Pesto Pretzels

• 1 1/2 tablespoons dry active yeast
• 1 tablespoon agave nectar
• 2 1/2 cups whole-wheat flour
• 2 3/4 cups all-purpose flour, plus more for dusting
• 1 teaspoon sea salt, plus more for sprinkling
• 2 large eggs
• 1 1/4 cups cream cheese, softened
• 1/2 cup pesto
• Dried basil, for sprinking

1. Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl.
2. Set aside 5 minutes.
3. In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt.
4. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses.
5. Turn out onto a floured board.
6. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky.
7. Cut the dough into 4 equal portions; cover with a clean towel.
8. On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you.
9. Spread 2 1/2 tablespoons cream cheese across the middle of the dough; fold the bottom third of the dough over the cheese, then spread another 2 1/2 tablespoons cream cheese and 2 tablespoons pesto over the folded part.
10. Fold the top third of the dough over the pesto.
11. Reroll the dough into a 14-by-11-inch rectangle.
12. Cut into seven 11-by-2-inch strips.
13. One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands.
14. Transfer the rope to a baking sheet lined with parchment paper.
15. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape.
16. Cross the left end over the right again to make a twist in the middle.
17. Repeat with the remaining 3 pieces of dough and the remaining cream cheese and pesto, spacing the pretzels 3 inches apart.
18. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
19. Beat the remaining egg in a bowl.
20. Brush the pretzels with the egg; sprinkle with coarse sea salt and dried basil.
21. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.
22. Photograph by Victor Schrager

active yeast, nectar, wholewheat flour, flour, salt, eggs, cream cheese, pesto, basil

Taken from www.foodnetwork.com/recipes/guy-fieri/pesto-pretzels-recipe.html (may not work)