Imagine biting into a warm, golden-brown garlic knot bursting with gooey, melted mozzarella cheese. This Giant Mozzarella-Stuffed Garlic Knot Pizza Bomb not only satisfies your cravings for comfort food but also infuses every bite with aromatic garlic and Italian herbs. Perfect for sharing or indulging solo, it’s an irresistible appetizer or snack that brings the joy of pizza and fresh-baked bread together.
Crafted from scratch with a simple yet flavorful dough, these pizza bombs offer a delightful twist on traditional garlic knots — stuffed with rich cheese and seasoned to perfection. Whether you’re planning a cozy movie night or a gathering with friends, these cheesy knots will steal the spotlight.
- Deliciously soft dough infused with vibrant garlic and fresh herbs.
- Loaded with melted mozzarella and Parmesan for a rich, cheesy center.
- Customize the spice level with red pepper flakes for a gentle kick.
- Perfectly portioned servings ideal for sharing at parties or as snacks.
- Vegetarian-friendly and easy to make with common pantry ingredients.
Ingredients
- All-purpose flour: Forms the base of the dough, providing structure and a tender crumb for soft garlic knots.
- Active dry yeast: Helps the dough rise, creating a light and airy texture with a subtle tangy flavor.
- Sugar: Feeds the yeast and balances flavors, enhancing browning during baking.
- Salt: Essential for seasoning, enhancing all flavors while controlling yeast activity.
- Warm water: Activates the yeast and hydrates the flour to form a pliable dough.
- Olive oil: Adds moisture and a slight fruity richness, improving dough softness.
- Mozzarella cheese, shredded: Melts beautifully inside each knot, providing gooey, creamy texture.
- Grated Parmesan cheese: Adds a sharp, savory kick that complements melted mozzarella perfectly.
- Garlic, minced: Infuses the dough with robust aroma and classic garlic flavor.
- Fresh parsley, chopped: Brightens the dish with herbal freshness and color contrast.
- Italian seasoning: Blends oregano, basil, and thyme for authentic Italian flavor notes.
- Red pepper flakes: Adds subtle heat to balance the richness and enhance depth.
- Egg, beaten: Used for egg wash to give knots a shiny, golden crust.
Instructions
- Activate the yeast
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Combine warm water, sugar, and active dry yeast in a bowl. Allow it to sit for 5 minutes until the mixture becomes frothy. This process confirms the yeast is alive and ready to ferment the dough, which is critical for a good rise.
- Mix and knead the dough
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In a large bowl, combine the all-purpose flour and salt. Gradually add the yeast mixture and olive oil, kneading until a smooth, elastic dough forms. Proper kneading develops gluten, giving the dough structure and chewiness while ensuring even incubation of flavors.
- Let the dough rise
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Cover the dough and place it in a warm spot for about 1 hour until it doubles in size. This resting period allows fermentation, which improves texture and flavor complexity of the dough.
- Preheat the oven
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Set your oven to 400°F (200°C). Preheating ensures even baking so that the knots develop a crisp, golden exterior while keeping the inside soft and cheesy.
- Divide and fill the dough
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Cut the risen dough into 8 equal pieces. Flatten each piece gently, and place a generous amount of shredded mozzarella in the center. Folding and shaping the dough into knots around the cheese traps the filling, preparing it to melt deliciously during baking.
- Prepare the garlic topping
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Mix minced garlic, chopped parsley, Italian seasoning, and red pepper flakes in a small bowl. This aromatic blend will add layers of flavor and a touch of spice that complements the cheese and dough perfectly.
- Brush and season the knots
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Brush each dough knot with the beaten egg wash, which helps create a shiny, appealing crust. Then sprinkle the garlic herb mixture over the knots to infuse the surface with mouthwatering aroma and taste.
- Bake until golden
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Place the prepared knots in the oven and bake for 15 to 20 minutes until they turn golden brown. Baking time is crucial to ensure the dough is cooked fully while the cheese inside melts beautifully.
- For an extra cheesy experience, add additional mozzarella inside each knot before baking.
- Serve with warm marinara sauce on the side for an authentic pizza-bomb dipping experience.
- These can be prepared ahead and frozen before baking; bake directly from frozen adding extra cook time as needed.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or toaster oven to restore crispness and melty cheese texture.
Serving Suggestions
These pizza bombs pair wonderfully with a tangy marinara or ranch dipping sauce. Serve alongside a fresh green salad or a bowl of soup to complete a delicious appetizer or snack spread.
- Use high-quality mozzarella for optimal meltiness and flavor.
- Allow dough to fully rise in a draft-free location to ensure maximum fluffiness.
- Customize herb and spice blends to suit your taste preferences or to add variety.
FAQs
- Can I use a different type of cheese?
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Yes, feel free to experiment with provolone, cheddar, or a cheese blend for varied flavors and textures.
- What if I don’t have fresh parsley?
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Dried parsley can be used in a pinch, but fresh parsley offers the best flavor and color.
- Can I make these gluten-free?
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Yes, by substituting all-purpose flour with a suitable gluten-free blend designed for bread baking.
- How can I reheat leftover pizza bombs?
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Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes until warm and crisp.
- Can I prep the dough the night before?
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Absolutely! Refrigerate the dough covered overnight and bring to room temperature before shaping and baking.
- Do I have to use egg wash?
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Egg wash creates a beautiful golden crust but you can substitute with milk or skip it for a more rustic finish.
Mozzarella-Stuffed Garlic Knot Bomb
Equipment
- 1 mixing bowl for dough preparation
- 1 oven preheated to 400°F (200°C)
- 1 baking sheet for baking the knots
- 1 small bowl for garlic mixture
- 1 brush for applying egg wash and garlic mixture
Ingredients
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 3/4 cup warm water
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 4 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 egg beaten (for egg wash)
Instructions
- Combine warm water, sugar, and yeast in a bowl; let sit 5 minutes until frothy.
- Mix flour and salt in a large bowl, then add yeast mixture and olive oil; knead until dough is smooth.
- Cover dough and let it rise for 1 hour.
- Preheat oven to 400°F (200°C).
- Divide dough into 8 pieces, flatten each and place mozzarella cheese in center; fold dough around cheese and shape into knots.
- Mix garlic, parsley, Italian seasoning, and red pepper flakes in a small bowl.
- Brush knots with beaten egg wash and sprinkle with garlic mixture.
- Bake knots 15-20 minutes until golden brown.
Notes
- Add extra mozzarella for a cheesier bomb.
- Serve with marinara sauce for dipping.
- Freeze before baking for make-ahead convenience.
