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Baking recipe · from the recipe book

Cheddar Dill Pretzel Knots with Parsley

Soft, milky whole wheat pretzel knots with a glossy, salty-brown crust, pockets of melted sharp cheddar and a bright lift of dill, parsley and garlic.

Cheddar Dill Pretzel Knots with Parsley

Ingredients

  • 3½ cups420 gWhole wheat flour
  • 1⅓ cups180 gBread flour
  • 1¾ cups (410 ml)420 gMilk, 2%warmed to about 100°F (38°C)
  • 1 packet7 gInstant yeast
  • 1¾ tsp11 gSalt
  • 1 tbsp20 gHoney
  • 3 tbsp40 gUnsalted butterdivided: 25 g softened for the dough, 15 g melted for brushing
  • 4 cloves12 gGarlicminced
  • ½ cup chopped25 gFresh parsleyfinely chopped
  • 1 cup sprigs10 gFresh dillfinely chopped
  • 1¾ cups shredded200 gCheddar cheesedivided: 130 g shredded for the dough, 70 g shredded for topping
  • 4¼ cups1,000 gWaterfor the pretzel bath
  • 2 tbsp30 gBaking soda
  • 1 large50 gEggsbeaten

Steps

  1. Prep first: mince the garlic, chop the parsley and dill, shred the cheddar and divide it into 130 g for the dough and 70 g for topping, warm the milk, soften 25 g of the butter and set the other 15 g aside to melt later.
  2. In a large bowl, whisk the whole-wheat flour, bread flour, instant yeast and salt.
  3. Add the warm milk and the honey and mix to a shaggy dough. Rest 10 minutes so the whole wheat flour absorbs the liquid. The dough is about 70% hydration (from the milk) and about 2% salt.
  4. Add the softened 25 g of butter, the garlic, parsley and dill and knead 8 to 10 minutes, until smooth and elastic. Knead in the 130 g of cheddar for the dough.
  5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
  6. Line two baking sheets with parchment. Divide the dough into 12 equal pieces (about 110 g each). Roll each into a 10-inch rope and tie it into a simple knot, tucking the ends underneath. Cover and proof at about 75°F (24°C) for 25 to 30 minutes, until puffy and the dough springs back slowly when poked.
  7. While the knots proof, preheat the oven to 425°F (220°C) and bring the water to a boil in a wide saucepan.
  8. Lower to a simmer and slowly add the baking soda; it will foam. Dip the knots 2 at a time for 20 seconds per side, lift out with a slotted spoon, drain and return them to the parchment.
  9. Brush the knots with the beaten egg and sprinkle with the 70 g of cheddar for topping.
  10. Bake 16 to 20 minutes, until deep brown and 190°F (88°C) in the center.
  11. Melt the remaining 15 g of butter and brush it over the hot knots.
  12. Cool the knots on a rack for at least 20 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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