Spinach and Artichoke Stuffed Soft Pretzels Recipe
If your snack cravings are calling for something warm, cheesy, and entirely irresistible, Spinach and Artichoke Stuffed Soft Pretzels are exactly what you need. Imagine the classic, pillowy-soft pretzel getting a glorious makeover with a creamy, cheesy spinach and artichoke dip tucked right inside! Each bite delivers a burst of flavor and oozing comfort, making these pretzels a memorable treat for parties, game nights, or anytime you want to impress someone with your kitchen superpowers. This recipe brings together the nostalgia of soft pretzels and the joy of classic dip—pure magic in every bite.
Ingredients You’ll Need
Pulling together a batch of Spinach and Artichoke Stuffed Soft Pretzels might sound like bakery-level wizardry, but every ingredient is approachable and easy to find. Each component plays its part in creating the pretzels’ signature chew, savory depth, and that gooey, flavorful center. Let’s break down what you’ll need and why it matters.
- Active dry yeast: The key to fluffy, lifted pretzel dough—make sure it’s fresh for the best rise.
- Warm water (110°F): Just the right temperature to wake up the yeast and give your dough the perfect texture.
- Granulated sugar: Feeds the yeast and adds the faintest hint of sweetness to the dough.
- Salt: Balances out the flavors, helping the pretzel shine without being too bready.
- All-purpose flour: The solid backbone for strength and chew in your homemade pretzels.
- Unsalted butter, melted: A little richness for tenderness and flavor all the way through.
- Water (for boiling): The classic secret step for that golden-brown pretzel crust.
- Baking soda: Gives your pretzels their signature color and slightly crisp exterior when boiled.
- Egg, beaten with water: The “egg wash” helps coarse salt stick and gives a beautiful, shiny finish.
- Coarse sea salt: That iconic pretzel crunch and savory burst on top—don’t skip it!
- Frozen chopped spinach, thawed and squeezed dry: Brings vibrant color and earthy flavor to your filling—make sure you remove as much moisture as possible!
- Canned artichoke hearts, chopped: Adds tangy, tender bites that make the filling irresistible.
- Cream cheese, softened: For extra creamy, luscious depth—the secret to a good spinach-artichoke filling.
- Sour cream: Brings a subtle zing and helps keep the filling perfectly scoopable.
- Shredded mozzarella cheese: Melty, gooey cheese-pull goodness is a must for this recipe.
- Grated Parmesan cheese: For an extra punch of nutty, salty flavor in the filling.
- Garlic powder: Infuses aromatic warmth—like the best dip you’ve ever tasted.
- Black pepper: Just the right amount of savory zing to wake up all the other flavors.
How to Make Spinach and Artichoke Stuffed Soft Pretzels
Step 1: Activate the Yeast
Start your pretzel adventure by combining warm water, active dry yeast, and sugar in a large mixing bowl. Let this mixture rest for about 5 minutes until it turns foamy on top—this means your yeast is awake and ready. It’s a little science magic that ensures light, puffy pretzels and perfect rise every single time.
Step 2: Mix and Knead the Dough
Stir in the salt, all-purpose flour, and melted butter. Once the ingredients begin to come together, knead the dough by hand or with a mixer for about five minutes. You’re aiming for a smooth, elastic ball that isn’t sticky. This kneading develops gluten so your pretzels have that signature chew we all crave.
Step 3: Let the Dough Rise
Transfer your dough to a lightly greased bowl. Cover it up with a towel or plastic wrap and let it rise in a warm spot for about an hour, until it has doubled in size. It’s worth the wait—the rising step ensures your Spinach and Artichoke Stuffed Soft Pretzels are soft and light.
Step 4: Prepare the Spinach and Artichoke Filling
While your dough gets puffy, mix up the star of the show: the filling. In a medium bowl, stir together the thawed, squeezed-dry spinach, chopped artichoke hearts, softened cream cheese, sour cream, shredded mozzarella, Parmesan, garlic powder, and black pepper. This mixture should be creamy, thick, and irresistible—the perfect stuffing for our pretzels.
Step 5: Shape and Fill the Pretzels
Punch down the dough to release extra air, then divide it into eight equal portions. Roll each piece into a long rope (about 18 inches), flatten gently, and spread about 2 tablespoons of the spinach-artichoke mixture along the center. Now comes the fun part: carefully seal the edges over the filling, pinch to close, and then twist each filled rope into a traditional pretzel shape.
Step 6: Give Them a Boiling Bath
Bring six cups of water and the baking soda to a simmer in a large pot. Carefully lower each stuffed pretzel into the water for about 30 seconds (this is what gives the outside that signature chewy crust). Remove with a slotted spoon—no worries if a little filling peeks out.
Step 7: Top and Bake
Arrange your boiled pretzels on a parchment-lined baking sheet. Brush them generously with the egg wash, then sprinkle with plenty of coarse sea salt. Bake at 425°F for 12 to 15 minutes, or until gorgeously golden brown and crisp on the outside. Serve hot and watch them vanish!
How to Serve Spinach and Artichoke Stuffed Soft Pretzels
Garnishes
Give your fresh-from-the-oven pretzels an extra flourish by showering them with more grated Parmesan, a sprinkle of chopped fresh parsley, or even a dash of chili flakes for a little heat. This adds color and that just-right finishing touch, making your Spinach and Artichoke Stuffed Soft Pretzels feel even more festive.
Side Dishes
While these beauties are hearty on their own, they pair beautifully with a crisp green salad, a bowl of tomato soup, or even alongside a platter of fresh veggie sticks. The combination of gooey cheese and tender greens wrapped in soft pretzel dough is divine with something cool and refreshing on the side.
Creative Ways to Present
Turn your pretzels into a shareable centerpiece by arranging them on a big board with extra dips—think marinara sauce, ranch, or more creamy spinach-artichoke dip. Or, cut them into thick slices and serve as finger food for parties. However you present them, these pretzels are a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Spinach and Artichoke Stuffed Soft Pretzels leftover, let them cool completely and store in an airtight container in the fridge for up to three days. The pretzels will stay soft and keep the filling flavorful without drying out.
Freezing
Want to save some for later? Wrap cooled pretzels individually in foil or plastic wrap, then tuck them into a freezer bag. They’ll keep beautifully for up to two months, making them perfect for late-night cravings or after-school snacks.
Reheating
Bring your stuffed soft pretzels back to life by warming them in a preheated 350°F oven for about 5 to 7 minutes. This method crisps up the outside again and makes the cheesy center gooey as ever. Skip the microwave if you can—oven reheating really is the way to go for the best texture.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just chop and sauté about 2 cups of fresh spinach leaves until wilted, then squeeze out excess water. This swap brings an extra-fresh flavor and lively green color to the filling.
How do I keep the filling from leaking out?
Make sure to really pinch the dough edges together after stuffing, and tuck the seam under the pretzel as you place it on the baking sheet. A bit of filling might escape during boiling or baking (it’s part of their charm!), but most should stay deliciously tucked inside.
Can I make these ahead of time?
Yes, you can! Prepare and shape the pretzels, then store them uncooked in the refrigerator for a few hours, covered. When you’re ready, just proceed with the boiling and baking steps so they’re warm and fresh for serving.
Is there a gluten-free option?
If you need your Spinach and Artichoke Stuffed Soft Pretzels to be gluten-free, try swapping in a 1:1 gluten-free flour blend specifically meant for bread baking. The texture will be a bit different, but still delicious and satisfying.
Can I change up the cheeses or filling?
Get creative! Swap in your favorite cheeses like fontina or sharp cheddar, or add in diced roasted red peppers, sun-dried tomatoes, or even jalapeños for a twist. The recipe is a fabulous canvas for your personal touch.
Final Thoughts
If you’ve got a soft spot for comfort food with a little wow-factor, Spinach and Artichoke Stuffed Soft Pretzels are a must-try. They’re fun to make, irresistible to eat, and guaranteed to turn snack time into an event. Give them a go—you might just find yourself making these cheesy, golden pretzels a new tradition in your kitchen!
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Spinach and Artichoke Stuffed Soft Pretzels Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 stuffed pretzels 1x
- Diet: Vegetarian
Description
These Spinach and Artichoke Stuffed Soft Pretzels are a delicious twist on the traditional pretzel, filled with a creamy, cheesy mixture of spinach, artichokes, and seasonings. Perfect for a savory snack or appetizer!
Ingredients
Dough:
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (110°F)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
- 2 tablespoons unsalted butter, melted
Filling:
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, chopped
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Other:
- 6 cups water
- 1/4 cup baking soda
- 1 egg beaten with 1 tablespoon water
- Coarse sea salt for topping
Instructions
- Prepare Dough: In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy. Stir in salt, flour, and melted butter, then knead until a smooth dough forms, about 5 minutes.
- Make Filling: Mix spinach, artichokes, cream cheese, sour cream, mozzarella, Parmesan, garlic powder, and black pepper until well combined.
- Shape Pretzels: Divide dough, roll into ropes, flatten, add filling, seal, and shape into pretzels.
- Boil Pretzels: Boil in water and baking soda for 30 seconds.
- Bake: Brush with egg wash, sprinkle with salt, and bake at 425°F for 12-15 minutes until golden.
- Serve: Enjoy warm!
Notes
- You can make the filling ahead of time and refrigerate until ready to use.
- Best served fresh; reheat in the oven for 5 minutes to regain crispness.
- Prep Time: 25 minutes plus rising time
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 320
- Sugar: 2 g
- Sodium: 710 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 40 mg
