Soft beer pretzels are stuffed with cheese, bacon and spinach to create the ultimate rich and gooey appetizer. Cheesy bacon and spinach stuffed pretzels
Add the yeast and light brown sugar to the warm water. Stir gently until mixed well; allow to sit for five minutes.
Pour yeast mixture into a large bowl and add melted butter, salt, and all-purpose flour. Stir until thickening, then add bread flour. Mix together until all ingredients are fully combined and the dough pulls away from the sides of the bowl, but isn't too sticky.
Knead the dough on a hard and lightly floured surface for a couple of minutes, then add it to a bowl that has been lightly greased with the canola oil. Coat the entire surface of the dough with the oil from the bowl, and let it sit in a warm place for one hour while covered with a light kitchen towel.
For filling
Cut two slices of bacon in half; cook in a small sauté pan over medium heat until fat is rendered and bacon is crispy. Remove bacon and lay onto paper towel to drain.
In the same sauté pan, turn the heat down to about medium-low and melt butter, then add garlic and shallots and cook for roughly 2-3 minutes over medium-low heat until fragrant and softened. Whisk in the flour until completely smooth, then pour in milk and turn the heat up to medium until the milk simmers.
Keep whisking, and turn the heat back down to medium-low. Allow this to set for 4-5 minutes, whisking occasionally, until it starts to thicken slightly.
Add the cream cheese, divided into smaller pieces, and stir until melted. Add salt, pepper and crushed red pepper. Grate in gouda and mozzarella cheeses. Stir until all cheese has melted, then add sour cream and stir until melted.
Add chopped fresh spinach and bacon. Combine completely and place into a plastic container, then into the freezer for 15 minutes.
As the filling chills, check on the pretzel dough and make sure it has doubled in size. Roll it out onto a floured surface, kneading lightly. Cut the kneaded dough ball into four sections of equal size, and set aside.
Once the filling has chilled and has a thick, pliable texture, remove it from the freezer. Using one dough ball, roll it out onto a floured surface to make roughly a 13" x 3" shape. Directly in the middle of this dough shape, line the cheesy filling about 1/2" thick from end to end. Pull the dough on the top side over the filling, and bring the bottom side up to meet it. Seal the sides together to create the stuffed pretzels.
Pinch both ends together to seal, and then pull each end around and then together to form a pretzel shape. Seal the ends onto the bottom of the thicker part of the pretzel to prevent any of the filling from baking out of it.
In a large saucepan with 2 quarts of boiling water and 1/2 cup of baking soda, drop each pretzel in and boil for 30 seconds. Remove, set on your baking sheet, and brush egg wash over the tops and sides of each pretzel. Sprinkle with sea salt to finish.
Bake all pretzels together at 425 degrees for 12-15 minutes. Serve hot, and enjoy :)