Herby Jalapeño Artichoke Pretzel Knots
Recipe and photos by @annie_siegfried
Ingredients
- 1 3/4 cups warm water
- 1 tablespoon sugar
- 2 1/4 teaspoons active dry yeast
- 1 stick (1/2 cup) salted butter, melted
- 3 1/2 cups all-purpose flour
- 1 10-oz container of Artichoke & Jalapeño Dip & Spread
- 2 cups chopped fresh parsley
- 1 egg, beaten
- 1/4 cup sesame seeds
Instructions
- Combine the water, sugar, and yeast in the large mixing bowl. Let sit for 5 minutes, until bubbly on top.
- Add the butter and flour. Mix until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet or too dry, add additional flour or water, 1 tablespoon at a time. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours.
- Preheat the oven to 425° F. Line a baking sheet with parchment.
- On a floured surface, roll the dough out into a rectangle about 1/4 inch thick (about 16×14 inches), adding flour as needed. Spread the dough with one full container of Artichoke & Jalapeño Dip & Spread Sprinkle with parsley. Fold the dough in half, pressing to adhere. Cut into 10-12 strips. Twist each strip into a loose knot, it doesn’t need to be perfect.
- Brush the knots with the beaten egg, then sprinkle each with sesame seeds. Bake for 15 to 18 mins or until the pretzels are golden brown.
- Serve with an extra side of @laterrafina Artichoke Jalapeño Dip & Spread and enjoy warm or at room temp.