Artichoke Dip Stuffed Pretzels

Instructions

1. Combine 1 cup (240ml) warm water, 2 ¼ teaspoons (7g) active dry yeast, and 1 tablespoon (13g) granulated sugar in a large mixing bowl. Let sit 5 minutes until foamy. Stir in 2 teaspoons (12g) fine sea salt and 4 tablespoons (56g) melted unsalted butter. Gradually add 4 ½ cups (540g) all-purpose flour, mixing with a wooden spoon or a dough hook until shaggy dough forms. Transfer dough to a lightly floured surface; knead 8-10 minutes, or with a stand mixer on medium speed for 5-7 minutes, until smooth, elastic, and no longer sticky.
2. Lightly grease a large bowl with vegetable oil. Place kneaded dough into the bowl, turning to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let dough rise in a warm, draft-free place for 60-90 minutes until doubled in size and springs back slowly when gently poked.
3. In a medium bowl, combine 1 (14-ounce / 390g) can drained, squeezed dry, and roughly chopped artichoke hearts, 8 ounces (226g) softened cream cheese, ½ cup (120ml) mayonnaise, ¼ cup (60ml) sour cream, ½ cup (55g) grated Parmesan cheese, ½ cup (55g) shredded mozzarella cheese, 2 cloves minced garlic, 1 tablespoon (15ml) fresh lemon juice, ¼ teaspoon (1g) red pepper flakes (optional), ½ teaspoon (3g) fine sea salt, and ¼ teaspoon (0.5g) freshly ground black pepper. Mix 30-60 seconds with a spoon or spatula until creamy and fully combined. Cover and refrigerate dip until needed.
4. Punch down dough to release air. Transfer dough to a lightly floured surface. Use a kitchen scale to divide dough into 12-16 equal pieces, 2.5-3 ounces (70-85g) each. Roll each piece into a smooth ball.
5. Flatten one dough ball into a 5-6 inch (13-15 cm) oval or rectangle. Spoon 1-2 tablespoons (15-30ml) of artichoke dip into the center. Fold the long dough edges over the filling; firmly pinch seams and ends to completely seal the filling, forming a cylindrical log or sealed packet.
6. Gently roll one sealed log between palms on a lightly floured surface to elongate into an 18-20 inch (45-50 cm) long, thin rope with slightly tapered ends. Form rope into a “U” shape. Cross ends over twice, then bring ends down to firmly press onto the bottom curve of the “U”, sealing securely. Repeat for remaining dough and filling.
7. Place shaped pretzels on a parchment-lined baking sheet, leaving space between each. Loosely cover with plastic wrap. Refrigerate for 15-20 minutes.
8. Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper; lightly spray with non-stick cooking spray. In a large, wide pot or Dutch oven, combine 10 cups (2.4L) water, ⅔ cup (107g) baking soda, and 1 tablespoon (13g) brown sugar (optional). Bring to a rolling boil over high heat until all solids dissolve.
9. Carefully drop 1-2 chilled pretzels into the vigorously boiling baking soda bath; do not overcrowd. Boil each pretzel 30 seconds per side (total 1 minute), turning once with a large slotted spoon or spatula. Pretzels will puff slightly and develop a slight sheen and darker color.
10. Using a slotted spoon, carefully remove boiled pretzels from the bath, allowing excess water to drip. Immediately transfer to prepared baking sheets, leaving adequate space. In a small bowl, whisk 1 large egg and 2 tablespoons (30ml) water. Generously brush tops and sides of each pretzel with egg wash. Immediately sprinkle with ¼ cup (35g) coarse pretzel salt.
11. Bake pretzels in preheated oven for 18-22 minutes. Rotate baking sheets halfway through baking time for even browning. Continue baking until deep golden brown, slightly puffed, and filling visibly bubbles at any exposed seams.
12. Remove hot pretzels from oven. Cool on baking sheets for 5-10 minutes before transferring to a wire rack or serving platter. Serve warm, when crust is crisp and cheesy artichoke filling is molten.