Some recipes carry the quiet weight of routine, something you’ve done so many times, your hands just know the way. Cheesy garlic knots are one of those for me. Every Saturday, rain or shine, I’d make them for my grandkids. They’d tumble into the kitchen with muddy shoes and hungry grins, always asking, “Are the knots ready yet?” It wasn’t about hunger, really. It was tradition wrapped in golden dough, laced with melted cheese and warm garlic.
Back in my teaching days, I’d prep the dough before heading out to grade papers in the afternoon sun. The yeast would bloom, the dough would rise, and the kitchen would smell like comfort waiting to happen. I learned early on that the best food doesn’t always come from cookbooks. It comes from moments: burnt batches turned into jokes, dough stuck to aprons, laughter over the first messy bite.
One batch in particular stands out—a blustery January evening when we lost power halfway through baking. I finished them on a wood-fired stove in the dark, guided by candlelight and stubborn hope. They weren’t perfect, but they were devoured faster than any other. My grandson said they tasted “like adventure,” and I couldn’t agree more.
This cheesy garlic knots recipe has evolved over the years—some tweaks here, a new herb there but its heart has never changed. It’s made for sharing, remembering, and maybe getting a little flour on your nose.
Short Description
These soft, golden knots are filled with gooey mozzarella, brushed with olive oil, and finished with fresh parsley. Perfect as an appetizer, side, or snack, they’re a crowd-pleaser no matter the occasion.
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 silicone spatula
- Baking sheet
- Parchment paper
- Rolling pin (optional)
- Pastry brush
- Oven
Cooking Instructions
Step 1: Activate the Yeast
In a bowl, mix the warm water with active dry yeast. Let it sit for 5–10 minutes until foamy and fragrant, this means the yeast is alive and ready.
Step 2: Make the Dough
In a large bowl, combine flour, salt, and garlic powder. Pour in the yeast mixture and olive oil. Stir until a shaggy dough forms.
Step 3: Knead the Dough
Transfer to a floured surface and knead for 8–10 minutes, or until smooth and elastic. If sticky, add flour 1 tablespoon at a time. Place dough in a greased bowl, cover with a towel, and let rise in a warm area for 1 hour, or until doubled.
Step 4: Prep the Filling
Toss mozzarella with half the chopped parsley. Set aside.
Step 5: Shape the Knots
Punch down the dough and divide into equal portions (about 12–14 pieces). Roll each into a rope, flatten slightly, add cheese mixture inside, pinch to seal, and gently tie into a knot.
Step 6: Second Rise
Arrange the knots on a parchment-lined baking sheet. Cover lightly with a cloth and let rest for 20 minutes.
Step 7: Bake
Preheat oven to 400°F. Bake for 14–16 minutes or until golden brown and puffed.
Step 8: Finish & Serve
Brush warm knots with olive oil and sprinkle with remaining parsley. Serve hot.
Why You’ll Love This Recipe
Melty, Cheesy Center: Every bite has a gooey mozzarella surprise inside.
Homemade Dough Perfection: Soft, tender, and full of flavor.
Crowd Favorite: Ideal for game nights, potlucks, or cozy family dinners.
Versatile: Works as an appetizer, side, or even a quick lunch.
No Fancy Tools Required: Simple ingredients and everyday utensils.
Mistakes to Avoid & Solutions
Flat Knots After Baking?
Mistake: Dough wasn’t proofed long enough.
Solution: Ensure the dough doubles during the first rise and gets a second rise after shaping.
Cheese Leaking Out?
Mistake: Knots weren’t sealed tightly.
Solution: Pinch the dough securely after filling and shape gently.
Dough Too Sticky to Work With?
Mistake: Too much water or humidity in the kitchen.
Solution: Add flour 1 tablespoon at a time during kneading.
Burned Bottoms?
Mistake: Baking sheet too thin or oven too hot.
Solution: Use parchment paper and consider double-panning if your sheet is thin.
Too Dense or Dry?
Mistake: Overbaked or over-floured.
Solution: Stick to 14–16 minutes and don’t add too much extra flour during kneading.
Serving and Pairing Suggestions
Serve with: Warm marinara, homemade ranch, or garlic butter dipping sauce.
Pair with: Soups like tomato basil, creamy potato, or even a hearty chili.
Presentation: Stack them in a bread basket lined with a cloth napkin for a rustic, family-style feel.
Storage and Reheating Tips
Store: Keep leftovers in an airtight container at room temp for 1 day, or in the fridge for up to 3 days.
Freeze: Once baked, cool completely and freeze in a zip-top bag for up to 2 months.
Reheat (oven): Warm in a 325°F oven for 8–10 minutes until soft and melty.
Reheat (air fryer): Air fry at 350°F for 4–5 minutes.
Avoid microwave: It can make the knots chewy and rubbery.
FAQs
1. Can I use instant yeast instead of active dry?
Yes! You can swap it 1:1. Skip the proofing step and mix it directly with the dry ingredients.
2. What other cheese can I use?
Try provolone, shredded fontina, or even a little sharp cheddar for a kick.
3. Can I prep these ahead of time?
Absolutely. Shape the knots and refrigerate overnight. Let them come to room temp before baking.
4. How do I make this recipe vegan?
Use plant-based cheese, dairy-free yogurt in the dough (optional), and olive oil instead of butter for brushing.
5. Can I make this gluten-free?
Yes, but use a 1:1 gluten-free flour blend with xanthan gum included, and expect a slightly different texture.
Tips & Tricks
Let the dough rise in a slightly warm (but off) oven for faster proofing.
For extra flavor, infuse olive oil with minced garlic and a pinch of chili flakes before brushing on top.
Don’t overstuff the knots, too much cheese can cause leaks.
Tie loosely! Knots tighten as they bake and rise.
If you’re in a rush, cut rise times slightly, but let the dough rest at least once.
Recipe Variations
1. Spicy Jalapeño Knots
Add 1/4 cup finely diced pickled jalapeños to the cheese mixture. The spice pairs beautifully with the garlic and mozzarella.
2. Pesto Parmesan Knots
Swap parsley for basil pesto in the filling. Use grated Parmesan instead of mozzarella. Drizzle extra pesto before serving.
3. Herbed Butter Garlic Knots
Instead of cheese, mix butter with minced garlic, parsley, and Italian seasoning. Use this as the filling and brush on top after baking.
4. Pizza-Stuffed Knots
Tuck in mini pepperoni slices with the mozzarella. Serve with marinara for a pizza-knot hybrid.
Final Thoughts
I’ve made this recipe so many times that I can knead with my eyes closed, and I still catch myself smiling each time I tie that first knot. It’s not about perfection. It’s about comfort, about creating something real with your hands that turns into laughter and conversation at the table.
Cheesy garlic knots bring people together, even if just for a few bites. I hope this recipe finds its way into your own kitchen memories—flour-dusted, a little messy, but full of heart.
And if your batch turns out a little misshapen? Call them “rustic” and keep passing the plate. That’s what I always do.
Cheesy Garlic Knots
Print ThisIngredients
- 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
Instructions
Step 1: Activate Yeast
Mix warm water and yeast. Let sit 5–10 mins until foamy.
Step 2: Make Dough
Combine flour, salt, garlic powder, yeast mix, and olive oil. Stir into dough.
Step 3: Knead
Knead 8–10 mins on floured surface until smooth. Let rise 1 hour in greased bowl.
Step 4: Prep Filling
Mix mozzarella with half the parsley.
Step 5: Shape Knots
Divide dough into 12–14 pieces. Roll into ropes, fill with cheese, seal, and tie into knots.
Step 6: Second Rise
Place on baking sheet, cover, and rest 20 mins.
Step 7: Bake
Bake at 400°F for 14–16 mins until golden.
Step 8: Finish & Serve
Brush with olive oil, sprinkle parsley, and serve warm.
