by Leah Schapira, Fresh & Easy Kosher Cooking
Many people believe that you make garlic knots by brushing the knots with oil and garlic before you bake them. The opposite is true. These are totally irresistible and taste much better than the variety you’d buy. While I prefer to make it with pizza dough, the recipe works well with challah dough too. For an exciting variation replace the parsley with za'atar.
1 1/2 pound pizza or challah dough or 1 package purchased pizza dough
Preheat oven to 475F. Line a baking sheet with parchment paper.
Roll out the dough to the size of 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.
Bake for 7-9 minutes. Knots should be slightly browned with the bottoms still white (otherwise they will be too hard).
In a large bowl combine olive oil, garlic, parsley and optional salt. While warm, toss with the olive oil mixture.
Yield: 30 mini knots
The Mince Vs. The Crush: