Description
These soft, chewy pretzels are filled with a creamy spinach and artichoke dip, combining two comfort food classics into one indulgent, cheesy snack. Perfect for game day, parties, or just when you’re craving something warm and flavorful! These pretzels are fun to make and will impress your friends and family with every bite.
Ingredients
Scale
Soft Beer Pretzels:
- 1/2 cup warm water
- 2 tablespoons light brown sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup wheat beer (room temperature)
- 1 stick (1/2 cup) salted butter, melted
- 1 1/2 teaspoons sea salt or kosher salt
- 4 1/2 cups all-purpose flour
- 2/3 cup baking soda (for boiling the pretzels)
- 1 egg, beaten (for egg wash)
- Coarse sea salt (for sprinkling)
Spinach and Artichoke Dip Filling:
- 4 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 clove garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 1 (6.7-ounce) jar marinated artichokes, chopped
Instructions
- Prepare the Pretzel Dough:
In the bowl of a stand mixer, combine warm water, brown sugar, and yeast. Stir gently and let sit for 5 minutes until foamy. Add beer, melted butter, salt, and flour, then mix on low speed until combined. Increase speed to medium and knead for 3-4 minutes until smooth.
Transfer dough to an oiled bowl, cover, and let rise in a warm place for about 1 hour until doubled in size. - Make the Filling:
In a medium bowl, mix softened cream cheese, mozzarella, parmesan, garlic, and crushed red pepper flakes (optional). Stir in the spinach and chopped marinated artichokes until fully combined. - Shape and Fill the Pretzels:
Preheat oven to 425°F (220°C) and line baking sheets with parchment paper. Bring a large pot of water to a boil, adding baking soda.
Divide dough into 8 portions and roll each into a rectangle (11×3 inches). Spread 1 1/2 tablespoons filling along each rectangle’s length, then roll the dough up into a log, pinching the seams to seal.
Shape the dough into a “U” and twist the ends once, pressing down to form a pretzel shape. - Boil and Bake:
Boil each pretzel in baking soda water for 30 seconds. Remove with a slotted spoon and place on prepared baking sheets. Brush with beaten egg and sprinkle with coarse sea salt.
Bake for 15-18 minutes until golden and puffed. Let cool slightly before serving.
Notes
- You can make the dough in advance and store it in the refrigerator for up to 24 hours. Let it come to room temperature before shaping.
- If you don’t have wheat beer, you can substitute with any beer or warm water.
- For a spicier dip, add more crushed red pepper flakes or a dash of hot sauce.
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 340
- Sugar: 3g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg