Stuffed Parrano® Dip Beer Pretzel
Serves 8
Everyone say hello to the best stuffed pretzel ever - soft fluffy dough stuffed with a creamy, savory Parrano® cheese dip full of spinach and grilled artichokes. It’s the perfect appetizer for any party!
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Beer Pretzels
  1. ½ cups warm water
  2. 2 Tbsp light brown sugar
  3. 2 ¼ tsp active dry yeast
  4. 1 cup beer
  5. 4 oz unsalted butter, melted
  6. 1 ½ tsp sea salt
  7. 2 ½ cups all-purpose flour
  8. 2 cups whole wheat pastry flour
  9. Canola oil, to grease bowl
  10. 12 cups water, for boiling pretzels
  11. 2/3 cups baking soda, for boiling pretzels
  12. 1 egg, beaten
  13. Coarse sea salt
Parrano Dip Filling
  1. 3 slices bacon, cooked and chopped
  2. 1 Tbsp unsalted butter
  3. 3 garlic cloves, finely minced
  4. 1 Tbsp flour
  5. ½ cup whole milk
  6. 1 oz cream cheese
  7. 3 cups Parrano® cheese, shredded
  8. ½ tsp pepper
  9. ½ cup plain greek yogurt
  10. 5 oz frozen chopped spinach, thawed
  11. 6.7oz jar grilled marinated artichoke hearts, chopped
  1. To make pretzel dough: Combine water, brown sugar and yeast in the bowl of a stand mixer. Whisk until combined and let sit for 10 minutes. Attach dough hook to mixer and add melted butter, beer, salt, all purpose and whole wheat flour. Mix on low speed until combined. Increase speed until dough is smooth and begins to pull away from the sides of the bowl. Remove from bowl and knead dough into a ball. Coat large bowl with canola oil, add dough ball and cover with plastic wrap until dough doubles in size – about 1 hour.
  2. To make Parrano® dip filling: Heat medium saucepan over medium heat. Add butter and minced garlic. Cook until garlic is golden brown. Whisk in flour until a paste has formed. Cook over medium heat for a few minutes then slowly whisk in milk. Cook until slightly thickened then add in cream cheese, shredded Parrano and pepper until melted. Stir in greek yogurt, chopped artichokes, spinach, and chopped bacon. Set aside.
  3. To make stuffed pretzels: Divide pretzel dough into 8 balls and roll each out into an 11x4 inch rectangle. Spread 2 Tbsp of the dip filling along the length of each piece. Roll the dough up into a log/rope enclosing the dip filling inside. Pinch the seams together and gently roll the rope with your hands until about 17-19 inches in length.
  4. Take the two ends of your stuffed dough rope and form into a circle that is overlapped by a couple inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape. Press to seal.
  5. To cook stuffed pretzels: Preheat oven to 425°F. Slowly add baking soda to boiling water. Boil pretzels two at a time in the water solution for 30 seconds. Remove with slotted spatula and transfer to parchment lined baking sheet. Place 4 pretzels on a baking sheet, brush tops with egg wash and season liberally with course sea salt. Bake for 15 – 18 minutes or until golden brown.
Adapted from Starters
Adapted from Starters

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