Cheese Stuffed Garlic Knots

Ingredients

• 1 1/4 cups (300g) warm water
• 1 packet active dry yeast (2 1/4 tsp/7g)
• 1 tbsp (12g) granulated sugar
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 3 1/3-3 1/2 cups (400-420g) all-purpose flour (start low & only add more if needed)
• Filling: hand shredded mozzarella cheese (low moisture)
• Egg Wash: 1 egg lightly beaten with 1 tsp water
• 6 tbsp (85g) unsalted butter, melted (for the garlic butter topping)
• 4-5 cloves garlic, finely minced (for the garlic butter topping)
• 1/2 tsp salt (for the garlic butter topping)
• 2 tsp dried parsley (1-2 tbsp fresh parsley is better though) (for the garlic butter topping)
• 1/2 tsp dried oregano (or italian seasoning) (for the garlic butter topping)
• Optional: sprinkle some parmesan on top (for the garlic butter topping)

Instructions

1. Combine the warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. Stir in the olive oil and seasonings.
3. Add flour and mix until a dough forms.
4. Knead the dough for 8-10 minutes until smooth, elastic, & slightly tacky.
5. Place the dough in a lightly greased bowl, cover, and let rise for 1-1 1/2 hrs/until doubled.
6. Divide the dough into 8 equal pieces.
7. Shape each piece into a log and roll it out to flatten a little.
8. Add the shredded cheese to the middle, fold the dough over it, and pinch the seams to seal. Make sure it's well sealed!
9. Tie it into a knot, tucking the ends underneath.
10. Arrange the knots on a parchment lined baking sheet (leaving enough space between them).
11. Cover and let rise for 25-30 more minutes.
12. Brush the tops with egg wash, then bake at 400°F (204°C) for 15-20 minutes until golden.
13. While still hot, brush generously with the garlic butter mixture and sprinkle with parmesan if you'd like.