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Pesto Cheese Garlic Butter Soft Pretzel Knots Recipe

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These Pesto Cheese Garlic Butter Soft Pretzel Knots are a delightful twist on classic soft pretzels, featuring a flavorful basil pesto spread, melted cheddar and mozzarella cheeses, and a luscious garlic butter topping infused with fresh herbs and parmesan. Perfectly golden, soft, and cheesy, these pretzel knots make an irresistible snack or appetizer that’s best enjoyed warm with extra garlic butter for dipping.

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 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 Sauce

  • 6 tablespoons butter
  • 1-2 cloves garlic, chopped
  • 1/4 cup freshly grated parmesan cheese
  • 2 tablespoons chopped fresh thyme and basil (or substitute oregano or parsley)

Instructions

  1. Activate Yeast: In the bowl of a stand mixer, combine the warm water, honey, and active dry yeast. Let it sit for 5 minutes until the mixture becomes bubbly on top, indicating the yeast is active.
  2. Make Dough: Add the melted salted butter and all-purpose flour to the yeast mixture. Using the dough hook attachment, mix on medium speed for about 3 to 4 minutes until the dough is smooth and begins to pull away from the sides of the bowl. Adjust the dough consistency if needed by adding additional flour or water one tablespoon at a time. Cover the bowl and let the dough rise in a warm place until it doubles in size, about 1 to 2 hours.
  3. Prepare Oven and Baking Sheets: Preheat your oven to 425° F (220° C). Line two baking sheets with parchment paper to prevent sticking.
  4. Shape Pretzel Knots: On a floured surface, roll the risen dough into a rectangle approximately 16×14 inches and about 1/4 inch thick. Spread the basil pesto evenly over the dough. Sprinkle the shredded cheddar and mozzarella cheese evenly on top. Fold the dough in half lengthwise to enclose the cheese, pressing gently to adhere. Cut the folded dough into 16 strips. Twist each strip loosely into a knot shape; perfection is not necessary for this rustic treat.
  5. Brush and Bake: Place the pretzel knots on the prepared baking sheets. Brush each knot with the beaten egg wash to give them a shiny, golden crust. Sprinkle sesame seeds and coarse salt on top. Bake in the preheated oven for 15 to 18 minutes, or until the pretzels are golden brown.
  6. Make Garlic Butter: While the pretzels bake, melt the butter in a small saucepan over medium heat. Add the chopped garlic and cook until fragrant, about 1 minute, taking care not to brown the garlic. Remove from heat and stir in the freshly grated parmesan cheese and chopped fresh herbs (thyme and basil, or substitute with oregano or parsley).
  7. Finish and Serve: Once the pretzel knots come out of the oven, spoon the warm garlic butter evenly over them. Serve warm or at room temperature, with extra garlic butter on the side for dipping. Enjoy the flavorful, cheesy, and soft pretzel knots fresh for the best experience.

Notes

  • You can substitute fresh herbs in the garlic butter sauce with dried herbs, but fresh provides the best flavor.
  • If your dough feels too sticky when shaping, dust lightly with flour but avoid adding too much to keep pretzels soft.
  • The beaten egg wash helps create a beautiful golden crust, but can be skipped for a softer, less shiny finish.
  • Store leftovers in an airtight container and reheat in the oven to refresh softness and flavor.
  • Feel free to experiment with different cheeses or add-ins like cooked bacon or jalapeños for a variation.

Find it online: https://simpleplatter.com/pesto-cheese-garlic-butter-soft-pretzel-knots-recipe/