Cheesy Spinach and Artichoke Stuffed Pretzels

tastingtable.com

Laine

subheading: For the pretzel dough:

4 ½ cups all-purpose flour

3 tablespoons unsalted butter, softened

2 ½ teaspoons yeast

2 teaspoons salt

2 tablespoons brown sugar

subheading: For the spinach and artichoke filling:

2 cups frozen spinach, thawed

1 (12-ounce) jar marinated artichoke hearts

¾ + ¼ cup grated Parmesan cheese, divided

6 ounces cream cheese

2 cloves garlic, minced

1 small yellow onion, chopped

1 egg

1 tablespoon baking soda

2 tablespoons pretzel salt

Directions at tastingtable.com

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