The wonderful combination of spinach dip and pretzel bites. It’s the perfect twist on a classic!
Ok, so when you think about your food table at any party you need to have something that will fill up your guests while still being fun! These spinach stuffed pretzel buns are perfect because they are basically filled with spinach dip but are also like a great little sandwich.
So I don’t know about you but I really love spinach dip, it’s one of the foods that immediately bring me right back to my childhood. We would only have it when we were having a party which is why it was first on my list when I was thinking about Super Bowl snacks!
Now while these are a little bit involved to make you can certainly make up your filling in advance. They are best served hot out of the oven, but if you need to make them in advance just be sure to allow them to fully cool before storing in the fridge then when you're ready to serve reheat at 350 for 15 minutes.
prep time 1 hour 45 minutes
cook time 15 hour
total time 2 hours
servings 18 - 24
1/2 cup warm water
2 tbsp sugar
2 1/4 active dry yeast
1 cup light beer (room temperature)
1/2 cup butter
1 1/2 tsp salt
4 1/2 cups flour
2/3 cup baking soda (for boiling)
coarse sea salt
In the bowl of your stand mixer combine warm water, sugar and yeast. Allow to sit for 10 minutes until yeast is foamy. To the yeast add your room temperature beer, melted butter, salt and flour. Combine using your dough hook until it forms a dough (approx. 3-4 minutes). Remove from your bowl, form into a ball and place in a greased bowl. Cover with a towel and allow to rise for 1 hour.
One your dough has risen cut off chunks of dough that are about 1.5 inches big. Flatten the dough in the palm of your hand, add a large tablespoon of your filling then pull sides of the dough together and press together until it is well sealed. Repeat with remaining dough.
Preheat oven to 425. Fill a large pot halfway with water and bring to a boil. Once boiling add in baking soda a few tablespoons at a time as it will bubble up.
Carefully add in each 3-4 buns at a time and allow to boil for 40 seconds flipping over halfway. Using a slotted spoon remove from the boiling water and place on a parchment-lined baking sheet. Continue until all of your buns have been boiled.
In a small bowl whisk 1 egg then brush the top of each bun then liberally sprinkle with coarse sea salt and bake for 15-18 minutes or until buns are golden brown. Serve immediately.
1 pkg frozen spinach
1 cup sour cream
1 cup mayo
1 pkg hearty vegetable dry soup mix
1 can water chestnuts
Cook spinach according to the directions on the package then drain well. In a medium-sized bowl combine sour cream, mayo, soup mix and chopped water chestnuts. Add in cooked spinach and stir until well combined.