Instructions

• In the bowl of a stand mixer, combine 1 3/4 cups warm water, 1 tablespoon honey, and 2 1/4 teaspoons active dry yeast. Let sit 5 minutes, until the surface is bubbly.
• Add 1 stick (1/2 cup) melted salted butter and 4 1/2 cups all-purpose flour. Mix with the dough hook on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3–4 minutes. If the dough seems too wet or too dry, add additional flour or water, 1 tablespoon at a time.
• Cover the bowl and place it in a warm spot. Let the dough rise until doubled in size, about 1–2 hours.
• Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
• Turn the risen dough out onto a lightly floured surface. Roll it into a rectangle about 1/4 inch thick (roughly 16 × 14 inches), adding flour as needed to prevent sticking.
• Spread 1/3 cup basil pesto evenly over the dough. Sprinkle with 2 cups shredded cheddar and 1 cup shredded mozzarella. Fold the dough in half and press the layers together to seal.
• Cut the folded dough into 16 equal strips. Twist each strip into a loose knot and place the knots on the prepared baking sheets, leaving space between them for expansion.
• Brush each knot with the beaten egg, then sprinkle with 1/4 cup sesame seeds, pressing the seeds gently so they adhere.
• Bake the knots in the preheated oven for 15–18 minutes, or until they are golden brown.
• While the knots bake, make the garlic butter: in a small saucepan, melt 6 tablespoons butter with 1–2 cloves chopped garlic over low heat just until the garlic becomes fragrant. Remove from the heat and stir in 1/4 cup freshly grated Parmesan cheese and 2 tablespoons chopped fresh thyme and basiloregano or parsley.
• As soon as the pretzel knots come out of the oven, spoon the garlic butter over them to coat. Let the knots cool slightly, then serve warm or at room temperature. Reserve any remaining garlic butter for dipping.