I love that these garlic knots are not coated with oil. Instead, they are washed with egg yolk for maximum crispiness. These knots are super addictive, so when you keep reaching for one after another, you’ll be pleased that they won’t leave a greasy residue on your hands. From Kosher.com
Dough
2 pounds pizza or challah dough, store-bought or made fresh like this one
Topping
1 egg yolk, beaten with a drop of water
Minced dried garlic
Dried basil
Dried parsley
Dried chives
Red pepper flakes
Paprika
Sesame seeds
Kosher salt or Tuscanini Fine Sea Salt
Prepare the Knots
1)Yields approximately 30 large and 60 small knots
2)Preheat the oven to 350 degrees Fahrenheit. Grease two large baking sheets and set aside.
3)Divide the dough in half. Keep one half of the dough covered with plastic wrap. On a lightly floured surface, roll the other half of the dough into a ten-inch square with a lightly floured rolling pin. If the dough is sticky, add a little bit of flour. Cut the square in half with a pizza wheel or a sharp knife, then cut each half crosswise into 15 strips (each about 3/4-inch wide). Cover strips with plastic wrap.
4)While keeping the remaining strips covered, gently tie each strip into a knot, pulling the ends tightly to secure. Arrange the knots one inch apart in rows on the first baking sheet. Keep the knots covered with plastic wrap.
5)Roll out and cut the remaining dough, then form into knots, arranging the one inch apart in rows on the second baking sheet. Brush all of the knots with egg yolk. Sprinkle with minced garlic. Add other spices, herbs, or sesame seeds, using the toppings of your choice.
6)Bake 35- 40 minutes until lightly brown and golden. Serve warm or at room temperature.