Stuffed Parrano®-Dip Beer Pretzels

Instructions

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 flour, 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.

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 cheese is melted. Stir in greek yogurt, chopped artichokes, spinach, and chopped bacon. Set aside.

To make stuffed pretzels

• Divide pretzel dough into 8 balls and roll each out into an 11x4 inch rectangle. Spread 2 tablespoons 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 it reaches about 17-19 inches in length.
• 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.

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.