Cheese Filled Garlic Knots – The Ultimate Gooey, Buttery Party Snack
The first time I made these cheese filled garlic knots, I was instantly reminded of the scent that fills a pizza parlor on a Friday night — warm dough, sizzling garlic butter, and that unmistakable aroma of melted mozzarella. There’s something universally comforting about bread and cheese, and this recipe brings both together in the most irresistible bite-sized form. Whether you’re preparing these for a cozy movie night, serving them as a party appetizer, or simply indulging in a cheesy carb craving, these golden knots are guaranteed to steal the spotlight.
The beauty of cheese filled garlic knots lies in their simplicity. You don’t need any fancy ingredients or techniques — just soft, stretchy dough, a generous amount of garlic butter, and gooey cheese tucked inside each knot. When they bake, the edges turn beautifully golden and crisp, while the centers stay tender and cheesy. As soon as you tear one open, strings of melted mozzarella stretch out invitingly. Pair them with marinara sauce for dipping, and you’ve got pure comfort food bliss.
Ingredients:
- 2 ½ cups all-purpose flour
- 2 ¼ tsp instant yeast (1 packet)
- 1 tsp sugar
- ¾ tsp salt
- ¾ cup warm water (about 110°F)
- 2 tbsp olive oil
- 8 oz mozzarella cheese (cut into small cubes)
- 3 tbsp unsalted butter (melted)
- 3 cloves garlic (minced)
- 1 tbsp chopped fresh parsley (plus more for garnish)
- ¼ tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- Marinara sauce (for serving)
Instructions:
- Prepare the dough: In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. Stir in olive oil, salt, and flour. Mix until a dough forms, then knead for about 6–8 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Shape the knots: Punch down the dough and divide it into 12–14 equal pieces. Flatten each piece slightly, place a cube of mozzarella in the center, then roll into a rope about 6 inches long. Tie each rope into a knot, tucking the ends underneath.
- Second rise: Place knots on a parchment-lined baking sheet, cover lightly, and let them rise for 20–25 minutes while the oven preheats to 400°F (200°C).
- Make garlic butter: In a small saucepan, melt butter with minced garlic, garlic powder, oregano, and red pepper flakes. Cook for about 1 minute until fragrant.
- Bake the knots: Brush each knot lightly with the garlic butter and bake for 15–18 minutes, or until golden brown and puffed.
- Finish with flavor: As soon as they come out of the oven, brush again with the remaining garlic butter and sprinkle with chopped parsley.
- Serve: Serve warm with marinara sauce for dipping.
Tips & Tricks:
- Use fresh mozzarella for the ultimate cheese pull — it melts beautifully and has a rich, creamy flavor.
- Avoid overstuffing the dough; a small cube of cheese per knot is enough to prevent leaks while baking.
- Brush twice: Once before baking and once after. The double layer of garlic butter ensures rich flavor and shine.
- Reheat in the oven instead of the microwave for that perfect crisp edge.
Variations:
- Spicy Jalapeño Knots: Add finely chopped jalapeños to the filling for a fiery twist.
- Herb & Parmesan Knots: Replace mozzarella with a mix of mozzarella and grated Parmesan, and add Italian seasoning to the butter.
- Pizza Knots: Add a small spoonful of pizza sauce inside before sealing with cheese.
Cheese Filled Garlic Knots
Ingredients
Equipment
Method
- In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Stir in olive oil, salt, and flour. Mix until a dough forms, then knead for 6–8 minutes until smooth.
- Place in greased bowl, cover, and let rise 1 hour until doubled.
- Punch down, divide into 12–14 pieces. Flatten, add mozzarella cube, roll into rope, and tie into knots.
- Let rise 20–25 minutes while oven preheats to 400°F (200°C).
- Melt butter with garlic, garlic powder, oregano, and red pepper flakes in a saucepan for 1 minute.
- Brush knots with garlic butter, bake 15–18 minutes until golden.
- Brush again with butter, sprinkle parsley, and serve with marinara.
Notes
Serving Suggestions:
- Serve as a party appetizer with marinara, ranch, or a creamy garlic dip.
- Pair alongside pasta dishes like spaghetti Bolognese or fettuccine Alfredo.
- Make it a meal by adding a fresh Caesar salad and chilled sparkling water.
Storage Information:
Store leftover knots in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 350°F oven for 5–7 minutes. They can also be frozen for up to 2 months; thaw overnight and warm in the oven before serving.
FAQ:
Can I use store-bought dough?
Yes! Pizza dough from the grocery store works great when you’re short on time.
What’s the best cheese to use?
Mozzarella is the classic choice, but you can try provolone, cheddar, or Monterey Jack.
Can I make these in advance?
You can shape and refrigerate them up to 24 hours in advance. Let them come to room temperature before baking.
History / Fun Facts:
Garlic knots originated in New York pizzerias in the 1970s as a clever way to use up extra pizza dough. They were brushed with garlic oil and sold for just a few cents each. Today, they’ve evolved into a beloved comfort food and are often served as an appetizer or snack — especially when filled with melted cheese. This cheesy twist takes the humble garlic knot to a whole new level, transforming it from a side dish to the main event.
