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Spinach Artichoke Stuffed Pretzels Recipe

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4.1 from 6 reviews

Spinach artichoke stuffed pretzels are ultra-soft, fluffy pretzels filled with a creamy, cheesy spinach and artichoke mixture. Perfect as a warm appetizer or snack, these homemade pretzels combine a tender yeast dough with a flavorful, rich filling, making 6 deliciously buttery pretzels that are irresistible for any occasion.

  • Author: Zara
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 42 minutes
  • Yield: 6 pretzels
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Ingredients

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 water squeezed out
  • 1 cup marinated artichokes, chopped

Dough

  • 3 1/2 cups + 3 tbsp all-purpose flour (approx. 480 g)
  • 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 (approx. 267 g)

Boil & Bake

  • 4 cups water (approx. 945 g)
  • 2 tbsp baking soda
  • Lightly beaten egg (for egg wash)
  • Flaky sea salt (for topping)
  • Melted butter (for brushing after baking)

Instructions

  1. Make the Spinach Artichoke Filling: In a large mixing bowl, combine the cream cheese, mozzarella, parmesan cheese, minced garlic, crushed red pepper flakes, thawed and drained spinach, and chopped marinated artichokes. Mix together until creamy and well blended. Set aside.
  2. Prepare Baking Sheets: Line two baking sheets with parchment paper and set them aside for later use.
  3. Make the Soft Pretzel Dough: In a mixing bowl of a stand mixer, combine the flour, salt, sugar, and instant yeast. Pour in the warm water (about 110°F). Using a dough hook attachment, knead on low speed for about 5 minutes until a soft, tacky but not sticky dough ball forms and cleans the sides of the bowl. Cover loosely with plastic wrap or a kitchen towel and let rest for 10 minutes.
  4. Portion the Dough: Divide the dough into 6 equal pieces, approximately 127 g each, using a kitchen scale for accuracy. Keep the remaining dough covered with plastic wrap or a towel to prevent drying out.
  5. Shape the Dough Ropes: Work with one dough portion at a time. Roll each dough ball into a 12-inch long rope. Using a rolling pin, flatten the rope width-wise to create a dough strip around 4 inches wide.
  6. Add the Filling: Spoon 4 tablespoons of the prepared spinach artichoke filling along the length of the dough strip, leaving at least a 1/2 inch border on the top and bottom edges.
  7. Seal the Filling: Fold the bottom length of dough up over the filling and press fingers along the edge to seal it. Fold the top length of dough down to the center and pinch the edges together, fully enclosing the filling inside the dough.
  8. Stretch the Rope: Gently roll and stretch the sealed rope to elongate it to about 24 inches in length.
  9. Form the Pretzel Shape: Make a U-shape with the rope, then cross the ends over each other twice, pressing them onto the bottom of the U to form the classic pretzel shape. Place the shaped pretzel onto a parchment-lined baking tray. Repeat with remaining dough portions, placing 3 pretzels per baking sheet. Loosely cover with plastic wrap and let rise for 30 minutes.
  10. Preheat Oven: While the pretzels are rising, preheat the oven to 425°F (220°C).
  11. Prepare Baking Soda Bath: When there are about 5 minutes left in the rise, bring 4 cups of water to a boil in a large pot. Add 2 tablespoons of baking soda and stir to dissolve.
  12. Boil the Pretzels: Carefully drop one pretzel at a time into the boiling baking soda water. Boil each pretzel for 30 seconds, occasionally splashing water on the center of the pretzel to ensure even exposure. Using a slotted spoon or spider, remove the pretzel and transfer it back to the baking sheet.
  13. Apply Egg Wash and Salt: Lightly brush each boiled pretzel with the beaten egg wash. Sprinkle generously with flaky sea salt.
  14. Bake: Bake pretzels one tray at a time in the preheated oven for 12–15 minutes until they develop a dark golden brown color on top.
  15. Finish and Serve: Immediately after baking, brush the pretzels with melted butter for a rich finish. Serve warm and enjoy!

Notes

  • Make sure to squeeze the excess water out of the thawed spinach to avoid soggy filling and dough.
  • Use a kitchen scale for precise dough portions to ensure even baking and uniform pretzel sizes.
  • If you don’t have marinated artichokes, canned or jarred artichokes packed in water work well—just drain and chop them finely.
  • The baking soda bath is essential for developing the classic pretzel crust and color.
  • Egg wash gives the pretzels a beautiful shine and helps the flaky salt stick.
  • Store any leftovers in an airtight container and reheat in the oven to restore softness.

Find it online: https://zaracooking.com/spinach-artichoke-stuffed-pretzels-recipe/