Spinach-Artichoke Pretzel Buns - Bake from Scratch

      Fluffy pretzel buns are filled with a generous portion of a cheesy spinach-artichoke blend, topped with sesame seeds, and baked to a golden hue, perfectly merging dip with its dippable side.

      **Yields 12 buns**

      - 4 ounces (113 grams) cream cheese, softened

      - ½ teaspoon (1 gram) garlic powder

      - ½ teaspoon (1 gram) ground black pepper

      - ¼ teaspoon kosher salt

      - ¼ teaspoon crushed red pepper (optional)

      - 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

      - ⅓ cup (80 grams) baking soda

      - Coarse salt and sesame seeds, for sprinkling

      In a medium bowl, mix cream cheese, garlic powder, black pepper, salt, and red pepper (if desired) until smooth. Add mozzarella and Parmesan, followed by the spinach and artichokes. Cover and chill until needed.

      Cut 12 rectangles of parchment paper, each measuring 6x5¼ inches, and lay them on rimmed baking sheets; dust with flour.

      On a clean surface, divide the Pretzel Dough into 12 portions of about 75 grams each. Gently press down one portion to remove any large air bubbles and shape it into a ball (keep the remaining dough covered to avoid drying). Place on a prepared parchment rectangle and repeat for the rest of the dough. Cover and let them rise in a warm, draft-free area (75°F/24°C) until puffed, approximately 30 to 45 minutes.

      Preheat the oven to 375°F (190°C). In a medium saucepan, bring 8 cups (1,920 grams) of water and baking soda to a low boil over medium-low heat.

      Using parchment, carefully lower the buns, one or two at a time, top side down, into the boiling water-baking soda mixture; discard the parchment. Cook for 30 seconds on each side. Remove the buns with a large slotted spatula or spoon, allowing excess water to drip off, and place them 1 inch apart on nonstick baking sheets.

      Gently press down the center of each bun and fill each indentation with about 1½ tablespoons (32 grams) of filling. Sprinkle coarse salt and sesame seeds over the buns.

      Bake one pan at a time until golden brown, approximately 12 to 16 minutes. Let cool on the pans for 5 minutes. Serve warm or at room temperature. Store in an airtight container in the refrigerator for up to 3 days.

      *We used BelGioioso® Fresh Mozzarella and Parmesan Cheeses.

      Let us know what you think!

      **Pretzel Dough**

      **Yields 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) package (7 grams) instant yeast*

      - 1 cup (240 grams) water

      - ½ cup (120 grams) whole milk

      - 2 tablespoons (28 grams) unsalted butter

      In the bowl of a stand mixer, whisk together 2 cups (250 grams) of flour, sugar, kosher salt, and yeast until well combined.

      In a small saucepan, heat 1 cup (240 grams) of water, milk, and butter over medium heat until an instant-read thermometer shows 120°F (49°C) to 130°F (54°C). Combine the warm milk mixture with the flour mixture, and using the paddle attachment, mix at medium-low speed for about 1 minute until combined. Gradually add the remaining 2¼ cups (281 grams) of flour at low speed, mixing just until incorporated, and stop to scrape the sides of the bowl.

      Switch to the dough hook attachment and mix at low speed until a soft, slightly sticky dough forms, about 10 to 12 minutes. Stop occasionally to scrape the dough hook and the sides of the bowl. (The dough should mostly pull away from the bowl's sides and pass the windowpane test.) Shape the dough into a smooth round.

      Lightly grease a large bowl and place the dough inside, turning it to coat the top with oil. Cover and allow to rise in a warm, draft-free area (75°F/24°C) until it doubles in size, approximately 45 minutes to 1 hour.

      Let us know how it turned out!