Today, we’re making delicious cheese garlic knots, stuffed with creamy mozzarella cheese and coated in a rich, buttery garlic–parmesan–parsley glaze. They bake up golden, gooey, and unbelievably soft — the kind of homemade bread that makes the entire kitchen smell like your favorite Italian restaurant.

I’ve been craving garlic knots for so long, and I finally decided to make them — and let me tell you, these cheese-stuffed garlic knots were absolutely worth it. They’re so easy to prepare, don’t need a long list of ingredients, and taste buttery, cheesy, and delicious.

Perfectly soft on the inside, golden on the outside, and filled with gooey mozzarella, these garlic knots are everything you want in a warm, homemade bread.

They’re the kind of recipe everyone reaches for at the table — one of those “you get a garlic knot, you get a garlic knot” moments. They’re perfect for sharing, especially during the holidays or Thanksgiving dinner. Whether you serve them as an appetizer, a side for pasta, or alongside a cozy soup, they’ll disappear in minutes.

If you love garlic recipes, you definitely need to try our Cheese Garlic Rolls Recipe — they’re soft, buttery, and absolutely delicious, perfect for sharing with family and friends. We’ll be sharing lots of Thanksgiving Day recipes this month, so get ready for an entire lineup of cozy, flavorful dishes you can make for your holiday table!

We’ve been recipe testing non-stop, preparing everything from savory breads and side dishes to seasonal desserts that fit perfectly with your Thanksgiving menu. You’ll start seeing new posts coming fast — probably three recipes a day after tomorrow — so stay tuned and check back often for more fresh, tested, and absolutely delicious recipes!

Everything about the Garlic Knots

Easy to Prepare
Absolutely Delicious
Fluffy and Flavorful
Perfect Garlic Balance
Covered in Parmesan
Golden Brown Perfection

This dough isn’t just for garlic knots — you can also use it to make our delicious Chicken Alfredo Pizza, or use it as a base and add any toppings you love!

To prepare garlic knots, you can use our Alfredo Pizza dough recipe — we’ve doubled it here to make 12 knots. You can also use any other pizza dough recipe you have. After baking, top them with melted butter, chopped fresh parsley, freshly grated Parmesan, and lots of garlic, plus a pinch of salt. For extra flavor, you can substitute olive oil for the butter — it makes the dough even more delicious.

Ingredients You Need and Why They Matter

Here you’ll find all the ingredients we’re using for these cheese-stuffed garlic knots and why each one matters. You’ll find the exact quantities in the recipe card below, along with any possible substitutions.

Water: The liquid that brings the dough together. You can also use milk if you want a richer, softer dough.
Butter: Adds richness and flavor — make sure it’s at room temperature. You can replace it with olive oil for a slightly different but delicious result.
Salt: Essential for flavor. It balances the sweetness from the honey and brings depth to the dough.
Honey: Feeds the yeast, helps the dough rise, and adds a subtle sweetness that makes it more flavorful and soft. You can use granulated sugar instead.
Active Dry Yeast: Makes the dough rise and gives it that fluffy, airy texture.
All-Purpose Flour: Provides structure and the perfect chew.
Garlic: Freshly chopped garlic adds real flavor — don’t skip it.
Parmesan Cheese: You can freshly grate it for better flavor, or use pre-grated Parmesan if that’s what you have.
Parsley: Fresh parsley gives the butter mixture color and freshness, but dried parsley works fine if you don’t have fresh.
Mozzarella Cheese: We’ll use lots of freshly grated mozzarella to stuff the knots.
Egg Wash: Mix 1 egg yolk with 1 teaspoon of water to brush over the knots before baking.

Tools You Need

Here’s everything you’ll need to prepare these cheese-stuffed garlic knots easily and efficiently:

Stand Mixer: To knead the dough until it’s smooth and elastic.
Mixing Bowls: For combining all the ingredients and letting the dough rise.
Knife: To chop the garlic and parsley finely.
Cutting Board: Essential for prepping your garlic and herbs.
Cheese Grater: To grate the Parmesan cheese and the mozzarella cheese, use either a manual grater or an electric one.
Spatula: To scrape down the sides of the bowl and mix everything evenly.
Baking Sheets: For baking the knots until golden brown and fluffy.

How to Shape Garlic Knots

Once the dough has proofed and doubled in size, divide it into 12 equal pieces, each weighing about 64 grams.
Since we’re making cheese-stuffed garlic knots, we’re shaping them a little differently from plain knots.
Use a rolling pin to roll each piece out, then add the cheese in the center and pinch the edges to seal.
To make the dough longer, gently press it against the countertop — this helps it stretch without tearing.
Finally, tie each piece into a knot, tucking the ends underneath to hold the cheese inside while baking.

After shaping, let the knots proof again for 30 minutes — they’ll become puffier and smoother. Just before baking, brush them with egg wash and sprinkle a little flaky salt on top for that perfect golden shine and flavor.

Garlic Butter

The most important part of making cheese-stuffed garlic knots is the garlic butter — it’s what makes them extra flavorful and irresistible.

Mix melted butter with lots of freshly minced garlic, Parmesan cheese, and chopped fresh parsley, then stir everything together until well combined.
After baking, dip or brush each knot generously in the garlic butter so every bite is buttery, cheesy, and packed with garlic goodness.

I recommend using fresh parsley instead of dried — it gives the garlic butter so much more flavor and brightness than using dry herbs.

Honey in the Dough

We usually use sugar when making dough, but this time we tried adding honey instead — and it turned out amazing! The honey gives the dough a gentle sweetness and enhances its flavor, making the garlic knots even more rich and aromatic. It also helps the crust brown beautifully while keeping the inside soft and tender.

When you add honey or sugar to a dough, you’re not just adding sweetness; you’re also enhancing the texture.

The yeast feeds on those natural sugars, which helps the dough rise better and develop a lighter, fluffier texture. Honey, in particular, adds moisture and gives the dough a deeper color and richer taste. Both options work, but honey adds that subtle floral note that makes the garlic knots extra special.

How to Use Active Dry Yeast for Soft, Fluffy Dough

When making dough, there are different types of yeast you can use. For this recipe, we’re using active dry yeast, which is easy to find in most grocery stores and gives the dough a beautiful, even rise.

To activate it, mix the yeast with warm water (not hot) and a little honey to feed it. Let it rest for 10 to 15 minutes in a warm spot until it becomes frothy and bubbly. That foamy layer means your yeast is alive and ready to make the dough rise properly.

Always check that your yeast is fresh and not expired, since old yeast won’t activate the way it should. If after 15 minutes you don’t see bubbles or foam, it’s best to start again with a new packet — inactive yeast will make your dough dense instead of soft and fluffy.

Active yeast can look a little different each time you activate it, depending on several factors. Sometimes it will look very frothy and bubbly, and other times just slightly foamy — both are normal. The difference often comes from the amount of sugar or honey used to feed the yeast, the temperature of the water, or even the brand of yeast.

As long as you see some bubbling or light foam on top, your yeast is active and ready to use.

Using active dry yeast correctly is key to achieving the perfect airy, soft texture for your dough. It’s what gives the garlic knots their beautiful rise and light, fluffy interior.

Tips for Fluffy Garlic Knots

Let me share with you my favorite tips for making delicious, soft, and fluffy garlic knots every single time:

Homemade or store-bought dough: You can use either one! If you’re using store-bought dough, just make sure to dip each knot generously in the garlic butter for that rich, flavorful finish.
Freshly grated Parmesan: While pre-grated cheese works fine, freshly grated Parmesan melts better and enhances the flavor beautifully.
Add a touch of sugar: A small amount of sugar in the dough helps it turn softer, gives it more color, and adds a subtle sweetness that balances the garlic.
Knead the dough well: Don’t rush the kneading process — this step develops gluten and gives your knots that perfect chewy, fluffy texture.
Let it proof properly: Always proof the dough in a warm environment. If your kitchen is cold, it may take a little longer, so be patient and let it rise until doubled in size.

Serving Suggestions

These cheese-stuffed garlic knots are absolutely delicious on their own, but serving them with the right dips and sides makes them even better. Here are some of my favorite ways to enjoy them:

Marinara Sauce: The classic choice. Warm marinara pairs perfectly with the garlicky butter and melted cheese.
Alfredo Sauce: If you love creamy flavors, dip your knots into rich Alfredo — it turns them into a full comfort meal.
Ranch or Garlic Aioli: For something tangy and herby, these dips balance out the buttery flavor.
Pesto: Adds a fresh, aromatic touch that goes beautifully with the cheese filling.
Chili Oil or Hot Honey: For a spicy or sweet contrast — both make the garlic and cheese stand out even more.
Serve with Pasta or Soup: These knots are perfect alongside creamy pasta dishes or tomato-based soups.

Storage Tips

To enjoy your cheese-stuffed garlic knots later, follow these simple tips:

Room Temperature: Store cooled knots in an airtight container for up to 2 days. They’ll stay soft and flavorful.
Refrigerator: Keep them in a sealed container for up to 5 days. Before serving, reheat in the oven at 350°F (175°C) for 5–10 minutes to restore their freshness.
Freezing: Add them to safe freezing bags, then place them in a freezer bag. They can be frozen for up to 2 months. Reheat straight from frozen in the oven at 350°F (175°C) for 10–15 minutes until warm and soft.
Reheating Tip: For extra flavor, brush with a little melted garlic butter before reheating. This keeps them buttery and enhances the garlic aroma.

Cheese garlic knots

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Archersfood
Prep Time: 20 minutes
Cook Time: 18-20 minutes
Total Time: 0 hours
Yield: 12 knots
Category: Bread / Appetizer / Side
Method: Baking
Cuisine: Italian / American
Diet: Vegetarian

Print Recipe

Description

Soft, fluffy, and loaded with melted mozzarella, these cheese-stuffed garlic knots are brushed with garlic-parmesan butter and perfect for Thanksgiving, pasta nights, or any cozy meal.

Instructions

Dough

Start by mixing active dry yeast with warm water and honey. Let it sit for 10–15 minutes until frothy. This ensures your yeast is active and ready to give your dough that soft, fluffy texture.
Add the rest of the dough ingredients: flour, butter, and salt. Knead the dough until smooth and elastic, about 15 minutes.
Place the kneaded dough in a lightly oiled bowl. Cover and let it rise in a warm spot until doubled in size, about 1 hour.
Once risen, divide the dough into 12 equal pieces, about 64 g each. Roll each piece out with a rolling pin, place a generous amount of mozzarella cheese in the center, and pinch the edges to seal. Gently stretch the dough slightly, then tie each piece into a knot, tucking the ends underneath.
Place the shaped knots on a parchment-lined baking sheet. Cover loosely and let them proof again for 30 minutes. They will become puffier and smoother.
Brush each knot with egg wash (1 egg yolk + 1 tsp water) and sprinkle lightly with flaky salt.

Bake

Preheat your oven to 375°F (190°C). Bake the knots for 18-20 minutes, until golden brown.
While the knots bake, prepare the garlicbutter by mixing melted butter, freshly minced garlic, Parmesan, and chopped parsley. Once baked, dip each knot with the garlicbutter for rich, irresistible flavor.
Enjoy warm, either on their own or with marinara, Alfredo, pesto, or ranch. Perfect for Thanksgiving, cozy dinners, or any garlic-lover’s craving!