Description
Pesto garlic butter pretzel knots bring Italian-inspired comfort to classic German bakery magic, twisting warm bread with herbal zest and buttery richness. Crisp edges and golden surfaces promise a mouthwatering experience you cannot resist.
Ingredients
Scale
Main Ingredients:
- 4 1/2 cups all-purpose flour
- 1 3/4 cups water (warm)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup (1 stick) salted butter (melted)
Filling and Flavor Ingredients:
- 1/3 cup basil pesto
- 12 cloves garlic (chopped)
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh herbs (thyme, basil, oregano, or parsley)
- 1 tablespoon honey
Finishing and Coating Ingredients:
- 6 tablespoons butter
- 1 egg (beaten)
- 1/4 cup sesame seeds
- 2 1/4 teaspoons active dry yeast
Instructions
- Activate the yeast mixture by combining warm water, honey, and yeast in a stand mixer bowl. Allow the concoction to bloom and become effervescent for approximately 5 minutes.
- Incorporate melted butter and flour into the yeast mixture. Blend on medium speed until the dough transforms into a cohesive, smooth texture that effortlessly separates from the bowl’s edges. Adjust consistency with minimal flour or water if necessary.
- Shield the dough and permit it to rise in a draft-free, warm environment until its volume doubles, typically requiring 1-2 hours.
- Heat the oven to 425°F and prepare baking sheets with parchment paper.
- On a generously floured surface, carefully stretch the dough into a thin rectangular shape approximately 16×14 inches.
- Distribute pesto evenly across the dough’s surface, then generously sprinkle cheddar and mozzarella cheeses.
- Gently fold the dough in half, pressing lightly to seal the layers. Slice the folded dough into 16 uniform strips.
- Manipulate each strip into a loose knot formation and arrange them meticulously on prepared baking sheets.
- Brush the pretzel knots with beaten egg, then garnish with sesame seeds and coarse salt.
- Bake until the knots achieve a golden, lustrous appearance, approximately 15-18 minutes.
- Meanwhile, create a fragrant garlic butter by melting butter and sautéing minced garlic until aromatic.
- Remove garlic butter from heat and fold in parmesan cheese and freshly chopped herbs.
- Drizzle the herb-infused garlic butter over the warm pretzel knots and serve immediately, providing additional butter for dipping.
Notes
- Knead the dough gently to prevent tough texture, ensuring soft and pillowy pretzel knots.
- Keep yeast mixture warm but not hot to activate properly without killing the delicate microorganisms.
- Experiment with alternative cheeses like gouda or fontina for unique flavor variations.
- Consider gluten-free flour blend for those with wheat sensitivities, adjusting liquid ratios carefully.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 40 mg