Pesto Garlic Butter Soft Pretzel Knots.
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
- 1/3 cup basil pesto
- 2 cups shredded cheddar
- 1 cup shredded mozzarella
- 1 egg, beaten
- 1/4 cup sesame seeds
- 6 tablespoons butter
- 1-2 cloves garlic, chopped
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh thyme and basil
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Instructions
- 1. Combine the water, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.
- 2. Add the butter and flour. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet or too dry, add additional flour or water, 1 tablespoon at a time. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours.
- 3. Preheat the oven to 425° F. Line 2 baking sheets with parchment.
- 4. On a floured surface, roll the dough out into a rectangle about 1/4 inch thick (about 16×14 inches), adding flour as needed. Spread the dough with pesto. Sprinkle with cheddar and mozzarella cheese. Fold the dough in half, pressing to adhere. Cut into 16 strips. Twist each strip into a loose knot, it doesn't need to be perfect.
- 5. Brush the knots with the beaten egg, then sprinkle each with sesame seeds and coarse salt. Bake for 15 to 18 mins or until the pretzels are golden brown.
- 6. Meanwhile, make the garlic butter. Melt together the butter and garlic until the garlic just becomes fragrant, remove from the heat, then mix in the parmesan and herbs. Spoon the garlic butter over the knots.
- 7. Enjoy warm or at room temp, warm is best in my book, with extra garlic butter for dipping!
Source
Original recipe: View Original
