Spinach Dip STUFFED Pretzels!

It’s a soft pretzel…it’s a dip…it’s a SPINACH DIP STUFFED PRETZEL! I love dip! Like everything is better with dip! I could just live off of dip. Some people seem to think it’s inappropriate to just eat straight dip though, so what can one do but stuff it into a delicious soft pretzel! They’re SO good!!!

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Pretzels EXPLODING with flavour!

Spinach Dip Stuffed Pretzels

Yield: 4 giant soft pretzels

Once you start shaping your pretzels, preheat your oven to 425*F

Dough:

• 3/4 cup Milk (or water), warmed

• 1 Tablespoon Honey

• 1 1/4 teaspoon Yeast

• 2 Tablespoons Butter, melted

• 1 teaspoon Salt

• 2 cups Flour

Spinach Dip Filling:

• 1/4 cup Cream Cheese, softened

• 1 Tablespoon Sour Cream

• 2 Tablespoons Cooked and drained Spinach (I use the frozen kind, thaw it, and squeeze out the water)

• 1-2 Tablespoons grated Parmesean

• 1/4 teaspoon Onion Powder

• 1/4 teaspoon Garlic Powder

• pinch Salt

• pinch Pepper

Water Bath:

• 2 Litres of Water

• 1/4 cup Baking Soda

Egg Wash:

• 1 egg

• pinch salt

• pinch sugar

Coarse Salt for sprinkling on top

1. In the bowl of your mixer stir together the warm milk and honey. Then sprinkle the yeast on top, and let it sit for about 10 minutes until nice a foamy looking.

2. Add the rest of the dough ingredients - flour, melted butter, and salt. Using the dough hook on your mixer, knead the dough for about 5-8 minutes, or until the dough is in a ball, not sticking to the sides of the mixer, and no longer sticky to the touch.

3. Place dough into a greased bowl, cover, and let sit for 1 hour at room temperature.

4. While the dough is resting, time to make the spinach dip! In a bowl stir together all the ingredients for the spinach dip, taste it, and adjust the seasoning to your taste!

5. Place the spinach dip into a piping bag, or if you don’t have one, a plastic ziplock bag will work. Then cut the corner/tip of the bag off so you will be able to squeeze out the spinach dip once your dough is ready. Leave at room temperature.

6. Once dough is rested get your water bath going, you will need a pot with about 2 Litres of water and 1/4 cup baking soda brought to a boil. You can also preheat your oven to 425*F at this time.

7. Now to roll the dough! Take your dough out of the bowl and cut into 4 equal pieces.

8. Roll each quarter into a long wormy on the counter, ideally about 18” long.

9. Now flatten out each wormy with a rolling pin so its about 1.5” wide.

10. Pipe a line of spinach dip in the middle of your flattened piece of dough from one end to the other.

11. Now fold the dough around the spinach dip and pinch the two sides together as tightly as possible. Try to make sure no spinach dip squishes out.

12. Now you should have a long wormy again, but this time it’s filled with spinach dip! Grab both ends, cross them, then place them onto the middle section of the wormy so it looks like a pretzel shape. That is a terrible description, but just look at the photo and make it that shape…or whatever shape your heart desires! Then press the overlapping dough parts together so they somewhat stick. Place onto a lined baking tray that has been lightly floured.

13. Next you will very gently simmer each pretzel in the baking soda water for about 20-30 seconds per side, then carefully remove and place back onto your baking tray. If your pretzel falls apart don’t worry, just put it back into shape on your baking tray once you remove it from the water.

14. Whisk together your egg wash - egg, salt, sugar. Then brush it onto your pretzels and sprinkle them with coarse salt.

15. Pop them into the oven for about 10-15 minutes until golden brown! Yay! Stuffed pretzels and no mall required!

It's a pretzel filled with spinach dip! What more do you need?