Spinach and Artichoke Stuffed Pretzels (gluten-free)
Nutty golden pretzel dough made out of chickpea and almond flour is stuffed with creamy vegan spinach and artichoke dip to make these healthy and delicious power pretzels!
Prep Time1 hourhr25 minutesmins
Cook Time30 minutesmins
Total Time2 hourshrs
Servings: 12-16 pretzel rolls or two large logs
Ingredients
1/2batch vegan spinach and artichoke dip
¾cupwater100-110F—I microwaved tap water for 20 seconds to get approximately the right temperature
½teaspoonsugar
1slightly heaped teaspoon rapid-rise yeasthalf a packet
1 ¼cupschickpea flour
1scant cup almond meal or flour
½cupground golden flaxseed
1scant teaspoon table salt
2tablespoonsmelted buttertry subbing olive oil to make vegan
3tablespoonsbaking soda
Instructions
Whisk together the warm water and sugar until dissolved, then whisk in the yeast. Let stand for 10 minutes, until foamy.
Whisk together the flours, flaxseed and salt. Stir in the melted butter, then the yeast mixture. Set aside in a warm place (I put my dough in the microwave thanks to this trick) and let rise for an hour.
The dough will not rise drastically, but it should look a little puffed after an hour. Sprinkle a clean surface with additional chickpea flour.
For pretzel buns: Divide the dough in half, then divide each half into 6-8 equal pieces of dough. To prevent the dough from cementing to your hand, wet your palm with some water before flattening a piece of dough in your palm to form a rough circle. Add a tablespoon of dip to the center of the dough and pinch the dough closed. Repeat until all balls have been stuffed.
Bring a pot of about 6-8 cups of water to a rolling boil and add 3 tablespoons baking soda. Drop the dough balls into the water and let cook for about 60 seconds. The balls are very dense and will not float to the top; I fished mine out of the bottom of the pot with a slotted spoon.
Place balls on a baking sheet and brush with milk or a bit of egg, then finish with a generous sprinkling of salt. Bake for 15 minutes at 425F degrees, then for another 10 minutes at 350, or until browned and firm to the touch.
For baked logs: Divide dough into two parts. Pat each half of dough into rough rectangles, about 4”x10” and ½-inch tall. Spoon a few tablespoons of dip down the center of each rectangle.
Fold the edges of the rectangle around the dip, sealing all edges. The dough will be sticky and may tear in parts, but it’s okay if a few peeks of spinach poke out. Repeat with the other half of dough.
Transfer to a baking sheet, brush with milk or a bit of egg and sprinkle with sea salt. Bake at 350 for 25-30 minutes, or until golden and firm.