Yep. If you’re making challah, I bet you’re going to make this garlic challah too. Were we right?
Warning: this pretty garlic challah may upstage all the fancier dishes you’re planning to serve.
Start by rolling your challah into a rectangle.
Brush with parsley/garlic mixture.
Roll up, jelly-roll style.
Cut slits in the roll.
Cut off the ends and shape into a circle. Put the ends on the top.
- 1 part of a challah dough
- 3-4 tablespoons oil
- 1 tablespoon dried parsley
- 5 garlic cloves, crushed
- Beaten egg
- Dried parsley
- Garlic salt
- Preheat oven to 350ºF.
- Roll out your challah dough into a rectangle.
- Combine oil, parsley, and garlic. Spread onto dough. Roll up, jellyroll-style and make 9-12 cuts along the roll, cutting about ¾ of the way down. Cut off 2 pieces from each side.
- On a parchment-lined baking sheet, pull the middle piece into a crown-shaped circle. Top with the 4 pieces from the ends. Brush with egg and sprinkle with additional dried parsley and garlic salt.
- Place baking sheet on the lowest rack of the oven and bake until golden, about 45 minutes.
About Rechie Bergman:
Rechie is a Brooklyn mom who loves to bake bread…but she also does a great job baking for Pesach too. She has a devoted clientele for her cakes and desserts for Pesach and all year round.