Cheesy Garlic Knot Monkey Bread Pull-Apart Step-by-step instructions

Before you start

Before starting, let the pizza dough come to room temperature for easier stretching. Cut the mozzarella into 1/2-inch cubes and mince the garlic.

Melt the butter and stir in the garlic and parsley. Preheat the oven to 400°F (200°C). Have your skillet ready. Set up a clean work surface with a little flour for rolling the dough.

Instructions

Stuff and Coat

1. 1Prepare the Dough Balls
   On a lightly floured surface, divide the pizza dough into 20 equal pieces. Flatten each piece into a small disc. Place a cube of mozzarella in the center of each disc, then gather the edges around the cheese and pinch to seal. Roll each into a smooth ball.
   Look for The dough balls should be sealed tightly so the cheese doesn't leak during baking.
   Tip Keep the dough covered with a damp cloth while working to prevent it from drying out.
2. 2Coat in Garlic Butter
   In a small bowl, mix the melted butter with the minced garlic and chopped parsley. Dip each dough ball into the butter mixture, turning to coat evenly.
   Look for The butter should coat each ball completely for a golden, flavorful crust.
   Tip Use a pastry brush to ensure even coverage if the balls are delicate.

The dough balls should be smooth, sealed, and fully coated in garlic butter. The butter should cling to the dough, and the parsley should be evenly distributed. The balls should look like golden orbs ready for the skillet.

Bake to Golden

3. 3Arrange in Skillet
   Place the coated dough balls into a 10-inch cast-iron skillet, arranging them snugly in a single layer. They can touch slightly; they will puff up as they bake.
   Look for The balls should fill the skillet evenly, leaving a little room for expansion.
   Tip If the skillet is not non-stick, line it with parchment or grease lightly.
4. 4Bake the Bread
   Preheat the oven to 400°F (200°C). Bake the skillet for 18 minutes, until the bread is puffed and golden brown and the cheese is bubbling.
   Look for The top should be deep golden, and the cheese should be visibly melted and blistered.
   Tip Rotate the skillet halfway through for even browning.

During baking, the kitchen will fill with the aroma of garlic and toasted bread.

The dough will puff and turn golden brown, and the cheese will bubble and blister at the seams. The top should be deeply browned, and the skillet will sizzle gently.

Finish and Serve

5. 5Brush with Garlic Oil
   In a small bowl, combine 2 tablespoons of the melted butter with 1 minced garlic clove (if using extra). Brush the hot bread with this garlic oil immediately after removing from the oven.
   Look for The oil will soak into the crust, making it shiny and fragrant.
   Tip Do this while the bread is still hot so the oil absorbs well.
6. 6Serve and Enjoy
   Serve the monkey bread warm, pulling apart the knots. Serve with a bowl of warmed marinara sauce for dipping.
   Look for The bread should pull apart easily, with long cheese stretches.
   Tip For the best experience, serve within 15 minutes of baking.

After brushing with garlic oil, the bread will be glossy and fragrant. When pulled apart, the knots should separate easily with long strands of melted cheese. The marinara should be warm and ready for dipping.

Common mistakes

A common mistake is overfilling the dough balls, causing the cheese to leak out during baking. Keep the mozzarella cubes small and seal the dough edges tightly.

Another mistake is baking at too low a temperature, which makes the bread doughy. Always preheat the oven fully and use a hot skillet. Also, don’t skip the garlic butter brush after baking—it adds essential flavor and shine.

How to tell it’s done

The bread is done when the top is deep golden brown and the dough is puffed. The cheese should be visibly melted and bubbling, with some blisters on the surface.

Insert an instant-read thermometer into the center of a dough ball; it should register at least 190°F (88°C) for fully baked bread. If the top browns too quickly, cover loosely with foil for the last few minutes.