In your Kitchenaid mixer with the dough hook attachment, pour in your warm milk and honey, then sprinkle the top with the yeast. Allow this to sit about 5 minutes, or until the yeast appears frothy.

Next, add in the melted butter and 3 cups of flour and mix. You don't have to mix it very well, it can still be lumpy. (Salt can slow down, or kill yeast, so adding half the flour first protects the yeast from direct contact) Then add in the salt and remaining 3 cups of flour.

Knead the dough until it looks smooth. It shouldn't be too dry and crumbly, or extremely sticky. It should have the texture of playdough, adjust accordingly with small amounts of flour or water if necessary.

Shape the dough into a ball and place it on the counter. Cover with plastic wrap and allow to rest for at least 20 minutes.

While the dough is rising, in a mixing bowl, add the 8oz room temperature cream cheese, 1/4 cup sour cream, 2/3 cup kraft parmesan, 1/2 tsp of lemon juice, 1/4 tsp pepper, 1/4 tsp garlic powder, and stir it all together.

Open and drain the can of artichokes and then dice them up into smaller bite-size pieces. Add them to the cream cheese mix.

Defrost the spinach and then place it in a colander. Squeeze as much liquid out of it as you can and then add it to the rest of the ingredients. Stir until everything is well combined and set to the side.

Line two baking sheets with parchment paper and spray them lightly with olive oil.

Meanwhile, after the dough has sat for at least 20 minutes, dump it out of the bowl onto the counter and divide it into 16 equal pieces. Cover the pieces with plastic wrap so they don't dry out while you go about the next part.

Roll out each of the 16 pieces into a circle that is 3-5" in diameter and about 1/4" thick. Place just short of a 1/4 cup of filling in the middle of each circle and fold all the edges to the middle over the filling. Turn the roll right side up and place it on the prepared baking sheet. Repeat until all the rolls are stuffed!

Cover the rolls with plastic wrap again and let them rise for another 20 minutes.

While the rolls are rising, fill a large saucepan with 5 cups of water and 3 tbsp of baking soda. Bring it to a boil stirring occasionally to get the baking soda to dissolve.

Preheat the oven to 375 degrees.

After the pretzel rolls have risen again, turn off the pot of water with baking soda. Place the pretzels two-four at a time in the baking soda/water solution for 1-2 minutes per side and then remove and place them back on the baking sheets. (The pretzels buns may come a little loose during this, just reshape as you place them on the baking tray) Sprinkle with coarse salt if you would like. Repeat until all 16 pretzel rolls are done. Use a bread lame, or sharp knife to score the tops of the rolls with an X.

Place both baking sheets in the oven at the same time, bake at 375 for 10 minutes and then reduce the heat to 350 degrees and bake for another 30 minutes. You may need to rotate the trays halfway through in order to keep the top rack from overly browning.

You'll know they're finished when they are a deep golden brown. Remove them from the oven and let them cool on the trays for 5 minutes. Then transfer them to a cooling rack to finish cooling.

Serve warm with marinara and enjoy!!