# What you'll need:
→ Pretzel Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 packet (2 1/4 tsp) active dry yeast
03 - 1 cup warm water (about 110°F)
04 - 2 tbsp unsalted butter, melted
05 - 1 tbsp granulated sugar
06 - 1 tsp salt
→ Baking Soda Bath
07 - 1/2 cup baking soda
08 - 8 cups water
→ Topping
09 - 1 egg, beaten
10 - 1 tbsp coarse sea salt
→ Spinach Cheese Dip
11 - 8 oz cream cheese, softened
12 - 1/2 cup sour cream
13 - 1 cup shredded mozzarella cheese
14 - 1/2 cup grated Parmesan cheese
15 - 1 cup fresh spinach, chopped
16 - 2 cloves garlic, minced
17 - 1/4 tsp black pepper
18 - 1/4 tsp salt
# Method:
01 - In a large bowl, combine warm water, sugar, and active dry yeast. Let stand for 5 minutes until foamy.
02 - Stir in melted butter and salt. Gradually add flour, mixing until a soft dough forms. Knead for 5 to 7 minutes until smooth. Cover and let rise for 45 minutes until doubled in size.
03 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
04 - Punch down dough and divide into 32 equal portions. Roll each into a ball. Arrange balls in two concentric circles on the baking sheet, leaving space in the center for the dip.
05 - Bring 8 cups of water and baking soda to a boil in a large pot. Working in batches, boil dough balls for 30 seconds then remove with a slotted spoon and return to baking sheet.
06 - Brush each pretzel ball with beaten egg and sprinkle with coarse sea salt.
07 - Bake in the preheated oven for 15 to 18 minutes until golden brown.
08 - In a medium bowl, combine cream cheese, sour cream, shredded mozzarella, grated Parmesan, chopped spinach, minced garlic, salt, and black pepper. Mix thoroughly.
09 - Transfer dip to a small ovenproof bowl. Place in the center of the pretzel wreath on the baking sheet. Bake for 10 to 12 minutes until hot and bubbly.
10 - Remove from oven and serve warm. Guests can pull off pretzel bites to dip into the creamy spinach cheese mixture.
