Introduction

These Spinach Artichoke Stuffed Pretzels are a savory twist on a classic snack, combining a soft pretzel dough with a creamy, flavorful filling. Perfect for sharing or enjoying as a comforting treat, they bring together the best of warm, cheesy goodness in every bite.

The image shows several golden brown pretzels placed on a tray with a white marbled texture background. The pretzels have a shiny, slightly crispy crust with coarse salt sprinkled on top, and small green herb pieces scattered over them. One pretzel is broken open, revealing a soft, fluffy inside filled with a creamy, white cheese mixed with small green herbs. There are some cheese shreds and flakes around the pretzels on the tray, adding to the visual texture. photo taken with an iphone --ar 4:5 --v 7

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 (measure first, then squeeze the water out)
1 cup marinated artichokes (chopped)
3 1/2 cups + 3 tbsp all-purpose flour
2 1/4 tsp light brown sugar
2 1/4 tsp instant yeast
3/4 tsp salt
1 1/4 cup water (about 110 °F)
4 cups water (for boiling)
2 tbsp baking soda
Lightly beaten egg (for washing)
Flaky sea salt (for sprinkling)
Melted butter (for brushing after baking)

Instructions

Step 1: In a large mixing bowl, combine the cream cheese, mozzarella, parmesan, minced garlic, crushed red pepper flakes, spinach, and chopped artichokes until creamy. Set this filling aside.
Step 2: Line two baking sheets with parchment paper and set aside.
Step 3: In a stand mixer bowl, mix the flour, salt, brown sugar, and instant yeast. Pour in the warm water (about 110 °F).
Step 4: Using the dough hook, knead the mixture on low speed for 5 minutes until a soft, tacky dough forms that cleans the sides of the bowl. Cover loosely and rest for 10 minutes.
Step 5: Divide the dough into 6 equal portions (about 127 g each) using a kitchen scale for accuracy.
Step 6: Working with one portion at a time, roll each piece into a 12-inch rope. Keep the other pieces covered to prevent drying out.
Step 7: Roll the rope width-wise with a rolling pin until it is at least 4 inches wide.
Step 8: Spoon 4 tablespoons of the spinach artichoke filling along the center length of the dough, leaving a ½ inch border at the top and bottom edges.
Step 9: Fold the bottom edge of the dough up over the filling and press to seal. Then fold the top edge down and pinch closed to fully encase the filling.
Step 10: Gently roll and stretch the filled rope to about 24 inches long.
Step 11: Form a U-shape with the rope, cross the ends over each other twice, and press them onto the bottom of the U to create a pretzel shape.
Step 12: Place each pretzel on a lined baking sheet, covering loosely with plastic wrap. Each sheet holds 3 pretzels. Let them rise for 30 minutes.
Step 13: Preheat your oven to 425 °F (220 °C).
Step 14: Boil 4 cups of water. Once boiling, stir in the baking soda until dissolved.
Step 15: Carefully lower one pretzel at a time into the boiling water for 30 seconds. Splash some water over the center, then remove with a slotted spoon back onto the baking sheet.
Step 16: Lightly brush each pretzel with the beaten egg wash and sprinkle with flaky sea salt.
Step 17: Bake the pretzels one tray at a time for 12-15 minutes until the tops turn a dark golden brown.
Step 18: Immediately after baking, brush the pretzels with melted butter. Serve warm and enjoy!

Tips & Variations

Be sure to squeeze all excess water from the thawed spinach to avoid soggy filling and dough.
Use marinated artichokes for extra flavor; if unavailable, drain canned artichokes well and season to taste.
For a spicier kick, increase crushed red pepper flakes or add a pinch of cayenne to the filling.
You can substitute mozzarella with provolone or fontina cheese for a different flavor.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350 °F oven for 5-7 minutes until heated through. For longer storage, freeze baked pretzels in a sealed bag for up to 1 month; thaw and reheat as above.

How to Serve

The image shows three golden brown pretzels with a shiny surface and coarse salt sprinkled on top. Each pretzel has a classic twisted shape with a smooth, slightly glossy texture, and there are small green herb leaves scattered on and around the pretzels. The pretzels rest on a piece of brown parchment paper, with one pretzel in the center partially torn open to reveal a soft, white inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be used. Cook it lightly and squeeze out excess moisture before mixing into the filling to prevent sogginess.

What if I don’t have instant yeast?

You can use active dry yeast, but you’ll need to proof it first in warm water with a little sugar before adding to the flour mixture. Adjust rising times as needed.