Description
Deliciously soft pretzels stuffed with a creamy spinach and artichoke filling, baked to golden perfection. This recipe combines the classic flavor of spinach and artichoke dip with the satisfying chew of homemade pretzels, perfect as a savory snack or appetizer.
Ingredients
Scale
Dough
- 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, melted
- 1 1/2 teaspoons sea salt or kosher salt
- 4 1/2 cups all-purpose flour
Boiling Solution
- 2/3 cups baking soda
- Water (for boiling)
Filling
- 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 of excess water
- 1 (6.7 ounce) jar marinated artichokes, chopped
Topping
- 1 egg, beaten
- Coarse sea salt
Instructions
- Activate the yeast: Combine warm water, brown sugar, and active dry yeast in the bowl of a stand mixer. Mix using the dough hook until combined and let it sit for 5 minutes until foamy, indicating that the yeast is activated.
- Make the dough: Add wheat beer, melted butter, salt, and flour to the yeast mixture. Mix on low speed until ingredients combine, then increase to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, about 3 to 4 minutes. If too wet, add flour one tablespoon at a time. Remove dough, knead into a ball, coat with oil in a large bowl, cover, and let rise in a warm spot until doubled, approximately 1 hour.
- Prepare the filling: In a medium bowl, combine cream cheese, mozzarella, parmesan, garlic, crushed red pepper flakes, and a pinch of salt. Stir in the thawed and drained spinach and chopped artichokes until evenly mixed.
- Preheat oven and boil water: Preheat your oven to 425°F (220°C). Bring a large pot of water to a rolling boil.
- Shape the pretzels with filling: Divide the dough into 8 equal balls. Roll each dough ball into an 11×3 inch rectangle. Spread approximately 1 1/2 tablespoons of the spinach and artichoke filling along the length of each rectangle. Roll the dough from one side into a log, enclosing the filling. Pinch seams together and gently roll to form an even cylinder, fully enclosing the filling.
- Form pretzel shapes and boil: Shape each filled log into a pretzel by crossing one side over the other twice and lifting to form the classic pretzel shape. Slowly add baking soda to the boiling water. Boil two pretzels at a time for 30 seconds, splashing tops with hot water to help with crust development. Remove with a slotted spatula/ladle and place on parchment-lined baking sheets.
- Finish and bake: Brush each pretzel with beaten egg and generously sprinkle with coarse sea salt. Bake in preheated oven for 15 to 18 minutes or until golden brown.
- Cool and serve: Remove from oven and let pretzels cool for 5 minutes before serving. For reheating, bake at 350°F (175°C) for 15 minutes.
Notes
- Ensure the spinach is well squeezed to remove excess moisture to prevent soggy filling.
- If dough is too sticky, add flour gradually to achieve proper kneading texture.
- Use wheat beer at room temperature for best dough rise and flavor.
- Boiling pretzels with baking soda is essential to achieve the classic pretzel crust.
- Store leftover pretzels in an airtight container; reheat in oven to restore softness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: spinach artichoke stuffed pretzels, soft pretzels, savory snack, appetizer, spinach artichoke dip recipe
