Spinach and Artichoke Stuffed Soft Pretzels Recipe
Introduction
These Spinach and Artichoke Stuffed Soft Pretzels bring together the best of two favorites: warm, chewy pretzels and creamy spinach artichoke dip. Perfect as a snack or appetizer, they are surprisingly easy to make and wonderfully satisfying.
Ingredients
- 1/2 cup warm water
- 2 tablespoons light brown sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup wheat beer, at room temperature
- 1 stick (1/2 cup) salted butter
- 1 1/2 teaspoons sea salt or kosher salt
- 4 1/2 cups all-purpose flour
- 2/3 cup baking soda (for boiling the pretzels)
- 1 egg, beaten
- Coarse sea salt
- 4 ounces cream cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 clove garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup frozen chopped spinach, thawed and squeezed dry of excess water
- 1 (6.7 ounce) jar marinated artichokes, chopped
Instructions
- Step 1: In the bowl of a stand mixer, combine the warm water, brown sugar, and yeast. Mix with the dough hook until combined, then let sit for 5 minutes to activate the yeast.
- Step 2: Add the wheat beer, melted butter, salt, and flour to the yeast mixture. Mix on low speed until combined, then increase to medium and knead until the dough is smooth and pulls away from the bowl sides, about 3 to 4 minutes. If the dough is too wet, add flour 1 tablespoon at a time. Remove dough, knead into a ball, coat a large bowl with oil, place the dough inside, turn to coat, cover, and let rise in a warm spot until doubled in size, about 1 hour.
- Step 3: While the dough rises, prepare the filling. In a medium bowl, mix the cream cheese, mozzarella, parmesan, garlic, crushed red pepper, and a pinch of salt. Stir in the spinach and chopped artichokes until evenly combined.
- Step 4: Preheat your oven to 425°F. Bring a large pot of water to a boil.
- Step 5: Divide the dough into 8 equal balls. Roll each ball into an 11×3 inch rectangle. Spread about 1 1/2 tablespoons of the spinach and artichoke mixture along the length of each rectangle. Roll the dough up tightly from the opposite side to enclose the filling, pinch the seams, and gently roll to form an even cylinder.
- Step 6: Shape each filled cylinder into a pretzel by crossing the right side over the left twice, then flipping up the bottom loop to form the pretzel shape.
- Step 7: Slowly add the baking soda to the boiling water. Boil the pretzels two at a time for 30 seconds, splashing the tops with hot water. Remove with a slotted spatula and place on parchment-lined baking sheets, 4 per sheet.
- Step 8: Brush each pretzel with beaten egg and sprinkle generously with coarse sea salt. Bake for 15 to 18 minutes or until golden brown.
- Step 9: Remove from the oven and let cool for 5 minutes before serving. Enjoy warm!
Tips & Variations
- For a tangier flavor, use sourdough starter instead of yeast.
- Swap wheat beer with non-alcoholic beer or sparkling water for a milder taste.
- Add cooked bacon bits or sun-dried tomatoes to the filling for extra richness.
- Use fresh spinach instead of frozen; just sauté and let it cool before adding.
- If you prefer a softer pretzel crust, brush with melted butter right after baking.
Storage
Store leftovers in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days. Reheat in a 350°F oven for about 15 minutes to restore softness and warmth.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough without a stand mixer?
Yes, you can mix and knead the dough by hand. Combine the ingredients in a large bowl, then knead on a floured surface for about 8 to 10 minutes until smooth and elastic.
What if I don’t have baking soda for boiling?
Baking soda is essential to create the classic pretzel crust. If unavailable, you can try boiling in plain water, but your pretzels will have a softer crust without the distinctive flavor and color.
Print
Spinach and Artichoke Stuffed Soft Pretzels Recipe
- Total Time: 1 hour 38 minutes
- Yield: 8 stuffed soft pretzels 1x
- Diet: Vegetarian
Description
Delicious soft pretzels stuffed with a creamy spinach and marinated artichoke filling, perfect as a savory snack or appetizer. These homemade pretzels are boiled briefly to get that classic chewy crust, then baked until golden brown and topped with coarse sea salt for a perfect finish.
Ingredients
Scale
Dough
- 1/2 cup warm water
- 2 tablespoons light brown sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup wheat beer, at room temperature
- 1 stick (1/2 cup) salted butter, melted
- 1 1/2 teaspoons sea salt or kosher salt
- 4 1/2 cups all-purpose flour
- 2/3 cups baking soda (for boiling the pretzels)
- 1 egg, beaten
- Coarse sea salt (for topping)
Filling
- 4 ounces cream cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 clove garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup frozen chopped spinach, thawed and squeezed dry of excess water
- 1 (6.7 ounce) jar marinated artichokes, chopped
Instructions
- Activate the yeast: Combine the warm water, light brown sugar, and active dry yeast in the bowl of a stand mixer fitted with the dough hook. Mix to combine and let sit for 5 minutes until the mixture becomes bubbly and frothy, indicating the yeast is activated.
- Make the dough: Add the wheat beer at room temperature, melted butter, salt, and all-purpose flour to the yeast mixture. Mix on low speed until ingredients start to come together, then increase speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, about 3 to 4 minutes. If dough is too wet, incorporate additional flour one tablespoon at a time. Remove dough, knead into a ball by hand, coat a large bowl with oil, place dough in it and turn to coat. Cover with towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.
- Prepare the filling: While the dough rises, combine cream cheese, shredded mozzarella, grated parmesan, minced garlic, crushed red pepper flakes, and a pinch of salt in a medium bowl. Stir in the thawed and well-drained spinach and chopped marinated artichokes until well mixed.
- Preheat oven and boil water: Preheat your oven to 425°F (220°C). Bring a large pot of water to a rolling boil on the stovetop.
- Shape the pretzels and fill: Divide the risen dough into 8 equal portions. Roll each piece out into an approximately 11 x 3-inch rectangle. Spread about 1 1/2 tablespoons of the spinach and artichoke filling along the length of each rectangle. Starting from the opposite side, roll the dough tightly into a log enclosing the filling. Pinch the seams to seal and gently roll the log to ensure an even cylinder with the filling fully enclosed.
- Form pretzel shapes and boil: Shape each log into a pretzel by crossing the right side over to the left, crossing right to left again, then flipping up to form the classic pretzel shape. Slowly add the baking soda to the boiling water. Boil the pretzels two at a time for 30 seconds, occasionally splashing with the hot water using a spoon. Remove with a slotted spatula and place on parchment-lined baking sheets, 4 pretzels per sheet.
- Egg wash and bake: Brush the tops of the pretzels with the beaten egg wash and generously sprinkle with coarse sea salt. Bake in the preheated oven for 15 to 18 minutes or until the pretzels turn golden brown.
- Cool and serve: Remove the pretzels from the oven and allow to cool for 5 minutes before serving. Enjoy warm. Leftovers can be reheated in a 350°F (177°C) oven for 15 minutes to refresh.
Notes
- Ensure spinach is well drained to prevent soggy filling.
- If you do not have wheat beer, substitute with another light beer or use an equal amount of water with a teaspoon of vinegar for flavor.
- Boiling the pretzels briefly in baking soda water is key to achieving that chewy pretzel crust.
- The dough can be refrigerated after the first rise for up to 24 hours; bring to room temperature before shaping.
- For extra crispiness, brush pretzels again with melted butter right after baking.
- This recipe yields 8 stuffed pretzels, perfect for sharing or serving as appetizers.
- Prep Time: 1 hour 20 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: Spinach and artichoke stuffed pretzels, soft pretzels recipe, savory stuffed pretzels, homemade pretzels with cheese, appetizer pretzels, stuffed soft pretzels
