Spinach Artichoke Stuffed Sourdough Pretzels
Spinach Artichoke Stuffed Sourdough Pretzels are super yummy and make the perfect treat! Whether you are new to cooking from scratch or are an old pro this is a great recipe for you.
Ingredients
For the dough
- 1/2 cup feed active sourdough starter
- 2 tbsp honey
- 1 cup milk +extra if needed
- 2 tsp sea salt
- 2 cups all-purpose flour
For the water bath
- 6 cups water
- 1/3 cup baking soda
For the egg wash
- 1 egg beaten
- coarse salt OR pretzel salt for sprinkling on top
For the filling
- 1 1/2 8oz blocks on cream cheese softened
- 1 1/2 cups or 1 jar artichoke hearts drained and chopped
- 2-2 1/2 cups fresh spinach loosely packed, and chopped
- 1 1/2 cups shredded mozzarella cheese
- 1 cup parmesan cheese
- 1 1/2 tsp garlic salt
Instructions
- In a large bowl mix together the sourdough starter, honey, water, and salt. Add the flour and mix until it comes together, adding more milk if needed to help it come together. The dough should form a rough ball, but it is still going to be a bit loose and falling apart.
- Turn the dough out onto a lightly floured surface, and knead for 10 min. You should have a stiff but smooth dough in the end. *
- Place the dough in a clean bowl(you can add a little oil to the bowl to keep the dough from sticking). Cover and let the dough rise at room temperature for 8-12 hours. -I like to make mine in the evening and let it rise overnight.
- The next day prepare the filling. Mix all the ingredients together in a mixing bowl, until smooth.
- Then get your pretzel dough and turn it out on a lightly floured surface, divide the dough into 16 pieces. Roll each piece into a ball, kneading it slightly.
- Then one at a time, carefully roll the dough into a cylinder with your hands to roughly 10-12 inches long.
- sing a rolling pin, carefully roll the cylinder out to about 2 inches wide. Place a thin line of filling in the center of the cylinder, leaving roughly 1/2 on either of the filling and a 1/2 inch gap on the ends.
- Fold the ends over, then bring one side over the filling, tucking it under as you go then roll the pretzel closed. Once it is finished, gently roll the now stuffed cylinder back and forth a couple of times on the counter to ensure that it is closed, then fold the cylinder into a pretzel shape and place it on a parchment-lined baking sheet. Repeat with the remaining piece of dough. **
- Once all the pretzels have been stuffed, cover them with a tea towel and let the pretzels rest for 60 min.
- After the pretzels are finished resting, preheat the over to 425F.
- In a large pot(or dutch oven) bring the 6 cups of water, and baking soda, to a boil.
- Once the water is boiling carefully drop 2-3 pretzels into the water(don't overcrowd the pan, as they will stick to each other.)
- Boil the pretzels for 30 seconds, then flip and boil for another 30 seconds. Remove the pretzels from the pan using a mesh strainer(or anything with holes, that the pretzels won't stick to.) and set them back on the parchment-lined baking sheet.
- Once all the pretzels have been boiled, gently brush them with the egg wash and sprinkle them with salt.
- Bake the pretzels for 12-14 min. or until they are golden brown. Serve warm, with melted butter, cheese sauce, or by themselves!
Notes
*It is tempting to skimp on the kneading but it is very important to knead the dough for the full 10 min in order to get the best end result.
**Many hands make light work here. Having siblings, friends or your kids help with this part is a great way to speed things up. Not to mention it's lots of fun!
The pretzels should be stored in an airtight container or freezer bag in the fridge. They will keep for up to 3-5 days. And can easily be reheated in the oven at 400F for 5min or until warmed through.
To make plain pretzels, simply leave out the filling, follow the remaining parts of the recipes, and enjoy!
Nutrition
Serving: 1pretzelCalories: 148kcalCarbohydrates: 18gProtein: 8gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 25mgSodium: 1459mgPotassium: 85mgFiber: 1gSugar: 3gVitamin A: 600IUVitamin C: 1mgCalcium: 158mgIron: 1mg
Tried this recipe?Let us know how it was!