Description
These Spinach and Artichoke Stuffed Soft Pretzels offer a delightful twist on the classic soft pretzel by incorporating a creamy, cheesy filling of spinach, artichokes, and garlic. Perfect as a snack or appetizer, these pretzels combine a chewy golden-brown crust with a flavorful, gooey center, making them a crowd-pleaser for gatherings and family nights.
Ingredients
Scale
Dough Ingredients
- 1/2 cup warm water
- 2 tablespoons light brown sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup wheat beer (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 cup baking soda
Toppings and Wash
- 1 egg, beaten (for egg wash)
- Coarse sea salt (for sprinkling)
Filling Ingredients
- 4 ounces cream cheese, softened
- 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 (optional)
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 1 (6.7-ounce) jar marinated artichokes, chopped
Instructions
- Activate Yeast: In a large mixing bowl, combine warm water and light brown sugar, stirring until sugar dissolves. Sprinkle active dry yeast over the water and let it sit for about 5 minutes until it becomes frothy, indicating that the yeast is active.
- Mix Dough: Add the wheat beer and melted salted butter to the yeast mixture. Gradually add the sea salt and all-purpose flour, mixing until a sticky dough forms. Knead the dough on a floured surface for about 8 to 10 minutes until smooth and elastic.
- First Rise: Place the kneaded dough in a lightly greased bowl, cover with a clean cloth, and let it rise in a warm place for approximately 45 minutes, or until it doubles in size.
- Prepare Filling: In a bowl, combine softened cream cheese, shredded mozzarella, grated parmesan, minced garlic, crushed red pepper flakes (if using), thawed and squeezed spinach, and chopped marinated artichokes. Mix thoroughly until all ingredients are well incorporated.
- Shape Pretzels and Stuff: Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a long rope about 20 inches long. Flatten the middle third of the rope and place a generous spoonful of the spinach-artichoke filling in the flattened area. Fold the dough around the filling and pinch to seal tightly. Shape the stuffed dough into a pretzel by forming a U shape, crossing the ends over twice, and pressing to the bottom of the U.
- Prepare Boiling Solution: Bring a large pot of water to a boil and carefully add the baking soda. Reduce the heat to simmer.
- Boil Pretzels: One or two at a time, carefully drop each pretzel into the baking soda water and boil for about 30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet.
- Apply Egg Wash & Salt: Brush each pretzel with the beaten egg wash and sprinkle generously with coarse sea salt.
- Bake: Preheat the oven to 425°F (220°C). Bake the pretzels for 12 to 15 minutes or until they turn golden brown and look glossy.
- Cool and Serve: Remove pretzels from the oven and allow them to cool slightly before serving warm to enjoy the creamy spinach and artichoke center.
Notes
- Ensure the spinach is well squeezed to remove excess moisture to prevent soggy pretzels.
- You can substitute wheat beer with a non-alcoholic beer or additional water if preferred.
- If you do not have marinated artichokes, canned or fresh artichokes steamed and chopped work as alternatives.
- For a spicier kick, increase the crushed red pepper or add a dash of cayenne pepper to the filling.
- Store leftover pretzels in an airtight container at room temperature for up to 2 days or freeze them for longer storage.
