Description
These Spinach and Artichoke Stuffed Soft Pretzels combine the classic chewiness of beer pretzels with a creamy spinach and artichoke filling, making for a savory and irresistible snack or appetizer. Crafted with a homemade wheat beer dough and filled with a rich blend of cheeses, garlic, spinach, and marinated artichokes, these pretzels are boiled briefly in a baking soda bath before baking to achieve their signature golden crust and soft center.
Ingredients
Scale
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)
- 1 egg, beaten
- Coarse sea salt, for topping
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
- 1 (6.7 oz) jar marinated artichokes, chopped
Instructions
- Activate Yeast: Combine warm water, brown sugar, and active dry yeast in the bowl of a stand mixer fitted with a dough hook. Mix gently until combined and let sit for 5 minutes until frothy to activate the yeast.
- Prepare Dough: Add wheat beer, melted butter, salt, and all-purpose flour to the yeast mixture. Mix on low speed until incorporated, then increase to medium speed and knead for 3 to 4 minutes until the dough is smooth and pulls away from the bowl. Add additional flour if too wet, one tablespoon at a time. Remove dough from bowl and knead by hand into a ball.
- Proof Dough: Oil a large bowl and coat the dough with oil. Cover with a clean towel or plastic wrap and let dough rise in a warm spot until doubled in size, about 1 hour.
- Prepare Filling: In a medium bowl, combine cream cheese, shredded mozzarella, grated parmesan, minced garlic, crushed red pepper flakes, and a pinch of salt. Stir in the thawed and well-drained chopped spinach and chopped marinated artichokes, mixing thoroughly.
- Preheat Oven and Boil Water: Preheat oven to 425°F (220°C). Bring a large pot of water to a boil.
- Shape Pretzels with Filling: Divide the risen dough into 8 equal balls. Roll each ball into an approximately 11×3 inch rectangle. Spread about 1 ½ tablespoons of the spinach and artichoke dip evenly along the length of each rectangle. Roll dough tightly from the opposite side to enclose the filling, pinch the seams closed, and gently roll the log to form an even cylinder.
- Form Pretzels: To shape, cross the right side over to the left twice, then flip up the ends to create the pretzel shape.
- Boil Pretzels: Slowly add baking soda to the boiling water. Boil pretzels two at a time for 30 seconds, splashing tops with the water to ensure even coating. Remove with a slotted spatula or spider.
- Prepare for Baking: Place boiled pretzels on parchment-lined baking sheets, brushing each with beaten egg wash and sprinkling liberally with coarse sea salt.
- Bake: Bake pretzels in the preheated oven for 15 to 18 minutes until golden brown and cooked through.
- Cool and Serve: Remove from oven and let cool for 5 minutes before serving. To reheat later, bake at 350°F for 15 minutes.
Notes
- Ensure the spinach is well drained to prevent soggy pretzels.
- If dough is sticky, add flour gradually to achieve a smooth, elastic texture.
- Boiling pretzels in baking soda water is key to developing their characteristic chewy crust and distinct flavor.
- Use wheat beer for a subtle maltiness and authentic flavor, but non-alcoholic beer can be substituted.
- For extra flavor, sprinkle pretzels with different toppings such as everything bagel seasoning or garlic salt.
- Store leftover pretzels in an airtight container and reheat in the oven to restore crispness.
Nutrition
- Serving Size: 1 stuffed pretzel
- Calories: 360
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 45 mg
