Description
Soft golden pretzels stuffed with a creamy spinach and artichoke filling, baked to perfection with a chewy exterior and rich, savory center.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/4 cup baking soda
- 2 cups fresh spinach, finely chopped
- 1 cup artichoke hearts, chopped
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Instructions
- Preheat oven to 220°C and line a baking sheet with parchment paper.
- In a bowl, mix warm water, yeast, and sugar. Let sit for 5 minutes, then add flour and salt and knead into a smooth dough.
- Bring a pot of water to a gentle boil and add baking soda.
- Sauté spinach and garlic in olive oil, then mix with artichokes, cream cheese, mozzarella, and parmesan.
- Divide dough, flatten each piece, fill with the mixture, and shape into pretzels.
- Dip each pretzel into the baking soda water for 20 seconds, then place on the baking sheet.
- Bake for 12 to 15 minutes until golden brown.
- Let cool slightly before serving.
Notes
- Make sure to seal the dough well to prevent filling from leaking.
- Use room temperature cream cheese for a smoother filling.
- Do not overfill to keep the pretzels intact during baking.
- Reheat in the oven for best texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg