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Cheese Stuffed Garlic Knots with Fresh Milled Flour

Perfectly cheesy and garlicky, great for dunking and pulling apart.
Course Side Dish
Prep Time 10 minutes
Cook Time 17 minutes
Rising & resting time 2 hours 30 minutes
Servings 16 knots
Author Laura M.

Ingredients

  • 450 grams hard white wheat milled into flour
  • 335 grams water a little warm
  • 1 tablespoons honey
  • 2 tablespoons olive oil
  • 2 1/2 teaspoons instant yeast 8 grams
  • 1 1/2 teaspoons fine sea salt 10 grams
  • 1 cup mozzarella cut into 1/4 - 1/2 inch cubes

Topping

  • 4 tablespoon butter melted
  • 2 cloves garlic grated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon fine sea salt
  • 1/2 cup shredded 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 2x6 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.