Garlic Knots


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
1/4 cup olive oil
6-8 cloves garlic, peeled and minced
1 heaping tablespoon parsley flakes
Dash of salt,optional


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:
The way you chop garlic does affect the flavor. For this recipe, you need to mince. While you can easily crush garlic by using a press, minced garlic needs to be finely chopped with a knife or any one of a number of special kitchen gadgets created for the task.

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