Spinach Artichoke Stuffed Pretzels Recipe

If you are craving a unique treat that beautifully blends the soft, chewy comfort of pretzels with the rich, creamy goodness of spinach and artichoke dip, then Spinach Artichoke Stuffed Pretzels are exactly what you need. These delightful hand-held snacks are packed with a luscious filling of tangy cream cheese, melty mozzarella, parmesan, fresh garlic, and tender artichokes, all wrapped in a perfectly golden pretzel crust. Each bite bursts with flavor and warmth, making them perfect for party appetizers, snack time, or an indulgent cozy day in.

Spinach Artichoke Stuffed Pretzels Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may seem simple at first glance, but each one is essential to creating the perfect balance of flavors, textures, and colors that make these Spinach Artichoke Stuffed Pretzels so irresistible. From creamy cheeses to fresh greens and classic pretzel dough components, every item plays a vital role in this recipe’s success.

  • Cream cheese (3 ounces, softened): Provides a smooth, rich base that holds the filling together perfectly.
  • Mozzarella cheese (2/3 cup, diced): Adds gooey, melty stretches of cheesy goodness inside the pretzel.
  • Parmesan cheese (1/2 cup, grated): Offers a sharp, savory punch that complements the spinach and artichokes.
  • Garlic (2 cloves, minced): Brings aromatic depth and a touch of warmth to the filling.
  • Crushed red pepper flakes (1/4 teaspoon): Adds just a hint of spice to elevate the flavor without overpowering.
  • Frozen chopped spinach (1/3 cup, thawed and squeezed dry): Introduces vibrant color and a nutritious boost.
  • Marinated artichokes (1 cup, chopped): Delivers a tender, tangy texture that pairs beautifully with creamy cheeses.
  • All-purpose flour (3 1/2 cups + 3 tablespoons): The foundation for soft, chewy pretzel dough.
  • Light brown sugar (2 1/4 teaspoons): Adds subtle sweetness that helps yeast activation and browning.
  • Instant yeast (2 1/4 teaspoons): Leavens the dough for that airy, tender bite.
  • Salt (3/4 teaspoon): Balances sweetness and enhances all the flavors.
  • Water (1 1/4 cup, about 110°F): Activates the yeast and brings the dough together.
  • Water (4 cups): For the baking soda boil, creating that classic pretzel crust.
  • Baking soda (2 tablespoons): Essential for the alkaline bath that gives pretzels their signature texture and color.
  • Lightly beaten egg: For that shiny, golden crust when washed onto pretzels before baking.
  • Flaky sea salt: Sprinkled on top of pretzels for a delightful salty crunch.
  • Melted butter: Brushed on warm pretzels to add richness and keep them soft.

How to Make Spinach Artichoke Stuffed Pretzels

Step 1: Make the Spinach Artichoke Filling

Start by combining the softened cream cheese, diced mozzarella, grated parmesan, minced garlic, red pepper flakes, thawed and squeezed spinach, and chopped marinated artichokes in a large mixing bowl. Stir everything until you get a luscious, creamy mixture that’s bursting with flavor. This filling will be the star inside your pretzels, creamy with a punch of garlicky, cheesy goodness balanced by the tender spinach and artichokes.

Step 2: Prepare the Soft Pretzel Dough

In a separate bowl, whisk together your flour, salt, light brown sugar, and instant yeast. Pour in the warm water (about 110°F) and knead the dough using a dough hook on low speed for about five minutes until a soft, tacky dough ball forms that cleans the sides of the bowl. Cover it loosely and let it rest for 10 minutes. This step ensures a tender, chewy base that will envelope your delicious filling perfectly.

Step 3: Shape and Fill the Dough

Divide the rested dough into six equal portions. Roll each piece into a 12-inch rope, then flatten it to around 4 inches wide using a rolling pin. Spoon 4 tablespoons of your spinach artichoke filling down the center, leaving a clean half-inch border all around. Fold the bottom edge of dough up over the filling and press to seal, then fold the top edge down and seal tightly to enclose all that deliciousness inside. Gently stretch the filled rope to roughly 24 inches long — this stretchiness helps form the iconic pretzel shape.

Step 4: Form and Proof the Pretzels

Create a U-shape with the filled dough rope, cross the ends over twice, and press against the bottom curve of the U to form a pretzel knot. Place each pretzel on parchment-lined trays, cover loosely, and let rise for 30 minutes. This second rise is key to a soft, fluffy interior that still has that satisfying chew on the outside.

Step 5: Boil, Egg Wash, and Bake

Preheat your oven to 425°F (220°C). Meanwhile, bring 4 cups of water and baking soda to a boil for your alkaline bath. Boil each pretzel individually for about 30 seconds to give them that classic pretzel crust and deep golden color. Transfer them back to the tray, brush with beaten egg, sprinkle flaky sea salt on top, and bake for 12 to 15 minutes until beautifully browned. Right out of the oven, brush with melted butter for that irresistible shine and buttery finish.

How to Serve Spinach Artichoke Stuffed Pretzels

Spinach Artichoke Stuffed Pretzels Recipe

Garnishes

Keep it simple yet impactful with a sprinkle of fresh chopped parsley or a light dusting of grated parmesan right after baking. These garnishes add a fresh, vibrant note and extra flavor that beautifully complement the rich filling.

Side Dishes

Serve these pretzels alongside cool cucumber slices, crunchy carrot sticks, or a small bowl of marinara or ranch dip for added variety. The contrast of textures and flavors makes each bite even more exciting and satisfying.

Creative Ways to Present

For a party or fun gathering, arrange several Spinach Artichoke Stuffed Pretzels on a rustic wooden board with small dipping bowls of extra marinara, sour cream, or spicy mustard. You could also cut the pretzels into smaller bite-sized pieces to create finger food that’s perfect for sharing.

Make Ahead and Storage

Storing Leftovers

Place your leftover Spinach Artichoke Stuffed Pretzels in an airtight container and refrigerate for up to three days. They’ll stay soft and tasty, ready for a quick snack or easy lunch.

Freezing

You can freeze the pretzels after shaping but before the baking soda bath to keep their best texture. Wrap each pretzel tightly in plastic wrap and freeze in a sealed bag for up to two months. When ready, thaw overnight in the refrigerator.

Reheating

Reheat leftover pretzels in a 350°F (175°C) oven for about 10 minutes until warmed through and refreshed. Avoid microwaving if possible, as it can make the pretzels tough rather than pleasantly chewy.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If using fresh spinach, make sure to sauté it lightly and squeeze out all excess moisture before mixing it into the filling. This prevents sogginess inside your Spinach Artichoke Stuffed Pretzels.

Is it possible to make these pretzels gluten-free?

You can try a gluten-free flour blend designed for yeast breads, but results may vary. The dough structure is key for these pretzels, so experimenting with recommended blends and additional binding agents may be necessary.

Can I prepare the filling ahead of time?

Definitely! The spinach artichoke filling can be made a day in advance and kept refrigerated. Just give it a quick stir before assembling your pretzels to redistribute any settled ingredients.

How spicy are these pretzels?

The crushed red pepper flakes provide a subtle warmth without overwhelming the creamy filling — perfect for those who love a little kick but not intense heat. You can always adjust the amount to suit your taste.

Can I substitute the marinated artichokes?

While marinated artichokes add a delicious tang, you can substitute with steamed or canned artichokes drained thoroughly. Keep in mind that marinated artichokes bring extra flavor savings from herbs and oil.

Final Thoughts

Spinach Artichoke Stuffed Pretzels are a wonderful way to bring together the comfort of soft pretzels and the irresistible creaminess of classic dip in one handheld delight. Whether you’re treating yourself or impressing friends with a crowd-pleasing snack, this recipe is sure to become a favorite. Don’t hesitate to dive in and enjoy the magic of these golden, cheesy, veggie-packed treasures fresh from your oven!

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Spinach Artichoke Stuffed Pretzels Recipe

These Spinach Artichoke Stuffed Pretzels are a delicious twist on classic soft pretzels, filled with a creamy mixture of cream cheese, mozzarella, parmesan, garlic, spinach, and marinated artichokes. Perfect as a savory snack or appetizer, they are soft, cheesy, and bursting with flavor.

  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 stuffed pretzels 1x
  • Category: Snack, Appetizer
  • Method: Baking, Boiling
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Filling

  • 3 ounces cream cheese (softened)
  • 2/3 cup mozzarella cheese (diced into small cubes)
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic (minced or grated)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup frozen chopped spinach, thawed and water squeezed out
  • 1 cup marinated artichokes (chopped)

Soft Pretzel Dough

  • 3 1/2 cups + 3 tablespoons all-purpose flour
  • 2 1/4 teaspoons light brown sugar
  • 2 1/4 teaspoons instant yeast
  • 3/4 teaspoon salt
  • 1 1/4 cups water (about 110°F)

Baking and Finishing

  • 4 cups water
  • 2 tablespoons baking soda
  • Lightly beaten egg (for washing)
  • Flaky sea salt (for sprinkling)
  • Melted butter (for brushing after baking)

Instructions

  1. Make the Spinach Artichoke Filling: In a large mixing bowl, combine the softened cream cheese, diced mozzarella, grated parmesan, minced garlic, crushed red pepper flakes, thawed and drained spinach, and chopped marinated artichokes. Mix together until creamy and well combined. Set aside.
  2. Prepare the Baking Sheets: Line two baking sheets with parchment paper and set them aside for later use.
  3. Make the Soft Pretzel Dough: In a stand mixer bowl, combine all-purpose flour, salt, light brown sugar, and instant yeast. Pour in the warm water (about 110°F). Using the dough hook attachment, knead on low speed for 5 minutes until the dough forms a soft, tacky, but not sticky ball that cleans the sides of the bowl. Cover loosely with plastic wrap or a towel and let it rest for 10 minutes.
  4. Portion the Dough: Divide the dough into 6 equal portions, ideally weighing about 127 grams each using a kitchen scale. Keep unused portions covered to prevent drying out.
  5. Shape the Dough Ropes: Working with one portion at a time, roll each dough ball into a 12-inch long rope. Then, using a rolling pin, roll the rope widthwise so it becomes about 4 inches wide.
  6. Add the Filling: Spoon 4 tablespoons of the prepared spinach artichoke filling along the center length of the dough, leaving a ½ inch border on top and bottom clean. See visual guides if available.
  7. Seal the Dough: Fold the bottom edge of the dough up and over the filling, pressing fingers firmly to seal. Then fold the top edge down to fully encase the filling and pinch the edges securely to prevent leakage.
  8. Stretch the Stuffed Rope: Gently roll and stretch the filled dough rope to about 24 inches in length.
  9. Form the Pretzel Shape: Create a U-shape with the rope, cross the ends over each other twice, and press them onto the bottom of the U to form the classic pretzel shape.
  10. Proof the Pretzels: Place the pretzels on the prepared baking trays, three per tray. Loosely cover with plastic wrap and let them rise for 30 minutes.
  11. Preheat the Oven: While the pretzels proof, preheat the oven to 425°F (220°C).
  12. Prepare Baking Soda Bath: Bring 4 cups of water to a boil. Once boiling, add 2 tablespoons baking soda and stir to dissolve.
  13. Bake the Pretzels: Boil each pretzel for 30 seconds, flipping and splashing some baking soda water on top to enhance browning and texture. Remove with a slotted spoon and place back onto the baking sheet. Brush each pretzel lightly with beaten egg and sprinkle with flaky sea salt. Bake one tray at a time for 12–15 minutes, or until golden brown on top.
  14. Finishing Touch: Immediately after baking, brush the tops of the pretzels with melted butter to add richness and shine. Serve warm and enjoy!

Notes

  • Make sure to squeeze the water out of the thawed spinach to avoid soggy filling and dough.
  • Use a kitchen scale for consistent portioning and even baking.
  • Boiling pretzels in a baking soda bath creates the distinctive chewy crust and golden color.
  • Work with one dough portion at a time to prevent drying; keep others covered.
  • The filling can be adjusted for spice by increasing or omitting red pepper flakes according to taste.
  • Serve pretzels warm for best flavor and texture.

Nutrition

  • Serving Size: 1 stuffed pretzel (approx. 180g)
  • Calories: 340
  • Sugar: 3g
  • Sodium: 720mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 40mg

Keywords: spinach artichoke pretzels, stuffed pretzels, soft pretzels, savory pretzels, spinach artichoke dip, appetizer

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