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Spinach Artichoke Stuffed Pretzels Recipe

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These Spinach Artichoke Stuffed Pretzels are a savory, cheesy twist on classic soft pretzels. Filled with a creamy blend of cream cheese, mozzarella, parmesan, spinach, and marinated artichokes, these pretzels combine rich flavors and a satisfying chewy texture. Perfect for snacks, appetizers, or a fun homemade treat, they’re boiled briefly in baking soda water to achieve that iconic pretzel crust and then baked to golden perfection. The finishing touch of melted butter and flaky sea salt makes them irresistible served warm.

Ingredients

Scale

Spinach Artichoke 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)

Soft Pretzel Dough

  • 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)

Boiling and Finishing

  • 4 cups water
  • 2 tbsp 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, small cubes of mozzarella, grated parmesan, minced garlic, crushed red pepper flakes, thawed and squeezed spinach, and chopped marinated artichokes. Mix everything together until creamy and well combined. Set this flavorful filling aside.
  2. Prepare the Soft Pretzel Dough: Line two baking sheets with parchment paper and set them aside. In the bowl of a stand mixer, add the flour, salt, sugar, and instant yeast. Pour the warm water (about 110°F) into the dry ingredients. Using the dough hook, knead on low speed for about 5 minutes until the dough forms a soft, tacky but not sticky ball that cleans the sides of the bowl. Loosely cover the bowl with plastic wrap or a kitchen towel and let the dough rest for 10 minutes.
  3. Portion the Dough: Divide the dough into 6 equal pieces, each weighing approximately 127 grams, ideally using a kitchen scale for accuracy. Keep the unworked portions covered loosely to prevent drying out.
  4. Shape and Fill the Pretzel Ropes: Take one dough portion at a time and roll it out into a 12-inch long rope. Then, use a rolling pin to flatten the rope width-wise until it’s about 4 inches wide. Spoon 4 tablespoons of the spinach artichoke filling along the center length of the dough, leaving about half an inch clear border on the top and bottom edges. Fold the bottom edge up over the filling and press firmly to seal, then fold the top edge down and pinch it firmly to completely enclose the filling. Gently roll and stretch the sealed rope to elongate it to about 24 inches.
  5. Form the Pretzels: Shape the rope into a U, cross the ends over each other twice, and press them onto the bottom of the U to form the classic pretzel shape. Place each pretzel onto prepared baking sheets, 3 pretzels per tray. Cover loosely with plastic wrap and let them rise for 30 minutes.
  6. Preheat Oven and Prepare Boiling Water: Preheat your oven to 425°F (220°C). While the pretzels are rising, bring 4 cups of water to a boil in a large pot. Add the baking soda to the boiling water and stir until dissolved.
  7. Boil the Pretzels: Carefully place one pretzel at a time into the boiling water bath and boil for 30 seconds. Splash some of the baking soda water on the center of the pretzel to help develop the crust. Use a slotted spoon or spider to transfer the pretzel back to the baking sheet.
  8. Egg Wash and Bake: Lightly brush each pretzel with beaten egg wash and sprinkle flaky sea salt over the top. Bake one tray at a time in the preheated oven for 12 to 15 minutes, or until the pretzels are a deep golden brown.
  9. Finish with Butter: Immediately after baking, brush each pretzel generously with melted butter. Serve warm for the best flavor and texture experience.

Notes

  • Make sure to squeeze out excess water from the thawed spinach to prevent soggy filling.
  • Using instant yeast speeds up the dough rising process and makes it more convenient.
  • Boiling the pretzels in baking soda water before baking is essential for achieving their distinctive crust and texture.
  • You can use marinated artichokes packed in oil or brine, but drain them well before chopping.
  • These pretzels are best enjoyed fresh and warm, but can be reheated in an oven for crispness.

Keywords: spinach artichoke stuffed pretzels, soft pretzels, savory pretzel recipe, cheese stuffed pretzels, appetizer pretzel recipe

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