Description
Deliciously soft pretzels stuffed with a creamy spinach and artichoke filling, baked to golden perfection. This recipe combines the classic flavors of spinach and artichoke dip inside warm, chewy pretzel dough, making a perfect snack or appetizer for any occasion.
Ingredients
Pretzel 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
- 2/3 cups baking soda (for boiling the pretzels)
- 1 egg, beaten (for egg wash)
- Coarse sea salt (for topping)
Spinach and Artichoke 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
Instructions
- Activate Yeast: Combine the warm water, light brown sugar, and active dry yeast in the bowl of a stand mixer. Use the dough hook attachment to mix until combined, then let it sit for 5 minutes to activate the yeast and create a foamy mixture.
- Make Dough: Add the wheat beer, melted butter, sea salt, and all-purpose flour to the yeast mixture. Mix on low speed until combined, then increase to medium speed and knead for 3 to 4 minutes until the dough becomes smooth and starts pulling away from the bowl sides. If the dough is too sticky, add more flour one tablespoon at a time. Remove the dough, knead it briefly by hand into a ball, coat a large bowl with oil, place the dough inside, and turn to coat. Cover and let it rise in a warm spot for about 1 hour until doubled in size.
- Prepare Filling: In a medium bowl, mix cream cheese, mozzarella, parmesan, minced garlic, crushed red pepper flakes, and a pinch of salt. Stir in the thawed and drained spinach and chopped marinated artichokes until evenly combined.
- Preheat Oven and Boil Water: Preheat your oven to 425°F (218°C). Bring a large pot of water to a rolling boil to prepare for boiling the pretzels.
- Shape Pretzels with Filling: Divide the risen dough into 8 equal portions. Roll each portion into an approximately 11x3 inch rectangle. Spread about 1 1/2 tablespoons of the spinach and artichoke filling evenly along each rectangle. Starting from the opposite end of the filling, roll the dough into a log, sealing the edges. Pinch seams and gently roll to fully enclose the filling and form a smooth cylinder.
- Form Pretzel Shape and Boil: Shape each filled cylinder into a pretzel by crossing the right side over the left twice, then flipping up the bottom loop. Slowly add baking soda to the boiling water. Boil pretzels two at a time for 30 seconds, occasionally spooning hot water over the tops. Use a slotted spatula or spider to remove and place them on parchment-lined baking sheets, four per sheet.
- Add Egg Wash and Bake: Brush each pretzel generously with beaten egg wash and sprinkle with coarse sea salt. Bake in the preheated oven for 15 to 18 minutes or until golden brown.
- Cool and Serve: Remove pretzels from the oven and let them cool 5 minutes before serving. They can be reheated later at 350°F (175°C) for 15 minutes if desired. Enjoy warm!
Notes
- Make sure to squeeze all excess water from the thawed spinach to prevent soggy filling.
- Use coarse sea salt for the topping to get that classic pretzel texture and flavor.
- Wheat beer adds flavor and tenderness to the dough but can be substituted with an equal amount of room temperature water or regular beer if preferred.
- Boiling pretzels in baking soda water before baking gives them the traditional chewy crust.
- Reheat leftover pretzels in the oven to maintain crispiness rather than microwaving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
