SPINACH ARTICHOKE DIP STUFFED PRETZELS RECIPE BY TASTY

Spinach Artichoke Dip Stuffed Pretzels Recipe by Tasty image

Here's what you need: active dry yeast, brown sugar, warm water, all purpose flour, melted butter, vegetable oil, cream cheese, mozzarella cheese, grated parmesan cheese, feta cheese, garlic, crushed red pepper flake, onion powder, fresh parsley, frozen chopped spinach, marinated artichokes, salt and pepper, baking soda, egg, coarse salt

Provided by Madiha Abid

Yield 8 servings

Number Of Ingredients 20

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Ingredients

5 ¼ teaspoons active dry yeast
2 tablespoons brown sugar
½ cup warm water, (110°-115°F) 40-46°C
20 ½ cups all purpose flour
4 tablespoons melted butter
vegetable oil
4 oz cream cheese, softened
½ cup mozzarella cheese, shredded
½ cup grated parmesan cheese
½ cup feta cheese, crumbled
1 tablespoon garlic, minced
½ teaspoon crushed red pepper flake
½ teaspoon onion powder
½ teaspoon fresh parsley
½ cup frozen chopped spinach, thawed, squeezed dry
185 g marinated artichokes, 6.7 oz
salt and pepper, to taste
⅔ cup baking soda
1 egg
coarse salt, or pretzel salt

Steps:

PRETZELS: Proof yeast with brown sugar and warm water. Let sit for about 10 minutes until foamy and bubbly.
Add flour and melted butter; mix until combined. Knead until the dough is smooth and elastic.
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: Combine cream cheese, mozzarella, parmesan, feta, garlic, red pepper flakes, onion powder, and parsley in a bowl until smooth.
Add spinach, artichokes, and salt and pepper to taste.
TO ASSEMBLE: Preheat the oven to 450°F. Line two sheet pans with parchment paper.
Bring about 10 cups (2.4 L) of water to a boil with 2⁄3 cups (85 G) baking soda.
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. 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.
Fold into a pretzel shape: make 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.
Place each pretzel onto the lined baking sheet.
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.
Remove them with the slotted spoon and replace them onto the sheet pan.
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.
Serve and enjoy!