Cheese Pretzels Stuffed with Spinach and Feta
- Mixing bowls
- Kitchen scale
- Rolling Pin
- Baking sheet
INGREDIENTS
Dough:
- 4 cups/500 grams all-purpose flour
- 1 tablespoon/9 grams dry yeast or 25 grams fresh yeast
- 1 1/4 cups/260 grams warm water
- 3 tablespoons/30 grams sugar
- 4 tablespoons/20 grams olive oil
- 1 ounce/25 grams unsalted butter, softened
- 1 teaspoon/4 grams salt
Filling:
- 1 ounce/25 grams unsalted butter
- 1 medium onion, finely chopped
- 6 cups/200 grams spinach leaves
- 2 cups/200 grams mozzarella cheese, shredded
- 3.5 ounces/100 grams feta cheese, crumbled
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Coating:
- 3 cups water
- 2 tablespoons date syrup
- 1/2 cup sesame seeds
INSTRUCTIONS
- Make the dough by stirring yeast, sugar, and warm water in a small bowl. Let stand until foamy, about 5 minutes. Place the flour, yeast mixture, and olive oil in the bowl of a stand mixer with a dough hook. Mix until combined, then add salt and butter. Knead on medium speed until smooth and elastic, about 10 minutes.
- Cover and let rise until doubled, about 1 hour at room temperature or overnight in the refrigerator.
- Prepare the filling by melting butter with a drizzle of olive oil in a skillet. Add onion and cook until golden, 8 to 10 minutes.
- Add spinach and cook until wilted, then season with salt, pepper, and nutmeg. Transfer to a bowl, let cool, then stir in mozzarella and feta.
- For shaping, prepare one bowl with water mixed with date syrup and another with sesame seeds.
- Divide dough into 10 equal pieces, about 130 grams each. Roll each into a flat round, fill the center with spinach mixture, and seal into a log. Shape into a pretzel by rolling so the center is thicker than the ends, then crossing and twisting. Dip each pretzel in the syrup water, then coat with sesame seeds. Arrange on a parchment-lined baking sheet. Cover and rest for 25 minutes.
- Bake in a preheated 350°F/180°C oven until golden, about 30 minutes. Serve warm.
FAQ
How can I make the cheese pretzels ahead of time?
The pretzels can be prepared in advance in two different ways. First, you can make the dough and store it in the refrigerator overnight, which allows for a slower rise and deeper flavor. Simply shape and bake the next day. Another option is to fully bake the pretzels, let them cool, and then freeze them in an airtight container for up to one month. To serve, reheat in a 350°F/180°C oven until warmed through, which restores their soft texture.
How do I keep the cheese pretzels soft after baking?
Cheese pretzels tend to dry out if left exposed to air. The best way to keep them soft is to wrap them in a clean kitchen towel as soon as they come out of the oven. Once cooled, store in an airtight container or a resealable bag at room temperature for up to two days. If you need them longer, refrigeration can help but may firm up the dough, so reheating in the oven for a few minutes restores their softness and enhances the cheese flavor.
Can I change the cheese filling?
While mozzarella and feta create a creamy and tangy balance, you can swap in ricotta, cheddar, gouda, or even blue cheese for a sharper flavor. A mix of cheeses also works well, especially if you want a stretchy texture combined with stronger notes. Just make sure the cheese is not too watery, as excess moisture can make the dough soggy. Harder cheeses should be grated, while softer ones can be crumbled or mixed with herbs.
Do these cheese pretzels freeze well?
The pretzels freeze very well, making them ideal for batch cooking. After baking, allow them to cool completely, then wrap individually in plastic wrap and store in a freezer-safe bag for up to one month. To reheat, place them in a preheated 350°F/180°C oven for 10 to 12 minutes until warm and soft again. Freezing unbaked shaped pretzels is also possible, but they should be thawed and proofed before baking to ensure the dough rises properly.
Can I make the cheese pretzels without yeast?
Without yeast, the result will be denser and more bread-like. If you want a no-yeast version, you can use baking powder as a leavening agent, but the flavor and structure will be different. Mix flour, yogurt, and baking powder to create a quick dough, then shape and bake as usual. While not identical, this shortcut still produces tasty cheese pretzels that don’t require rising time.
How can I make these pretzels dairy-free or vegan?
Replace butter with a neutral oil or plant-based butter alternative. For the filling, swap mozzarella and feta with vegan shredded cheese or cashew-based cheeses that melt well. Nutritional yeast combined with silken tofu or almond-based cheese spreads can also provide tang and creaminess. Be sure to check that your date syrup and sesame seeds are naturally vegan.
Can I use frozen spinach instead of fresh?
Yes, as it is fully thawed and drained of excess moisture. Place the spinach in a clean towel and squeeze out as much liquid as possible, since excess water can make the filling soggy and affect the texture of the dough. Once drained, sauté it briefly with onion and seasonings, then mix with the cheeses as in the original recipe.
