Best 6 Giant Spinach Dip Stuffed Pretzel Recipes

GIANT COOKIE DOUGH-STUFFED PRETZEL

Steps:

• For the cookie dough and pretzel: Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
• Beat the brown sugar, butter, vanilla and salt in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes.
• Reduce the speed to low, add the flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the chocolate chips; set aside.
• Unroll the sheets of pizza dough and stack them. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Spread the cookie dough in an even line lengthwise down the center of the dough and brush one of the long sides with the egg. Fold the dough in half lengthwise. Pinch the edges together in the center to seal in the filling. Use your hands to roll and stretch the dough into a 5-foot rope. Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 35 minutes.
• For the topping: Dissolve the baking soda in 1/4 cup hot water. Remove the pretzel from the oven and brush all over with the soda water, then brush with a thin coating of egg wash and sprinkle with the pearl sugar. Return to the oven and continue baking until dark golden brown and crisp, about 8 minutes more. Let cool 5 minutes before serving warm.

GIANT CHEESE-STUFFED PRETZEL

Steps:

• Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
• Unroll the sheets of pizza dough and stack them one on top of the other. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Lay the cheese down the length of the plank so all the dough it covered. Sprinkle a line of jalapenos down the center of the cheese. Fold the dough in half lengthwise and pinch the edges together to secure the filling. Roll and stretch the dough with your hands to make a 5-foot rope.
• Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
• Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.

HOMEMADE SOFT PRETZELS

Steps:

• Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
• Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
• Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
• In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
• Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

GIANT PRETZEL

Steps:

• Let 2 pounds of pizza dough come to room temperature (this might take up to 2 hours). Roll and stretch into a 5-foot rope, then form into a U shape on a parchment-lined baking sheet, letting the ends hang over the side. Lift the ends and twist them twice, then press the ends down to make a pretzel shape. Brush with beaten egg, sprinkle with coarse salt and bake at 450 degrees F until golden brown, about 30 minutes. Let cool completely, then split in half and fill with pub cheese.

GIANT MULTI-STUFFED SOFT PRETZEL RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the water and sugar. Add the yeast and let rest for 5 minutes, until it starts to foam.
• Add the flour, salt, and 1 tablespoon of oil, and mix thoroughly until the dough comes together.
• Remove the dough, grease the bowl with the remaining tablespoon of olive oil, then return the dough to the bowl and cover with a dish towel or plastic wrap. Let sit in a warm place for 1 hour, until the dough has doubled in size.
• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Using your fingers or a rolling pin, stretch or roll the dough out into a long, thin strip, about 30 inches (76 cm) long and 4 inches (10 cm) wide.
• Spread the softened cream cheese down the middle of the dough strip, leaving a 1-inch (2 cm) border on each end.
• Sprinkle the Parmesan, chives, and black pepper over the first third of the cream cheese on the dough strip.
• Spread the pizza sauce over the middle third of cream cheese. Place the mozzarella and pepperoni over the sauce.
• Sprinkle the bacon and cheddar cheese over the cream cheese on the last third of the dough strip.
• Fold and pinch the dough around the cheese fillings along the entire strip, ensuring the ends are closed. Roll slightly to seal and lengthen.
• Carefully form a pretzel shape by taking the ends of the strip, making a "U" shape, twisting the ends around each other, and connecting the ends to the bottom of the "U" shape.
• Transfer the pretzel to the prepared baking sheet and brush with egg wash. Sprinkle with coarse salt.
• Bake for 25-30 minutes, or until golden brown.
• Cool for 10 minutes, then brush with melted butter before serving.
• Enjoy!

SPINACH ARTICHOKE DIP STUFFED PRETZELS RECIPE BY TASTY

Steps:

• PRETZELS: Proof yeast with brown sugar and warm water. Let sit for about 10 minutes until foamy and bubbly.
• Add flour and melted butter; mix until combined. Knead until the dough is smooth and elastic.
• Remove the dough ball, oil the bowl with vegetable oil, and return the dough to the bowl. Cover loosely and let rise until doubled, about one hour.
• FILLING: Combine cream cheese, mozzarella, parmesan, feta, garlic, red pepper flakes, onion powder, and parsley in a bowl until smooth.
• Add spinach, artichokes, and salt and pepper to taste.
• TO ASSEMBLE: Preheat the oven to 450°F. Line two sheet pans with parchment paper.
• Bring about 10 cups (2.4 L) of water to a boil with 2⁄3 cups (85 G) baking soda.
• In the meantime, divide the dough into 8 equal pieces. Roll each piece of dough into a long rope, and then flatten each rope into a rectangle. Spoon a little under 2 tbsp of the spinach filling along the length of each piece. Roll the dough over the filling and pinch the seams together, forming a log.
• Fold into a pretzel shape: make a U-shape with each rope, cross the ends once or twice, and bring the ends down, sealing against the bottom of the U-shape.
• Place each pretzel onto the lined baking sheet.
• Use a large slotted spoon to gently place each pretzel into the boiling baking soda bath, one at a time. Boil for about 30 seconds each, flipping halfway.
• Remove them with the slotted spoon and replace them onto the sheet pan.
• Beat the egg in a small bowl with 1 tbsp water. Brush the top of each pretzel with the egg wash and sprinkle with coarse sea salt. Bake for about 15 minutes until dark golden brown.
• Serve and enjoy!