Cheesy Garlic Pesto Knots

Warm, golden, and packed with rich flavor, Cheesy Garlic Pesto Knots bring bakery-style comfort straight to your kitchen. These soft, pretzel-style knots bake beautifully golden while staying fluffy inside. Meanwhile, melty mozzarella and parmesan create irresistible cheesy layers in every bite. Even better, garlic butter and basil pesto add savory flavor that feels cozy, comforting, and just a little elevated.

Although homemade dough may sound intimidating, this recipe stays wonderfully approachable. The dough is forgiving, easy to shape, and ideal for beginners. Plus, the quick baking soda bath gives these knots a soft pretzel-inspired texture while keeping the inside tender and fluffy. As a result, you get bakery-worthy knots that look impressive while still feeling homemade.

Pretzel-style breads date back centuries and became beloved for their chewy texture and comforting flavor. However, these cheesy pesto-filled knots feel wonderfully modern, cozy, and perfect for parties, game nights, holidays, or slow weekends at home.

Recipe Yield: 12 knots

INGREDIENTS

Dough
1 ¼ cup warm water (about 110°F)
2 Tbsp. whole milk, room temperature
2 ¼ tsp. instant yeast (1 packet)
1 Tbsp. honey
3 ½–3 ¾ cup all-purpose flour, plus more if needed
1 tsp. fine sea salt
2 Tbsp. unsalted butter, melted

Baking soda bath
8 cup water
⅓ cup baking soda

Cheesy pesto filling
1 ¼ cup low-moisture mozzarella cheese, shredded
½ cup freshly grated parmesan cheese
⅓ cup basil pesto
¾ tsp. garlic powder

Garlic butter topping
1 large egg, beaten
1 Tbsp. heavy cream (optional, for extra softness)
4 Tbsp. unsalted butter, melted, divided
2 garlic cloves, finely minced
1 Tbsp. basil pesto
2 Tbsp. parmesan cheese, finely grated
1 Tbsp. chopped fresh basil or parsley
1–2 Tbsp. sesame seeds (optional)
Flaky sea salt, to taste

INSTRUCTIONS

1. Activate the yeast:
In a large mixing bowl, stir together the warm water, milk, instant yeast, and honey. Let sit for 2–3 minutes until lightly foamy.

2. Make the dough:
Add 3 ½ cup flour, salt, and melted butter. Stir until a shaggy dough forms. Transfer to a lightly floured surface and knead for 7–8 minutes until smooth, soft, and elastic. The dough should feel soft and slightly tacky but not sticky. If needed, add the remaining flour 1 Tbsp. at a time until manageable.

3. Let the dough rise:
Place the dough into a lightly greased bowl and cover loosely with a towel. Let rise in a warm spot for 45–60 minutes, or until doubled in size.

4. Prepare the filling:
Meanwhile, stir together the mozzarella, parmesan, pesto, and garlic powder until evenly combined.

5. Shape the knots:
Punch down the dough and divide into 12 equal pieces. Roll each piece into a rope about 10 inches long, then gently flatten slightly. Spoon about 2–2½ tsp. filling through the center of each rope. Carefully pinch tightly closed and gently roll again to fully seal. Tie into loose knots, tucking the ends underneath to help keep the cheese inside while baking.

6. Preheat and prepare:
Preheat oven to 425°F (220°C) and position a rack in the middle of the oven for even baking. Line a large baking sheet with parchment paper.

7. Prepare the baking soda bath:
Bring the water to a gentle boil in a medium pot. Carefully stir in the baking soda slowly, as it will foam briefly. Reduce heat to a gentle simmer before adding the knots.

8. Boil the knots:
Working in batches, carefully lower the knots into the baking soda bath for 15–20 seconds only. Remove with a slotted spoon and place onto the prepared baking sheet.

9. Prepare the topping:
In a small bowl, whisk together the egg and optional heavy cream. In a separate bowl, stir together 2 Tbsp. melted butter, minced garlic, and pesto.

10. Add topping and bake:
Brush each knot lightly with the egg wash for shine and rich golden color. Then lightly brush a small amount of the garlic pesto butter over the tops and sprinkle with sesame seeds if using. Bake for 14–17 minutes, or until deeply golden brown with puffed centers and lightly browned bottoms.

11. Finish and serve:
While still warm, stir the remaining 2 Tbsp. melted butter into the leftover garlic pesto mixture and brush generously over the baked knots. Immediately sprinkle with parmesan, flaky sea salt, and fresh basil or parsley so everything lightly melts into the warm knots. Serve warm for the best cheesy texture.

Helpful Tips to Perfect This Recipe

• Seal the dough tightly: Since cheese melts and expands while baking, pinching the seams tightly helps keep the filling inside. If a little cheese escapes, those crispy cheesy edges still taste delicious.
• Keep the baking soda bath quick: Although longer boiling may seem better, 15–20 seconds creates the perfect chewy pretzel texture without making the crust too thick or tough.
• Use visual cues for doneness: Because ovens vary, look for deeply golden tops, puffed centers, and lightly browned bottoms instead of relying only on baking time.