Cheesy Garlic Knots with Buttery Glaze
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- Mixing bowls
- Rolling Pin
- Pastry wheel
- 9-inch/23 cm round baking pan
INGREDIENTS
- 3½ cups/450 grams all-purpose flour
- 3 tablespoons sugar
- ¾ ounce/21 grams fresh yeast or ¼ ounce/7 grams dry yeast
- 1 large egg
- ½ cup/120 milliliters whole milk
- ½ cup/120 milliliters water
- ¼ cup/60 milliliters olive oil
- 1 teaspoon salt
- 1 large egg, for brushing
- 5.3 ounces/150 grams shredded cheese, mozzarella, feta, and yellow cheese or gouda recommended
Glaze:
- 3.5 ounces/100 grams butter, softened or melted
- 1½ tablespoons fresh parsley, finely chopped
- 3 garlic cloves, crushed to a paste
INSTRUCTIONS
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, and yeast. Mix on low speed for 30 seconds to blend. Add the egg, milk, water, and olive oil. Increase the mixer speed to medium and knead for 8 minutes. Add the salt and knead for another 2 minutes, until the dough becomes soft, elastic, and smooth.
- Lightly oil a large mixing bowl. Transfer the dough to the bowl, cover tightly, and let it rise at room temperature until doubled in size, about 1 to 1½ hours. Alternatively, refrigerate overnight for a slow rise.
- Dust a work surface lightly with flour. Turn the dough out and roll into a 12×16-inch (30×40 cm) rectangle, about ½ inch (1.2 cm) thick. Cut into 16 equal squares using a sharp knife or pastry wheel.
- Place about 1 tablespoon of shredded cheese in the center of each square. Gather the corners and pinch to seal, forming a tight ball. Flip seam side down and gently roll to round out the shape. It’s fine if the tops are uneven—they’ll smooth during the second rise.
- Arrange the filled dough balls in a parchment-lined 9-inch/23 cm round cake pan or springform pan, leaving slight space between them. Cover loosely with plastic wrap or a clean towel, and let rise at room temperature until puffy and nearly doubled, 30 to 45 minutes.
- Preheat the oven to 355°F/180°C.
- When the knots have risen, beat the remaining egg and brush gently over each bun. Bake for 22 to 25 minutes, until deep golden brown and the tops feel firm when gently tapped.
- While the knots bake, stir together the melted butter, chopped parsley, and garlic in a small bowl.
- Remove the knots from the oven and immediately brush them generously with the garlic butter glaze. Let sit for 5 minutes to soften slightly and absorb the flavor before serving.
FAQ
How can I make these cheesy garlic knots dairy-free or vegan?
Replace the shredded cheese with a plant-based blend such as cashew mozzarella, almond-based feta, or soy cheese shreds. For the dough, use a flax egg or a vegan egg substitute instead of the large egg, and opt for plant-based milk like oat or cashew milk. In the garlic-parsley glaze, substitute the butter with a neutral vegan butter or olive oil. Ensure all your substitutions melt well and maintain flavor integrity.
How do I store leftover cheesy garlic knots?
Leftovers should be cooled completely, then stored in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 3 days. To reheat, wrap them in foil and warm in a 300°F/150°C oven for 8 to 10 minutes to restore softness and flavor. Avoid microwaving, which can make them rubbery. If the garlic butter glaze has soaked in and dried out, brush with a bit of melted butter or olive oil before reheating to revive their texture and taste.
Can I make the dough in advance?
Yes! After kneading, transfer it to a greased bowl, cover, and refrigerate for up to 18 hours. Let it come to room temperature for about 30 to 45 minutes before shaping. This cold fermentation not only makes the dough easier to work with but also improves its flavor and texture. You can also shape the knots, refrigerate them on a tray covered loosely, and bake the next day. Just be sure to let them proof fully before baking.
How do I prevent the knots from opening while baking?
Be sure to pinch the dough tightly and firmly seal all seams after adding the cheese. Place the sealed side down on the pan to keep the closure secure. Avoid overfilling, which can create pressure and cause the knots to burst. During the second rise, don’t let the knots overproof—this can weaken the dough. A proper egg wash can also help hold the shape by forming a slight seal on the surface of the dough as it bakes.
Can I freeze the cheesy garlic knots?
To freeze before baking, shape and fill the knots, then place them on a tray in the freezer until firm. Transfer to a freezer bag and store for up to 2 months. Bake from frozen at 355°F/180°C, adding an extra 5 to 10 minutes to the baking time. If freezing after baking, let the knots cool completely before wrapping tightly in foil and sealing in a freezer bag. Reheat in a 325°F/165°C oven until warmed through.
Is it possible to use whole wheat flour in this recipe?
You can substitute part of the all-purpose flour with whole wheat flour in cheesy garlic knots, but not all of it. Replace up to half the flour (about 1¾ cups/225 grams) with whole wheat to maintain a soft, tender crumb. Because whole wheat flour absorbs more liquid and has less gluten, you may need to add 1 to 2 extra tablespoons of water to achieve a supple dough. The texture will be slightly denser, and the flavor more nutty, but still delicious and satisfying with the cheese filling.
Why is my dough sticky or hard to handle?
If the dough for cheesy garlic knots feels sticky, it may be slightly under-kneaded or the flour measurement might be slightly off. Use lightly floured hands and surface to prevent sticking, but avoid adding too much flour, which can make the buns dry. Proper kneading (10 full minutes) will help the dough become more elastic and manageable. If the dough is too firm, it may need a touch more water or olive oil. Dough that’s rested longer, especially overnight, is easier to roll and shape.
