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Spinach and Artichoke Stuffed Soft Pretzels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 128 reviews
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 8 giant pretzels
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

These Spinach and Artichoke Stuffed Soft Pretzels combine the comforting, doughy goodness of homemade beer pretzels with a rich and creamy spinach-artichoke dip filling. Perfect as a savory snack or appetizer, these giant pretzels are baked to golden perfection and filled with a cheesy mixture of cream cheese, mozzarella, parmesan, spinach, and marinated artichokes, offering a delicious twist on a classic favorite.

Ingredients

Scale

Soft Beer Pretzels

  • 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
  • Coarse sea salt, for sprinkling

Spinach and Artichoke Dip 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

  1. Activate the yeast: Combine the warm water, light brown sugar, and active dry yeast in the bowl of a stand mixer fitted with the dough hook. Mix until combined and let sit for 5 minutes until foamy and activated, indicating the yeast is ready.
  2. Make the dough: Add the wheat beer at room temperature, melted butter, sea salt, and all-purpose flour to the yeast mixture. Mix on low speed until just combined. Then increase mixer speed to medium and knead for 3 to 4 minutes or until the dough is smooth and starts to pull away from the sides of the bowl. If the dough feels too sticky, add additional flour one tablespoon at a time as needed. Remove dough, knead by hand into a ball, then lightly oil a large bowl and coat the dough with oil. Cover with a clean towel or plastic wrap and place in a warm location to rise until doubled in size, about 1 hour.
  3. Prepare the filling: While the dough rises, combine the 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 chopped spinach and chopped marinated artichokes until well combined to form the dip filling.
  4. Preheat the oven and prepare boiling water: Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil for the pretzel boiling step.
  5. Shape the pretzels and add filling: Divide the risen dough into 8 equal balls. Roll each ball into a rectangle approximately 11 by 3 inches. Spread about 1½ tablespoons of the spinach and artichoke filling along the length of each rectangle. Starting with the opposite lengthwise edge, carefully roll the dough into a log, fully enclosing the filling. Pinch the seams to seal, then gently roll the log evenly to secure the filling inside.
  6. Form pretzel shape and boil: To shape each log into a pretzel, cross the right end over to the left, then cross right to left again and fold upwards. Slowly add the baking soda to the boiling water, stirring to dissolve. Boil the pretzels two at a time for 30 seconds, occasionally spooning the hot water over the tops to hydrate them. Remove with a slotted spatula or spider.
  7. Bake the pretzels: Line two baking sheets with parchment paper and arrange 4 pretzels per sheet. Brush each pretzel with the beaten egg wash and generously sprinkle with coarse sea salt. Bake in the preheated oven for 15 to 18 minutes or until golden brown.
  8. Cool and serve: Remove the pretzels from the oven and let cool for 5 minutes. Serve warm and enjoy. For reheating, warm pretzels in a 350°F (175°C) oven for 15 minutes.

Notes

  • Use room temperature beer to prevent killing the yeast when mixing the dough.
  • Thaw and squeeze spinach thoroughly to avoid excess moisture that could make the dough soggy.
  • Adjust salt on the filling and pretzels as needed to taste.
  • Boiling pretzels in baking soda water is essential to achieve the classic pretzel crust texture and color.
  • These pretzels can be stored in an airtight container for up to 2 days and reheated as suggested.

Nutrition

  • Serving Size: 1 pretzel
  • Calories: 380
  • Sugar: 3g
  • Sodium: 750mg
  • Fat: 17g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 11g
  • Cholesterol: 45mg

Find it online: https://lazydayrecipes.com/spinach-and-artichoke-stuffed-soft-pretzels-recipe/