
How To Make Spinach Artichoke Dip Stuffed Pretzels
Enjoy delicious pretzels stuffed with cheesy spinach artichoke dip anytime. This recipe uses an awesome blend of cheeses and greens.
Serves:
Ingredients
FOR PRETZELS:
- 5 1/4tspactive dry yeast
- 2tbspbrown sugar
- 1/2cupwarm water(110 to 115 degrees F)
- 20 1/2cupsall purpose flour
- 4tbspmelted butter
- Vegetable Oil
FOR FILLING:
- 4ozcream cheesesoftened
- 1/2cupmozzarella cheeseshredded
- 1/2cupparmesan cheesegrated
- 1/2cupfeta cheesecrumbled
- 1tbspgarlicminced
- 1/2tspred pepper flakecrushed
- 1/2tsponion powder
- 1/2tspfresh parsley
- 1/2cupfrozen chopped spinachthawed, squeezed dry
- 6.7ozmarinated artichokes
- salt and pepperto taste
TO ASSEMBLE:
- 2/3cupbaking soda (85g)
- 1pcegg
- coarse salt, or pretzel salt
Instructions
PRETZELS:
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Proof yeast with brown sugar and warm water. Let sit for about 10 minutes until foamy and bubbly.
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Add flour and melted butter; mix until combined. Knead until the dough is smooth and elastic.
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Remove the dough ball, oil the bowl with vegetable oil, and return the dough to the bowl. Cover loosely and let rise until doubled, about one hour.
FILLING:
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Combine cream cheese, mozzarella, parmesan, feta, garlic, red pepper flakes, onion powder, and parsley in a bowl until smooth.
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Add spinach, artichokes, and salt and pepper to taste.
ASSEMBLY:
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Preheat the oven to 450 degrees F. Line two sheet pans with parchment paper.
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Bring about 10 cups of water to a boil with 2⁄3 cups baking soda.
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In the meantime, divide the dough into 8 equal pieces. Roll each piece of dough into a long rope, and then flatten each rope into a rectangle.
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Spoon a little under 2 tbsp of the spinach filling along the length of each piece. Roll the dough over the filling and pinch the seams together, forming a log.
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Fold into a pretzel shape by making a U-shape with each rope, cross the ends once or twice, and bring the ends down, sealing against the bottom of the U-shape.
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Place each pretzel onto the lined baking sheet.
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Use a large slotted spoon to gently place each pretzel into the boiling baking soda bath, one at a time. Boil for about 30 seconds each, flipping halfway.
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Remove them with the slotted spoon and replace them onto the sheet pan.
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Beat the egg in a small bowl with 1 tbsp water. Brush the top of each pretzel with the egg wash and sprinkle with coarse sea salt. Bake for about 15 minutes until dark golden brown.
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Serve and enjoy!
Nutrition
- Calories: 1492.67kcal
- Fat: 32.05g
- Saturated Fat: 13.01g
- Trans Fat: 0.53g
- Monounsaturated Fat: 10.62g
- Polyunsaturated Fat: 3.30g
- Carbohydrates: 252.42g
- Fiber: 10.56g
- Sugar: 4.59g
- Protein: 44.74g
- Cholesterol: 79.97mg
- Sodium: 23731.26mg
- Calcium: 330.73mg
- Potassium: 464.05mg
- Iron: 16.34mg
- Vitamin A: 182.17µg
- Vitamin C: 1.02mg
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