Description
Soft baked pretzel knots filled with basil pesto, cheddar cheese, mozzarella cheese, and finished with garlic herb butter.
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, plus more as needed
1/3 cup basil pesto
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 large egg, beaten
1/4 cup sesame seeds
Coarse salt, for topping
6 tablespoons butter
1 to 2 garlic cloves, finely chopped
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh herbs, such as basil, thyme, oregano, or parsley
Instructions
1. In the bowl of a stand mixer, stir together the warm water, honey, and yeast. Let it rest for about 5 minutes, until foamy.
2. Add the melted butter and flour. Mix on medium speed for 3 to 4 minutes until a smooth dough forms.
3. Cover and let the dough rise in a warm place for 1 to 2 hours, or until doubled in size.
4. Preheat oven to 425°F and line 2 baking sheets with parchment paper.
5. Roll dough into a 16 by 14 inch rectangle about 1/4 inch thick.
6. Spread pesto over the dough and sprinkle with cheddar and mozzarella cheese.
7. Fold dough in half and gently press together.
8. Cut into 16 strips. Twist each strip and tie into a loose knot.
9. Place knots on prepared baking sheets.
10. Brush with beaten egg and sprinkle with sesame seeds and coarse salt.
11. Bake for 15 to 18 minutes until golden brown.
12. Melt butter with garlic until fragrant. Remove from heat and stir in Parmesan and herbs.
13. Spoon garlic butter over warm pretzel knots and serve.
Notes
Add flour or water one tablespoon at a time if needed while mixing.
Freshly shredded cheese provides the best melt and texture.
Serve warm for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Appetizers & Snacks
- Method: Baking
- Cuisine: American