Cookbook : Spinach & Cheese Stuffed Pretzel

Last week I spent the day shopping with my younger sister.  We popped into Starbucks to re-fuel and I noticed they were selling spinach and feta cheese stuffed pretzels.  I ordered one for us to share, and all I could think about for the next few days was trying to re-create a similar recipe.  If you've never made pretzels before you're about to be hooked.  They are really easy to make, and taste so so good.  Pretzels are a great place to play around with new recipes - savory and sweet.

Homemade Soft Pretzel via Two Peas and Their Pod

Soft Pretzel Ingredients:

1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 cups all-purpose flour

Cooking Spray ( any oil will do)
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt

Stuffing Ingredients:

8 oz. fresh mozarella cheese

9 oz. spinach, chopped

Garlic powder, salt, & pepper, to taste

-Combine water, sugar,yeast, and butter.  Mix and let sit for about 5 minutes.

-Combine flour and salt.

- Slowly mix wet and dry ingredients in a stand mixer using dough hook.  Let dough continue to knead until it begins to pull away from sides of bowl.  This should take only a few minutes.  If the mixture is too wet, add extra flour- 1 tablespoon at a time.  If it's too dry, add 1 tablespoon of oil (I prefer Olive Oil).

-Place the dough on your work surface and, using your hands, knead the dough into a ball.

- Spray bowl with oil and place dough inside.  Cover the dough with a plastic bag or clean dish towel and place in a warm room.  (I set mine in the garage).  Allow to double in size, about 1 hour.

-While the dough is rising, chop spinach and dice mozzarella into small pieces.  Toss together in a bowl, adding garlic powder, salt, and pepper to taste.

-Preheat oven to 425 degrees F.

-Fill a pot on the stovetop with water and baking soda, allowing it to come to a boil.

-After the dough has risen, lay it back out on your work surface. Taking small pieces of the dough at a time, roll it out into long rectangles.  Place spinach and cheese mixture in the middle, leaving enough room to fold dough over to close. ( The shape that you make with the dough is completely up to you.  I opted for a simple bite size shape.)

 -  Slowly add a few pieces of dough to the boiling water, leaving them in for about 30 seconds.  Use a slotted spoon to remove dough from water and transfer them to a oiled baking sheet.

- Cover un-baked pretzels with egg wash and a sprinkling of coarse salt (optional).

-Bake for about 15 minutes, or until golden brown.

These are really good straight out of the oven.  Pull apart,stringy melted cheese good.  I served them with a side marinara sauce ( or you could make your own).

Next time, I think I'd like to try making a sweet pretzel version.  Nutella & Cinnamon anyone?