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Beer Soft Pretzels Stuffed with Spinach Artichoke Dip (Photo by Erich Boenzli)
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5 from 8 votes

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 Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: beer soft pretzels, stuffed soft pretzels
Servings: 8 pretzels
Calories: 549kcal
Author: Viana Boenzli

Ingredients

Pretzels

  • ½ cup warm water
  • 2 tablespoons light brown sugar
  • 1 package Active Dry yeast
  • 6 tablespoons salted butter melted
  • 4 cups all purpose flour
  • 1-½ teaspoons salt
  • ⅔ cup baking soda
  • 1 cup any lager beer
  • coarse salt

Spinach Artichoke Dip

  • 2 strips cooked bacon crumbled
  • 1 teaspoon red pepper flakes
  • 1 tablespoon salted butter melted
  • 4 ounces cream cheese softened
  • 1 clove garlic minced
  • ½ cup mozzarella grated
  • ½ cup Parmesan grated
  • ½ cup spinach cooked
  • 6.7 ounce jar marinated artichoke hearts
  • ½ cup sour cream
  • ¼ cup mayonnaise
US Customary - Metric

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!

Notes

  • Pretzel nuggets: 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.
 
  • Reheating: Make pretzels ahead of time, then warm them up in the oven at 350℉ for about 10-15 minutes.
 
 

Nutrition

Calories: 549kcal | Carbohydrates: 55g | Protein: 13g | Fat: 30g | Sodium: 3349mg | Potassium: 169mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1175IU | Vitamin C: 6mg | Calcium: 165mg