Spinach & Artichoke Stuffed Pretzel

Combine the water, brown sugar and yeast in the bowl of a stand mixer. Mix with the dough hook until combined. Let sit for 5 minutes. Add 1 cup of beer, melted butter, salt and flour and mix on low-speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl (about 3 to 4 minutes). If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a large bowl with oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour. In a medium bowl, combine the cream cheese, mozzarella, parmesan, garlic and a pinch of crushed red pepper and salt. Stir in the spinach and artichokes.

Preheat the oven to 425°F. Bring a large pot of water to a boil. Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11x3 inches). Spread about 1 1/2 tablespoons spinach and artichoke dip along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling. Flatten out dough to round shape (think thin pizza shape). Your circle should be the size of a small dinner plate. Add dip (optional: cheese of choice) to top center of dough and on the bottom of your circle make small strips with pizza roller. Tuck over top of your dough tightly by pulling the top of your circle and making a rolling motion to roll over your dough. Continue rolling your dough until you are left with a long roll shape. Take the two ends of your dough and make into a cylinder shape (should look like half a moon) and set aside.

Slowly add the baking soda to the boiling water. Boil the pretzels in the water, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove from the water. Line two baking sheets with parchment paper placing 4 pretzels on each. Brush the tops with the beaten egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown. Remove pretzels from oven and let cool 5 minutes.

Pour the beer into a metal 8-inch square baking pan. Set the pan in the freezer. After one hour, rake a fork through the beer that has begun to freeze. Continue to do this every 30 minutes, for a total of 3 hours in the freezer. This is your beer granita. Scoop beer granita into 4 short glasses, packing it and filling all the way. Pour cold lemonade over the top to fill. You can add 1 tbsp of grenadine syrup for some color contrast. Add a straw and enjoy!