Spinach Artichoke Stuffed Pretzels

Ingredients

Pretzels:

•  1/2 c warm water
•  2 tbsp light brown sugar
•  2 1/4 tsp active dry yeast
•  1 c wheat beer, room temperature
•  1/2 c salted butter 1
• 1/2 tsp sea salt or kosher salt
•  4 1/2 c AP flour
•  2/3 c baking soda
•  1 egg, beaten
• Coarse sea salt

Dip Filling:

•  4 oz cream cheese
•  1/2 c shredded mozzarella cheese
•  1/2 c grated parmesan cheese
•  1 clove garlic, minced
•  1/2 tsp crushed red pepper flakes
•  1/2 c frozen chopped spinach, thawed & squeezed dry
•  6.7 oz jar marinated artichokes, chopped

Instructions

1.  Combine water, brown sugar & yeast in bowl of mixer & mix with dough hook until combined. Let sit for 5 min.
2. Add beer, melted butter, salt, & flour & mix on low-speed until combined. Increase speed to med & continue kneading until dough is smooth & begins to pull away from sides of bowl, about 3 to 4 min. If dough is too wet, add addit’l flour, 1 tbsp at a time. Remove dough from bowl, place on flat surface & hand knead into a ball. Coat a bowl with oil, add dough & turn to coat. Cover with clean towel or plastic wrap & place in a warm spot until doubled in size. about 1 hour.
3. Make dip: In a bowl, combine cream cheese, mozzarella, parmesan, garlic, & a pinch of crushed red pepper & salt. Stir in spinach & artichokes.
4. Preheat oven to 425 degrees F. Bring pot of water to a boil.
5. Divide dough into 8 balls & roll each out into a rectangle (about 11×3”) Spread 1 1/2 tbsp spinach artichoke dip along length of each piece. roll dough up into a log. Pinch seams together & roll into cylinder.
6. To shape into pretzels, crisscross left & right sides. Slowly add baking soda to boiling water. Boil pretzels in water for 30 sec. splashing tops with warmed water using a spoon. Remove with slotted spider. Line two baking sheets w/parchment paper placing 4 pretzels on each. Brush tops with beaten egg wash & season with sea salt. Bake for 15 to 18 min or until golden brown.
7. Remove from oven & cool 5 min.