1 (.75-ounce) package active dry yeast (about 2 ¼ teaspoons)
1 cup warm water
1 teaspoon sugar
1 cup plus 2 tablespoons bread flour
¾ cup King Arthur Unbleached White Whole Wheat Flour
½ teaspoon salt
4 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, shredded (about 1 cup)
⅔ cup frozen spinach, thawed and water squeezed out
2 tablespoons Cabot Plain Greek Yogurt
¼ teaspoon black pepper
¼ teaspoon garlic powder
⅓ cup baking soda
1 egg, lightly beaten
Coarse sea salt, optional
Get the ingredients you need at a convenient nearby location.
ADD yeast in a mixing stand bowl or a large bowl. Slowly pour in water and add sugar. Let sit for about 5 minutes until yeast gets foamy.
ADD ¾ cup bread flour, white whole wheat flour and salt using a dough hook for stand mixer (or a wooden spoon). 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.
While dough is rising, mix together cheese, spinach, yogurt, black pepper and garlic powder. Divide into 8 portions. Set aside.
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.
PREHEAT oven to 425°.
BRING 16 cups of water and baking soda to a boil in a large pot. 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. 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.
Who doesn’t love home-made pretzels! Delicious and used our favorite Greek Yogurt. LOVE!