Pesto Pretzels
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 tbsps
Yeast (dry active)1 tbsp
Nectar (agave)2.5 cups
Wheat Flour (whole-)2 large
Egg1.25 cups
Cream Cheese (softened)1 cup
PestoDirections:
1
Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl
2
Set aside 5 minutes
3
In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt
4
Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses
5
Turn out onto a floured board
6
Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky
7
Cut the dough into 4 equal portions; cover with a clean towel
8
On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you
9
Spread 2 1/2 tablespoons cream cheese across the middle of the dough; fold the bottom third of the dough over the cheese, then spread another 2 1/2 tablespoons cream cheese and 2 tablespoons pesto over the folded part
10
Fold the top third of the dough over the pesto
11
Reroll the dough into a 14-by-11-inch rectangle
12
Cut into seven 11-by-2-inch strips
13
One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands
14
Transfer the rope to a baking sheet lined with parchment paper
15
Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape
16
Cross the left end over the right again to make a twist in the middle
17
Repeat with the remaining 3 pieces of dough and the remaining cream cheese and pesto, spacing the pretzels 3 inches apart
18
Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F
19
Beat the remaining egg in a bowl
20
Brush the pretzels with the egg; sprinkle with coarse sea salt and dried basil
21
Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking
22
Photograph by Victor Schrager