Pesto Cheese Garlic Butter Soft Pretzel Knots Recipe
These Pesto Cheese Garlic Butter Soft Pretzel Knots are a delightful homemade treat combining a fluffy, buttery pretzel dough with aromatic basil pesto, melted cheddar and mozzarella cheeses, and a savory garlic butter glaze. Soft and golden brown, these pretzel knots are perfect for snacking or serving as an impressive appetizer, best enjoyed warm with extra garlic butter for dipping.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 45 minutes
- Yield: 16 pretzel knots
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Dough Ingredients
- 1 3/4 cups warm water
- 1 tablespoon honey
- 2 1/4 teaspoons active dry yeast
- 1 stick (1/2 cup) salted butter, melted
- 4 1/2 cups all-purpose flour
Filling and Topping
- 1/3 cup basil pesto
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 egg, beaten
- 1/4 cup sesame seeds
- Coarse salt, for sprinkling
Garlic Butter
- 6 tablespoons butter
- 1-2 cloves garlic, chopped
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh thyme and basil (or oregano or parsley)
Instructions
- Activate the Yeast: Combine the warm water, honey, and active dry yeast in the bowl of a stand mixer. Let it sit for 5 minutes until the mixture becomes bubbly on top, indicating the yeast is active.
- Make the Dough: Add the melted butter and all-purpose flour to the yeast mixture. Mix on medium speed until the dough becomes smooth and starts pulling away from the sides of the bowl, about 3 to 4 minutes. Adjust the dough consistency, adding flour or water 1 tablespoon at a time if too wet or dry. Cover the bowl and let the dough rise in a warm spot until it doubles in size, approximately 1 to 2 hours.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper to prevent sticking.
- Shape the Pretzel Knots: On a floured surface, roll the dough into a roughly 16 by 14 inch rectangle, about 1/4 inch thick, adding flour as necessary. Spread the basil pesto evenly over the dough, then sprinkle the shredded cheddar and mozzarella cheese on top. Fold the dough in half, pressing gently to adhere the layers. Cut the folded dough into 16 strips. Twist each strip loosely into a knot shape; perfection is not required.
- Brush and Season: Brush each pretzel knot with the beaten egg for a golden finish. Sprinkle the knots evenly with sesame seeds and coarse salt for added texture and flavor.
- Bake: Bake the pretzel knots in the preheated oven for 15 to 18 minutes or until they turn golden brown and cooked through.
- Prepare Garlic Butter: While the pretzels bake, melt the butter with the chopped garlic in a small pan over low heat. Cook just until the garlic becomes fragrant, then remove from heat. Stir in the freshly grated parmesan cheese and chopped fresh herbs (thyme and basil or alternatives).
- Finish and Serve: As soon as the pretzel knots come out of the oven, spoon the garlic butter mixture generously over them. Serve the knots warm, optionally with extra garlic butter for dipping. They can also be enjoyed at room temperature but are best warm.
Notes
- Make sure the water is warm, not hot, to properly activate the yeast without killing it.
- The dough consistency should be smooth and slightly tacky but not sticky; adjust flour or water as necessary.
- You can substitute fresh herbs according to availability or preference, such as oregano or parsley.
- For a crispier crust, try broiling the pretzels for the last 1-2 minutes, but watch carefully to avoid burning.
- These pretzel knots freeze well before baking; shape and freeze, then bake directly from frozen adding a few extra minutes to the bake time.
- Use a stand mixer with a dough hook for easiest mixing and kneading, or knead by hand for about 8-10 minutes.
