Servings: 12 people
Calories: 238kcal
Ingredients
Garlic Knot Dough
- 1 cup warm water
- 1 teaspoon sugar
- 1 packet active dry yeast
- 2½ cups all-purpose flour
- 1 tsp kosher salt
- 1 tablespoon extra virgin olive oil
Filling
- 1 stick butter, melted
- 2 tablespoon Everything But the Bagel Seasoning
- 1 cup cheddar cheese, shredded
- 1 cup ham, finely diced
Instructions
- In the bowl of a stand mixer, add water, sugar, and yeast. Let sit 10-15 minutes until bubbles form.
- Add flour and salt. Using a dough hook, mix on low for 1 minute. Increase speed to medium until dough comes away from the bowl.
- Drizzle olive oil over the dough ball to prevent drying. Cover with a kitchen towel and set in a warm area. Let rise about 2 hours or until dough has doubled in size.
- While dough rises, melt butter. Add Bagel seasoning and mix to incorporate.
- Once dough has doubled in size, roll out on a floured surface. Form dough into a square about ¼ inch in thickness. This does not have to be perfect.
- Evenly distribute ham, cheese, and butter mixture onto rolled out dough. Reserve 2-3 tablespoons of butter mixture for after baking.
- Carefully fold dough in half. Cut that half into halves until you have 10-12 even strips. Slightly pull each strip and tie into a knot. Ham and cheese will fall out. It's ok! Simply place any extra on top of the knot.
- Place knots onto a parchment lined baking sheet and let rest for about 20 minutes.
- After resting, place knots into a 375° oven for 20-25 minutes or until just golden brown.
- Remove from oven and brush with remaining butter mixture. Enjoy!
Nutrition
Serving: 1g | Calories: 238kcal | Carbohydrates: 21g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 698mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 1mg
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