LeahS [Admin]12/13/10




Many people believe that you make garlic knots by brushing the knots with oil and garlic before you bake them. The opposite is the truth. These are totally irresistible and taste way better tasting than the variety you’d buy. While I prefer this with pizza dough, it works well with challah dough too. Recipe originally by Leah Schapira in "Fresh & Easy Kosher Cooking."






  • SERVING/YIELD
    30


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Mezonos


  • RECIPE
    #59138





















  • LeahS [Admin]











INGREDIENTS













  • 1.5 lb pizza dough or challah dough










  • ¼ cup olive oil










  • 6-8 cloves garlic, minced










  • 1 Tbsp heaping parsley flakes










  • - dash of salt, optional










  • - parmesan cheese, optional










  1. Preheat oven to 475F. Line a baking sheet with parchment paper.



  2. Roll out the dough to the size the baking sheet. Using a pizza cutter, cut the dough crosswise into thin strips. You should have about 15 strips. Then cut in half lengthwise. Tie each strip into a knot. Place on prepared baking sheet.



  3. Bake for 7-9 minutes. Knots should be slightly browned with the bottoms still white (otherwise they will be too hard).



  4. Combine olive oil, garlic, parsley and optional salt.



  5. While warm, toss with the olive oil mixture.















CONVERTER





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