Pretzel pull-apart bread with spinach and artichoke dip

American 60 Mins Prep · 20 Mins Cook

1. To make the pretzel dough, in the bowl of a stand mixer, fitted with a hook attachment, combine the flour, yeast and salt.
2. With the mixer running on a low speed, slowly pour in the water and mix for 5 minutes or until the dough comes together.
3. Drop in small blobs of the softened butter with the mixer still running. Mix until all the butter has incorporated.
4. Turn the dough out onto a clean working surface and roll into a smooth ball.
5. Place back in the mixer and cover with a dishcloth for about 15 minutes.
6. Divide the dough into 16 even pieces and roll the pieces into small balls.
7. In a saucepan, whisk together the water and bicarbonate of soda and bring to the boil.
8. Drop the balls in the boiling bicarbonate solution for about 30 seconds, turn and cook on the other side for 30 seconds then place on a greased cooling rack to drip off any excess liquid. Do this in batches.
9. Preheat the oven to 200°C, gas mark 6.
10. Arrange the dough balls around the edge of a 30cm cast iron skillet, leaving the centre open.
11. Score the top of each dough ball with an ‘x’ and sprinkle with the coarse salt.
12. To make the dip, place the roughly chopped spinach in a large pan over a high heat with a splash of water. Cook the spinach until completely wilted.
13. Allow to cool before squeezing out all the excess liquid, leave to cool completely.
14. In a large bowl, combine the mascarpone, grated cheddar, grated parmesan, grated garlic clove, thyme, marinated drained and chopped artichoke hearts and wilted spinach. Mix until completely combined.
15. Spoon the mixture into a small oven-proof bowl placed in the centre of the skillet. Bake for 20 minutes or until the pretzels have browned and the cheese has melted.
16. Serve immediately.

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