Whole Wheat Mozzerella Stuffed Garlic Knots
It's been abnormally cold in the bay area and by that I mean 50 degrees and rainy. It's so strange waking up to my car windshield frozen over. I've literally sat in the car wondering what the the hell do I do to fix this (I've obviously never lived anywhere cold). There was even a moment where I thought it was smart to spray it with windshield washer fluid. It obviously doesn't work and I can't believe I just admit to that.
All this cold weather made me want some comfort food and when I think comfort, I think soup and freshly baked bread. These Garlic knots are stuffed with mozzarella cheese and then tossed in butter, parmesan cheese, fresh herbs, and garlic. Even if there was no soup involved, these garlic knots could be a meal in itself.
- 2 1/2 teaspoons active dry yeast
- 1 cup warm water (110 degrees F)
- 1 tablespoon sugar
- 1 1/2 cup whole wheat flour
- 1 cup all purpose flour
- 2 tablespoon olive oil
- 1 1/2 teaspoon kosher salt
- 3-4 string cheese sticks
- 2 tablespoon olive oil
- 2 teaspoon minced garlic
- 3 tablespoon melted butter
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 1/4 cup parmesan cheese
- 1/2 teaspoon sea salt
- In a bowl, stir together yeast, sugar, and water. Set aside for about 5 minutes or until mixture is frothy.
- In a large bowl, whisk together whole wheat and all purpose flours. Make a well in the center of the flours and pour in yeast mixture, olive oil, and salt
- Use your hands to mix the liquid into the flour until well incorporated. Continue kneading the dough for 5-10 minutes. You can also use your stand mixer with the hook attachment if you would like!
- Place your dough in a large greased bowl and cover with a kitchen towel. Let it rise in a warm area for an hour or until doubled in size
- After the dough has rise, roll out the dough in a 10x10 inch square (it doesn't have to be perfect)
- Using a pizza cutter, cut 1 inch strips. Peel each string cheese into 3-4 strands and place one of the strands in the center of your dough and fold the sides over. Pinch the seams and roll the dough with your hands to make them rounded like a snake. Tie them in an overhand knot and tuck the ends under and place on a greased baking sheet. Repeat with the rest of the dough
- Once all knots are formed, cover with a kitchen towel and let rise again for 30 minutes or until just poofy
- Preheat the oven for 400 degrees F and bake for 15 minutes
- While the bread is baking, whisk together olive oil, minced garlic, melted butter, parsley, basil, parmesan cheese, and sea salt
- Once you remove the knots from the oven, toss them in the butter mixture and serve with your favorite marinara sauce