Pesto Pretzels

Name: Pesto Pretzels
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 28
Cuisine: Global
Ingredients: 2 Tbsps dry active yeast; 1 Tbsp agave nectar; 296 milliliters cream cheese, softened; 28 servings Dried basil, for sprinking; 2 larges eggs; 651 milliliters all-purpose flour, plus more for dusting; 118 milliliters pesto; 1 teaspoon sea salt, plus more for sprinkling; 591 milliliters whole-wheat flour

Pesto Pretzels is a vegetarian condiment. One portion of this dish contains about 4g of protein, 6g of fat, and a total of 143 calories. This recipe serves 28. If you have basil, sea salt, cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 15 minutes. If you like this recipe, you might also like recipes such as Pesto Pretzels, Pesto & Cranberry Turkey Meatballs with Pesto Yogurt Dipping Sauce, and Pretzels.

Instructions

Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.

Ingredients you will need

Agave

Water

Yeast

Equipment you will use

Bowl

In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt.

Ingredients you will need

Whole Wheat Flour

Sea Salt

Dough

Equipment you will use

Food Processor

Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky.

Ingredients you will need

Dough

All Purpose Flour

Yeast

Egg

Cut the dough into 4 equal portions; cover with a clean towel.

Ingredients you will need

Dough

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.

Ingredients you will need

Dough

Roll

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. Fold the top third of the dough over the pesto. Reroll the dough into a 14-by-11-inch rectangle.

Ingredients you will need

Cream Cheese

Cheese

Spread

Dough

Pesto

Cut into seven 11-by-2-inch strips.

One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands.

Ingredients you will need

Roll

Transfer the rope to a baking sheet lined with parchment paper. 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. Cross the left end over the right again to make a twist in the middle.

Ingredients you will need

Pretzels

Equipment you will use

Baking Paper

Baking Sheet

Repeat with the remaining 3 pieces of dough and the remaining cream cheese and pesto, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.

Ingredients you will need

Cream Cheese

Pretzels

Dough

Pesto

Equipment you will use

Oven