There’s something deeply satisfying about warm, soft pretzels—especially when they're twisted into buttery garlic knots and served with rich, herby pesto. These baked garlic butter pretzel knots with basil pesto are everything you love about garlic knots and soft pretzels, mashed into one craveable bite. They’ve got that signature chewy pretzel texture, a glossy golden crust, and a flavor-packed coating of garlic butter and pesto that tastes like it came straight out of a European bakery—Wenner Bakery would be proud. Whether you serve these as an appetizer, side dish, or snack, they’ll steal the spotlight. These aren’t just garlic knots—they’re pesto garlic butter soft pretzel knots that’ll ruin you for the store-bought kind.
Baked Garlic Butter Pretzel Knots with Basil Pesto
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Rising Time 1 hour hr
Total Time 1 hour hr 40 minutes mins
Course Appetizer
Cuisine American, Italian
Stand mixer with dough hook (recommended) or a large mixing bowl and your hands for kneading
Large pot for the baking soda bath
Baking sheet lined with parchment paper
Slotted spoon or spider skimmer to lift pretzel knots from water
Pastry brush for applying butter and pesto
Small saucepan for melting the butter and infusing the garlic
Kitchen scale (optional, but helpful for evenly-sized knots)
For the Pretzel Dough
- 1 ½ cups warm water about 110°F
- 2 ¼ tsp active dry yeast 1 packet
- 1 tbsp granulated sugar
- 4 cups all-purpose flour plus extra for kneading
- 1 tsp fine sea salt
- 2 tbsp unsalted butter melted
For the Baking Soda Bath
- ½ cup baking soda
- 9 cups water
For the Garlic Butter & Pesto Topping
- 4 tbsp unsalted butter
- 3 cloves garlic finely minced
- ¼ tsp crushed red pepper flakes optional, for a little heat
- ⅓ cup basil pesto homemade or store-bought
- 2 tbsp grated parmesan cheese optional for extra richness
- Flaky sea salt for sprinkling
- Fresh basil chopped (optional garnish)
Make the Pretzel Dough
In a large bowl (or the bowl of your stand mixer), combine the warm water, sugar, and yeast. Stir lightly and let sit for about 5 minutes until foamy. This step activates the yeast.
Add the flour, salt, and melted butter. Mix on low until combined, then knead with a dough hook (or by hand) for 7–10 minutes until the dough is smooth and elastic. It should pull away from the sides of the bowl and feel slightly tacky, but not sticky.
Let It Rise
Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1 hour, or until doubled in size.
Shape the Knots
Once risen, punch down the dough and divide it into 12 equal portions. Roll each portion into a rope about 10–12 inches long. Tie each rope into a loose knot (just like tying a shoelace, but simpler), tucking the ends underneath.
Place each knot on a parchment-lined baking sheet, giving them some space to puff up.
Baking Soda Bath
Bring 9 cups of water and the baking soda to a boil in a large pot. One by one, gently lower the pretzel knots into the water using a slotted spoon or spider. Let them poach for about 20 seconds. Remove and return to the baking sheet.
This step is crucial—it gives the pretzel knots that glossy, golden crust and slightly chewy texture.
Bake the Knots
Preheat your oven to 425°F. Bake the knots for 13–15 minutes, or until golden brown on top and firm to the touch. The kitchen will start smelling like a mix of soft pretzels and toasted butter.
Make the Garlic Butter Pesto Sauce
While the knots bake, melt the butter in a small saucepan over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1–2 minutes, until fragrant but not browned. Remove from heat and stir in the basil pesto and parmesan (if using).
Coat and Serve
As soon as the knots come out of the oven, brush them generously with the garlic butter pesto mixture. Sprinkle with flaky salt and chopped fresh basil if you like.
These are best served warm, when the garlic butter and pesto melt into the crevices of the soft pretzel dough.
Pairings
These pesto garlic knots are more versatile than you might think. They're ideal for game day snacks, holiday spreads, or weeknight dinners. Here’s what pairs beautifully:
- Soups: Try creamy tomato bisque or potato leek soup. The herb-seasoned garlic knots soak up the broth like a dream.
- Italian entrées: Think baked ziti, chicken parm, or even a simple spaghetti aglio e olio. These knots are a tastier upgrade from traditional pesto bread.
- Wine: A crisp Sauvignon Blanc or a dry Riesling cuts through the richness of the butter and cheese.
- Beer: Go with a pilsner or amber ale for balance. Bonus points if it’s served chilled next to hot butter pretzels.
- Cheese board: Add them to your charcuterie board as the herby, chewy, carb-forward component. Serve with marinated olives, sun-dried tomatoes, and pesto cheese for a themed platter.
FAQs
1. Can I use store-bought dough?
Yes, you can use pre-made pizza dough in a pinch, but it won’t have the classic chewy texture of soft pretzels. For the full soft pretzel knot experience, homemade dough is worth the extra effort.
2. What type of pesto works best?
Classic basil pesto is our go-to, but sun-dried tomato or arugula pesto would also taste great. Just make sure it's not too oily, or the knots may become greasy instead of glossy.
3. Can I make these ahead of time?
You can shape the knots and refrigerate them (unbaked) for up to 24 hours. When ready to bake, allow them to come to room temperature before giving them the baking soda bath and finishing in the oven.
4. Do I need to use baking soda in the water bath?
Yes, this is what gives soft pretzels their iconic crust and flavor. Skipping this step will result in more of a bread roll texture than a pretzel.
5. What if I want to add cheese?
Yes, please! You can mix grated parmesan or mozzarella into the pesto before brushing, or even stuff small cubes of cheese into the dough before tying them. It turns them into oozy, cheesy pesto knots that are dangerously addictive.
