My grandmother, who lived with us for around 10 years, in Bayside, Queens, made teiglach every Chanukkah for many years, and my Mother after her, for probably almost as many years. The ingredients in the Teiglach recipe I got from my Mom are almost identical to the one above by Katherine, but our preparation process is quite different: We always roll the dough out into 1/4 or 1/3 " ropes (rather than strips). These are chopped to about 5 - 6 " long / ea .... and are then tied into loose knots. I lay these dough knots out carefully on a broad, floured platter, while tying more of them, and bringing a large pot of the honey and ginger to a boil. Once most of the dough is tied into knots, I begin dropping them, 1 at a time, into the biggest bubble of the boiling honey syrup. Once all of the remaining dough knots have been tied and dropped into the boiling the dough knots, allow them to boil for around 20 minutes, until golden brown. Once done, can add around 1/2 C water for each 2 C's of honey, to thin down the syrup. Then cool in a casserole dish, and once cooled, cover and store, or serve. The Teiglachs will become more crunchy once they are completely cooled, and will continue getting more crunchy as the days pass, which is how I like them best. However, you may prefer them in the more tender phase just after cooling.
My grandmother, who lived with us for around 10 years, in Bayside, Queens, made teiglach every Chanukkah for many years, and my Mother after her, for probably almost as many years. The ingredients in the Teiglach recipe I got from my Mom are almost identical to the one above by Katherine, but our preparation process is quite different: We always roll the dough out into 1/4 or 1/3 " ropes (rather than strips). These are chopped to about 5 - 6 " long / ea .... and are then tied into loose knots. I lay these dough knots out carefully on a broad, floured platter, while tying more of them, and bringing a large pot of the honey and ginger to a boil. Once most of the dough is tied into knots, I begin dropping them, 1 at a time, into the biggest bubble of the boiling honey syrup. Once all of the remaining dough knots have been tied and dropped into the boiling the dough knots, allow them to boil for around 20 minutes, until golden brown. Once done, can add around 1/2 C water for each 2 C's of honey, to thin down the syrup. Then cool in a casserole dish, and once cooled, cover and store, or serve. The Teiglachs will become more crunchy once they are completely cooled, and will continue getting more crunchy as the days pass, which is how I like them best. However, you may prefer them in the more tender phase just after cooling.