Spinach Artichoke Stuffed Pretzels
Soft pretzels are great, especially when you have something equally soft to dip them in. Like, I don't know, spinach artichoke dip, for example. But you know what would save you some platter real estate? If the dip was inside the pretzels!
- 3 tubes refrigerated French bread dough
- 6 oz. cream cheese softened to room temperature
- 1/3 c. sour cream
- 1 c. chopped artichoke hearts
- 1 c. frozen spinach defrosted and drained
- 2 garlic cloves minced
- 2/3 c. shredded mozzarella
- 1/4 c. freshly grated Parmesan
- kosher salt
- pinch of crushed red pepper flakes
- 2 tbsp. baking soda
- 1 1/2 c. warm water
- 1 tbsp. chopped parsley
- Coarse salt
Preheat the oven to 400° and line a large baking sheet with parchment paper.
In a large bowl, combine cream cheese with sour cream, artichoke hearts, frozen spinach, garlic, mozzarella and Parmesan. Season the mixture with salt and crushed red pepper flakes.
Divide each dough tube into 6 pieces to make 18 pieces total. Stretch and roll each piece into a long rectangle, then spoon about 2 tablespoons of the spinach artichoke mixture into the center of the dough. Roll the dough tightly into a rope. Make sure none of the cheese is exposed or leaking out. Twist and shape the rolls into a pretzel shapes and transfer to the prepped pan.
Add baking soda to a shallow bowl filled with warm water. Whisk until the baking soda is dissolved. Brush the baking soda solution onto each pretzel. Let the pretzels set until they've dried, about 10 minutes, then brush with melted butter. Sprinkle with parsley and coarse salt.
Bake the pretzels in the oven for 18 to 20 minutes. They're good to go when they're golden brown. Ready to serve, no extra dip required.