Ingredients
Spinach Artichoke Filling
- 3 ounces cream cheese, softened
- 2/3 cup mozzarella cheese, diced into small cubes
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced or grated
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup frozen chopped spinach, thawed and squeezed dry
- 1 cup marinated artichokes, chopped
Dough
- 3 1/2 cups + 3 tbsp all-purpose flour (480 g)
- 2 1/4 tsp light brown sugar
- 2 1/4 tsp instant yeast
- 3/4 tsp salt
- 1 1/4 cup warm water (about 110°F / 43°C)
Boil & Bake
- 4 cups water (945 g)
- 2 tbsp baking soda
- Lightly beaten egg, for washing
- Flaky sea salt, for sprinkling
- Melted butter, for brushing after baking
Instructions
- Make the Spinach Artichoke Filling: In a large mixing bowl, combine the softened cream cheese, diced mozzarella, grated parmesan, minced garlic, crushed red pepper flakes, thawed and squeezed spinach, and chopped marinated artichokes. Mix until creamy and well combined, then set aside.
- Prepare the Dough: Line two baking sheets with parchment paper and set aside. In a stand mixer bowl, combine the flour, salt, light brown sugar, and instant yeast. Pour in the warm water (about 110°F). Using the dough hook attachment, knead on low speed for 5 minutes until a soft, tacky dough ball forms that cleans the sides of the bowl but is not sticky. Cover loosely with plastic wrap or a kitchen towel and let rest for 10 minutes.
- Portion and Shape Dough: Divide the dough into 6 equal portions (approximately 127 g each). Roll each portion into a 12-inch long rope, keeping the others covered to prevent drying. Use a rolling pin to flatten the rope width-wise to about 4 inches wide.
- Stuff the Dough: Spoon 4 tablespoons of the spinach artichoke filling evenly along the center length of the dough, leaving a 1/2 inch border at top and bottom. Fold the bottom edge of the dough up over the filling and press to seal. Then fold the top edge down and pinch all edges firmly to fully enclose the filling.
- Form Pretzel Shape: Gently roll and stretch the filled rope to about 24 inches in length. Form a U-shape with the rope, cross the ends over each other twice, and press them onto the bottom of the U to create a classic pretzel shape. Place each pretzel on a lined baking tray. Cover loosely with plastic wrap and let rise for 30 minutes.
- Preheat Oven and Prepare Boiling Water: Preheat the oven to 425°F (220°C). Bring 4 cups of water to a boil in a large pot. Add 2 tablespoons of baking soda and stir to dissolve completely.
- Boil the Pretzels: Carefully drop one pretzel at a time into the boiling baking soda water for 30 seconds, splashing water over the top. Use a slotted spoon or spider to transfer the pretzel back to the lined baking tray. Repeat with remaining pretzels.
- Egg Wash and Salt: Lightly brush each boiled pretzel with the beaten egg wash. Sprinkle the tops with flaky sea salt.
- Bake: Bake one tray at a time for 12-15 minutes, or until the pretzels are deeply golden brown on top.
- Finish and Serve: Immediately after baking, brush the pretzels generously with melted butter. Serve warm for best flavor and texture.
Notes
- Ensure spinach is well squeezed to remove excess water to prevent soggy filling.
- Keep unused dough covered while shaping to prevent drying out.
- Boiling the pretzels in baking soda water is essential for that classic pretzel crust and chewy texture.
- You can adjust the spice level by adding more or less crushed red pepper flakes as preferred.
- For best results, serve these pretzels warm and fresh from the oven.
- Use parchment paper or silicone mats for easy cleanup and to prevent sticking during baking.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
