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