Spinach Artichoke Stuffed Pretzels

If you love classic soft pretzels but crave something a little extra, these Spinach and Artichoke Stuffed Pretzels are a total game changer. Each pillowy pretzel is wrapped around a creamy, cheesy spinach and artichoke filling. They are perfect for gatherings when you want both comfort and a crowd-pleaser on the snack table.

I first brought these to a family movie night and could barely get them off the pan before everyone started grabbing them. They have become my signature party snack and never last long.

Ingredients

• All-purpose flour: This forms the soft, chewy structure of the pretzel look for unbleached for best flavor and texture
• Active dry yeast: Gives the dough its rise make sure it is fresh and lively for the fluffiest results
• Warm water: Hydrates the dough and activates the yeast go for water just warm to the touch
• Granulated sugar: Helps activate the yeast and gives subtle sweetness opt for organic if desired
• Unsalted butter: Adds richness and softness to the dough melt and cool slightly before adding
• Salt: Essential for flavor in both dough and filling use fine sea salt if possible
• Fresh spinach: Adds vibrant color and nutrition in the filling choose crisp leaves with no yellowing
• Artichoke hearts: Give a delicate, tangy flavor and plenty of texture rinse off excess brine and chop small
• Cream cheese: Makes the filling creamy and luscious use full fat for best flavor
• Shredded mozzarella cheese: Offers stretchy melt factor choose whole milk mozzarella for richness
• Grated Parmesan cheese: Brings a salty boldness to the filling always grate fresh if you can
• Garlic: Gives depth and savoriness mince very finely or use a microplane
• Freshly ground black pepper: Adds a little kick and balances richness use cracked pepper for extra flavor
• Egg: Brushed on top so the pretzels get that shiny deep golden brown bake
• Coarse sea salt: Perfect finishing touch gives each bite bursts of flavor
• Baking soda: Used in the classic boiling step to achieve chewy authentic pretzel crust

Instructions

Activate the Yeast:

Mix warm water sugar and yeast in a large bowl then let the mixture sit for about five minutes until it starts to look foamy. This tells you your yeast is alive and ready to make the dough rise.

Make the Dough:

Add melted butter salt and flour to the yeast mixture. Stir until everything is combined and a dough forms. Knead on a lightly floured surface for about six minutes until the dough becomes smooth and elastic. This step builds the right pretzel chew and keeps your pretzels tender.

First Rise:

Place the kneaded dough in a greased bowl. Cover it with a clean towel or plastic wrap and set in a warm place. Allow it to rise for thirty to forty minutes or until it has doubled in size. Rising develops flavor and texture.

Mix the Filling:

While the dough rises make your filling. In a medium bowl combine the chopped spinach artichoke hearts cream cheese mozzarella Parmesan garlic salt and pepper. Use a fork or spatula to mix until it is uniform and creamy. Keep it covered so it stays fresh.

Shape and Fill Pretzels:

Divide the dough into eight equal pieces. Roll each into a twelve inch rope and flatten it into a strip about two inches wide. Line up about two tablespoons of filling down the center of each strip. Fold the sides over the filling and pinch the seams tightly so nothing leaks out. Gently form each filled rope into a pretzel shape.

Prepare Baking Soda Bath:

Bring six cups of water to a lively boil in a large saucepan. Carefully add the baking soda. This will bubble up a lot so go slow. Once bubbling subsides keep the water just at a simmer.

Boil Each Pretzel:

Using a slotted spoon carefully lower one pretzel at a time into the hot baking soda water. Let it soak for twenty to thirty seconds to get that signature chewy crust. Remove and drain well. Place on parchment lined baking sheets.

Egg Wash and Salt:

Brush each pretzel with beaten egg so they turn out glossy and golden when baked. Sprinkle coarse salt on top for flavor and crunch.

Bake to Perfection:

Slide pans into a preheated oven at four hundred twenty five degrees Fahrenheit. Bake for fifteen to eighteen minutes or until the pretzels are deep golden brown and your kitchen smells amazing. Let them cool just a moment before serving.

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Spinach is my favorite part because it brings fresh green color and makes these feel like a little more than just comfort food. My kids love shaping the dough into funny pretzel shapes which makes prep time a fun family event we all get flour on our noses.

Storage Tips

Keep leftover stuffed pretzels in an airtight container at room temperature for up to one day or in the refrigerator for up to three days. To reheat place them on a baking sheet and warm in a low oven until soft and gooey again. Freezing works well too just wrap each pretzel tightly and freeze for up to two months. Thaw and reheat for an easy snack anytime.

Ingredient Substitutions

You can swap mozzarella with any good melting cheese such as provolone or Swiss for new flavor twists. Frozen spinach works too just thaw and squeeze out all excess moisture first. Feel free to mix in cooked mushrooms or roasted red peppers to make the filling your own.

Serving Suggestions

These pretzels make a killer party snack or cozy accompaniment to soup on a chilly night. Serve with warm marinara mustard or a garlicky aioli. For a festive twist serve with a spread of veggies olives and your favorite dips.

Cultural and Historical Notes

Soft pretzels have roots in German baking and are a beloved street food in the US. This American twist with a creamy dip filling shows how comfort classics can blend into something new. If you love those restaurant spinach artichoke dips you will appreciate how this version tucks the flavors right inside the bread.

Seasonal Adaptations

Switch up the greens in spring with ramps or young kale Add sun dried tomatoes in summer for more brightness Try hearty Swiss chard or even roasted butternut squash in fall Helpful notes Dough may feel sticky at first but resist adding more flour to keep pretzels soft Seal the seams on your dough well to avoid leaks during boiling If making ahead slightly underbake and finish reheating before serving

Success Stories

Every time I bring a batch of these to a tailgate or backyard gathering people hover in the kitchen waiting for them to cool down. Once my neighbor tried one and immediately asked for the recipe on the spot. Kids love helping shape pretzels so let them get involved and make funny shapes.

Freezer Meal Conversion

To freeze shape and fill the pretzels then freeze them unbaked on a tray. Once frozen solid transfer to a bag and store for up to two months. When ready to eat boil straight from frozen and bake as directed adding a few extra minutes if needed.

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Serve these warm to enjoy all the gooey cheesy goodness and make your next gathering unforgettable.

Cooking Questions

→ How do I prevent pretzels from leaking filling?

Seal edges firmly after folding dough over the filling and pinch seams well before shaping.

→ Can the filling be made ahead?

Yes, prepare and refrigerate the filling up to a day in advance for quick assembly.

→ Is it possible to freeze these pretzels?

Yes, freeze baked pretzels in an airtight container. Reheat in oven for best texture.

→ What dipping sauces work well?

Marinara, mustard, or a creamy cheese dip complement the spinach and artichoke flavors.

→ Can other cheeses be used?

Try Swiss or Gruyère for a richer, nuttier taste in the filling.

→ How do I make these vegan?

Substitute dairy and egg with plant-based alternatives and use vegan cheese blends.