Best Spinach Artichoke Dip Stuffed Pretzels Recipe By Tasty Recipes

SPINACH ARTICHOKE DIP STUFFED PRETZELS RECIPE BY TASTY

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!

SPINACH AND ARTICHOKE STUFFED SOFT PRETZELS.

Steps:

• 1. Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.2. Add the beer, melted butter, salt, and flour to the mixture and mix on low-speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a large bowl with oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.3. Meanwhile, make the dip. In a medium bowl, combine the cream cheese, mozzarella, parmesan, garlic, and a pinch of crushed red pepper and salt. Stir in the spinach and artichokes. 4. Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.5. Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11x3 inches). Spread about 1 1/2 tablespoons spinach and artichoke dip along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling (see above photos).6. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Line two baking sheets with parchment paper placing 4 pretzels on each. Brush the tops with the beaten egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.7. Remove pretzels from oven and let cool 5 minutes. Serve and enjoy! If needed, the pretzels can be reheated in a 350 degrees F. for 15 minutes.

CHEESY SPINACH AND ARTICHOKE BREAD RING DIP RECIPE BY TASTY

Steps:

• Coat a 10 inch (25cm) oven-safe skillet with olive oil. Place the dinner roll dough balls in a ring around the skillet. Cover and let rise until thawed and doubled in size.
• In a medium bowl, combine cream cheese, parmesan, romano, mozzarella, sour cream, artichoke hearts, spinach, garlic, basil, and red pepper flakes.
• Once the dough has thawed, uncover and scoop the dip into the center of the skillet.
• Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional).
• Bake in a preheated oven at 375˚F (190˚C) for 25 minutes.
• (If the bread browns too quickly, lower oven temperature to 350˚F (180˚C) or cover the bread with a ring of foil). Remove and let cool slightly before serving.
• Enjoy!

GIANT SPINACH DIP-STUFFED PRETZEL

Steps:

• Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
• Combine the spinach and artichoke hearts in a large clean kitchen towel and wring out any excess moisture. Transfer to a large bowl.
• Add the cream cheese, Parmesan, garlic powder, a pinch of salt and a few grinds of pepper. Use a handheld mixer to beat until combined, about 2 minutes.
• Unroll the sheets of pizza dough and stack them. Use a rolling pin to roll the dough out to a 36-inch-by-5-inch plank. Spread the spinach dip in an even line down the center of the dough. Tear each piece of string cheese lengthwise into 4 strips ; line up the strips along the top and bottom of the line of spinach dip, creating a border of cheese around the dip. Fold the dough in half lengthwise. Pinch the edges together in the center to seal in the filling. Use your hands to roll and stretch the dough into a 5-foot rope.
• Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
• Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.