Appetizers/ Bread

Spinach and Artichoke Stuffed Beer Pretzels with Buttery Beer Cheese

This Super Bowl Sunday I decided to keep things delicious and easy by re-creating a recipe I first saw on Tieghan Gerards blog Half Baked Harvest. I really wanted to make some pretzels and incorporate some of Watermark Brewings beer so i decided to not only add some beer to the cheese but to also incorporate it into the pretzels as well. Perfect for the super bowl but also just perfect for any day in general.

Spinach and Artichoke stuffed beer pretzels with buttery beer cheese

And these couldn’t have turned out any better…

Spinach and Artichoke stuffed beer pretzels with buttery beer cheese

If you haven’t checked out Half Baked Harvest’s blog yet, I recommend you do. She is such and inspiration and has so many mouth watering recipes that its almost hard to choose from.

But when I knew I wanted to make some soft pretzels, I had to get a recipe to work off of from her. These Spinach and Artichoke stuffed pretzels have such an amazing crust on the outside brushed with my absolute favorite flaky sea salt and stuffed to the brim with mozzarella cheese, parmesan, spinach and artichokes. Then when they’re warm fresh out of the oven, I love to rip one apart and drench it in this homemade beer cheese sauce, extra buttery but not too cheesy so it doesn’t mask the flavors from the pretzel. Then the sauce is finished off with some added spice from chopped chipotles in adobo sauce. That extra kick at the end just really sets this duo out of the park.

Spinach and Artichoke stuffed beer pretzels with buttery beer cheese

I mean…really??! The perfect duo.

Spinach and Artichoke stuffed beer pretzels with buttery beer cheese

I ended up running out of the spinach and artichoke stuffing pretty quickly. I guess I made the stuffed pretzels a bit big. So I ended up making the rest without anything in the middle and I have to say, it was tough to choose which I liked better. While the stuffed has the extra cheese I am always looking for, the plain beer flavored pretzels really rose in the oven, creating the perfect pillow of bread.

I mean these things were at least 6 inches high…

Spinach and Artichoke stuffed beer pretzels with buttery beer cheese

With all of that said, these turned out to be the best appetizer to make for a large group of people on Super Bowl Sunday. And I have to admit, I brought them into the brewery so I wouldn’t eat them all and within 10 minutes they were gone. I felt pretty proud.

So if you’re looking for something to snack on, or craving some beer infused foods, I would highly recommend these pretzels and beer cheese, or any Half Baked Harvest recipe for that matter.

Spinach and Artichoke stuffed beer pretzels with buttery beer cheese
Spinach and Artichoke stuffed beer pretzels with buttery beer cheese
Spinach and Artichoke stuffed beer pretzels with buttery beer cheese
Spinach and Artichoke stuffed beer pretzels with buttery beer cheese
Spinach and Artichoke stuffed beer pretzels with buttery beer cheese
Spinach and Artichoke stuffed beer pretzels with buttery beer cheese

Spinach & Artichoke Stuffed Beer Pretzels with Chipotle Beer Cheese

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Serves: 16 servings
Prep Time: 20 Cooking Time: 25

These mouthwatering beer stuffed pretzels contain spinach and artichoke dip within each bite, slathered in a warm buttery chipotle beer cheese. All perfectly paired with some of your favorite craft beer on game day. Fair warning as you will be dreaming about these for days after you've finished them off.

Ingredients

  • 1 cup boiling water
  • 1/4 cup light brown sugar
  • 1.5 tablespoons active dry yeast
  • 2 cups wheat beer, at room temperature (I used Watermark Leisure Ale)
  • 2 sticks (1 cup) salted butter, melted
  • 3 teaspoons sea salt or kosher salt
  • 9 cups all-purpose flour
  • 2/3 cups baking soda (for boiling the pretzels)
  • 1 egg, beaten
  • Coarse sea salt
  • 8 ounces cream cheese
  • 8 oz shredded mozzarella cheese
  • 8 oz grated parmesan cheese
  • 2 clove garlic, minced or grated
  • 2 teaspoons favorite hot sauce (I love Franks)
  • 1 cup frozen chopped spinach, thawed and squeezed dry of excess water
  • 2 jars marinated artichokes, chopped
  • 4 tablespoon butter
  • 8 ounces cream cheese at room temperature
  • 2 cups whole milk
  • 1 cup your favorite beer (I used leisure ale here as well)
  • 16 ounces sharp cheddar cheese shredded
  • 3 tablespoons all-purpose flour
  • 1 can chipotle chili peppers adobo finely minced, optional

Instructions

1

In the bowl of a stand mixer, combine hot water, brown sugar and yeast. Let this sit for about 10 minutes to activate while you make the filling.

2

While you wait, in a large bowl, combine cream cheese, mozzarella, parmesan, garlic, hot sauce, spinach and artichokes.

3

In the stand mixer bowl with the activated yeast mixture, add beer, melted butter and salt. With the mixer on low, begin to slowly add in the flour until it's just incorporated. Continue to mix with the dough hook on low until the dough begins to become elastic like. Place dough in a greased bowl (I like to use olive oil), cover with towel or plastic wrap and let sit in a warm spot for at least an hour, or let it rise overnight in the fridge.

4

Once dough has doubled in size, punch down dough in the bowl and place onto a floured surface. Divide into 16 equal dough balls. From there roll the dough into long rectangles about a foot in length. Place 1-2 tablespoons in the center of the rectangle and seal the edges around the filling so there are no holes. I like to take water and wet the dough where the edges meet so that it seals the dough together. Once the dough logs are created pick up each end and twist to create a teardrop shape, then place twisted part into the center to create the pretzel shape.

5

Once your pretzels have been formed, you begin to boil. In a large pot, boil about 2-3 inches of water. Add in baking soda. Once a rolling boil, place the pretzels in the water one at a time and boil for 30-60 seconds, flipping halfway through. This helps create the golden crust of the pretzel once baked.

6

Once all of the pretzels are boiled, place on baking sheet without over crowding, brush with egg wash and sprinkle with copious amounts of salt. Bake 15-20 minutes or until golden brown. (less time if you aren't filling them)

7

Finally, melt butter in a sauce pan over medium-high heat, stirring in the cream cheese. Once melted, add in the milk and bring to a simmer. In a separate bowl, add shredded cheddar cheese and flour, mix. Combine cheese flour mixture with the milk keeping it over the heat. Add in chipotle chilis if you want some added spice and the beer. Stir and enjoy!

8

These pretzels are best enjoyed fresh out of the oven and drenched in the beer cheese, surrounded by friends/family or no one so you can eat it all.

Spinach and Artichoke stuffed beer pretzels with buttery beer cheese

I mean come on…

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2 Comments

  • Reply
    Sandy Mason
    February 6, 2019 at 3:01 pm

    Those look wonderful!! You are amazing!!!!!

  • Reply
    Sandy
    February 6, 2019 at 6:13 pm

    These look amazing!!!

  • Leave a Reply