Stuffed Parrano®-Dip Beer Pretzels | culture: the word on cheese

Ingredients

• ½ cups warm water
• 2 tablespoons light brown sugar
• 2¼ teaspoons active dry yeast
• 1 cup beer
• 4 ounces unsalted butter (melted)
• 1½ teaspoons sea salt
• 2½ cups all-purpose flour
• 2 cups whole wheat pastry flour
• Canola oil (to grease bowl)
• 12 cups water (for boiling pretzels)
• ⅔ cups baking soda (for boiling pretzels)
• 1 egg (beaten)
• Coarse sea salt
• 3 slices bacon (cooked and chopped)
• 1 tablespoon unsalted butter
• 3 garlic cloves (finely minced)
• 1 tablespoon flour
• ½ cup whole milk
• 1 ounce cream cheese
• 3 cups Parrano® cheese (shredded)
• ½ teaspoon pepper
• ½ cup plain greek yogurt
• 5 ounces frozen chopped spinach (thawed)
• 6.7- ounce jar grilled marinated artichoke hearts (chopped)