Spinach Cheddar Soft Pretzels | The Recipe ReDux

Whole wheat soft pretzels stuffed with spinach and cheddar cheese make for a balanced and satisfying snack. by Deanna Segrave-Daly, RD

{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.

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.)

Spinach Cheddar Soft Pretzels

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• Yield: 8 pretzels. 1x

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Ingredients

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• 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

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Instructions

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.

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?)

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…..)