Spinach Artichoke Dip Stuffed Pretzels Recipe

PRETZELS:

1. Proof yeast with brown sugar and warm water. Let sit for about 10 minutes until foamy and bubbly.

2. Add flour and melted butter; mix until combined. Knead until the dough is smooth and elastic.

3. 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:

1. Combine cream cheese, mozzarella, parmesan, feta, garlic, red pepper flakes, onion powder, and parsley in a bowl until smooth.

2. Add spinach, artichokes, and salt and pepper to taste.

ASSEMBLY:

1. Preheat the oven to 450 degrees F. Line two sheet pans with parchment paper.

2. Bring about 10 cups of water to a boil with 2⁄3 cups baking soda.

3. 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.

4. 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.

5. 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.

6. Place each pretzel onto the lined baking sheet.

7. 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.

8. Remove them with the slotted spoon and replace them onto the sheet pan.

9. 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.

10. Serve and enjoy!