There’s something deeply comforting about pulling apart warm, soft bread oozing with melted cheese and glistening with garlic butter. These Cheese Stuffed Garlic Knots are an irresistible homemade treat that bring the aroma of an Italian bakery to your kitchen. They’re surprisingly easy to make and deliver a huge payoff—fluffy, golden knots with a savory, cheesy surprise inside.
Love Cheese Stuffed Garlic Knots? So do we! If you're into Savory Snacks or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Cheese Stuffed Garlic Knots
- Irresistibly cheesy: Each knot delivers a glorious, stretchy cheese pull.
- Garlic butter coating: Infused with fresh garlic and herbs for aromatic flavor.
- Fun to make: Hands-on and satisfying from rolling to tying knots.
- Incredibly versatile: Perfect as an appetizer, side, or snack.
Ingredients & Tools
- 500 g all-purpose flour, plus more for dusting
- 7 g instant yeast
- 10 g granulated sugar
- 300 ml warm water (about 43°C)
- 9 g fine sea salt
- 30 ml olive oil
- 200 g low-moisture mozzarella cheese, cut into small cubes
- 50 g grated Parmesan cheese
- 115 g unsalted butter
- 4-5 garlic cloves, minced
- 2 tbsp fresh parsley, finely chopped
- 1/2 tsp dried oregano
Tools: large mixing bowl, stand mixer with dough hook (optional but helpful), rolling pin, baking sheet, parchment paper, pastry brush, small saucepan
Notes: The quality of your ingredients really matters here—freshly grated Parmesan and real butter make a noticeable difference in flavor. And don’t skip the fresh parsley; it adds a bright, herby finish that balances the richness beautifully.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 9 g |
| Fat: | 12 g |
| Carbs: | 33 g |
| Fiber: | 1 g |
Serves: 12 | Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes (plus 1 hour rising time)
Before You Start: Tips & Ingredient Notes
- Use low-moisture mozzarella. This is key to preventing a soggy mess inside your knots. Fresh mozzarella has too much water content, which can leak out during baking and make the dough gummy.
- Don’t kill your yeast. Your water should be warm but not hot—think baby-bottle temperature. If it’s too hot, it’ll deactivate the yeast and your dough won’t rise properly.
- Give the dough time to rise. Patience is your friend here. Let the dough double in size in a warm, draft-free spot. This develops flavor and ensures a light, airy texture.
- Don’t overstuff the knots. It’s tempting to pack in as much cheese as possible, but too much filling can cause the knots to burst open during baking. A little goes a long way!
How to Make Cheese Stuffed Garlic Knots
Step 1: Start by making the dough. In a large bowl or the bowl of a stand mixer, combine the flour, instant yeast, sugar, and salt. Give it a quick whisk to distribute everything evenly. Pour in the warm water and olive oil. If using a mixer, knead with the dough hook on medium speed for about 6-8 minutes, until the dough is smooth and elastic. If kneading by hand, turn the shaggy dough out onto a floured surface and knead for 8-10 minutes. You’ll know it’s ready when it springs back slowly when poked.
Step 2: Place the kneaded dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size. Meanwhile, you can prepare your cheese filling by combining the mozzarella cubes and grated Parmesan in a small bowl.
Step 3: Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a small ball, then use a rolling pin to flatten each ball into a circle about 10-12 cm in diameter.
Step 4: Place a heaping tablespoon of the cheese mixture in the center of each dough circle. Gather the edges of the dough over the filling and pinch them firmly together to seal, forming a tight ball. Make sure there are no gaps or holes, or the cheese will leak out during baking. Roll the sealed ball gently between your hands to smooth it out.
Step 5: Now, it’s time to shape the knots. Take one of the stuffed balls and gently roll it on the counter with your hands to form a rope about 15-20 cm long. Tie it into a simple knot, tucking the ends underneath. Don’t pull too tightly—you want to leave a little room for the dough to expand. Place the shaped knot on a parchment-lined baking sheet. Repeat with the remaining dough balls, spacing them about 2-3 cm apart on the baking sheet.
Step 6: Cover the shaped knots with a kitchen towel and let them rest for 20-30 minutes while you preheat your oven to 200°C. This second, shorter rise (called proofing) will help them become extra light and fluffy.
Step 7: While the knots are proofing, make the garlic butter. Melt the butter in a small saucepan over low heat. Add the minced garlic and cook for just 1 minute until fragrant—be careful not to burn it! Remove from the heat and stir in the chopped parsley, dried oregano, and a pinch of salt.
Step 8: Bake the knots in the preheated oven for 14-16 minutes, until they’re puffed up and golden brown on top. As soon as you take them out of the oven, brush them generously with the prepared garlic butter, making sure to get it into all the nooks and crannies. Let them cool for just a minute or two on the baking sheet before serving—they’re best when the cheese is still wonderfully molten.
Storage & Freshness Guide
- Fridge: Store cooled knots in an airtight container for up to 3 days.
- Freezer: Freeze fully cooled knots in a single layer, then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat in air fryer at 180°C for 3-4 minutes or oven at 190°C for 8-10 minutes until crisp and melted inside.
Serving Suggestions
Complementary Dishes
- A simple marinara sauce for dipping — The tangy, tomatoey flavor cuts through the richness of the cheese and butter, creating a perfect bite.
- A big, crisp Caesar salad — The creamy dressing and crunchy romaine provide a refreshing contrast to the warm, soft bread.
- A hearty bowl of tomato soup — This is the ultimate comfort food pairing, ideal for a cozy night in.
Drinks
- A chilled Pinot Grigio — Its crisp, citrusy notes cleanse the palate between each cheesy, garlicky mouthful.
- A light Italian lager — The effervescence and mild bitterness are a classic match for this kind of savory bread.
- Sparkling water with lemon — A non-alcoholic option that does a fantastic job of resetting your taste buds.
Something Sweet
- Affogato — A scoop of vanilla gelato drowned in a shot of hot espresso offers a bitter-sweet finish that feels sophisticated.
- Lemon sorbet — Its bright, clean flavor is
Cheese Stuffed Garlic Knots
Learn how to make irresistible Cheese Stuffed Garlic Knots from scratch! Soft, golden bread with a melty cheese center and garlic butter glaze. Get the easy recipe now!
Ingredients
For the dough:
-
500 g all-purpose flour (plus more for dusting)
-
7 g instant yeast
-
10 g granulated sugar
-
300 ml warm water (about 43°C)
-
9 g fine sea salt
-
30 ml olive oil
For the cheese filling:
-
200 g low-moisture mozzarella cheese (cut into small cubes)
-
50 g grated Parmesan cheese
For the garlic butter:
-
115 g unsalted butter
-
4-5 garlic cloves (minced)
-
2 tbsp fresh parsley (finely chopped)
-
0.5 tsp dried oregano
Instructions
-
Start by making the dough. In a large bowl or the bowl of a stand mixer, combine the flour, instant yeast, sugar, and salt. Give it a quick whisk to distribute everything evenly. Pour in the warm water and olive oil. If using a mixer, knead with the dough hook on medium speed for about 6-8 minutes, until the dough is smooth and elastic. If kneading by hand, turn the shaggy dough out onto a floured surface and knead for 8-10 minutes. You’ll know it’s ready when it springs back slowly when poked.01
-
Place the kneaded dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size. Meanwhile, you can prepare your cheese filling by combining the mozzarella cubes and grated Parmesan in a small bowl.02
-
Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a small ball, then use a rolling pin to flatten each ball into a circle about 10-12 cm in diameter.03
-
Place a heaping tablespoon of the cheese mixture in the center of each dough circle. Gather the edges of the dough over the filling and pinch them firmly together to seal, forming a tight ball. Make sure there are no gaps or holes, or the cheese will leak out during baking. Roll the sealed ball gently between your hands to smooth it out.04
-
Now, it’s time to shape the knots. Take one of the stuffed balls and gently roll it on the counter with your hands to form a rope about 15-20 cm long. Tie it into a simple knot, tucking the ends underneath. Don’t pull too tightly—you want to leave a little room for the dough to expand. Place the shaped knot on a parchment-lined baking sheet. Repeat with the remaining dough balls, spacing them about 2-3 cm apart on the baking sheet.05
-
Cover the shaped knots with a kitchen towel and let them rest for 20-30 minutes while you preheat your oven to 200°C. This second, shorter rise (called proofing) will help them become extra light and fluffy.06
-
While the knots are proofing, make the garlic butter. Melt the butter in a small saucepan over low heat. Add the minced garlic and cook for just 1 minute until fragrant—be careful not to burn it! Remove from the heat and stir in the chopped parsley, dried oregano, and a pinch of salt.07
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Bake the knots in the preheated oven for 14-16 minutes, until they’re puffed up and golden brown on top. As soon as you take them out of the oven, brush them generously with the prepared garlic butter, making sure to get it into all the nooks and crannies. Let them cool for just a minute or two on the baking sheet before serving—they’re best when the cheese is still wonderfully molten.08
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