Spinach Artichoke Stuffed Pretzels (Print View)

Golden pretzels filled with creamy spinach and artichoke make an irresistible vegetarian snack for sharing.

# Components:

→ Pretzel Dough

01 - 3 1/2 cups all-purpose flour
02 - 1 packet (2 1/4 teaspoons) active dry yeast
03 - 1 1/4 cups warm water
04 - 1 tablespoon granulated sugar
05 - 2 tablespoons unsalted butter, melted
06 - 1 teaspoon salt

→ Filling

07 - 1 cup fresh spinach, chopped
08 - 1/2 cup canned or jarred artichoke hearts, chopped and drained
09 - 1/2 cup cream cheese, softened
10 - 1/2 cup shredded mozzarella cheese
11 - 1/4 cup grated Parmesan cheese
12 - 1 small garlic clove, minced
13 - 1/4 teaspoon freshly ground black pepper
14 - 1/4 teaspoon salt

→ Baking Soda Bath

15 - 1/3 cup baking soda
16 - 6 cups water

→ Topping

17 - 1 egg, beaten
18 - Coarse sea salt

# Directions:

01 - Combine warm water, granulated sugar, and active dry yeast in a large mixing bowl. Let rest for 5 minutes until the mixture is foamy.
02 - Incorporate melted butter, salt, and all-purpose flour into the yeast mixture. Mix to form a rough dough, then knead for 5 to 7 minutes on a lightly floured surface until smooth and elastic.
03 - Place the dough in a greased bowl. Cover and set in a warm location. Allow to rise for 30 to 40 minutes or until the dough has doubled in volume.
04 - In a separate bowl, combine chopped spinach, chopped artichoke hearts, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, salt, and black pepper. Mix until uniform. Set aside.
05 - Set oven to 425°F. Line two baking sheets with parchment paper.
06 - Punch down the risen dough. Divide into 8 equal portions. Roll each into a 12-inch rope and flatten to a 2-inch wide strip.
07 - Spoon approximately 2 tablespoons of filling along the center of each dough strip. Fold edges to enclose filling, pinch firmly to seal, then shape into a classic pretzel form.
08 - In a large saucepan, bring 6 cups of water to a boil. Gradually add baking soda.
09 - Using a slotted spoon, lower each pretzel individually into the boiling baking soda bath for 20 to 30 seconds. Remove and arrange on prepared baking sheets.
10 - Brush pretzels with beaten egg and sprinkle with coarse sea salt. Bake for 15 to 18 minutes, or until golden-brown. Cool slightly prior to serving.

# Expert Advice:

01 -
  • Uses simple grocery staples you probably already have in the pantry and fridge
  • Takes your favorite cheesy dip and bakes it right into golden pretzels
  • Make-ahead friendly and excellent for feeding a group
  • Filling is easy to customize with different cheeses or greens
02 -
  • Rich in protein and greens for a more nutritious snack option
  • Pretzels are best the day they are baked but still delicious rewarmed
  • Dough can be prepped ahead and chilled overnight
03 -
  • If you want a super fluffy dough use bread flour in place of some or all all purpose flour.
  • For the glossiest tops do not skip the egg wash.
  • If you want extra filling double it and tuck a little more into each strip of dough but be careful not to overstuff to avoid leaks.
  • Let pretzels rest a few minutes out of the oven so you do not burn your tongue on molten cheese.

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