Description
Soft, chewy pretzels stuffed with a creamy, cheesy spinach artichoke dip filling. Perfect as an appetizer or game day snack.
Ingredients
Scale
- For the Dough:
- 1 1/2 cups warm water (110°F)
- 1 tablespoon active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- For the Filling:
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 cup frozen spinach, thawed and squeezed dry
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the Baking Soda Wash:
- 1/2 cup baking soda
- 8 cups water
- For Topping:
- 1 large egg, beaten
- Coarse sea salt
Instructions
- 1. Make the Dough: In a small bowl, combine warm water, yeast, and sugar. Let stand for 5 minutes until foamy.
- 2. In a large bowl, whisk together flour and salt. Add yeast mixture and melted butter; stir until a dough forms.
- 3. Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
- 4. Make the Filling: In a medium bowl, beat cream cheese and sour cream until smooth. Fold in mozzarella, Parmesan, artichoke hearts, spinach, garlic, salt, and pepper. Set aside.
- 5. Preheat oven to 425°F. Line two baking sheets with parchment paper.
- 6. Punch down dough and divide into 10 equal pieces. On a floured surface, roll each piece into a 10-inch rope. Flatten the rope slightly, then spoon about 2 tablespoons of filling down the center. Pinch the dough closed around the filling, forming a long log. Twist into a pretzel shape, tucking the ends under.
- 7. Prepare the Baking Soda Wash: Bring 8 cups of water to a boil. Add baking soda (carefully, it will bubble up). Boil pretzels in batches for 30 seconds per side. Remove with a slotted spoon and place on prepared baking sheets.
- 8. Brush pretzels with beaten egg and sprinkle with coarse sea salt.
- 9. Bake for 12-15 minutes until golden brown. Cool slightly before serving.
Notes
Filling can be made a day ahead. Store leftover pretzels in an airtight container and reheat in a 350°F oven for 5 minutes.
Nutrition
- Calories: 380
- Sugar: 3 g
- Fat: 20 g
- Carbohydrates: 38 g
- Protein: 14 g