digest
Short Summary
Main recommendation: Make garlic knots from leftover challah dough by rolling it into ropes, tying them into knots, and topping them with fresh garlic, fresh parsley, coarse flake kosher salt, and generous olive oil before baking at 375°F for about 15 minutes. The host notes the topping is best added for knots rather than large loaves, since it burns during longer baking. The result is a parve bread side that works well alongside dairy Italian meals.
Key Points
- Leftover challah dough made enough for about two to three knots, so the method works well for small batches.
- Jamie actually says she herself uses jarred garlic and canned parsley as a shortcut, while another participant insists fresh garlic and parsley should be used for the video; all the women end up agreeing they use jarred garlic.
- The topping burns if baked too long, so for large challah loaves the host suggests adding it during the last 10 minutes.
- The knots are parve, making them suitable with meat meals and a convenient bread-basket option for dairy meals like ziti or fettuccine alfredo.
Details Worth Noting
- Concrete instructions: Prepare a cookie sheet. Roll the dough into a smooth, not-too-long rope, tie it into a knot, and place it on the sheet. Brush or spread the olive oil, then add chopped fresh garlic, chopped fresh parsley, and coarse flake kosher salt. Bake at 375°F for about 15 minutes. Brush with an egg wash before serving for a nice finish.
- Smaller knots bake faster and avoid over-darkening; the host's thick, long knots took about 20 minutes and edges got quite dark.
- The host recommends a generous amount of olive oil and says the knots can be prepared right away with the topping added immediately, since the mixture is best in the oven for about 10 to 15 minutes.
Bottom Line
Leftover challah dough turns into a quick, crisp garlic knot side with simple fresh toppings, ideal when you want a pizza-shop-style bread without leaving home.
