Description
Spinach and artichoke stuffed soft pretzels merge classic Bavarian street snack with creamy Mediterranean flavors. Cheesy, herbal goodness wrapped in golden-brown dough promises a delightful twist that will excite hungry snackers seeking comfort with a gourmet edge.
Ingredients
Scale
Pretzels Dough Ingredients:
- 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 or 113 grams) salted butter, melted
- 1 1/2 teaspoons sea salt or kosher salt
- 4 1/2 cups all-purpose flour
- 1 egg, beaten (for egg wash)
Stuffing Ingredients:
- 4 ounces (113 grams) cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 1 (6.7-ounce or 190 grams) jar marinated artichokes, chopped
- 1 clove garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes (optional)
Boiling and Topping Ingredients:
- 2/3 cups baking soda (for boiling the pretzels)
- Coarse sea salt, for sprinkling
Instructions
- Activate the yeast by whisking warm water, brown sugar, and yeast in a stand mixer bowl. Allow the mixture to foam and become fragrant for approximately 5 minutes.
- Incorporate beer, melted butter, salt, and flour into the yeast mixture. Use the dough hook to blend ingredients on low speed, then increase to medium. Knead until the dough becomes smooth and pulls cleanly from the bowl’s sides.
- Transfer the dough onto a lightly floured surface and shape into a cohesive ball. Lightly oil a large bowl, place the dough inside, and rotate to ensure complete coverage. Drape with a clean towel and let rise in a warm environment until volume doubles, roughly 1 hour.
- Prepare the filling by blending cream cheese, mozzarella, parmesan, minced garlic, red pepper flakes, and a pinch of salt in a mixing bowl. Gently fold in chopped spinach and artichokes until evenly distributed.
- Heat the oven to 425°F and line two baking sheets with parchment paper. Simultaneously, bring a large pot of water to a rolling boil and add baking soda.
- Divide the risen dough into 8 equal portions. Roll each segment into an 11×3 inch rectangular shape.
- Spread a layer of spinach-artichoke mixture along the length of each rectangle. Roll the dough from the long edge opposite the filling, creating a sealed log. Ensure the seams are pinched tightly.
- Gently elongate each log into an even cylinder. Shape each log into a classic pretzel by forming a U, crossing the ends, twisting once, and pressing down.
- Carefully lower each pretzel into the boiling baking soda water for 30 seconds. Remove with a slotted spoon and place on prepared baking sheets.
- Brush the pretzels with beaten egg and sprinkle with coarse sea salt. Bake for 15-18 minutes until they turn golden brown and achieve a puffy texture.
Notes
- Use warm water at the right temperature (around 110°F) to activate yeast effectively without killing it.
- Knead dough thoroughly to develop gluten, ensuring a chewy and soft pretzel texture.
- Rest the dough in a draft-free, warm area for optimal rising and volume.
- Blend cream cheese at room temperature for smoother, easier mixing of filling.
- Press filling edges tightly to prevent leakage during boiling and baking.
- For gluten-free option, substitute all-purpose flour with a gluten-free blend and add xanthan gum.
- Experiment with different cheese combinations like gruyère or fontina for unique flavor profiles.
- Drain spinach and artichokes completely to prevent soggy pretzel filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 270
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg