, garlic, and 2 tbsp grated parmesan.
Stuffed Pizza Knots
Add mini pepperoni slices or chopped olives to the cheese filling. Serve with marinara for dipping.
Whole Wheat Garlic Knots
Use 1 1/2 cups whole wheat flour and 1 1/2 cups all-purpose flour for a heartier version.
Vegan Cheesy Knots
Use plant-based cheese, skip egg washes (if any), and brush with olive oil + nutritional yeast.
Final Thoughts
Not long ago, a friend texted, “Are you making those magic knots for book club?” I laughed, because yes, of course I was. These little twists have a way of stealing the spotlight, no matter what else is cooking. And honestly, I wouldn’t have it any other way.
Homemade Cheesy Garlic Knots
Ingredients
For the Dough
- 3 cups all-purpose flour
- 2¼ teaspoons active dry yeast
- 1 cup warm water about 110°F
- 3 tablespoons olive oil
- 1 teaspoon salt
For the Filling and Finish
- 1½ cups shredded mozzarella cheese
- 2 teaspoons garlic powder
- ¼ cup chopped fresh parsley
Instructions
- Mix warm water and yeast in a bowl. Let sit 5–10 minutes until foamy.
- Whisk flour, salt, and garlic powder in a bowl. Add yeast mixture and olive oil. Stir until a shaggy dough forms.
- Knead on a floured surface for 8–10 minutes until smooth and elastic. Add flour if sticky.
- Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
- Combine mozzarella and half the chopped parsley. Set aside.
- Divide dough into 12 pieces. Roll into ropes, flatten, add cheese, seal, and tie into knots.
- Place knots on a lined baking sheet. Cover and let rest 20 minutes.
- Bake at 400°F for 14–16 minutes until golden and cheese starts to ooze.
- Brush with olive oil and top with remaining parsley. Serve warm.
