Description
A delightful recipe for soft pretzels filled with a creamy spinach artichoke mixture, served warm with a refreshing drink.
Ingredients
Scale
- 1 cup + 2 tbsp. Warm Water
- 1 tbsp. Light Brown Sugar
- 2 tsp. Active Dry Yeast
- 150 grams Sourdough Discard
- 4 tbsp. Melted Butter
- 2 tsp. Fine Sea Salt
- 3 – 3 ½ cups All Purpose Flour
- ½ cup Baking Soda (for boiling)
- 1 Egg (for baking)
- 6 oz. Softened Cream Cheese
- ¼ cup Sour Cream
- ¼ cup Plain Greek Yogurt
- 7 oz. Artichoke Hearts (drained and chopped)
- ½ cup Grated Parmesan
- 1/3 cup Frozen Spinach (thawed)
- 1 Garlic Clove (grated or minced)
Instructions
- In a large bowl, combine the warm water, brown sugar, and yeast. Mix lightly then set aside for 5-10 minutes to bloom.
- Add the sourdough discard, melted butter, and salt. Mix well.
- Starting with 3 cups of flour, mix until a shaggy dough. If the dough is still too wet, add a few tablespoons more flour at a time.
- Turn out the dough on a clean surface to knead until a soft and pliable dough, about 1-2 minutes.
- Placed in a bowl greased with olive oil, cover with saran wrap, and place in a warm environment for 1-2 hours, until double in size. The oven turned OFF but with the light turned ON works great!
- Place a thin kitchen cloth over a bowl, then add the thawed spinach. Squeeze out as much liquid as possible from the spinach. Dump out the water.
- Add the spinach into the now empty bowl with the remaining ingredients.
- Mix until very well combined. Season with salt and black pepper to taste.
- Line a large sheet pan with parchment paper. Drizzle or spray with olive oil.
- Divide the risen dough into 6 pieces.
- Working one piece at a time, roll out into a 16” log. Flatten to ¼” thick, then add approximately ¾” thick of the spinach artichoke filling along the center. Use a piping bag for easier application.
- Pinch the edges together to seal in the filling, then gently roll to help it be smoother.
- Make a U-shape with the pretzel, then twist the ends together to cross over the bottom half of the ‘U.’
- Gently stretch the very ends to tuck underneath the bottom of the pretzel.
- Place on the prepared pan, repeat with remaining dough pieces. Cover with saran wrap to rise for 30 minutes.
- Preheat the oven to 425F.
- Add the baking soda to a large pot of water, bring to a rolling boil.
- Add the pretzels, working in batches of 1-2, to cook for 30 seconds. Transfer the pretzels with a slotted spoon and spatula back to the baking pan.
- Brush with the beaten egg, then garnish with flaky salt and sesame seeds.
- Bake for 20-25 minutes, until deeply golden brown.
- Enjoy warm with BUBBL’R Fruit Punch’r for a complementary refreshment!
Notes
- This recipe can also be made with a variety of fillings beyond spinach artichoke.
- Serve the pretzels immediately for the best taste and texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg