Beer Soft Pretzels Stuffed with Spinach Artichoke Dip
Basic Information
- Servings: 8
- Ready in: 75 minutes
- Preparation time: 45 minutes
- Cooking time: 30 minutes
- Rating: 39.96
- Health score: 5.00
- Weight Watcher points: 18.00
Summary
Beer Soft Pretzels Stuffed with Spinach Artichoke Dip is a main course that serves 8. For $1.25 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 552 calories, 13g of protein, and 30g of fat. Head to the store and pick up warm water, flour, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It is perfect for The Super Bowl. It is brought to you by spoonacular user maplewoodroad. If you like this recipe, take a look at these similar recipes: Spinach and Artichoke Stuffed Beer Soft Pretzels, Spinach and Artichoke Stuffed Soft Pretzels, and Spinach, Artichoke and Beer Dip.
Ingredients
warm water0.5 c
brown sugar2 Tbsp
active yeast1 package
butter6 Tbsp
flour4 c
salt1.5 tsp
baking soda0.6666667 c
any lager beer1 c- coarse salt8 servings
bacon2 strips
pepper flakes1 tsp- butter1 Tbsp
cream cheese4 oz
garlic1 clove
mozzarella0.5 c
parmesan0.5 c
spinach0.5 c
marinated artichoke hearts6.7 oz
cream0.5 c
mayonnaise0.25 c
Instructions
Step 1
Combine warm water, brown sugar, and yeast in a bowl, mix, and let sit for 5 minutes.
Step 2
To your brown sugar-water-yeast mixture, now add the butter, flour, salt, and beer, and mix in a stand mixer with a dough hook until the dough pulls away from the sides of the bowl. Form the dough into a ball and place in an oiled bowl.
Step 3
Roll the dough around in the bowl until all sides of the dough are oiled. Cover with a towel and let sit in a warm place for 1 hour, until dough has doubled in size.
Step 4
In the meantime, mix together the spinach artichoke dip.
Step 5
Combine all ingredients in a bowl and mix. Really, that’s it!
Step 6
Once the dough has doubled in size, cut it into 8 equal-sized pieces.
Step 7
Roll out each piece into a rope and roll it out flat with a rolling pin until they measure about 3” x 12”.
Step 8
Place the spinach artichoke dip along the center of each, for the entire length (except for about 1 inch on each end).
Step 9
Roll up the dough to surround the dip, pinching the dough together tightly so no dip escapes. Lightly roll it into a rope and form a pretzel shape by turning each of the ends toward the middle. Gently pinch the ends of the dough to the center, so the ends stay in place.
Step 10
Preheat oven to 425℉.
Step 11
On the stove, boil a pot of water. Once it has reached boiling, slowly add baking soda to the water a little bit at a time. Each time you add some baking soda, you’ll see the water fizz up (this is the reason to take it very slowly).
Step 12
Once the baking soda is incorporated into the water, using a slotted spoon or strainer spoon, gently place each pretzel into the water and let boil for 30 seconds each, occasionally bathing the tops of the pretzels with the water.
Step 13
After boiling for 30 seconds each, lift each pretzel out of the water using the slotted spoon and place onto a baking sheet. Make an egg wash with 1 egg and a few drops of water, and whisk.
Step 14
Brush each pretzel with egg wash and sprinkle with coarse salt.
Step 15
Bake for 15-20 minutes, until golden brown. Enjoy!
Categories
Dish Types: lunch, main course, main dish, dinner
Occasions: super bowl, father's day