Spinach Artichoke Stuffed Pretzels

$- 2 cups all-purpose flour - 2 teaspoons active dry yeast - 1 cup warm water (110°F) - 1 tablespoon olive oil - 1 teaspoon salt - 1 teaspoon sugar - 1 cup fresh spinach, chopped - 1 cup artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup grated Parmesan cheese - 1/2 teaspoon garlic powder - 1/4 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - Coarse sea salt for sprinkling You can swap all-purpose flour for whole wheat flour if you like. This adds more fiber and flavor. If you want a lighter filling, use ricotta cheese instead of cream cheese. You can also try canned artichokes if fresh ones are hard to find. Use dried herbs if you don't have fresh ones. - Mixing bowls: You’ll need a few different sizes for mixing dough and filling. - A rolling pin: This helps shape the pretzel dough easily. - A slotted spoon: Use it to remove pretzels from boiling water. - Parchment paper: Line your baking sheet for easy cleanup. - Kitchen towel: Cover the dough while it rises to keep it warm. You can find the full recipe in the cooking section for step-by-step instructions. 1. Start by mixing warm water, sugar, and yeast in a bowl. Let it sit for 5 minutes until bubbly. 2. In another bowl, mix flour and salt. Make a well in the center and add the yeast mix and olive oil. Stir until a dough forms. 3. Knead the dough on a floured surface for 5-7 minutes until smooth. Place it in a greased bowl, cover, and let it rise for 1 hour. 4. While the dough rises, prepare the filling. In a large bowl, mix chopped spinach, artichokes, cream cheese, Parmesan, garlic powder, black pepper, and red pepper flakes. 5. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. 6. Once the dough rises, punch it down and divide it into 8 equal pieces. Roll each piece into a 12-inch rope. 7. Flatten each rope slightly. Spoon filling into the center, fold the dough over, and pinch the edges to seal. 8. Twist the ends together and shape it into a pretzel form. 9. Boil water in a large pot. Drop each pretzel into the boiling water for 30 seconds. Use a slotted spoon to remove them and place on the prepared sheet. 10. Sprinkle the pretzels with coarse sea salt. 11. Bake for 12-15 minutes until golden brown. 12. Let them cool slightly before serving. - Prep Time: 30 minutes - Rising Time: 1 hour - Baking Time: 12-15 minutes - Oven Temperature: 425°F (220°C) - Consider taking step-by-step photos of the dough rising and the filling preparation. - Capture the pretzels twisting and boiling for a clear visual on how to shape them. - A final image of the golden-brown pretzels, served warm, adds a delicious touch. For the complete recipe, check the Full Recipe section above. To get the best dough, use warm water. Make sure it feels like a warm bath, not hot! This helps the yeast wake up. Knead the dough well for about 5-7 minutes. A smooth dough means a great pretzel. Let it rise until it doubles in size. A warm spot works best. For a creamy filling, use softened cream cheese. This makes mixing easy. Combine it with fresh spinach and artichokes for flavor. The garlic powder adds a nice touch. If you like heat, add red pepper flakes. Mix everything until smooth. A thick filling holds well inside the dough. These pretzels shine when served warm. Pair them with marinara sauce or a creamy dip. You can use ranch or a cheese dip too. For a fun touch, serve on a wooden board. This makes for a great presentation. Enjoy with friends or family for a perfect snack! For more details, check the Full Recipe. {{image_2}} You can switch up the filling in your stuffed pretzels. Here are some ideas: - Cheese lovers: Try adding mozzarella or feta cheese for a different taste. - Meat lovers: Add cooked bacon or ham to the spinach and artichoke mix. - Veggie twist: Use roasted red peppers or sun-dried tomatoes for extra flavor. - Herb mix: Fresh herbs like dill or basil can brighten the filling. Making gluten-free or vegan versions is easy. - For gluten-free dough, use a gluten-free flour blend. Add xanthan gum if needed. - For a vegan filling, swap cream cheese for cashew cream or a vegan cheese alternative. - Use a plant-based butter in the dough to keep it vegan-friendly. Seasoning changes everything. Here are some great ideas: - Spicy kick: Add cayenne pepper or jalapeños to the filling. - Savory depth: Mix in onion powder or smoked paprika for a richer taste. - Fresh zest: A squeeze of lemon juice can brighten the flavors. - Herb blend: Italian seasoning or a dash of curry powder can add unique notes. With these variations, you can create Spinach Artichoke Stuffed Pretzels that suit your taste. You can find the full recipe above for the perfect base to start your culinary journey! To keep your spinach artichoke stuffed pretzels fresh, let them cool first. Once cool, store them in an airtight container. This helps keep their soft texture. They stay tasty for about 3 days in the fridge. If you want to enjoy them later, consider freezing instead. When you’re ready to eat leftovers, reheating is key. Preheat your oven to 350°F (175°C). Place the pretzels on a baking sheet. Bake for about 10 minutes. This warms them and keeps them soft. You can also use a microwave, but they might get soggy. Heat them for 20-30 seconds. If you want to freeze your pretzels, wrap each one tightly in plastic wrap. Then, place them in a freezer bag. They can last up to 3 months in the freezer. To enjoy, take them out and let them thaw in the fridge overnight. After thawing, follow the reheating tips to bring back their warmth and flavor. Check out the Full Recipe for more details on making these delicious treats! To make the dough rise faster, you can place it in a warm spot. A sunny kitchen works great. You can also warm your oven to about 200°F, turn it off, and let the dough rise inside. The gentle heat helps the yeast work quickly. Yes, you can use frozen spinach. Just make sure to thaw and drain it well. This way, you avoid excess water in the filling. Squeeze out any moisture before mixing it with the other ingredients. Stuffed pretzels pair well with many dips. I love serving them with marinara sauce. A creamy ranch or a tangy garlic dip also works well. For a spicy kick, try a jalapeño cheese dip. Stuffed pretzels last about three to four days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and prevents them from drying out. Yes, you can make the filling ahead of time. Prepare it a day before and store it in the fridge. Just let it come to room temperature before using it in the pretzels. This makes the prep easier on the day you bake. For the full recipe, check out the Spinach Artichoke Stuffed Pretzels section. You learned how to make Spinach Artichoke Stuffed Pretzels with easy steps. I shared ingredient swaps and tools that help. You'll get tips for perfect dough and a creamy filling. Plus, we discussed fun variations and how to store your snacks. Remember, these stuffed pretzels are tasty and versatile. Enjoy experimenting with what you have on hand. With a little practice, you can impress your friends and family with this amazing treat. Now, go ahead and get cooking!$

Spinach Artichoke Stuffed Pretzels

Indulge in the deliciousness of Spinach Artichoke Stuffed Pretzels with this easy recipe! Perfect for gatherings, these warm, cheesy pretzels combine fresh spinach and artichokes for a satisfying treat. You’ll love the simple steps from mixing dough to baking golden pretzels. Ready to impress your friends and family?

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Ingredients

2 cups all-purpose flour

2 teaspoons active dry yeast

1 cup warm water (110°F)

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon sugar

1 cup fresh spinach, chopped

1 cup artichoke hearts, drained and chopped

1 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Coarse sea salt for sprinkling

Instructions

In a mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes, or until bubbly.

In a large bowl, mix together the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.

While the dough is rising, prepare the filling. In a large bowl, combine the chopped spinach, artichoke hearts, cream cheese, Parmesan cheese, garlic powder, black pepper, and red pepper flakes. Mix until well combined.

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

Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope, about 12 inches long.

Flatten each rope slightly with your hands and place a generous spoonful of the filling in the center. Fold the dough over the filling and pinch the edges to seal.

Shape each pretzel by twisting the ends together and then shaping it into a pretzel form.

In a large pot, bring water to a boil. Carefully drop each pretzel into the boiling water for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.

Sprinkle each pretzel with coarse sea salt.

Bake in the preheated oven for 12-15 minutes, or until golden brown.

Allow to cool slightly before serving.

Prep Time, Total Time, Servings: 30 min | 1 hr 30 min | 8 servings

- Presentation Tips: Serve warm with a side of marinara sauce or a creamy dip for added flavor. Place pretzels on a rustic wooden board for a visual appeal.