Spinach and Artichoke Stuffed Soft Pretzels.
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Half Baked Harvest · by Tieghan Gerard★ 4.4 (592)

Spinach and Artichoke Stuffed Soft Pretzels.

NUTRITION · PER SERVING55M COOK
CAL 25%·PRO 33%
CARBS 57G46% OF CAL
10G FIBER0G ADDED0G INTRINSIC45G OTHER3G TOTAL SUGAR
FAT 23G41% OF CAL
11G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft pretzel dough stuffed with melted cheese and a spinach and artichoke dip filling. A warm, indulgent appetizer perfect for gatherings.

starteramericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1/2 cup warm water
  • 2 tablespoons light brown sugar
  • 2 1/4 teaspoons active dry yeast
  • 1 cup wheat beer, at room temperature
  • 1 stick (1/2 cup) salted butter
  • 1 1/2 teaspoons sea salt or kosher salt
  • 4 1/2 cups all-purpose flour
  • 2/3 cups baking soda ((for boiling the pretzels))
  • 1 egg, beaten
  • Coarse sea salt
  • 4 ounces cream cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 clove garlic, minced or grated
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup frozen chopped spinach, thawed and squeezed dry of excess water
  • 1 (6.7 ounce) jar marinated artichokes, chopped
PREP
30M
SODIUM
577MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.