Beer Soft Pretzels Stuffed with Spinach Artichoke Dip

Ingredients

• •½ cup warm water
• •2 Tbsp brown sugar
• •1 package active yeast
• •7 Tbsp butter
• •4 cups flour
• •1½ tsp salt
• •⅔ cup baking soda
• •1 cup any lager beer
• •coarse salt
• •2 strips bacon
• •1 tsp pepper flakes
• •4 oz cream cheese
• •1 clove garlic
• •½ cup mozzarella
• •½ cup parmesan
• •½ cup spinach
• •6⅔ oz marinated artichoke hearts
• •½ cup cream
• •¼ cup mayonnaise

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Method

From maplewoodroad.com — read the original

1. 1Combine warm water, brown sugar, and yeast in a bowl, mix, and let sit for 5 minutes.
2. 2To your brown sugar-water-yeast mixture, now add the butter, flour, salt, and beer, and mix in a stand mixer with a dough hook until the dough pulls away from the sides of the bowl. Form the dough into a ball and place in an oiled bowl.
3. 3Roll the dough around in the bowl until all sides of the dough are oiled. Cover with a towel and let sit in a warm place for 1 hour, until dough has doubled in size.
4. 4In the meantime, mix together the spinach artichoke dip.
5. 5Combine all ingredients in a bowl and mix. Really, that’s it!
6. 6Once the dough has doubled in size, cut it into 8 equal-sized pieces.
7. 7Roll out each piece into a rope and roll it out flat with a rolling pin until they measure about 3” x 12”.
8. 8Place the spinach artichoke dip along the center of each, for the entire length (except for about 1 inch on each end).
9. 9Roll up the dough to surround the dip, pinching the dough together tightly so no dip escapes. Lightly roll it into a rope and form a pretzel shape by turning each of the ends toward the middle. Gently pinch the ends of the dough to the center, so the ends stay in place.
10. 10Preheat oven to 425℉.
11. 11On the stove, boil a pot of water. Once it has reached boiling, slowly add baking soda to the water a little bit at a time. Each time you add some baking soda, you’ll see the water fizz up (this is the reason to take it very slowly).
12. 12Once the baking soda is incorporated into the water, using a slotted spoon or strainer spoon, gently place each pretzel into the water and let boil for 30 seconds each, occasionally bathing the tops of the pretzels with the water.
13. 13After boiling for 30 seconds each, lift each pretzel out of the water using the slotted spoon and place onto a baking sheet. Make an egg wash with 1 egg and a few drops of water, and whisk.
14. 14Brush each pretzel with egg wash and sprinkle with coarse salt.
15. 15Bake for 15-20 minutes, until golden brown. Enjoy!