Ingredients

1/2 cup warm water

2 tablespoons light brown sugar

2 1/4 teaspoons active dry yeast

1 cup wheat beer, at room temperature

1 stick (1/2 cup) salted butter

1 1/2 teaspoons sea salt or kosher salt

4 1/2 cups all-purpose flour

2/3 cups baking soda (for boiling the pretzels)

1 egg, beaten

Coarse sea salt

4 ounces cream cheese

1/2 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

1 clove garlic, minced or grated

1/2 teaspoon crushed red pepper flakes

1/2 cup frozen chopped spinach, thawed and squeezed dry

1 (6.7 ounce) jar marinated artichokes, chopped

Instructions

Step 1: In the bowl of a stand mixer, combine warm water, brown sugar, and yeast. Mix with the dough hook until combined and let sit for 5 minutes.

Step 2: Add beer, melted butter, salt, and flour to the yeast mixture. Mix on low speed until combined, then increase to medium and knead until smooth and pulling away from bowl sides, about 3-4 minutes. Add flour 1 tablespoon at a time if dough is too wet.

Step 3: Remove dough, knead into a ball on a flat surface, then coat a large bowl with oil. Place dough inside and turn to coat. Cover with towel or plastic wrap and let rise in a warm spot until doubled, about 1 hour.

Step 4: Meanwhile, prepare the filling by mixing cream cheese, mozzarella, parmesan, garlic, crushed red pepper, and a pinch of salt in a medium bowl. Stir in spinach and chopped artichokes.

Step 5: Preheat oven to 425°F (220°C). Bring a large pot of water to a boil.

Step 6: Divide dough into 8 equal balls. Roll each into an approximately 11×3 inch rectangle. Spread about 1 1/2 tablespoons of the filling along the length. Roll up from the opposite edge, pinch seams to seal, then gently roll to form an even cylinder enclosing filling.

Step 7: Shape each filled log into a pretzel by crossing the right side over the left, crossing again, then flipping up.

Step 8: Slowly add baking soda to boiling water. Boil pretzels two at a time for 30 seconds, occasionally splashing tops with water. Remove with a slotted spatula and place on parchment-lined baking sheets (4 per sheet).

Step 9: Brush pretzel tops with beaten egg and sprinkle generously with coarse sea salt. Bake 15-18 minutes until golden brown.

Step 10: Let cool 5 minutes before serving. Enjoy warm. To reheat, bake at 350°F (175°C) for 15 minutes if needed.

Tips & Variations

Use fresh spinach instead of frozen for a brighter flavor and texture; sauté and drain before mixing.

Swap wheat beer for a non-alcoholic sparkling water if preferred.

Add chopped fresh herbs like parsley or basil for extra freshness in the filling.

For a spicier kick, increase crushed red pepper flakes or add a dash of cayenne pepper.

FAQs

Can I use regular beer instead of wheat beer?

Yes, regular beer works fine and will still add great flavor to the dough. Wheat beer offers a slightly lighter taste, but either is suitable.

How do I know when the dough has risen enough?

The dough should double in size and look puffy. You can also gently press it with your finger—if the indent remains, it’s ready to use.

Dinner

Spinach and Artichoke Stuffed Soft Pretzels Recipe

Introduction