Sometimes I like cooking because I can replicate foods that I remember from my childhood. And that comes in handy when living in our blessed land. Take, for instance, your average pizza shop in Israel. You can’t even get a side of fries, because they simply don’t think of a pizza shop as anything other than a store that sells pizza. In my first paying job in food, I worked in a pizza shop. It was called The Promised Land, in Plainview, NY. There were salads, lasagna, eggplant Parmesan, fish, calzones, and garlic knots.
Those garlic knots were good. Oh yes.
Pizza dough was made in a huge batch with fifty pound sacks of flour, then scaled into pans for individual pies. Sometimes, you had extra dough. Instead of dumping it, you reused it for other things. Like garlic knots.
You start with a recipe for fresh pizza dough. Working with a small amount at a time, roll the dough out into a thin rope, twist one end into a knot, and cut it off the rope. Once you’re done filling up a tray, baste the knots with oil and a little salt and let rise for 20 minutes. Bake them until golden brown, then brush them with a garlic and oil paste while still hot.
Want more garlic flavor? Fold some garlic and oil into the dough before twisting the knots. Then sprinkle them with a little smoked garlic powder. Guaranteed to keep away vampires and spouses.
- Prep Time : 25 min
- Ready Time : 25 min
- 3 cups all purpose flour
- 1 cup water
- 1/4 cup canola or vegetable oil
- 1 tablespoon yeast
- 1 teaspoon salt
- In a mixer bowl with the dough hook attachment, combine all of the ingredients and mix on medium-low for 10-15 minutes until dough is silky.
- Take challah.
- Let dough rest for 20 minutes.