Spinach and Artichoke Stuffed Soft Pretzels
AuthorPriyanka SivaramakrishnanDifficultyBeginnerYour favourite spinach and artichoke dip now stuffed inside a soft, beer pretzel- the ultimate game time snack. Pretzels just went to another level of awesome.
Combine the warm water, sugar and yeast in a bowl. Let it sit for about 5-10 mins, until it doubles in size.
Add the melted butter, beer, salt and all-purpose flour to the mixture and mix until they come together. Transfer onto a clean working surface and knead until the dough becomes soft and springy. Alternatively, if you have a stand mixer, you could use the dough hook and let it run on medium speed until the dough starts pulling away from the sides.
Grease the sides of a large bowl, place the dough in it, cover with a damp cloth or with cling wrap and place it in a dark, warm place for about an hour or more.
20 minutes before the dough is ready to be rolled out, start on the filling. Melt the butter over medium heat. Add the minced garlic as the butter melts. This allows the flavour to infuse.
Add the flour and mix well. Keep stirring and let the flour cook for about a minute or so before adding the milk. Cook until the sauce thickens.
Add cream cheese, mozzarella, Parmesan and pepper. If you feel the sauce is too thick, add a bit of milk. Add the artichokes and spinach to the sauce and mix well. Remember, this has to be thick enough to stay in the pretzel. Keep on heat till you feel it is the right consistency.
Now for the final assembly. Preheat the oven to 425 F and bring a large pot of water to boil. Add the baking soda.
Divide the pretzel dough into 8 equal balls and roll each one into a really long rectangle (about 10 x 3 inches). Place the filling and bring the lengths together, pinching the seams together. In my experience, this gets messy. You can even try rolling the dough into a sort of log and then pinching the seams together.
Fold them into the pretzel shape. (Hold the edges of the long, stuffed dough in either hand and cross them in the centre. Press to seal.
Boil the pretzels for 3 Mississippi's. I would recommend doing one at a time at first until you get a hang of it. Remove with a large slotted spoon and place it on a baking sheet.
Sprinkle sea salt and chives generously. Bake for 15-18 minutes or until the pretzels turn golden brown.
Reheat: in a 350 F oven for about 15 minutes.
Ingredients
Directions
Combine the warm water, sugar and yeast in a bowl. Let it sit for about 5-10 mins, until it doubles in size.
Add the melted butter, beer, salt and all-purpose flour to the mixture and mix until they come together. Transfer onto a clean working surface and knead until the dough becomes soft and springy. Alternatively, if you have a stand mixer, you could use the dough hook and let it run on medium speed until the dough starts pulling away from the sides.
Grease the sides of a large bowl, place the dough in it, cover with a damp cloth or with cling wrap and place it in a dark, warm place for about an hour or more.
20 minutes before the dough is ready to be rolled out, start on the filling. Melt the butter over medium heat. Add the minced garlic as the butter melts. This allows the flavour to infuse.
Add the flour and mix well. Keep stirring and let the flour cook for about a minute or so before adding the milk. Cook until the sauce thickens.
Add cream cheese, mozzarella, Parmesan and pepper. If you feel the sauce is too thick, add a bit of milk. Add the artichokes and spinach to the sauce and mix well. Remember, this has to be thick enough to stay in the pretzel. Keep on heat till you feel it is the right consistency.
Now for the final assembly. Preheat the oven to 425 F and bring a large pot of water to boil. Add the baking soda.
Divide the pretzel dough into 8 equal balls and roll each one into a really long rectangle (about 10 x 3 inches). Place the filling and bring the lengths together, pinching the seams together. In my experience, this gets messy. You can even try rolling the dough into a sort of log and then pinching the seams together.
Fold them into the pretzel shape. (Hold the edges of the long, stuffed dough in either hand and cross them in the centre. Press to seal.
Boil the pretzels for 3 Mississippi's. I would recommend doing one at a time at first until you get a hang of it. Remove with a large slotted spoon and place it on a baking sheet.
Sprinkle sea salt and chives generously. Bake for 15-18 minutes or until the pretzels turn golden brown.
Reheat: in a 350 F oven for about 15 minutes.
Notes