Pillowy-soft pretzel buns are full of a beneficiant serving to of tacky spinach-artichoke combination, sprinkled with sesame seeds, and baked to golden perfection, irresistibly combining dip and dipper.
Spinach-Artichoke Pretzel Buns
Makes 12 buns
- 4 ounces (113 grams) cream cheese, softened
- ½ teaspoon (1 gram) garlic powder
- ½ teaspoon (1 gram) floor black pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon crushed crimson pepper (non-obligatory)
- 2 ounces (57 grams) mozzarella cheese*, shredded
- 2 ounces (57 grams) Parmesan cheese*, shredded
- ½ cup (85 grams) drained thawed frozen chopped spinach
- ½ cup (80 grams) drained quartered artichoke hearts, chopped
- Pretzel Dough (recipe follows)
- 8 cups (1,920 grams) water
- â…“ cup (80 grams) baking soda
- Coarse salt and sesame seeds, for sprinkling
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In a medium bowl, stir collectively cream cheese, garlic powder, black pepper, salt, and crimson pepper (if utilizing) till easy; stir in mozzarella and Parmesan. Fold in spinach and artichokes. Cowl and refrigerate till prepared to make use of.
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Minimize 12 (6×5¼-inch) rectangles of parchment paper. Place rectangles on rimmed baking sheets; mud with flour.
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On a clear floor, divide Pretzel Dough into 12 parts (about 75 grams every). Gently deflate 1 portion of dough to launch any massive air bubbles, and form right into a spherical. (Maintain remaining dough coated to stop it from drying out.) Place on a ready parchment rectangle. Repeat with remaining dough. Cowl and let rise in a heat, draft-free place (75°F/24°C) till puffed, 30 to 45 minutes.
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Preheat oven to 375°F (190°C).
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In a medium saucepan, convey 8 cups (1,920 grams) water and baking soda to a low boil over medium-low warmth.
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Utilizing parchment to switch, rigorously decrease buns, 1 or 2 at a time, high aspect down, into boiling water-baking soda combination; discard parchment. Prepare dinner for 30 seconds per aspect. Take away dough utilizing a big slotted spatula or spoon, letting extra water drip off; place 1 inch aside on nonstick baking sheets.
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Gently press down middle of every bun. Spoon about 1½ tablespoons (32 grams) filling into every indentation. Sprinkle coarse salt and sesame seeds onto buns.
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Bake, one pan at a time, till golden brown, 12 to 16 minutes. Let cool on pans for five minutes. Serve heat or at room temperature. Refrigerate in an hermetic container for as much as 3 days.
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Pretzel Dough
Makes 12 pretzels or buns
- 4¼ cups (531 grams) all-purpose flour, divided, plus extra for dusting
- 1 tablespoon (12 grams) granulated sugar
- 1 tablespoon (9 grams) kosher salt
- 1 (0.25-ounce) bundle (7 grams) on the spot yeast*
- 1 cup (240 grams) water
- ½ cup (120 grams) entire milk
- 2 tablespoons (28 grams) unsalted butter
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Within the bowl of a stand mixer, whisk collectively 2 cups (250 grams) flour, sugar, kosher salt, and yeast by hand till mixed.
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In a small saucepan, warmth 1 cup (240 grams) water, milk, and butter over medium warmth till an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add heat milk combination to flour combination; utilizing the paddle attachment, beat at medium-low velocity till mixed, about 1 minute. With mixer on low velocity, progressively add remaining 2¼ cups (281 grams) flour, beating simply till mixed and stopping to scrape sides of bowl.
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Change to the dough hook attachment. Beat at low velocity till a comfortable, considerably cheesy dough kinds, 10 to 12 minutes, stopping to scrape dough hook and sides of bowl. (Dough will principally draw back from sides of bowl and will cross the windowpane check.) Form dough right into a easy spherical.
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Flippantly oil a big bowl. Place dough in bowl, turning to grease high. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 45 minutes to 1 hour.
