Beer Soft Pretzels Stuffed with Spinach Artichoke Dip
These pretzels are the most delicious thing since…since I don’t even know what. They’re crusty on the outside, soft on the inside, and filled with a decadent spinach artichoke dip that will have you saying “OMG, these are a-ma-zing!”
- Prep
- 45 min
- Cook
- 30 min
- Total
- 1 h 15 min
- Serves
- 8
Scale recipe
Original recipe · 1×
Ingredients
- 1/2 cup warm water
- 2 tablespoons light brown sugar
- 1 package Active Dry yeast
- 6 tablespoons salted butter (melted)
- 4 cups all purpose flour
- 1 1/2 teaspoons salt
- 2/3 cup baking soda
- 1 cup any lager beer
- coarse salt
- 1 egg plus a few drops of water (for egg wash)
- 2 strips cooked bacon (crumbled)
- 1 teaspoon red pepper flakes
- 1 tablespoon salted butter (melted)
- 4 ounces cream cheese (softened)
- 1 clove garlic (minced)
- 1/2 cup mozzarella (grated)
- 1/2 cup Parmesan (grated)
- 1/2 cup spinach (cooked)
- 6.7 ounce jar marinated artichoke hearts
- 1/2 cup sour cream
- 1/4 cup mayonnaise
Method
- Combine warm water, brown sugar, and yeast in a bowl, mix, and let sit for 5 minutes.
- To your brown sugar-water-yeast mixture, now add the butter, flour, salt, and beer, and mix in a stand mixer with a dough hook until the dough pulls away from the sides of the bowl.
- Form the dough into a ball and place in an oiled bowl. Roll the dough around in the bowl until all sides of the dough are oiled. Cover with a towel and let sit in a warm place for 1 hour, until dough has doubled in size.
- In the meantime, mix together the spinach artichoke dip. Combine all ingredients in a bowl and mix. Really, that’s it!
- Once the dough has doubled in size, cut it into 8 equal-sized pieces. Roll out each piece into a rope and roll it out flat with a rolling pin until they measure about 3” x 12”.
- Place the spinach artichoke dip along the center of each, for the entire length (except for about 1 inch on each end).
- Roll up the dough to surround the dip, pinching the dough together tightly so no dip escapes. Lightly roll it into a rope and form a pretzel shape by turning each of the ends toward the middle. Gently pinch the ends of the dough to the center, so the ends stay in place.
- Preheat oven to 425℉.
- On the stove, boil a pot of water. Once it has reached boiling, slowly add baking soda to the water a little bit at a time. Each time you add some baking soda, you’ll see the water fizz up (this is the reason to take it very slowly).
- Once the baking soda is incorporated into the water, using a slotted spoon or strainer spoon, gently place each pretzel into the water and let boil for 30 seconds each, occasionally bathing the tops of the pretzels with the water.
- After boiling for 30 seconds each, lift each pretzel out of the water using the slotted spoon and place onto a baking sheet.
- Make an egg wash with 1 egg and a few drops of water, and whisk. Brush each pretzel with egg wash and sprinkle with coarse salt.
- Bake for 15-20 minutes, until golden brown. Enjoy!
Kitchen record
Nutrition
Per 1 serving
- calories
- 558 kcal
- carbohydrate
- 55 g
- fat
- 30 g
- fiber
- 3 g
- protein
- 14 g
- sodium
- 3630 mg
- sugar
- 5 g
Adapted from maplewoodroad.com.