Cheese Stuffed Garlic Knots with Fresh Milled Flour are perfectly garlicky and deliciously cheesy. They are tender and tasty, with such great pull-apart ability. Don’t even get me started on the melty cheese inside! These are perfect for dunking into soup or marinara sauce, but are just as delicious when enjoyed un-dunked.
Options
No cheese inside:
Can the knots be made unstuffed? Absolutely! You can omit the cheese inside and on top if you just don’t like cheese (said no one ever).
How to store:
Refrigerate: Place cooled knots in a container and refrigerate for up to 3-4 days because any longer than that can cause the knots to dry out. You can either reheat knots in the microwave for 30-40 seconds or wrap the knots in foil and reheat in a 350 degree oven for 10ish minutes.
Freezer: As soon as the knots have cooled completely, transfer to a freezer safe baggie/container and freeze up to 3 months. Then transfer to the refrigerator to thaw overnight or for a few hours. When you’re ready, reheat in the microwave or oven by using the instructions above.
How to make the knots
Start by adding the fresh milled flour, honey, olive oil and water to the bowl of a stand mixer fitted with a dough hook. As shown below, mix just until a rough dough forms, then cover and let rest (autolyse) for 30 minutes.
Next add the instant yeast and salt. After that, knead until the dough passes the windowpane test.
Bosch (mixer above): 4-5 minutes, speed 2
Kitchenaid stand mixer: 9-11 minutes, speed 2
By hand: over 12 minutes
Transfer the dough to a lightly oiled bowl or container and let the dough rise until doubled, 60-90 minutes.
Beginning of 1st riseEnd of first rise
First weight the dough, then divide the total weight by 16 to determine how many grams each knot should be. Divide dough equally into 16 pieces and cover the unformed dough pieces while you form the knots.
Step 1
Press each piece into a rectangle, roughly 6 inches long and 2-3 inches wide. Place 6 mozzarella cheese cubes down the middle.
Step 2
Pull up the sides, pinching the dough closed to seal in the cheese.
Step 3
Lightly roll to form an 8 inch long rope, then tie into a knot.
Step 1Step 2Step 3
Place formed knots on two parchment lined baking sheets, then cover and let rise until puffy, 30-45 minutes.
Finally, it’s time to add the toppings and bake at 400 degrees for 15-18 minutes.
After formingAfter second rise, puffy & ready to bakeLook at the cheese!!!
Cheese Stuffed Garlic Knots with Fresh Milled Flour
Perfectly cheesy and garlicky, great for dunking and pulling apart.
Course Side Dish
Prep Time 10 minutesminutes
Cook Time 17 minutesminutes
Rising & resting time 2 hourshours30 minutesminutes
Servings 16knots
Author Laura M.
Ingredients
450gramshard white wheatmilled into flour
335gramswatera little warm
1tablespoonshoney
2tablespoonsolive oil
2 1/2teaspoonsinstant yeast8 grams
1 1/2teaspoonsfine sea salt10 grams
1cupmozzarellacut into 1/4 – 1/2 inch cubes
Topping
4tablespoonbuttermelted
2clovesgarlicgrated
1/2teaspoongarlic powder
1/2teaspoonbasil
1/2teaspoonoregano
1/4teaspoonfine sea salt
1/2cupshredded parmesan
Instructions
In the bowl of a stand mixer combine water, honey, olive oil and fresh milled flour. Mix with the dough hook until it comes together, 30 seconds. Cover and let rest (autolyse) for 30 minutes.
After 30 minutes add the yeast and salt. Knead with a dough hook for 9-12 minutes (Kitchenaid), until the dough passes the windowpane test. Transfer to a lightly oiled clear sided proofing vessel. Let rise until doubled, 60-90 minutes.
Meanwhile, prepare two baking sheets with parchment paper.
Lightly punch down the dough. Weigh the dough and divide it into 16 equal pieces*. Lightly cover the dough pieces you aren’t working on. One at a time, press/stretch each into a 2×6 inch rectangle. Place 5 squares of mozzarella cheese down the middle, pull the sides up and pinch the dough together, making sure to seal all seams. Lightly roll to make an 8-9 inch rope, then tie in a knot. Repeat with rest of dough pieces. Place on two parchment lined baking sheets. Let rise again until puffy, 30-45 minutes.
Towards the end of the rise, preheat the oven to 400 degrees. Then melt butter in a small saucepan over medium heat, add grated garlic, garlic powder, basil, oregano and salt. Brush melted butter mixture onto knots and sprinkle on a little parmesan. Bake for 15-18 minutes until the knots are golden brown and the internal temperature is 190 degrees*. Remove from the oven. Let cool completely or enjoy warm.
Notes
*My individual garlic knots usually weight around 52-53 grams each.*If you check the internal temperature of the knots, try not to put the thermometer in the cheese filled part.
