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09-01-2013 11:33 AM
Spinach & Artichoke Stuffed Soft Pretzels
(recipe source: halfbakedharvest.com)
All I can say about these pretzels is WoW! I made them yesterday for the University of Michigan football season opener game and they were SO GOOD!! They only took about 25 minutes to make and about the same time to bake. Next time I will have to double or triple the recipe because people were demanding more. Those greedy lil'wolverines! LoL
Note: the original recipe called for bacon (yum!) but I felt like that was a bit 'over-kill'
Soft Beer Pretzels
1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
1 cup beer
4 ounces (1 stick) unsalted butter, melted
1 1/2 teaspoons sea salt or kosher salt
2 1/2 all-purpose flour
2 cups whole wheat pastry flour
Canola oil, to grease bowl
3 quarts water, for boiling the pretzels
2/3 cups baking soda, for boiling the pretzels
1 whole egg, beaten, for brushing the pretzels before baking
Coarse sea salt
Spinach and Artichoke Dip Filling
1 tablespoon butter
1 clove garlic, minced or grated
1 tablespoon flour
1/2 cup milk (I used 2%, but whatever you have will be fine)
1 ounce cream cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup Greek yogurt (I used 0%)
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon freshly ground black pepper
1/2 cup (about 5 ounces) frozen chopped spinach, thawed
1 (6.7 ounce) jar grilled artichoke hearts or you can sub marinated artichokes, chopped
Makes: 8 giant pretzels
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