Garlic Knots: Which Cheeses Melt And Stretch The Best?

Garlic knots are a versatile side dish that can be served with a variety of meals, from pizza and pasta to soup. They are typically made with a simple dough of flour, yeast, sugar, water, and salt, and are often stuffed or coated with cheese. The type of cheese used in garlic knots can vary, but common choices include mozzarella, cheddar, and Parmesan. The dough is shaped into knots, baked, and then brushed with a garlic butter mixture for a lip-smacking, garlicky flavour.

Mozzarella-stuffed garlic knots

Ingredients

• 2 8oz. Pilsbury Crescent Rolls
• 5-6 Mozzarella string cheese, cut into thirds
• 3 tablespoons unsalted butter, melted
• 5 tablespoons finely chopped fresh flat-leaf parsley
• 5 tablespoons finely grated parmesan cheese
• 1 clove finely minced fresh garlic
• 1 teaspoon kosher salt
• 1 tube of biscuits (I used Pillsbury Grands)
• 4 oz. mozzarella cheese, cubed
• ¼ cup butter, melted (I used salted)
• 2 Tablespoons grated Parmesan cheese
• 1 and ½ to 2 teaspoons garlic powder
• ½ teaspoon Italian seasoning or dried oregano
• Chopped fresh parsley (optional garnish)
• ¾ cup shredded mozzarella cheese (or a little more if needed)
• 2 tablespoons mayonnaise
• 1½ tablespoons finely minced garlic
• ½ teaspoon chili flakes, or more to taste
• 1 13.8 oz package store-bought pizza crust, such as Pillsbury, fully defrosted if frozen
• Garlic salt, for sprinkling
• Marinara sauce, for dipping
• Milk
• Oil
• Sugar
• Yeast
• Garlic powder
• All-purpose flour, divided, plus more shaping
• Finely chopped fresh parsley leaves
• Egg
• Salt
• Butter
• Garlic

Method

Preheat the oven to 375-400°F. Line a baking sheet with parchment paper.

Combine the cheese, mayonnaise, garlic, and chili flakes in a bowl. Make room on your counter and lightly flour a work surface. Roll the dough into a 12 x 8-inch square. Use a pizza cutter or sharp knife to cut the dough in half lengthwise, then cut across to form twelve 2 x 4-inch pieces.

Add 1 tablespoon of the filling down the center of each strip, leaving room around the edges to seal. Wrap the dough around the stuffing and seal by pinching it together firmly with your fingers into a cylinder. Tie the cylinder into a knot so that just a little bit of the ends stick out. Continue with the remaining dough strips and filling and arrange on a parchment-lined baking sheet.

In a small bowl, mix melted butter with Parmesan cheese, garlic powder, and Italian seasoning. Brush knots with butter mixture. Bake knots for 10-14 minutes or until golden brown. Let cool before serving.

Serve with marinara sauce, garlic dipping sauce, or the butter Parmesan mixture.

How to make garlic knots with pizza dough

Ingredients:

• Pizza dough (store-bought or homemade)
• Olive oil
• Butter
• Garlic
• Italian seasoning
• Salt and pepper
• Parsley
• Cheese (Parmesan, mozzarella, or Pecorino Romano)
• Milk
• Egg
• Sugar
• Yeast
• Optional

Method:

• Preheat your oven to 400-450°F. Line a baking sheet with parchment paper.
• On a floured surface, roll out the pizza dough and cut it into strips. The strips should be about 1-inch wide and 8-inches long.
• Take each strip and tie it into a knot. Place the knots on the prepared baking sheet, leaving some space between them.
• In a small bowl, combine melted butter, olive oil, garlic, Italian seasoning, and salt. Brush this mixture over the knots.
• Bake the knots for 10-20 minutes, or until golden brown.
• While the knots are baking, make the garlic butter by melting butter in a saucepan and adding garlic and parsley.
• Once the knots are done, brush them with the garlic butter and sprinkle with cheese.
• Serve warm and enjoy!

Tips:

• You can also add cheese to the inside of the knots. Simply place a small piece of mozzarella in the center of the dough strip before tying it into a knot.
• If you want to make your own pizza dough, you will need flour, yeast, sugar, water, salt, and olive oil or butter.
• For a spicier kick, add red pepper flakes to the butter mixture.
• If you want to make a garlic knot sauce, heat a can of tomato sauce and add garlic and red pepper flakes. Serve this on the side for dipping.

Garlic knots with parmesan cheese

Garlic knots are a versatile side dish that can be served with a variety of meals, from pizza and pasta to soup. They are typically made with a simple dough that is tied into knots and baked, then brushed with a garlic butter mixture and sprinkled with Parmesan cheese. Here is a step-by-step guide to making delicious garlic knots with Parmesan cheese:

Ingredients:

• Warm water
• Sugar
• Yeast
• Flour (either bread flour or all-purpose flour)
• Salt
• Garlic powder
• Fresh basil or parsley
• Butter
• Olive oil
• Grated Parmesan cheese

Instructions:

Step 1: Make the Dough

• Combine warm water, sugar, and yeast in a large bowl and let sit for 5 minutes.
• Add flour, salt, garlic powder, and olive oil to the yeast mixture and stir until a dough forms.
• Knead the dough until it becomes elastic and cohesive, adding more flour as needed.

Step 2: Shape the Dough

• Divide the dough into equal pieces and roll each piece into a rope about 8 inches long.
• Tie each rope into a knot and place on a greased or parchment-lined baking sheet.

Step 3: Bake the Knots

Let the knots rise for about 10 minutes, then bake at 400 degrees Fahrenheit for 15-20 minutes, or until golden brown.

Step 4: Make the Garlic Butter

• Melt butter in a small saucepan and add minced garlic, cooking until fragrant.
• Remove from heat and stir in chopped fresh basil or parsley.

Step 5: Assemble the Garlic Knots

• Brush the baked knots with the garlic butter mixture and sprinkle with grated Parmesan cheese.
• Serve warm and enjoy!

Tips and Variations:

• For a chewier texture, use bread flour instead of all-purpose flour.
• You can also stuff the garlic knots with cheese by placing a cube of cheese in the center of the dough before tying the knot.
• If you want to make garlic parmesan pull-apart rolls, simply place the shaped knots close together in a greased pan before baking.
• For an extra golden brown color, brush the knots with olive oil before baking.
• You can also freeze the shaped knots before baking and bake them directly from frozen, adding a minute or two to the baking time.

How to make garlic knots without a mixer

Ingredients:

• Flour (bread flour or all-purpose flour)
• Yeast (instant/rapid-rise yeast, or active dry yeast)
• Sugar
• Salt
• Garlic (freshly minced or garlic powder)
• Olive oil or butter
• Warm water
• Parsley (fresh, or dried)
• Parmesan cheese (optional)
• Milk (optional)
• Egg (optional)

Method:

• Combine 1 cup of flour with the dry ingredients (yeast, sugar, salt, garlic powder). Then, stir in the olive oil and warm water.
• Gradually add more flour until the dough becomes elastic and cohesive. You may need to add more flour than the recipe states, depending on the conditions of your kitchen.
• Place the dough in a lightly oiled bowl and cover with plastic wrap. Let the dough rise in a warm spot for about 30 minutes, or until it has doubled in size.
• Gently deflate the dough and form it into a log (about 15 inches long). Cut the log into 8-16 even pieces.
• Roll each piece into a rope (about 6-8 inches long) and tie into a knot. Place the knots on a parchment-lined baking sheet.
• Brush each knot with olive oil (optional) and let them rest for 5-10 minutes.
• Bake the knots at 400°F for 10-12 minutes, or until they are golden brown.
• While the knots are baking, make the garlic butter by melting butter and mixing in garlic and parsley.
• Brush the garlic butter over the knots while they are still warm, and sprinkle with parmesan cheese (optional).

Tips:

• If you are using active dry yeast instead of instant yeast, your rise times will be longer.
• You can prepare the dough in advance and place it in an airtight container in the fridge overnight.
• You can freeze the shaped knots before baking and bake them straight from frozen (they may need a minute or two longer in the oven).
• If you want to add cheese to the knots, simply place a piece of mozzarella in the centre of the knot before tying.

Enjoy your homemade garlic knots!

How to make garlic knots with store-bought dough

Garlic knots are a classic snack, often served as a side to pasta. They are buttery, garlicky rolls that can be made with store-bought dough. Here is a step-by-step guide to making delicious garlic knots with store-bought dough.

Ingredients:

• Store-bought pizza dough (fresh dough works best)
• Butter
• Olive oil
• Garlic
• Italian seasoning (dried oregano, dried basil, and/or dried parsley)
• Salt and pepper to taste
• Fresh parsley (optional)
• Grated parmesan cheese (optional)
• Mozzarella cheese (optional)

Method:

• Preheat your oven to 400°F. Line a baking sheet with parchment paper.
• Place the store-bought pizza dough on a floured surface and knead it to make it more elastic.
• Cut the dough into four equal pieces. Then cut each piece into four slices, creating 16 strips in total.
• Roll each strip into a long rope.
• Tie each rope into a knot. You can tuck the ends underneath or leave them out, depending on your preference.
• Place the knots on the prepared baking sheet, leaving some space between each knot as they will rise.
• Combine melted butter and olive oil. Brush this mixture onto the knots before baking.
• Bake the knots for 10-12 minutes, or until golden brown.
• While the knots are baking, prepare the garlic butter by melting butter in a saucepan over medium heat. Add minced garlic and cook for about 2 minutes. Remove from heat and stir in Italian seasoning and salt.
• Once the knots are done baking, brush them generously with the garlic butter. Sprinkle with freshly grated parmesan cheese and chopped fresh parsley, if desired.
• Serve warm and enjoy!

Tips:

• You can also make cheesy garlic knots by adding mozzarella cheese to the centre of each knot before baking.
• If you prefer a kick of spice, add red pepper flakes to the garlic butter mixture.
• For a garlic knot sauce, heat a can of tomato sauce and season with salt, pepper, garlic, and red pepper flakes. Serve this on the side for dipping.

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