Name: Spinach Artichoke Stuffed Pretzels Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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 squeezed dry; 1 cup marinated artichokes (chopped); 3 1/2 cups + 3 tbsp all-purpose flour; 2 1/4 teaspoons light brown sugar; 2 1/4 teaspoons instant yeast; 3/4 teaspoon salt; 1 1/4 cup warm water (about 110°F); 4 cups water; 2 tablespoons baking soda; Lightly beaten egg (for washing pretzels); Flaky sea salt (for sprinkling); Melted butter (for brushing after baking)

Jump to Recipe

If you are on the hunt for a snack that combines soft, pillowy dough with a rich, melty, and savory filling, these Spinach Artichoke Stuffed Pretzels will become your new obsession. Imagine biting into a warm, golden-brown pretzel bursting with the creamy goodness of cheeses, tender spinach, and tangy artichokes – it’s a flavor explosion wrapped up in a perfectly chewy crust. These homemade treats bring all the comforting vibes of classic spinach artichoke dip, but with the fun and portability of a soft pretzel. Whether you’re planning a casual get-together or just want to wow yourself with a delicious baking project, these Spinach Artichoke Stuffed Pretzels are here to steal the show.

Spinach Artichoke Stuffed Pretzels Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is the secret to nailing the balance of flavor and texture in Spinach Artichoke Stuffed Pretzels. Each component plays an important role: creamy cheeses lend richness, spinach and artichokes add freshness and bite, while the pretzel dough offers the signature chewy, golden crust. Here’s what you’ll need to make this irresistible snack from scratch.

Cream cheese (3 ounces, softened): Provides a smooth, tangy base that ties the filling together perfectly.
Mozzarella cheese (2/3 cup, diced): Melts beautifully to give that gooey, stretchy texture everyone loves.
Grated parmesan cheese (1/2 cup): Adds a sharp, nutty depth of flavor to the filling.
Garlic (2 cloves, minced or grated): Infuses the filling with savory aromatic warmth.
Crushed red pepper flakes (1/4 teaspoon): Just a hint of subtle heat to elevate the taste.
Frozen chopped spinach (1/3 cup, thawed and squeezed): Contributes vibrant color and earthiness without excess moisture.
Marinated artichokes (1 cup, chopped): Offers a tender, tangy bite that complements the creamy cheeses.
All-purpose flour (3 1/2 cups plus 3 tablespoons): The foundation of the pretzel dough, giving it structure and chew.
Light brown sugar (2 1/4 teaspoons): Balances the yeast’s flavor and contributes to browning.
Instant yeast (2 1/4 teaspoons): Powers the dough rise, creating a soft, airy texture.
Salt (3/4 teaspoon): Enhances all the flavors while seasoning the dough.
Warm water (1 1/4 cups at about 110°F): Activates the yeast for the perfect dough rise.
Boiling water (4 cups): For the baking soda bath that gives pretzels their iconic crust.
Baking soda (2 tablespoons): Creates that signature pretzel tang and dark crust during boiling.
Lightly beaten egg (for washing): Gives the pretzels a shiny, golden finish when baked.
Flaky sea salt: Sprinkled on top for that delightful crunch and pop of saltiness.
Melted butter (for brushing after baking): Keeps the pretzels tender and adds a luscious buttery flavor.

How to Make Spinach Artichoke Stuffed Pretzels

Step 1: Prepare the Spinach Artichoke Filling

Start by blending together the cream cheese, diced mozzarella, parmesan, minced garlic, crushed red pepper flakes, thawed and squeezed spinach, and chopped marinated artichokes in a large bowl. Mix until the filling becomes a creamy, well-incorporated mixture that will pack the perfect punch of flavor inside each pretzel. Setting this aside to meld the flavors while you make the dough is a smart move.

Step 2: Make the Soft Pretzel Dough

Next up, combine the flour, salt, sugar, and instant yeast in a mixing bowl. Pour in the warm water and knead on low speed for about five minutes using a dough hook until you have a soft and tacky but not sticky ball of dough. This step is crucial for achieving that classic pretzel chewiness. Cover your dough loosely and let it rest for ten minutes – patience here will pay off wonderfully.

Step 3: Roll and Fill the Pretzels

Divide the dough into six equal portions, ideally using a kitchen scale for accuracy. Roll each piece into a 12-inch rope and gently flatten it into a 4-inch-wide strip with a rolling pin. Spoon about four tablespoons of that creamy spinach artichoke filling lengthwise down the center, leaving a small border. Fold the dough over the filling from the bottom, pinch to seal, then fold the top down and crimp the edges closed. This sealing step ensures your filling stays gooey and contained during baking – no leaks allowed!

Step 4: Shape the Classic Pretzel

After sealing, gently stretch the filled dough rope to about 24 inches. Form a U shape, then twist the ends over each other twice and press them onto the bottom of the U to create that iconic pretzel shape. Place each pretzel on parchment-lined trays, cover loosely, and allow them to rise for 30 minutes. Watching these beauties puff up is seriously satisfying.

Step 5: Boil and Bake the Pretzels

Preheat the oven to 425°F (220°C). While waiting, boil four cups of water with baking soda dissolved in it. Carefully drop each pretzel into the boiling bath for 30 seconds – this step gives the crust that chewy texture and deep golden color. Transfer them back to the trays, brush with the beaten egg wash, sprinkle with flaky sea salt, and bake for 12 to 15 minutes until gloriously brown.

Step 6: Finish with Butter and Serve

The final touch is brushing your hot pretzels with melted butter as soon as they come out of the oven. This keeps their crust tender while adding a rich buttery sheen. Serve these warm, and get ready for endless compliments.

How to Serve Spinach Artichoke Stuffed Pretzels

Garnishes

For an elevated presentation, sprinkle your pretzels with freshly grated parmesan or a pinch of smoked paprika for a subtle smoky flair. A touch of finely chopped fresh parsley or chives adds a lovely color contrast and a hint of freshness. These garnishes make your Spinach Artichoke Stuffed Pretzels look party-ready and taste even better.

Side Dishes

Pair these stuffed pretzels with a crisp, peppery arugula salad dressed in lemon vinaigrette to cut through the richness. Roasted tomato soup or a light cucumber salad also complement the creamy filling beautifully. For dipping, a tangy marinara or a cool ranch dip can enhance the experience without overpowering the flavors.

Creative Ways to Present

Elevate your Spinach Artichoke Stuffed Pretzels by serving them alongside small ramekins of warm spinach artichoke dip for double the delight. You can also slice them into pretzel bites, perfect for sharing at gatherings, or arrange them in a decorative wreath shape for special occasions. These fun tweaks invite everyone to dig in and savor every bite.

Make Ahead and Storage

Storing Leftovers

Leftover Spinach Artichoke Stuffed Pretzels can be stored in an airtight container in the refrigerator for up to three days. Make sure they are completely cooled before storing to prevent sogginess. When you’re ready, simply reheat gently to regain that soft, warm-chewy texture.

Freezing

If you want to prepare ahead or save extras for later, these pretzels freeze beautifully. After baking and cooling completely, wrap each pretzel tightly in plastic wrap and place them in a freezer bag. They’ll keep for up to one month. When craving hits, just thaw and reheat as needed.

Reheating

To bring your pretzels back to life, reheat them in a preheated oven at 350°F (175°C) for about 8 to 10 minutes. This helps maintain the pretzel’s signature chew and reheats the filling evenly. Avoid the microwave if you want to preserve that perfect texture.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works wonderfully. Just be sure to sauté or blanch it first to remove excess moisture and then drain it thoroughly. Too much liquid can make the filling runny and affect the dough’s texture.

How spicy are these Spinach Artichoke Stuffed Pretzels?

They have a gentle kick from the crushed red pepper flakes, but the spice level is very mild and can easily be adjusted or omitted based on your preference.

Can I make the dough by hand instead of a stand mixer?

Absolutely! Kneading by hand for about 8 to 10 minutes until the dough is smooth and elastic will work just fine. It’s a great way to connect with the dough and feel its transformation.

What if my pretzels don’t brown well?

The baking soda bath is key for color and texture. Make sure your water is boiling and the baking soda is fully dissolved before boiling the pretzels. Also, brushing them with egg wash before baking helps achieve that golden finish.

Can I substitute any cheeses in the filling?

You can experiment, but the classic combo of cream cheese, mozzarella, and parmesan balances creaminess and sharpness perfectly. Using other cheeses like fontina or gouda might change texture and flavor, so tweak with care!

Final Thoughts

Making Spinach Artichoke Stuffed Pretzels at home is not just a baking project, it’s a joyful experience that rewards you with a warm, cheesy treasure in every bite. Whether you pull them out for a cozy night in or share them with friends, these pretzels bring comfort and flavor wrapped in a fun package. So, grab your apron and get ready to fall in love with this delicious twist on a classic favorite—you won’t regret it!

Spinach Artichoke Stuffed Pretzels Recipe

★★★★★

5.1 from 18 reviews

Author: Elara
Total Time: 1 hour 10 minutes
Yield: 6 stuffed pretzels 1x
Diet: Vegetarian

Print Recipe

Description

Delicious homemade soft pretzels stuffed with a creamy spinach and artichoke filling, combining the classic flavors of a favorite dip with freshly baked, golden-brown pretzels. Perfect as a savory snack or appetizer.

Instructions

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 squeezed spinach, and chopped marinated artichokes. Mix thoroughly until creamy and well blended. Set aside.
Prepare the Baking Sheets: Line two baking sheets with parchment paper to prevent sticking. Set them aside for later use.
Make the Soft Pretzel Dough: In the bowl of a stand mixer, combine the all-purpose flour, salt, light brown sugar, and instant yeast. Pour in the warm water (approximately 110°F). Using a dough hook, knead on low speed for about 5 minutes until a soft, tacky dough forms that cleans the sides of the bowl. Cover loosely with plastic wrap or a kitchen towel and let rest for 10 minutes.
Portion the Dough: Divide the dough into 6 equal pieces, ideally measured using a kitchen scale to 127 grams each, for consistent sizes.
Shape the Dough Ropes: Working with one dough piece at a time and keeping others covered, roll each ball into a 12-inch long rope. Then, using a rolling pin, flatten the rope width-wise to about 4 inches wide.
Fill the Pretzels: Spoon 4 tablespoons of the spinach artichoke filling along the center of the flattened dough rope, leaving a clean ½ inch border at the top and bottom. Fold the bottom edge up over the filling, pressing to seal with your fingers. Fold the top edge down to the center and pinch to seal the filling completely inside.
Extend and Shape the Pretzels: Gently roll and stretch the filled rope until it is approximately 24 inches long. Shape into a U, then cross the ends over each other twice and press them onto the bottom of the U to form a classic pretzel shape.
Proof the Pretzels: Place each pretzel on the prepared baking sheets, allowing 3 pretzels per tray. Loosely cover with plastic wrap and let rise for 30 minutes.
Preheat Oven and Prepare Boiling Solution: Preheat your oven to 425°F (220°C). About 5 minutes before the end of the rise time, bring 4 cups of water to a boil, then add and dissolve 2 tablespoons of baking soda.
Boil the Pretzels: Using a slotted spoon, carefully lower each pretzel into the boiling water for 30 seconds. Splash some of the baking soda water onto the top of the pretzel while boiling. Remove gently and place back onto a baking tray.
Egg Wash and Salt: Lightly brush each pretzel with the beaten egg wash and sprinkle with flaky sea salt to taste.
Bake: Bake one tray at a time in the preheated oven for 12 to 15 minutes or until the pretzels turn a deep golden brown color on top.
Finish with Butter and Serve: Immediately after baking, brush the tops of the pretzels with melted butter for extra flavor and shine. Serve warm and enjoy!

Notes

Make sure to squeeze out excess water from the thawed spinach to avoid soggy filling.
Use a kitchen scale for precise dough portions to ensure even baking and consistent pretzel sizes.
If you don’t have marinated artichokes, drain canned artichokes well and pat dry before chopping.
Boiling the pretzels in baking soda water is crucial for that classic pretzel crust and flavor.
For a crispier pretzel, bake one tray at a time and do not overcrowd the pan.
Leftover pretzels can be reheated in a 375°F oven for 5-7 minutes to regain freshness.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Snack, Appetizer
Method: Baking
Cuisine: American