Description
These Spinach and Artichoke Stuffed Soft Pretzels are a delightful twist on classic pretzels, filled with a creamy spinach and artichoke dip. Perfectly golden and chewy on the outside with a savory, cheesy filling inside, they make an irresistible snack or appetizer for any occasion.
Ingredients
Scale
For the Soft Beer Pretzels
- ½ cup warm water
- 2 tbsp light brown sugar
- 2 ¼ tsp active dry yeast
- 1 cup wheat beer, at room temperature
- 1 stick salted butter, melted
- 1 ½ tsp sea salt or kosher salt
- 4 ½ cups all-purpose flour
- ⅔ cup baking soda (for boiling the pretzels)
- 1 egg, beaten
- Coarse sea salt, for sprinkling
For the Spinach and Artichoke Dip Filling
- 4 oz cream cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 clove garlic, minced or grated
- ½ tsp crushed red pepper flakes
- ½ cup frozen chopped spinach, thawed and squeezed dry of excess water
- 1 (6.7 oz) jar marinated artichokes, chopped
Instructions
- Prepare the Yeast Mixture: In the bowl of a stand mixer, combine warm water, light brown sugar, and active dry yeast. Mix using the dough hook attachment until combined. Let this mixture sit for 5 minutes to activate the yeast.
- Make the Dough: Add wheat beer, melted butter, salt, and all-purpose flour to the yeast mixture. Mix on low speed until ingredients start to come together, then increase to medium speed and knead until the dough is smooth and pulls away from the bowl sides, about 3 to 4 minutes. If too wet, add flour 1 tablespoon at a time. Remove dough, knead briefly by hand into a ball, coat with oil in a large bowl, cover with towel or plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
- Prepare the Filling: While the dough rises, combine cream cheese, shredded mozzarella, grated parmesan, minced garlic, crushed red pepper flakes, and a pinch of salt in a medium bowl. Stir in the thawed and drained spinach and chopped marinated artichokes until well blended.
- Preheat Oven and Boil Water: Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil on the stovetop.
- Shape the Pretzels with Filling: Divide dough into 8 equal balls. Roll each into an 11×3 inch rectangle. Spread about 1½ tablespoons of the spinach and artichoke filling lengthwise along each rectangle. Roll dough up from the opposite side to enclose the filling, pinch seams to seal, then gently roll to form an even cylinder enclosing the filling completely.
- Form Pretzel Shapes and Boil: Shape the filled logs into pretzels by crossing the right side over the left twice and folding up as traditional pretzel shape. Add baking soda slowly to the boiling water. Boil 2 pretzels at a time for 30 seconds, splashing tops with boiling water. Remove with slotted spatula or spider and place on parchment-lined baking sheets, 4 per sheet.
- Add Egg Wash and Salt: Brush each pretzel generously with beaten egg wash. Sprinkle with coarse sea salt.
- Bake: Bake in the preheated oven for 15 to 18 minutes or until the pretzels turn golden brown.
- Cool and Serve: Remove pretzels from oven and let cool for 5 minutes before serving. For reheating, warm pretzels at 350°F (175°C) for 15 minutes.
Notes
- Ensure spinach is thoroughly squeezed to avoid soggy filling.
- Use a stand mixer with a dough hook for easier kneading, but dough can be kneaded by hand if needed.
- Boiling pretzels in baking soda water creates the classic pretzel crust and chewy texture.
- Use room temperature beer and butter for better dough consistency.
- Customize filling by adjusting cheese or adding spices to taste.
- Store leftover pretzels in an airtight container and reheat before serving.
Nutrition
- Serving Size: 1 stuffed soft pretzel
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 40 mg
