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Pesto Garlic Butter Soft Pretzel Knots: The Ultimate Game Day Appetizer

Pesto Garlic Butter Soft Pretzel Knots
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These Pesto Garlic Butter Soft Pretzel Knots are the perfect fusion of classic German soft pretzels and Italian garlic knots. Featuring soft, chewy pretzel dough twisted into elegant knots, boiled in a traditional baking soda bath for that signature pretzel flavor and color, then brushed with a vibrant mixture of basil pesto, roasted garlic, and rich butter. The result is an irresistible appetizer or snack that’s perfect for game day parties, family gatherings, or any time you want to impress with homemade baked goods. Each bite delivers the satisfying chew of a perfect pretzel with the herbaceous, garlicky goodness of Italian flavors. They’re showstopping, surprisingly easy to make, and absolutely addictive!

Ingredients

For the Pretzel Dough:

  • 4 cups bread flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons instant yeast
  • 2 teaspoons fine salt
  • 1½ cups warm water (110-115°F)
  • 2 tablespoons unsalted butter, melted

For the Baking Soda Bath:

  • 8 cups water
  • ½ cup baking soda

For the Pesto Garlic Butter:

  • 6 tablespoons unsalted butter, softened
  • 3 tablespoons basil pesto
  • 4 cloves garlic, minced
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons freshly grated Parmesan cheese

For Finishing:

  • Coarse sea salt or pretzel salt
  • Additional Parmesan cheese (optional)
  • Fresh basil leaves (optional garnish)

Instructions

  • Make the dough: In a stand mixer bowl with dough hook, combine flour, sugar, yeast, and salt. Add warm water and melted butter. Mix on low until combined, then knead on medium speed for 6-8 minutes until smooth and elastic. Dough should pass the windowpane test.
  • First rise: Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 45-60 minutes until doubled in size.
  • Shape knots: Punch down dough and divide into 12 equal pieces. Roll each piece into a 10-12 inch rope. Tie each rope into a knot shape (form U, cross ends twice, pull through loop). Place on parchment-lined baking sheets. Cover and rest 15 minutes.
  • Prepare baking soda bath: Preheat oven to 425°F. Bring 8 cups water to a boil, then carefully add baking soda (it will foam). Reduce to a gentle boil.
  • Boil pretzels: Working in batches of 3-4, boil knots for 30 seconds, flip, and boil another 30 seconds. Remove with slotted spoon and place on prepared baking sheets.
  • Season and bake: Immediately sprinkle wet knots generously with coarse salt. Bake 12-15 minutes until deep golden brown.
  • Make pesto garlic butter: While pretzels bake, combine softened butter, pesto, garlic, red pepper flakes, and Parmesan. Mix well.
  • Finish: Brush hot pretzels generously with pesto garlic butter. Sprinkle with additional Parmesan and garnish with basil if desired. Serve warm.

Notes

  • Water temperature is critical for yeast—110-115°F is ideal
  • Use bread flour for best texture; all-purpose works but gives less chew
  • Don’t skip the baking soda bath—it’s what makes pretzels taste like pretzels
  • Work quickly once you start the boiling process
  • Pretzels should be deep golden brown, not pale
  • Brush butter on while pretzels are hot so it absorbs
  • Can freeze unbaked shaped knots and bake from frozen
  • Store-bought or homemade pesto both work
  • Best served fresh but can be reheated successfully

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

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