Soft Pretzels Filled with Spinach and Feta
Soft pretzels filled with spinach and feta pushes the classic soft pretzel into the center of the limelight.
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Yield: 8 Pretzels
Equipment
- Silicone baking mat
- Wide pot or dutch oven
Ingredients
Pretzel Dough
- 1 ½ cups warm water between 90°F and 110°
- 7 g active dry yeast 1 packet
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter melted and cooled slightly
- 1 teaspoon salt
- 480 g bread flour plus extra for dusting
- olive oil for coating bowl
- ½ cup baking soda for boiling
Filling
- 50 g cream cheese softened to room temperature
- 284 g chopped frozen spinach, 10oz package, thawed and thoroughly drained
- 4 tablespoons grated parmesan cheese
- 2 garlic cloves minced
- 227 g crumbled feta cheese 8oz package
- Pinch red pepper flakes
- Black pepper to taste freshly cracked preferred
Instructions
- Dough:In the bowl of a stand mixer fitted with a dough hook, combine water, yeast, brown sugar, and butter1 1/2 cups warm water, 7 g active dry yeast, 2 tablespoons brown sugar, 2 tablespoons unsalted butter
- Add salt and flour. Knead on medium high until dough is smooth and springs back with touched. About 5 minutes.1 teaspoon salt, 480 g bread flour
- Transfer to an oiled bowl, turning dough over once to coat with oil. Cover and let rise in a cool spot until doubled in size, about 1 hour.olive oil for coating bowl
- Filling:While dough is rising prepare filling. Using a rubber spatula, beat cream cheese to lighten. Mix in spinach, parmesan and garlic. Gently stir in feta, red pepper flakes, and black pepper.50 g cream cheese, 284 g chopped frozen spinach,, 4 tablespoons grated parmesan cheese, 2 garlic cloves, 227 g crumbled feta cheese, Pinch red pepper flakes, Black pepper to taste
- Shaping:Once dough has doubled, preheat oven to 400°F. Prepare baking sheet with silicone baking mat (preferred) or well-greased parchment. Pretzels can stick to parchment paper after baking.
- Dust counter with flour and place dough on top. Punch down and divide into 8 equal portions.
- Roll one portion into an 18" rope using your hands. With a rolling pin, flatten into a 3" wide rectangle.
- Sprinkle about 3 tbsp of filling down the center of the rectangle, leaving about 1/2" clear on each short edge.
- Starting with the long edge further away from you, pull over filling to cover, and continue rolling inward until you have a rope again. Continue rolling to ensure the edges are sealed and the dough is smooth.
- To create pretzel shape, create a "U" shape with the rope. Cross one end over the other. Repeat to create a double twist. The twist should start about 1/2" in from the tips of the rope. Pull the tips of the twist down to the bottom curve of the "U" and press together (see photos). Once pretzel is shaped, you may need to pull the loops apart to create a more airy shape.
- While working on one pretzel, keep others covered with dish towel. If dough is springing back while rolling, set aside for a few minutes to work on another pretzel to let it rest.
- In a wide dutch oven or pot, boil water with 1/2 cup of baking soda.1/2 cup baking soda for boiling
- Working in batches of 2 or 3 depending on size of pot, gently place pretzels into boiling water for 30 seconds. Remove using a slotted spoon or spider. Place on a rack to drip while working on remaining pretzels.
- Transfer boiled pretzels to prepared baking sheet. Sprinkle additional parmesan cheese on top if desired before baking for 20-22 minutes. Pretzels should be a deep shiny golden brown.
- Let cool slightly before serving.
Notes
- Refresh pretzels for 10 minutes on 350°F if necessary. Baked pretzels can be frozen. Reheat for 15 minutes if heating from frozen.
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.