Spinach And Artichoke Stuffed Beer Soft Pretzels

• 1/2 cup warm water
• 2 tablespoons light brown sugar
• 1 package active dry yeast 2 1/4 teaspoons
• 1 cup beer
• 4 ounces unsalted butter melted
• 1 1/2 teaspoons sea salt or kosher salt
• 2 1/2 cups all purpose flour
• 2 cups whole wheat pastry flour
• canola oil to grease bowl
• 3 quarts water for boiling the pretzels
• 2/3 cup baking soda for boiling the pretzels
• 1 egg beaten, for brushing before baking
• coarse sea salt
• 2 slices thick cut bacon chopped, optional
• 1 tablespoon butter
• 1 clove garlic minced or grated
• 1 tablespoon flour
• 1/2 cup milk I used 2%, but whatever you have will be fine
• 1 ounce cream cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup greek yogurt I used 0%
• 1/2 teaspoon crushed red pepper flakes optional
• 1/2 teaspoon pepper
• 1/2 cup frozen chopped spinach thawed
• 6 11/16 ounces artichoke hearts grilled, or you can sub marinated artichokes, chopped

1. To make the pretzel dough, combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
2. Add the melted butter, beer, salt, all-purpose flour and whole wheat flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
3. Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.
4. About 10 minutes before you're ready to roll out the dough make the filling. Heat a medium skillet over medium heat and add bacon. Cook until all fat is rendered and bacon is crispy, stirring often. Remove bacon with a slotted spoon and place to drain on a paper towel. To the same skillet (if not using the bacon start here),melt the butter over medium heat. Add the minced garlic and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook one minute, if your paste gets too thick splash in more milk.
5. Add cream cheese, mozzarella, parmesan and pepper. Stir until cheeses are melted. Stir in the greek yogurt until smooth. Chop artichokes and spinach and add to the sauce. Add the bacon, stir to combine. Dip will be thick, just use some muscle and stir in those veggies!
6. Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
7. Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11x3 inches). Spread about 1 1/2 tablespoons spinach and artichoke dip along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling.
8. 1 (6.7 ounce) jar grilled artichoke hearts or you can sub marinated artichokes, choppednnstructionsnnTo make the pretzel dough, combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.Add the melted butter, beer, salt, all-purpose flour and whole wheat flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.About 10 minutes before you're ready to roll out the dough make the filling. Heat a medium skillet over medium heat and add bacon. Cook until all fat is rendered and bacon is crispy, stirring often. Remove bacon with a slotted spoon and place to drain on a paper towel. To the same skillet (if not using the bacon start here),melt the butter over medium heat. Add the minced garlic and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook one minute, if your paste gets too thick splash in more milk.Add cream cheese, mozzarella, parmesan and pepper. Stir until cheeses are melted. Stir in the greek yogurt until smooth. Chop artichokes and spinach and add to the sauce. Add the bacon, stir to combine. Dip will be thick, just use some muscle and stir in those veggies!Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11x3 inches). Spread about 1 1/2 tablespoons spinach and
9. Remove pretzels from oven and let cool five minutes. EAT!!

water, light brown sugar, active dry yeast, beer, butter, salt, flour, whole wheat pastry flour, canola oil, water, baking soda for boiling, egg, salt, bacon, butter, garlic, flour, milk i, cream cheese, mozzarella cheese, parmesan cheese, greek yogurt i, red pepper, pepper, hearts

Taken from www.yummly.com/recipe/Spinach-and-Artichoke-Stuffed-Beer-Soft-Pretzels-1091656 (may not work)