Garlic Cheesy Bites Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), warm milk, granulated sugar and instant yeast. Stir briefly and let sit 5–7 minutes until foamy.

Mix dry ingredients

In a large mixing bowl or bowl of a stand mixer, whisk together all-purpose flour and 1 tsp fine salt.

Form dough

Add the foamy yeast mixture, melted butter, and egg to the dry ingredients. Mix with a dough hook or wooden spoon until a shaggy dough forms, then knead 6–8 minutes by mixer on medium-low (or 8–10 minutes by hand) until smooth, elastic and slightly tacky. If dough is too sticky, add up to 1 tbsp more flour; if too dry, add 1–2 tsp water.

First rise

Lightly oil a clean bowl with 1 tsp olive oil, place dough inside and turn to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Prepare filling

While dough rises, shred mozzarella and grate parmesan if not already done. Combine 2 cups shredded mozzarella and 1/2 cup grated parmesan in a bowl and mix so cheeses are evenly distributed.

Make garlic butter

In a small saucepan over low heat, melt 4 tbs unsalted butter. Add minced garlic and cook gently 1–2 minutes until fragrant (do not brown). Remove from heat, then stir in chopped parsley, dried oregano, red pepper flakes, 1/4 tsp fine salt and 1/8 tsp freshly ground black pepper. Reserve about 1 tablespoon of the garlic butter for brushing before baking and the rest for tossing/serving.

Shape bites

Punch down risen dough and turn onto a lightly floured surface. Roll or press dough into a roughly 12x10 inch rectangle about 1/2 inch thick. Evenly sprinkle the cheese mixture over the dough, leaving a 1/2 inch border. Fold the rectangle in half lengthwise to enclose the cheese and gently roll or press to seal edges. Using a sharp knife or pizza cutter, cut the sealed dough into 20 equal pieces (about 1.5-inch squares or rounds). Alternatively, pinch off 20 equal-size balls and place a small cube of cheese inside each if you prefer filled bites.

Arrange on baking tray

Place the pieces seam-side down on a parchment-lined baking sheet or in a lightly greased 9x13 inch baking dish, spacing them about 1/2 inch apart for pull-apart bites. Cover loosely with plastic wrap or a towel and let rise a second time for 20–30 minutes until puffy.

Preheat oven

Meanwhile preheat oven to 375°F (190°C). Position rack in the center.

Brush with garlic butter and top

Just before baking, brush the reserved garlic butter over each bite. Sprinkle the extra 1/2 cup shredded mozzarella evenly over the tops and, if desired, a light dusting of coarse sea salt.

Bake

Bake in the preheated oven for 15–18 minutes until golden brown on top and cheese is melted and bubbly. Rotate tray halfway through for even browning.

Finish and serve

Remove from oven and immediately brush again with any remaining garlic butter for extra shine and flavor. Let cool 3–5 minutes, garnish with a little more chopped parsley if desired, and serve warm. Provide extra garlic butter for dipping if you reserved some.