Beer Soft Pretzels Stuffed with Spinach Artichoke Dip

By 6 m read

Beer Soft Pretzels Stuffed with Spinach Artichoke Dip (Photo by Erich Boenzli)
(Photo by Erich Boenzli)

Would you like to try some stuffed soft pretzels that will blow your mind? Uh, duh…YES!

 

I’m telling you, these pretzels are the most delicious thing since…since I don’t even know what. They’re crusty on the outside, soft on the inside, and filled with a decadent spinach artichoke dip that will have you saying “OMG, these are a-ma-zing!”

 

I admit it, the first time I tried to make these, I was a little nervous…but I quickly found out that they’re sooo easy (not to mention totally worth it)! Yes, there are several steps to making them, but nothing difficult, I promise.

 

Ingredients

Pretzels

  • 1/2 c warm water
  • 2 Tbsp brown sugar
  • 1 pkg Active Dry yeast
  • 6 Tbsp salted butter, melted
  • 4 c flour
  • 1-1/2 tsp salt
  • 2/3 c baking soda
  • 1 c any lager beer
  • 1 egg
  • Coarse salt
Beer Soft Pretzels Stuffed with Spinach Artichoke Dip - Pretzel Ingredients (Photo by Erich Boenzli)
(Photo by Erich Boenzli)

Spinach Artichoke Dip

  • 2 strips cooked bacon, crumbled
  • 1 tsp red pepper flakes
  • 1 Tbsp salted butter, melted
  • 4 oz cream cheese, softened
  • 1 clove garlic, minced
  • 1/2 c mozzarella, grated
  • 1/2 c Parmesan, grated
  • 1/2 c spinach, cooked
  • 6.7-oz jar marinated artichoke hearts
  • 1/2 c sour cream
  • 1/4 c mayonnaise
Beer Soft Pretzels Stuffed with Spinach Artichoke Dip - Spinach Artichoke Dip Ingredients (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Making the Dough

The first step is to make your pretzel dough. Combine warm water, brown sugar, and yeast in a bowl, mix, and let sit for 5 minutes.

 

To your brown sugar-water-yeast mixture, now add the butter, flour, salt, and beer, and mix in a KitchenAid 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. Roll 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.

Beer Soft Pretzels Stuffed with Spinach Artichoke Dip - Pretzel Dough (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Making the Dip

In the meantime, mix together the spinach artichoke dip. Combine all ingredients in a bowl and mix. Really, that’s it!

Beer Soft Pretzels Stuffed with Spinach Artichoke Dip - Spinach Artichoke Dip (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Forming the Soft Pretzels

Once the dough has doubled in size, cut it into 8 equal-sized pieces. Roll out each piece into a rope and roll it out flat with a rolling pin until they measure about 3” x 12”. Place the spinach artichoke dip along the center of each, for the entire length (except for about 1 inch on each end).  

Beer Soft Pretzels Stuffed with Spinach Artichoke Dip - Pretzel Dough with Filling (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Roll 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.

Beer Soft Pretzels Stuffed with Spinach Artichoke Dip - Sealing Pretzel Dough (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

 

Beer Soft Pretzels Stuffed with Spinach Artichoke Dip - Forming Pretzel Shape (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Boiling

Preheat oven to 425℉. On 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).  

Beer Soft Pretzels Stuffed with Spinach Artichoke Dip - Slowing adding baking soda to water (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Once 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.

Beer Soft Pretzels Stuffed with Spinach Artichoke Dip - Boiling pretzels (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Baking

After 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. Brush each pretzel with egg wash and sprinkle with coarse salt. Bake for 15-20 minutes, until golden brown. Enjoy!

Beer Soft Pretzels Stuffed with Spinach Artichoke Dip - Egg Wash (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Tip #1:  If you’re making these for a large party, make smaller pretzel nugget shapes instead of large twisted pretzels, for more pretzels but smaller servings.

 

Tip #2:  Make pretzels ahead of time, then warm them up in the oven at 350℉ for about 10-15 minutes.

 

Love great appetizers and snacks? Check out a few more of our recipes now!

 

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Beer Soft Pretzels Stuffed with Spinach Artichoke Dip (Photo by Erich Boenzli)

Beer Soft Pretzels Stuffed with Spinach Artichoke Dip

These pretzels are the most delicious thing since…since I don’t even know what. They’re crusty on the outside, soft on the inside, and filled with a decadent spinach artichoke dip that will have you saying “OMG, these are a-ma-zing!”
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Servings 8 pretzels

Ingredients
  

Pretzels

  • 1/2 c warm water
  • 2 Tbsp brown sugar
  • 1 package Active Dry yeast
  • 6 Tbsp salted butter melted
  • 4 c flour
  • 1-1/2 tsp salt
  • 2/3 c baking soda
  • 1 c any lager beer
  • coarse salt

Spinach Artichoke Dip

  • 2 strips cooked bacon crumbled
  • 1 tsp red pepper flakes
  • 1 Tbsp salted butter melted
  • 4 oz cream cheese softened
  • 1 clove garlic minced
  • 1/2 c mozzarella grated
  • 1/2 c Parmesan grated
  • 1/2 c spinach cooked
  • 6.7 oz jar marinated artichoke hearts
  • 1/2 c sour cream
  • 1/4 c mayonnaise

Instructions
 

  • Combine warm water, brown sugar, and yeast in a bowl, mix, and let sit for 5 minutes.
  • To 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. Roll 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.
  • In the meantime, mix together the spinach artichoke dip. Combine all ingredients in a bowl and mix. Really, that’s it!
  • Once the dough has doubled in size, cut it into 8 equal-sized pieces. Roll out each piece into a rope and roll it out flat with a rolling pin until they measure about 3” x 12”. Place the spinach artichoke dip along the center of each, for the entire length (except for about 1 inch on each end).  
  • Roll 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.
  • Preheat oven to 425℉.
  • On 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).  
  • Once 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.
  • After 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. Brush each pretzel with egg wash and sprinkle with coarse salt. 
  • Bake for 15-20 minutes, until golden brown. Enjoy!

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