Pesto Garlic Butter Soft Pretzel Knots Recipe

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Torn Pesto Cheese Garlic Butter Soft Pretzel Knots are chewiest. Easy to make and tasty! Salty, doughy pretzel knots with basil pesto, cheddar, and mozzarella! Baked with pretzel salt and sesame seeds. Dip each pretzel knot in heated garlic parmesan butter before eating. Say yummy!  


Health benefits

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Pesto Garlic Butter Soft Pretzel Knots Recipe

– 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 GARLIC BUTTER – 6 tablespoons butter – 1-2 cloves garlic, chopped – 1/4 cup freshly grated parmesan cheese – 2 tablespoons chopped fresh thyme and basil

Mix water, honey, and yeast in a stand mixer. Wait 5 minutes for bubbly top. 

Step 1

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Add flour and butter. Mix on medium speed for 3–4 minutes until the dough is smooth and pulls away from the bowl.  

Step 2

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Add 1 tablespoon of flour or water if the dough is too moist or dry. Keep the bowl covered in a warm area until the dough doubles in size, 1-2 hours. 

Step 3

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Heat the oven to 425°F. Parchment two baking sheets. Roll the dough into a 1/4-inch thick rectangle (16x14 inches) on a floured board, supplementing with flour if needed. 

Step 4

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Spread pesto on dough. Sprinkle cheddar and mozzarella. Fold and push dough in half. Cut 16 strips. A loose knot on each strip is fine. 

Step 5

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Sprinkle sesame seeds and coarse salt on the knots after brushing them with beaten egg. Bake pretzels for 15–18 minutes till golden brown. 

Step 6

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Meanwhile, create garlic butter. After melting the butter and garlic until aromatic, add the parmesan and herbs. Spread garlic butter on knots. 

Step 7

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Heated or room temperature, I like heated, with more garlic butter for dipping! 

Step 8

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