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Spinach and Artichoke Stuffed Soft Pretzels

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These spinach and artichoke stuffed soft pretzels are next level delish! Each bite of these soft pretzels filled with a creamy and cheesy spinach artichoke filling is packed with amazing flavor that is perfectly irresistible. Made with readily available ingredients, these stuffed pretzels are so easy to make!

Ingredients

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Soft Pretzel Dough

  • 4 Cups (520g) Unbleached All-Purpose Flour, Spooned and Leveled
  • 2 Teaspoons Active Dry Yeast
  • 2 Teaspoons Granulated Sugar
  • 1 1/2 Teaspoons Salt
  • 1 1/3 Cups (316ml) Warm Water (100-110F)
  • 1/4 Cup (57g) Unsalted Butter, Melted, Slightly Cooled
  • 1Teaspoon Vegetable Oil

Spinach Artichoke Filling

Pre-Bake Bath 

  • 8 Cups (1920ml) Water
  • 2/3 Cup (160g) Baking Soda
  • 1 Tablespoon (15g) Molasses, Optional

Assembly

  • 1 Large Egg
  • 1/2 Tablespoon Water
  • Sesame Seeds or Coarse Sea Salt, Optional

Instructions

  1. In a separate medium mixing bowl, whisk together the flour and salt. In the bowl of stand mixer, whisk together water, sugar and yeast. Allow the yeast to activate, about 8-10 minutes or until it appears foamy with a fermented-like aroma.
  2. In the bowl with yeast mixture, add the melted butter and dry ingredients. With the dough hook attached, mix the ingredients together at medium-low speed until a shaggy-looking dough forms.
  3. Increase the mixer speed to medium-high and knead dough for 6 minutes. The resulting dough should be soft to touch but not tacky/sticky.
  4. Add the oil into a large mixing and grease the base and sides of the bowl.Transfer the dough to the  greased bowl. Turn and flip the dough in the bowl to ensure all sides of the dough are coated in oil before covering the bowl with plastic wrap.
  5. Place the dough in a warm area of the kitchen to rise for 60-90 minutes or until it has doubled in size. As the dough rests, prepare the filling.
  6. In a medium mixing bowl, mix to combine the cream cheese, spinach, artichoke, garlic, salt, and pepper. Next, mix in the cheddar cheese and 1/2 cup of mozzarella cheese. Place filling the fridge until ready to use.
  7. Preheat the oven to 400F (200C) and line (2) large baking sheets with parchment paper. Prepare the pre-bake bath by bringing the water, baking soda and molasses (optional) to a boil.
  8. Deflate the risen dough by knocking it down with a fisted hand. Set aside to rest for 5-10 minutes. In a small mixing bowl, whisk together the egg and 1/2 tablespoon water.
  9. Transfer the rested dough to a clean work surface and divide it into 8 equal pieces. Working with one piece of dough at a time, roll the dough into a 15-inch rope. Use a rolling pin to flatten the rope so that it is 3 inches wide.
  10. Leaving about 1/2 inch border at the top and bottom of the dough, spread 2 tablespoons of the filling down the center of the dough. Sprinkle 1 1/2 tablespoons of the remaining mozzarella cheese on top of the filling.
  11. Tightly pinch the opposite sides of the dough together to enclose the filling and form a long rope. Form the rope into a U shape and twist the two ends together 2 times. Bring the twisted ends to the opposite end (base) of U shape forming the classic pretzel loop.
  12. Press the twisted ends into the base of the resulting pretzel shape. This is important to ensure that pretzel dough holds its shape during the pre-bake bath.
  13. Gently place shaped pretzel dough into the boiling mixture 1-2 at a time for 30 seconds. Do not go beyond the 30 second mark. Use a slotted spatula to remove the boiled dough and transfer it onto the prepared baking sheet. Repeat this process with the remaining shaped dough.
  14. Using a pastry brush, brush the pretzel dough with the egg wash, sprinkle with sesame seeds or coarse sea salt. Bake the pretzels for  14-15 minutes, rotating the pans halfway through bake time.
  15. Cool the pretzels on the baking sheet for 5 minutes before serving. May be served warm or at room temperature.

Notes

Stuffed soft pretzels are best eaten the day it is baked. Baked pretzels stored in a freezer-safe container will last up to 1-2 months in the freezer. When ready to serve, reheat the pretzels in a conventional or toaster oven at 350F(175C) for about 16-18 minutes or until the soft texture is restored and the filling is completely warmed through.

Find it online: https://nourishedendeavors.com/spinach-and-artichoke-stuffed-soft-pretzels/