Pesto Cheese Garlic Butter Soft Pretzel Knots Recipe
These Pesto Cheese Garlic Butter Soft Pretzel Knots are a delicious homemade twist on classic pretzels, featuring a soft, buttery dough filled with aromatic basil pesto and a blend of cheddar and mozzarella cheeses. Topped with sesame seeds and brushed with a flavorful garlic butter mixed with parmesan and fresh herbs, these pretzel knots are perfect as a savory snack or appetizer served warm.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 45 minutes
- Yield: 16 pretzel knots
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dough
- 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 & Toppings
- 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 Yeast: In the bowl of a stand mixer, combine the warm water, honey, and active dry yeast. Let the mixture sit for 5 minutes until it 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 is smooth and pulls away from the sides of the bowl, about 3 to 4 minutes. Adjust the consistency by adding more flour or water, a tablespoon at a time, if the dough is too wet or dry. Cover the bowl and let the dough rise in a warm spot until doubled in size, about 1 to 2 hours.
- Preheat Oven & Prepare Baking Sheets: Heat the oven to 425°F (220°C) and line two baking sheets with parchment paper to prevent sticking.
- Shape the Pretzel Knots: On a floured surface, roll the dough into a rectangle about 1/4 inch thick (approximately 16×14 inches), adding flour as needed. Spread the basil pesto evenly over the dough. Sprinkle the shredded cheddar and mozzarella cheeses on top. Fold the dough in half and press gently to seal. Cut the dough into 16 strips, then twist each strip loosely into a knot shape.
- Brush and Season: Place the knots on the prepared baking sheets. Brush each knot with the beaten egg to give a glossy finish. Sprinkle sesame seeds and coarse salt evenly over the pretzels.
- Bake: Bake the pretzel knots in the preheated oven for 15 to 18 minutes, or until they turn golden brown.
- Prepare Garlic Butter: While the pretzels bake, melt the butter in a small pan with the chopped garlic. Cook just until the garlic becomes fragrant and remove from heat. Stir in the freshly grated parmesan cheese and chopped fresh herbs.
- Finish and Serve: Spoon the garlic butter over the hot pretzel knots as soon as they come out of the oven. Serve warm or at room temperature, with extra garlic butter on the side for dipping.
Notes
- Ensure water is warm but not too hot to avoid killing the yeast.
- The dough should be soft but not sticky; adjust flour or water accordingly.
- Feel free to substitute fresh herbs with dried if fresh aren't available.
- For extra flavor, you can sprinkle some additional parmesan cheese on top after brushing with garlic butter.
- These pretzel knots are best enjoyed warm but store well at room temperature in an airtight container for 1-2 days.