I have to confess: I almost named these my “dangerously delicious” knots because once the house fills with the scent of garlic and butter, I lose all willpower. Seriously — the moment the oven hums and the butter-scented steam hits the kitchen, I turn into a professional taste-tester. Consider this my little kitchen secret: cheesy little knots that offer a soft, pillowy inside and a chewy, buttery crust with pockets of molten cheese. They take a bit of hands-on time, but the payoff — golden, aromatic knots you can pull apart with strings of hot **mozzarella** — makes every minute worth it. Bonus: they pair perfectly with soup nights, movie marathons, or when you want to impress people without breaking a sweat.
Quick Facts
- Yield: Serves 8
- Prep Time: 25 minutes (plus 1 hour rise)
- Cook Time: 12–15 minutes
- Total Time: About 1 hour 40 minutes
Why This Recipe is Awesome
These knots give you crunchy, golden edges and a pillowy interior studded with gooey cheese — a texture party in every bite. They smell like a garlic lover’s dream and taste like a warm hug for your mouth. They feel fancy enough for guests but stay ridiculously easy: the dough is forgiving and the assembly is playful (tie little knots like you mean it). It’s so easy even your oven can’t mess it up — and trust me, I’ve tried making it do gymnastics and it still works.
Ingredients
For the Main Dish:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm water (about 105–110°F)
- 1 tablespoon sugar
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 4 tablespoons (1/4 cup) unsalted butter, melted
- 8 ounces shredded mozzarella (or four 2-inch mozzarella sticks, cut into thirds)
- 1/4 cup grated Parmesan
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons finely chopped fresh parsley (or 1 tablespoon dried)
- Optional pinch of red pepper flakes for heat
For the Sauce / Garnish (if applicable):
- Extra melted butter for brushing (about 2 tablespoons)
- Extra grated Parmesan and chopped parsley for finishing
How I Make It
Step 1:
Bloom the yeast by whisking the 1 cup warm water with 1 tablespoon sugar and the 2 1/4 teaspoons active dry yeast. Wait about 5 minutes until the surface looks foamy and smells faintly yeasty — that little foamy crown tells you the yeast woke up. While the yeast does its thing, combine 2 1/2 cups flour and 1 teaspoon salt in a large bowl.
Step 2:
Pour the foamy yeast mixture and 2 tablespoons olive oil into the flour. Stir with a wooden spoon until a shaggy dough forms, then turn it onto a floured surface and knead for about 5–7 minutes until the dough feels soft and slightly springy. Don’t overwork it — stop when the dough bounces back a little when you poke it. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 1 hour or until it doubles.
Step 3:
Punch down the dough and divide it into 16 equal pieces. Roll each piece into a 6-inch rope, press a small bundle (about 1 tablespoon) of shredded mozzarella into the center, then tie into a loose knot, tucking ends under so the cheese stays inside. Arrange knots on a parchment-lined baking sheet, cover, and let rest while you preheat the oven to 400°F.
Step 4:
Mix the melted butter, minced garlic, chopped parsley, and a pinch of salt. Brush each knot generously with the garlic-butter. Slide the tray into the oven and bake at 400°F for 12–15 minutes. Watch for golden edges and a shiny, slightly blistered top — you’ll hear the soft crackle as the butter hits the hot air. If a knot leaks a little cheese and it browns beautifully, that’s a win.
Step 5:
Right out of the oven, brush knots with a bit more butter, sprinkle with grated Parmesan and extra parsley, and serve warm. Let them cool for a few minutes before pulling apart so the molten cheese doesn’t launch itself across the table. Taste one and do a happy dance. I won’t judge.
Pro Tips
- For a quicker route, use one tube of store-bought pizza dough — skip the rise and tie as directed. You’ll trade a tiny bit of texture for major time savings.
- If your kitchen feels cold, place the dough bowl in the oven with only the oven light on to encourage a steady rise.
- Use cold butter chunks when mixing into dough? Don’t. Melted or room-temp works here — melted gives you that buttery sheen on top.
- To prevent cheese leakage, don’t overfill — a tablespoon of cheese per knot works best.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use cheddar or a mix of mozzarella and provolone for a sharper flavor — expect slightly less stretchiness.
- Swap all-purpose flour for a 1:1 gluten-free blend; the texture will be a bit crumblier but still tasty.
- For dairy-free: use vegan shredded cheese and replace butter with vegan butter or olive oil — the flavor will shift but stay delicious.
- If you don’t have fresh parsley, use 1 tablespoon dried parsley or a sprinkle of Italian seasoning.
Variations & Tips
- Make them spicy: add 1 teaspoon red pepper flakes to the garlic-butter for a cheeky kick.
- Herbed garlic: mix 1 teaspoon Italian seasoning into the dough for aromatic bites.
- Stuff with pepperoni: tuck a thin slice of pepperoni around the cheese before knotting for mini pizza vibes.
- Sweet twist: brush with garlic-infused honey after baking for a sweet-savory finish (trust me).
- Kid-friendly: use string cheese pieces for easy stuffing and a fun stringy pull-apart.
- Creamy center: swap half the mozzarella for small cubes of cream cheese for a luscious center.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble knots on the baking sheet, cover tightly, and refrigerate up to 24 hours. Bring to room temperature and bake as directed. You can also freeze unbaked knots for up to 1 month; bake from frozen adding a few extra minutes.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking to ensure even color. You’ll need larger bowls for rising and a little extra time to shape everything.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping; olive oil brings pleasant savory notes.
- How do I know it’s done?
- You’ll see a golden brown top, crisp edges, and a soft, set interior. The bottoms should sound slightly hollow when tapped. If the cheese peeks out and browns nicely, even better.
- What if I don’t have ingredient X?
- Short on fresh garlic? Use 1/2 teaspoon garlic powder mixed into the butter. No parmesan? Sprinkle extra mozzarella on top or use Pecorino if you have it.
How I Like to Serve It
I serve these with a big bowl of tomato soup on chilly nights, or as an appetizer with marinara for dipping at parties. They pair brilliantly with a crisp salad and a glass of red wine for a cozy dinner. For summer BBQs, they make a fun side to grilled chicken or a big bowl of pasta salad.
Notes
- Store leftover knots in an airtight container in the fridge for up to 3 days. Reheat at 350°F for about 8 minutes to refresh the crust.
- If serving with meat, follow safe cooking temps (for chicken, cook to 165°F).
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece! These knots play hard in flavor and stay easy in the kitchen. Happy baking!