Spinach Artichoke Stuffed Soft Pretzels
Spinach Artichoke Stuffed Soft Pretzels. It’s Valentine’s Day weekend though so we obviously need to do them heart shaped because how cute are these?! Perfect appetizer for your Valentine’s Day menu. I mean it’s basically a soft pretzel stuffed with spinach artichoke dip. Cheesy, gooey, salty pretzels...it doesn’t get much better !! Happy Valentine’s weekend guys, we’re super excited to celebrate !! Cheers !!
We really wanted to try something different and fun for a Valentine’s Day weekend appetizer this year. I’ve been wanting to try making soft pretzels recently and that’s when we got the idea. Heart shaped soft pretzels. But we wanted to make them a little different than just plain old soft pretzels. So we decided to stuff them.
Lately, we have been loving spinach artichoke dip. We made it a couple times in the last month and we basically used that recipe and stuffed it into these adorable soft pretzels. So it’s basically like you’re dipping your pretzels in cheesy, gooey spinach artichoke dip. But honestly this is better because the dip is already inside the pretzel.
Honestly, the ways to stuff soft pretzels are kind of endless. But this one is just totally delicious. These pretzels are also great for game day parties even though Super Bowl was last week, there’s always next year. Or there's baseball right around the corner!
Stay tuned for more soft pretzel recipes to come but in the meantime you guys have to try these because we we’re super addicted to them!
Ingredients
For the Pretzel Dough
1/2 cup lukewarm water
1/4 cup lukewarm milk
2 teaspoons sugar
1 package active dry yeast
2 cups flour + 1/4 cup (if needed)
3 tablespoons butter; melted
1/4 teaspoon salt
2/3 cup baking soda
1 egg, beaten
coarse sea salt
For the Spinach Artichoke Filling
4 ounces cream cheese
1/2 cup mozzarella; shredded
1/2 cup grated parmesan
1/2 cup frozen chopped spinach; thawed and squeezed dry
1/2 (14 ounce) can artichokes; chopped
red pepper flakes
Directions
Preheat oven to 450 degrees. Line two baking sheets with parchment paper and set aside.
Pour the milk and water into a bowl. Mix in sugar and yeast. Let sit for 15 minutes until bubbly. Add 2 cups of flour, salt, and melted butter. Mix with a spatula. Knead the dough with a dough hook or by hand for about 5 minutes, adding extra flour as needed. Place the dough in an oiled bowl. Cover with plastic and set aside until the dough doubles in size, about 1 hour.
Meanwhile, make the spinach artichoke filling. In a medium bowl, combine all the ingredients. Season with salt.
Divide the pretzel dough into 7 - 8 equal sections. Roll each one out into a rectangle. Spread the filling along the length of each piece. Roll the dough into a log with the filling inside. Shape logs into hearts.
Boil 6 cups of water and add the baking soda. Boil one or two pretzels at a time in the water for 30 seconds each. Remove with a slotted spoon and place on baking sheets. Brush with the egg wash and season with salt. Bake for 15 - 20 minute until golden.
