# 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 (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
# Directions:
01 - In a large bowl, stir warm water, sugar, and yeast. Allow to sit for 5 minutes until foamy.
02 - Add melted butter and salt to yeast mixture. Gradually mix in flour to create a soft dough. Knead for 5 to 7 minutes until smooth. Cover and let rise for 45 minutes until doubled.
03 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
04 - Punch down the dough and divide into 32 equal portions. Roll each into a ball. Arrange the balls in two concentric circles on the baking sheet, leaving center space for the dip.
05 - Bring water and baking soda to a boil in a large pot. Working in batches, drop dough balls into the bath for 30 seconds, then remove with slotted spoon and return to baking sheet.
06 - Brush each pretzel ball with beaten egg and sprinkle with coarse sea salt.
07 - Bake for 15 to 18 minutes until golden brown.
08 - Combine cream cheese, sour cream, mozzarella, Parmesan, spinach, garlic, salt, and black pepper in a bowl. Mix thoroughly.
09 - Place dip in a small ovenproof bowl at center of wreath on baking sheet. Bake for 10 to 12 minutes until hot and bubbly.
10 - Remove wreath and dip from oven. Serve immediately, allowing guests to pull off pretzel bites and dip.
