Soft Beer Pretzels
1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
1 cup beer
4 ounces (1 stick) unsalted butter, melted
1 1/2 teaspoons sea salt or kosher salt
2 1/2 cups all-purpose flour
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2 cups whole wheat pastry flour
Canola oil, to grease bowl
3 quarts water, for boiling the pretzels
2/3 cups baking soda, for boiling the pretzels
1 egg, beaten, for brushing before baking
Coarse sea salt
Spinach and Artichoke Dip Filling
2 slices thick-cut bacon, chopped (optional)
1 tablespoon butter
1 clove garlic, minced or grated
1 tablespoon flour
1/2 cup milk (I used 2%, but whatever you have will be fine)
1 ounce cream cheese
1/2 cup shredded mozzarella cheese
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1/2 cup grated parmesan cheese
1/2 cup greek yogurt (I used 0%)
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon pepper
1/2 cup (about 5 ounces) frozen chopped spinach, thawed
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1 (6.7 ounce) jar grilled artichoke hearts or you can sub marinated artichokes, chopped