Spinach and Artichoke Stuffed Beer Soft Pretzels

Try this Spinach and Artichoke Stuffed Beer Soft Pretzels recipe, or contribute your own.

Save
Spinach and Artichoke Stuffed Beer Soft Pretzels Save
Spinach and Artichoke Stuffed Beer Soft Pretzels
Unknown

Try this Spinach and Artichoke Stuffed Beer Soft Pretzels recipe, or contribute your own.

  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 8
white meat free tree nut free nut free contains gluten contains red meat shellfish free contains dairy
bread

Step-by-step

  • To make the pretzel dough, combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
  • Add the melted butter, beer, salt, all-purpose flour and whole wheat flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
  • Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.
  • About 10 minutes before you're ready to roll out the dough make the filling. Heat a medium skillet over medium heat and add bacon. Cook until all fat is rendered and bacon is crispy, stirring often. Remove bacon with a slotted spoon and place to drain on a paper towel. To the same skillet (if not using the bacon start here),
  • melt the butter over medium heat. Add the minced garlic and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook one minute, if your paste gets too thick splash in more milk.
  • Add cream cheese, mozzarella, parmesan and pepper. Stir until cheeses are melted. Stir in the greek yogurt until smooth. Chop artichokes and spinach and add to the sauce. Add the bacon, stir to combine. Dip will be thick, just use some muscle and stir in those veggies!
  • Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
  • Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11x3 inches). Spread about 1 1/2 tablespoons spinach and artichoke dip along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling.
  • Take the two ends of each filled cylinder and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape and press to seal. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.
  • Remove pretzels from oven and let cool five minutes. EAT!!
  • Or if needed you can reheat the pretzels at 350 degrees F. for 15 minutes.

When the kitchen budget restricts single-use specialty ingredients, this recipe successfully marries a yeast-raised pub snack with a rich vegetable dip by building the dough directly from pantry staples like all-purpose flour and active dry yeast. Soft pretzels originated in European monasteries and street carts as simple, unsweetened fasting breads before evolving into the salted, lye-dipped variations recognized today. While modern versions frequently rely on commercial sodium hydroxide for that signature mahogany crust, home bakers safely replicate the alkaline reaction using an ordinary boiling water and baking soda bath to gelatinize starches on the surface before baking at 425 degrees Fahrenheit for 15 to 18 minutes.

The Science of Second-Day Revival

Stuffed baked goods present a distinct storage challenge because moisture from interior fillings naturally migrates into the surrounding crumb over time, softening the exterior crust during refrigeration. Rather than discarding yesterday's batch, restore the structural integrity of the dough by placing leftover pretzels into a 350-degree oven for precisely 15 minutes, which drives off excess internal humidity while recrisping the exterior shell. Because these oversized pretzels contain perishable dairy components like mozzarella, parmesan, and cream cheese within the core, cool them completely before transferring them to an airtight container to prevent condensation from turning the crust soggy.

Mastering the Alkaline Bath

Dropping shaped dough into a boiling alkaline solution denatures surface proteins rapidly, creating a chewy barrier that locks in the carbon dioxide produced by the yeast during the one-hour proofing window. Submerging each unit for only 30 seconds prevents the baking soda flavor from penetrating past the exterior skin while ensuring the raw starch gelatinizes evenly. When transferring the dough from the simmering pot to the baking sheet, a large flat slotted spatula or spider strainer prevents punctures in the dough that would otherwise allow the creamy spinach and artichoke filling to leak out during the final bake.

Waffles?
Brie and Parmesan Polenta?
Pancakes?
Venison Gumbo?
Privacy policy