Spinach and Artichoke Stuffed Soft Pretzels #healthyfood #dietketo #breakfast #food
Halting in today to share an incredible New Year's Ever starter with you all. This is really a formula that I initially shared forever and a day prior. Be that as it may, it's one despite everything I want to make so I thought I'd bring it once again from the chronicles and show it some affection. I've refreshed it a tad, to make it simpler, and taken a new arrangement of photographs. I surely wasn't whining about making these once more. They're genuinely one of my preferred plans I've made. These pretzels are past great, and they'll make the best New Years Eve hors d'oeuvre. I positively wasn't whining about making these once more!
On the off chance that you can make pizza batter, you can make these. They're simpler than you may might suspect. And keeping in mind that they do set aside a little effort to set they're up, in reality truly enjoyable to make. Trust me, the outcomes merit all the exertion.
The batter is a great pretzel mixture and extremely speedy to make. While the mixture rises you can make the spinach and artichoke plunge, which is a straightforward blend of cheddar, garlic, herbs, spinach, and marinated artichokes. Absolutely discretionary, yet I like to include a decent squeeze of squashed red pepper pieces to give the plunge a pleasant hit of zesty flavor.
At the point when the batter is prepared, simply separate it into 8 equivalent balls and turn them out into square shapes. Fill the center with a portion of the spinach and artichoke plunge and fold them up into a long rope, fixing the batter at the creases.
- SOFT BEER PRETZELS
- 1/2 cup warm water
- 2 tablespoons light brown sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup wheat beer, at room temperature
- 1 stick (1/2 cup) salted butter
- 1 1/2 teaspoons sea salt or kosher salt
- 4 1/2 cups all-purpose flour
- 2/3 cups baking soda (for boiling the pretzels)
- 1 egg, beaten
- Coarse sea salt
- SPINACH AND ARTICHOKE DIP FILLING
- 4 ounces cream cheese
- 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
- 1/2 cup frozen chopped spinach, thawed and squeezed dry of excess water
- 1 (6.7 ounce) jar marinated artichokes, chopped
- Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
- Add the beer, melted butter, salt, and flour to the mixture and mix on low-speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a large bowl with oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.
- Meanwhile, make the dip. In a medium bowl, combine the cream cheese, mozzarella, parmesan, garlic, and a pinch of crushed red pepper and salt. Stir in the spinach and artichokes.
- Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
- Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11x3 inches). Spread about 1 1/2 tablespoons spinach and artichoke dip along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling (see above photos).
- To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Line two baking sheets with parchment paper placing 4 pretzels on each. Brush the tops with the beaten egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.
- Remove pretzels from oven and let cool 5 minutes. Serve and enjoy! If needed, the pretzels can be reheated in a 350 degrees F. for 15 minutes.
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