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Spinach Artichoke Stuffed Sourdough Soft Pretzels with BUBBL'R fruit punch'r

Spinach Artichoke Stuffed Sourdough Soft Pretzels

Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings 6
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Ingredients
  

For the Sourdough Soft Pretzels

  • BUBBL'R fruit punch'r for serving
  • 1 cup + 2 tbsp. warm water
  • 1 tbsp. light brown sugar
  • 2 tsp. active dry yeast
  • 150 grams sourdough discard
  • 4 tbsp. melted butter
  • 2 tsp. fine sea salt
  • 3-3 ½ cups all purpose flour
  • ½ cup baking soda for boiling
  • 1 egg for baking

For the Spinach Artichoke Filling

  • ¼ cup sour cream
  • ¼ cup plain greek yogurt
  • 7 oz. artichoke hearts drained and chopped
  • ½ cup grated parmesan
  • ⅓ cup frozen spinach thawed
  • 1 clove garlic grated or minced

Instructions
 

To Make the Sourdough Soft Pretzels

  • In a large bowl, combine the warm water, brown sugar, and yeast. Mix lightly then set aside for 5-10 minutes to bloom.
  • Add the sourdough discard, melted butter, and salt. Mix well.
  • Starting with 3 cups of flour, mix until a shaggy dough. If the dough is still too wet, add a few tablespoons more flour at a time.
  • Turn out the dough on a clean surface to knead until a soft and pliable dough, about 1-2 minutes.
  • Placed in a bowl greased with olive oil, cover with saran wrap, and place in a warm environment for 1-2 hours, until double in size. The oven turned OFF but with the light turned ON works great!

To Make the Spinach Artichoke Filling

  • Place a thin kitchen cloth over a bowl, then add the thawed spinach. Squeeze out as much liquid as possible from the spinach. Dump out the water.
  • Add the spinach into the now empty bowl with the remaining ingredients.
  • Mix until very well combined. Season with salt and black pepper to taste.

To Assemble the Pretzels

  • Line a large sheet pan with parchment paper. Drizzle or spray with olive oil.
  • Divide the risen dough into 6 pieces.
  • Working one piece at a time, roll out into a 16”log. Flatten to ¼” thick, then add approximately ¾” thick of the spinach artichoke filling along the center. Use a piping bag for easier application.
  • Pinch the edges together to seal in the filling, then gently roll to help it be smoother.
  • Make a U-shape with the pretzel, then twist the ends together to cross over the bottom half of the ‘U.’
  • Gently stretch the very ends to tuck underneath the bottom of the pretzel.
  • Place on the prepared pan, repeat with remaining dough pieces. Cover with saran wrap to rise for 30 minutes.

To Bake the Pretzels

  • Preheat the oven to 425F.
  • Add the baking soda to a large pot of water, bring to a rolling boil.
  • Add the pretzels, working in batches of 1-2, to cook for 30 seconds. Transfer the pretzels with a slotted spoon and spatula back to the baking pan.
  • Brush with the beaten egg, then garnish with flaky salt and sesame seeds.
  • Bake for 20-25 minutes, until deeply golden brown.
  • Enjoy warm with BUBBL’R fruit punch’r for a complementary refreshment!