HUNGRY for more? Sign up to receive Teaspoon EXCLUSIVES in your inbox!

Teaspoon of Spice | Two Dietitians Who Love Food As Much As You Do

Two food loving dietitians and moms who blog about tasty recipes and healthy kitchen hacks to make your life easier.

Spinach Cheddar Soft Pretzels | The Recipe ReDux

By 44 Comments

Email this to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on LinkedInShare on YummlyShare on StumbleUponShare on Tumblr

Whole wheat soft pretzels stuffed with spinach and cheddar cheese make for a balanced and satisfying snack.

Spinach Cheddar Soft Pretzels

{Disclosure: As co-owners of The Recipe ReDux, we were compensated to manage the Cabot Healthier Snack recipe contest. We are not eligible to win prizes associated with the contest. Thoughts and opinions are my own.}

I’m from Philly where we are serious about our soft pretzels.

We have stores where you can just buy soft pretzels (I’m not talking Auntie Annie’s – which are delightful in their own right – but those are Pennsylvania Dutch style pretzel vs. our Philly S-shaped.)

Heck, we are serious about our hard pretzels, too. Pennsylvania produces 80% of the nation’s pretzels. (So, clearly this is a birthright for me.)

And even though I love them – I’d eat one daily from my favorite street vendor when I worked downtown – I rarely make them, which is odd because I love to bake bread. (These Perfect Chewy Pretzel Buns from Jennifer @ Savory Simple are the one recipe I have made a few times – SO GOOD.)

So, I figured it was time to get a soft pretzel recipe on the blog.

Whole wheat soft pretzels stuffed with spinach and cheddar cheese make for a balanced and satisfying snack.

This is the second time Cabot Creamery has generously sponsored a Recipe ReDux contest (they sponsored our first contest ever 3 years ago where Serena and I tagged teamed to make Grilled Cheddar, Bacon & Pear with Green Garlic Pesto.)

This time, ReDux members were challenged to create a balanced and healthier snack using at least two food groups for the Cabot Healthier Snack contest.

As is, my beloved soft pretzels ain’t all that healthy per se – while they’ll fill you up, much like a bagel – they aren’t all that nutrient-rich.

So, I added white whole wheat flour to the mix and stuffed them with spinach and Cabot’s Extra Sharp Cheddar (if you want heat, try their Pepper Jack or to cut out some fat calories, use any of Cabot’s line of Light Cheddars. Cabot Light Cheddars are the only reduced-fat cheeses out there that I recommend.)

Print
Spinach Cheddar Soft Pretzels

Makes 8 pretzels.

Ingredients

  • 1 (.75 ounce) package active dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water
  • 1 teaspoon sugar
  • 1 cup + 2 tablespoons bread flour
  • 3/4 cup white whole wheat flour
  • 1/2 teaspoon salt
  • 4 ounces (1 cup) shredded Cabot Sharp Cheddar or Extra Sharp Cheddar
  • 2/3 cup frozen spinach, thawed and water squeezed out
  • 2 tablespoons plain Cabot Greek style yogurt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/3 cup baking soda
  • 1 egg, lightly beaten
  • Coarse sea salt, optional

Directions

  1. In a mixing stand bowl or a large bowl, add yeast. Slowly pour in water and add sugar. Let sit for about 5 minutes until yeast gets foamy.
  2. Using a dough hook for stand mixer (or a wooden spoon), add 3/4 cup bread flour, white whole wheat flour and salt. Continue to add remaining 6 tablespoons of bread flour, as needed, as the dough starts to form. Knead (with dough hook or by hand on a floured surface) for about 5 minutes. Form into a large dough ball and place into mixing bowl coated with cooking spray. Cover with plastic wrap and a dish towel. Let rise for 1 hour in a warm, dry place.
  3. While dough is rising, mix together cheese, spinach, yogurt, black pepper and garlic powder. Divide into 8 portions. Set aside.
  4. Punch down dough and divide into 8 sections. Roll one section into a 15-inch rope. Flatten with the palm of your hand and then roll into 2-inch width. Take one portion of spinach cheddar mix and spread it out down the length of the dough. Carefully roll up dough rope (from the long end) and seal edges. Roll back and forth a few times until sealed. Shape into a pretzel. Place on greased baking tray and repeat process with remaining dough. Cover tray with dishtowel and let set 30 minutes.
  5. Preheat oven to 425 degrees Fahrenheit.
  6. In a large pot, bring 16 cups of water and baking soda to a boil. Add a few pretzels (do this in batches) and boil for 30 seconds. Flip and boil an additional 30 seconds. Remove with slotted spoon and pat dry on dishtowel. Place pretzels on greased tray and repeat with remaining pretzels.
  7. Brush each pretzel with beaten egg and sprinkle with salt, if desired. Bake for 12 - 14 minutes until golden brown. Remove from oven and cool slightly on rack. Serve warm.
http://teaspoonofspice.com/spinach-cheddar-soft-pretzelsthe-recipe-redux/

I froze the leftover pretzels and I’ve been enjoying them as an afternoon snack and even for lunch paired with a big salad. Granted, the husband and 7 year old are “scared off” by the spinach but I’ll keep at it with them.

You could also do knots, rolls or twists and divide the dough in half again to make 24 mini pretzel shapes for parties. (Super Bowl party anyone?)

Make your own soft pretzels at home with this whole wheat, spinach & cheese stuffed recipe.

What’s your favorite balanced snack these days? Do you use Cabot cheese? What’s your favorite? (Currently, my fave is their Legacy Alpine Cheddar – divine…..)


Email this to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on LinkedInShare on YummlyShare on StumbleUponShare on Tumblr

Our Favorite Soup Recipes

Healthy Italian-American comfort food made easy: chicken soup with pastina and greens.
Soup in a Jar - Easy for lunch | @tspcurry
Immunity Chicken Soup with chilies and sweet potatoes
Dairy Free Thai Squash Soup
Parmesan rind soup
Red Lentil & Carrot Soup with Frazzled Onions | Teaspoonofspice.com

Comments

    • You could definitely use Parmesan or any type of aged cheese that you can shred/great would work well. And admittedly, I wasn’t a huge fan of Cheddar until I tried Cabot’s line and now I’m in love. Their Legacy cheeses taste a lot like the Swiss/Alpine mountain cheeses – delicious 🙂

      Reply

  2. I can remember my last Philly soft pretzel (several years ago) and it was the best!! My teammate on our lacrosse team brought bags of pretzels for after the game – I might’ve had more than one 😉 Loving your stuffed version and wishing I had one right now!!
    Alanna recently posted..Mini Cheesy Potato BitesMy Profile

    Reply

  3. Oh Heavens! I knew from the title it was a bad idea to come by your post armed with only a coffee – and boyohboy was I right! I <3 soft pretzels – I made them once and they looked and tasted "meh" – but these – with that spinach and oozy cheese and Cabot yogurt – these are EPIC in every way!

    Reply

  9. haha! I honestly didn’t know about the soft pretzel obsession in philly (where have I been?) Deanna, these look so perfect! You should open up a shop and further ignite the movement, if that’s possible. I must confess that whenever I go to the mall, I always purchase Auntie Anne’s pretzels + cheese dip. With these, I no longer have to do the dunking (yes, I can get quite lazy)..excellent! And mmm….alpine cheddar…my current fav as well!

    Reply

  22. As much as I love soft pretzels, I’ve never attempted the (what I thought would be daunting) task of making them at home. It doesn’t sound sound hard after all! And I’m pretty sure everyone would love me if I brought some mini versions to the Super Bowl party. Thanks for the awesome recipe– pinning it now!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

This blog is kept spam free by WP-SpamFree.

MEET SERENA & DEANNA

We’re two dietitians who love food as much as you do! We're also moms and business owners who share our family recipes, healthy kitchen hacks and nutrition adventures while keeping it real in the kitchen with you.

Most Recent Posts

Easy trick for: How to Keep Parchment Paper from Rolling up + 6 Simple Recipes to Use this HEALTHY KITCHEN HACK | @TspCurry For more Hacks: TeaspoonOfSpice.com
Easy and Cheesy Pizza Bread Pudding: A yummy way to use up leftover pizza. Dinner or brunch recipe that can be on the table in under an hour! | @TspCurry >> TeaspoonOfSpice.com
The easiest way to remove pomegranate seeds without stains - all you need is a bowl of water and a knife! Healthy Kitchen Hacks at Teaspoonofspice.com
Japanese flavors meet thick cut baked potato fries with this lower sodium teriyaki sauce. Recipe at Teaspoonofspice.com
Healthy Kitchen Hacks: QUICK TRICK TO CLEAN CHEESE FROM YOUR FOOD PROCESSOR * HOW TO MAKE BEAUTIFUL BERRY MUFFINS * AN EASY WAY TO FILL FREEZER BAGS WITH SOUP | @TspCurry - For more #HealthyKitchenHacks - TeaspoonOfSpice.com
Pomegranate Semifreddo - An Italian dessert featuring pomegranate for a festive winter color and flavor! Recipe on TeaspoonofSpice.com
Review of Meal Coordination Services | @TspCurry For more easy-to-transport recipes: TeaspoonOfSpice.com
Make homemade cookie butter with only three ingredients!
Frozen Fruit Salad * Difference between Dutch-Processed and Natural Cocoa Powder * Easiest Way to Make Lemon Curd #HealthyKitchenHacks | @TspCurry >>For more Healthy Kitchen Hacks: TeaspoonOfSpice.com