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Giant Spinach and Artichoke Soft Pretzel

Source of Recipe

From "Half Baked Harvest Every Day" by Tieghan Gerard


Recipe Introduction

"Spinach and artichoke dip is an absolute classic—so how do you make everyone's favorite dip new and exciting? You stuff it into a giant pretzel. Definitely new, exciting, and yes, so delicious. It's a fun appetizer to serve any time of year. Whether at the holidays or a summer party, it's always a hit. I mean, it's soft pretzel dough stuffed with cheese...that's hard to beat. To make this giant pretzel a little bit more wholesome, I made the dough with whole-wheat flour, which also adds extra depth to the flavor. For the dip, I used Greek yogurt in place of the usual cream cheese, and I doubled up on the spinach and artichokes for more flavor—and for more vegetables. It's not fancy by any means, but this one is a real showstopper, and it's easier to make than it looks. And the added bonus? The leftovers are delicious the next day with a big pile of greens on top. I eat it calzone-style with a fork and knife."

List of Ingredients

Pretzel:
â—¦ 1 ½ cups warm water, plus more as needed
â—¦ 2 teaspoons raw honey
â—¦ 2 ¼ teaspoons active dry yeast
â—¦ 4 tablespoons (½ stick) salted butter, melted
â—¦ 2 ½ cups all-purpose flour
â—¦ 1 ¾ cups whole-wheat pastry flour
â—¦ 1 ½ teaspoons fine pink Himalayan salt
â—¦ 1 tablespoon baking soda
â—¦ ¼ cup hot water
â—¦ 1 large egg, beaten
â—¦ Coarse sea salt or pretzel salt

Filling:
â—¦ ½ cup plain Greek yogurt
â—¦ ¾ cup shredded low-moisture whole-milk mozzarella cheese
â—¦ ¼ cup grated Parmesan cheese
â—¦ 1 clove garlic, finely chopped or grated
â—¦ ½ teaspoon crushed red pepper flakes
â—¦ ½ teaspoon fine pink Himalayan salt
â—¦ ½ cup thawed and squeezed dry frozen chopped spinach
â—¦ 1 (6-ounce) jar marinated artichokes, drained and chopped


Recipe

Make the pretzel: In a stand mixer, combine the warm water, honey, and yeast. Using a spatula, stir to combine, then let sit until the yeast is foamy, 5 to 10 minutes.

Add the melted butter, both flours, and the salt. Using the dough hook, mix on low speed until combined, 2 to 3 minutes. Increase the speed to medium and continue mixing until the dough is smooth and begins to pull away from the sides of the bowl, 3 to 4 minutes. If the dough feels dry, add more water, ¼ cup at a time. Cover the bowl with a clean kitchen towel and place in a warm spot until the dough has doubled in size, 1 ½ to 2 hours.

Meanwhile, make the filling: In a medium bowl, stir together the yogurt, mozzarella, Parmesan, garlic, red pepper flakes, and salt. Add the spinach and artichokes and stir to combine.

Preheat the oven to 425° F. Line a baking sheet with parchment paper. On a lightly floured work surface, roll the dough out into a very long strip, about 40 inches long and 4 inches wide. Spread the filling along the length of the strip on one side. Beginning from the side with the filling, roll the dough up into a log, enclosing the filling. Pinch the seams together, then very gently roll the dough with your hands to form an even cylinder and completely enclose the filling.

In a small bowl, stir together the baking soda into the hot water. Lightly brush the pretzel with the mixture. Then brush the pretzel with the beaten egg. Season the pretzel liberally with sea salt. Bake until the pretzel is a deep golden brown, 25 to 30 minutes. Remove the pretzel from the oven and let cool for about 5 minutes. Serve warm.

Serves 10 to 12