# Components:
→ Pretzel Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 packet (2 1/4 teaspoons) active dry yeast
03 - 1 cup warm water (about 110°F)
04 - 2 tablespoons unsalted butter, melted
05 - 1 tablespoon granulated sugar
06 - 1 teaspoon salt
→ Baking Soda Bath
07 - 1/2 cup baking soda
08 - 8 cups water
→ Topping
09 - 1 egg, beaten
10 - 1 tablespoon coarse sea salt
→ Spinach Cheese Dip
11 - 8 ounces 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 teaspoon black pepper
18 - 1/4 teaspoon salt
# Directions:
01 - Combine warm water, sugar, and yeast in a large bowl; let stand for 5 minutes until foamy. Stir in melted butter and salt. Gradually add flour, mixing to form a soft dough. Knead for 5 to 7 minutes until smooth. Cover and let rise for 45 minutes or until doubled in size.
02 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
03 - Punch down the dough and divide into 32 equal portions. Roll each into a ball and arrange two concentric circles on the baking sheet, leaving a center space for the dip.
04 - Bring water and baking soda to a boil in a large pot. Working in batches, dip dough balls into the bath for 30 seconds, then remove with a slotted spoon and return to the baking sheet.
05 - Brush the pretzel balls with beaten egg and sprinkle with coarse sea salt.
06 - Bake for 15 to 18 minutes until golden brown.
07 - Combine cream cheese, sour cream, mozzarella, Parmesan, spinach, garlic, salt, and black pepper in a medium bowl; mix thoroughly.
08 - Transfer dip to a small ovenproof bowl and place in the center of the wreath on the baking sheet. Bake for 10 to 12 minutes until hot and bubbly.
09 - Remove wreath and dip from oven and serve warm, allowing guests to pull off pretzel bites for dipping.
