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- 2 cups all-purpose flour - 1 packet (2 1/4 tsp) active dry yeast - 3/4 cup warm water - 1 tablespoon granulated sugar - 1 teaspoon salt - 2 tablespoons extra virgin olive oil - 1 cup fresh spinach, finely chopped - 1 cup canned artichoke hearts - 1 cup cream cheese - 1/2 cup sour cream - 1 cup shredded mozzarella cheese - 1/2 teaspoon garlic powder - 1 egg, beaten - Coarse sea salt To make spinach artichoke dip stuffed pretzels, you need simple yet fresh ingredients. The dough starts with all-purpose flour and yeast, which gives it a nice rise. Warm water helps activate the yeast. Sugar adds a little sweetness, while salt enhances flavor. Extra virgin olive oil adds richness to the dough. For the filling, fresh spinach and artichoke hearts bring great taste and texture. Cream cheese and sour cream create a smooth base, while mozzarella adds cheesy goodness. Garlic powder gives it that savory kick that everyone loves. Gathering these ingredients is key. Each one plays a role in making the pretzels not only delicious but also fun to eat. Don't forget, you can find the Full Recipe for detailed instructions and tips! - Combine warm water, sugar, and yeast. - Let sit until frothy. To start, I take warm water and add sugar. The sugar helps the yeast wake up. I sprinkle the yeast on top and wait. In about 5-10 minutes, it becomes bubbly and frothy. This means the yeast is ready to work. - Mix flour and salt. - Form a dough and knead. Next, I grab a large bowl and mix flour with salt. I make a well in the middle. Then, I pour in the frothy yeast mix and some olive oil. I stir until the dough comes together. Now, I knead it on a floured surface for about 5 minutes. The dough should feel smooth and elastic. I form it into a ball, place it in a greased bowl, and cover it. It needs to rise for an hour. - Combine spinach, artichokes, and cheeses. - Mix thoroughly. While the dough rises, I prepare the filling. I take chopped spinach, artichokes, cream cheese, sour cream, mozzarella cheese, and garlic powder. I mix these ingredients well in a medium bowl. This filling is rich and creamy, perfect for our pretzels. - Divide and roll dough into ropes. - Fill and shape into pretzels. Once the dough has risen, I punch it down to remove air. I divide it into eight pieces and roll each piece into a rope, about 12 inches long. I flatten each rope slightly to add the filling in the center. I scoop 1-2 tablespoons of the spinach-artichoke mix on top. Then, I fold the dough over the filling and pinch it closed. Finally, I twist the ends to make a classic pretzel shape. - Prepare baking soda water bath. - Bake until golden brown. I fill a pot with water and bring it to a boil. I stir in baking soda to create a bath for the pretzels. I dip each pretzel in this bath for about 30 seconds. This step gives them that lovely chewy texture. After boiling, I place them on a baking sheet lined with parchment paper. I brush each pretzel with beaten egg for a golden look and sprinkle sea salt on top. Then, I bake them at 425°F for 12-15 minutes until golden brown. For the full recipe, check out the detailed instructions. To make the best pretzels, focus on dough consistency. The dough should be soft but not sticky. If it's too dry, add a little water. If it's too sticky, sprinkle in some flour. Fresh ingredients matter, too. Use fresh spinach and artichokes for the best flavor. They bring vibrant taste and color to the dish. Pair your stuffed pretzels with drinks for a fun snack time. They go well with light beers or sparkling waters. For extra flavor, add dipping sauces like ranch or extra spinach-artichoke dip. This adds a tasty twist and keeps every bite exciting. Presentation can make your pretzels shine. Serve them on a rustic wooden platter for a cozy look. Adding fresh herbs like parsley or basil can brighten the plate. These simple touches make your dish not only tasty but also inviting. {{image_4}} You can change the filling to make it your own. Add jalapeños for heat. This gives a spicy kick that many enjoy. You can also try different cheeses. Cheddar works well and adds a sharp flavor. A mix of mozzarella and cheddar is great too. Each option makes the dip bold and tasty. The dough can change as well. Whole wheat flour gives a nuttier taste. If you prefer gluten-free, use a gluten-free flour mix. You can also infuse the dough with herbs. Adding dried oregano or basil can boost the flavor. These options keep the dish fun and fresh. You can change how you cook the pretzels, too! For a crispy outside, try the air fryer. Cook at 375°F for about 10 minutes. If you want to use a slow cooker, make the filling and stuff the dough. Let it cook on low for about 4 hours. These methods change the texture but keep the flavor great. Store any leftover stuffed pretzels in the fridge. Wrap them in plastic wrap or foil. You can also use an airtight container. This method keeps the pretzels fresh and soft. You can freeze baked pretzels for later. Let them cool completely first. Place them in a freezer-safe bag or container. When you're ready to eat, thaw them in the fridge overnight. Reheat in the oven at 350°F for about 10 minutes. This will keep them warm and tasty. For the best taste, eat your pretzels within three days. After that, they may lose their charm. If they smell off or look dry, it’s time to toss them. Always trust your nose and eyes when checking for spoilage. To check if your pretzels are done, look for a deep golden color. They should feel firm to the touch and puffed up. If you tap one, it should sound hollow. This means the inside is cooked well. Yes, you can prepare these pretzels ahead. After shaping, cover them and store in the fridge for up to 24 hours. When ready, bake them straight from the fridge for a warm snack. You can also freeze them after boiling. To reheat, bake directly from the freezer. These pretzels taste great on their own. For extra fun, serve with more spinach-artichoke dip for dipping. You can also pair them with marinara sauce or a side salad for balance. Absolutely! You can try using cheddar, gouda, or pepper jack for a twist. Each cheese brings a new flavor. Just make sure the cheese melts well to keep the filling creamy. Prep time is about 20 minutes, with a total time of 1 hour and 15 minutes. Most of this time is for the dough to rise. It’s a fun project that’s worth the wait! You can find the Full Recipe with detailed instructions and ingredient measurements above. Enjoy making these tasty treats! To sum up, we explored making delicious Spinach Artichoke Dip Stuffed Pretzels. We covered all the ingredients, kitchen tools, and step-by-step instructions. You gained tips for perfecting your pretzels and learned about variations and storage options. These pretzels are fun to make and perfect for sharing. Enjoy experimenting with flavors and pairings. You have all the tools and knowledge to create a tasty treat right at home. Happy baking!

Spinach Artichoke Dip Stuffed Pretzels

Indulge in a delicious twist with these Spinach Artichoke Dip Stuffed Pretzels! This easy recipe combines soft, warm pretzels with a creamy spinach and artichoke filling that’s simply irresistible. Perfect for parties or a cozy night in, these stuffed pretzels are sure to impress.Don't miss out on this tasty treat!
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Ingredients
  

2 cups all-purpose flour

1 packet (2 1/4 tsp) active dry yeast

3/4 cup warm water (about 110°F)

1 tablespoon granulated sugar

1 teaspoon salt

2 tablespoons extra virgin olive oil

1 cup fresh spinach, finely chopped

1 cup canned artichoke hearts, well-drained and coarsely chopped

1 cup cream cheese, softened to room temperature

1/2 cup sour cream

1 cup shredded mozzarella cheese

1/2 teaspoon garlic powder

1 egg, beaten (for egg wash)

Coarse sea salt (for sprinkling on top)

Instructions
 

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.

    In a large mixing bowl, whisk together the all-purpose flour and salt. Create a small well in the center and pour in the frothy yeast mixture along with the olive oil. Stir until a cohesive dough starts to form.

      Transfer the dough to a floured surface and knead for about 5 minutes, or until it is smooth and elastic. Form the dough into a ball, place it in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm area for approximately 1 hour, or until it has doubled in size.

        While the dough is rising, prepare the luscious spinach artichoke filling. In a medium-sized mixing bowl, combine the chopped spinach, artichoke hearts, softened cream cheese, sour cream, shredded mozzarella cheese, and garlic powder. Mix thoroughly until the ingredients are well incorporated.

          Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.

            After the dough has risen, punch it down to release any air bubbles, then divide it into 8 equal pieces. Roll each piece into a long rope, approximately 12 inches in length.

              Slightly flatten each dough rope and place 1-2 tablespoons of the spinach-artichoke filling in the center. Carefully fold the dough over the filling and pinch the edges together to seal securely.

                Shape each stuffed dough into a classic pretzel shape by twisting the ends together and folding them back towards the center.

                  In a large pot, bring 4 cups of water to a rolling boil and carefully stir in 1/4 cup of baking soda. Immerse each pretzel into the boiling water for about 30 seconds, then remove with a slotted spoon and place them onto the prepared baking sheet.

                    Brush each pretzel generously with the beaten egg to give it a golden color when baked, and sprinkle coarse sea salt over the top.

                      Bake in the preheated oven for 12-15 minutes or until the pretzels are beautifully golden brown and puffed up.

                        Prep Time, Total Time, Servings: 20 mins | 1 hr 15 mins | 8 servings

                          - Presentation Tips: Enjoy your pretzels warm, accompanied by a side of extra spinach-artichoke dip for delightful dipping. For a rustic presentation, arrange the pretzels on a wooden platter, garnished with fresh herbs for an added touch.