Pesto Garlic Butter Soft Pretzel Knots.
These Pesto Garlic Butter Soft Pretzel Knots are irresistibly soft, cheesy, and bursting with basil pesto flavor. Perfect for any snack or party occasion!
Equipment
- Large Mixing Bowl
- Wooden Spoon or Spatula
- Clean workspace
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Oven
Ingredients
- 1 3/4 cups warm water
- 1 tablespoon honey
- 2 1/4 teaspoons active dry yeast
- 1/2 cup salted butter melted
- 4 1/2 cups all-purpose flour
- 1/3 cup basil pesto
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 egg beaten
- 1/4 cup sesame seeds
- 6 tablespoons butter
- 1-2 cloves garlic chopped
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh thyme, basil, oregano, or parsley
Instructions
- In a large mixing bowl, combine the warm water, honey, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
- Once the yeast mixture is frothy, add the melted butter and mix well. Gradually add the all-purpose flour, stirring until a dough begins to form. Knead the dough for about 5-7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough to release air. Divide into 12 equal pieces. Roll each piece into a 12-14 inch long rope, then shape into a knot by crossing the ends and tucking underneath.
- Before fully shaping the knots, add a spoonful of basil pesto and a generous amount of shredded cheddar and mozzarella to the center of each knot. Finish shaping, ensuring cheese is tucked inside.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Beat the egg and brush over each pretzel knot. Sprinkle sesame seeds on top.
- Bake knots for 12-15 minutes until golden brown. While baking, melt remaining butter in a saucepan and sauté chopped garlic until fragrant.
- Remove knots from oven and immediately brush with garlic butter. Sprinkle freshly grated parmesan cheese and chopped herbs on top.
Notes
- Store pretzel knots in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat frozen knots in the oven at 350°F (175°C) for 10-15 minutes until warmed through.
- Substitute whole wheat flour for added fiber or plant-based butter for a dairy-free option.
- Try different cheeses like feta or goat cheese for unique flavor variations.
- Add additional fillings such as cooked bacon, jalapeños, or vegetables for customization.