Recipe: Pesto Pretzels (soft pretzels with pesto filling)

PESTO PRETZELS

FOR THE PRETZEL DOUGH:
1 tablespoon active dry yeast
1 cup warm water (100-115 degrees F)
4 tablespoons light brown sugar, divided use
3 1/2 cups all-purpose flour
2 teaspoons salt
FOR THE PESTO FILLING:
2 cups fresh basil leaves
1/2 cup extra virgin olive oil
4 garlic cloves
1/4 cup pine nuts, toasted
1 1/2 teaspoons salt
1/2 cup grated parmesan cheese
FOR TOPPING:
2 teaspoons baking soda
1 cup hot water
1 egg, lightly beaten
Toppings (coarse salt, seeds, etc.)

TO PREPARE THE DOUGH:
In a large mixing bowl, combine the yeast, water, and 1 tablespoon brown sugar. Add the remaining brown sugar and mix until well-incorporated.

Add the flour and salt and mix with your hands or a wooden spoon until the mixture forms a smooth dough. If the mixture is dry, add 1 to 2 tablespoons water. Knead the dough until smooth, about 7 to 8 minutes. Place the dough in a bowl sprayed with nonstick cooking spray, cover with plastic wrap, and let it rest overnight in the refrigerator.

WHEN READY TO FILL AND BAKE:
To make the filling, place the basil leaves in the bowl of a food processor and pulse as you add the olive oil through the feed chute. Add the garlic, pine nuts and salt. Process until smooth. Pour the mixture into a large bowl and stir in the parmesan cheese. Set aside.

Punch the dough down, turn it out onto a lightly floured work surface, and cut into six pieces. Use your hands to roll the dough into ropes that are about 24 inches long and 2 inches thick. With a rolling pin or buttered hands, flatten the ropes to a 2-inch width.

Spoon the pesto into a piping bag with a wide tip (or a Ziploc with a corner cut off) and pipe along the center of each dough rope, leaving a border on all sides. Fold the dough over the filling and press it together, forming a seal. Shape the pretzels.

Place the pretzels on a parchment-lined baking sheet, cover them with plastic wrap and let them rise at room temperature for 45 minutes, or until they have doubled in size.

Meanwhile, preheat oven to 400 degrees F.

Combine the baking soda and hot water in a bowl. Dip the risen pretzels in the baking soda bath, then return them to the baking sheet and brush them with egg. Sprinkle the desired toppings.

Bake the pretzels for 12 minutes or until they are golden brown. Let them cool on the baking sheet for 5 to 10 minutes before eating.

Makes 6 pretzels
Source: The Pretzel Cookbook: A New Twist on Everyone's Favorite Snack by Priscilla Warren