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Spinach Artichoke Stuffed Pretzels Recipe

Spinach Artichoke Stuffed Pretzels Recipe
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★★★★★

5.2 from 15 reviews

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.

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

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

Find it online: https://flavorsbymaya.com/spinach-artichoke-stuffed-pretzels-recipe/