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.
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 squeezed dry
- 1 cup marinated artichokes (chopped)
Dough
- 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)
Boiling Solution and Finishing
- 4 cups water
- 2 tablespoons baking soda
- Lightly beaten egg (for washing pretzels)
- Flaky sea salt (for sprinkling)
- Melted butter (for brushing after baking)
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
Nutrition
- Serving Size: 1 stuffed pretzel
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
Keywords: Spinach artichoke stuffed pretzels, homemade pretzels, savory stuffed pretzels, soft pretzels recipe, spinach artichoke dip pretzels
