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
Scale
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
