If you love the irresistible pull-apart fluffiness of soft pretzels and the creamy comfort of classic spinach artichoke dip, get ready for your newest obsession: Spinach and Artichoke Stuffed Soft Pretzels. Imagine biting through a perfectly golden, salty pretzel crust into a warm, cheesy filling flecked with savory spinach and tangy artichoke—every moment is pure, snack-worthy bliss. Whether you’re hosting a party or just want to treat yourself, these are a total gamechanger for cozy nights or festive gatherings.
Ingredients You’ll Need
These Spinach and Artichoke Stuffed Soft Pretzels come together with pantry and fridge staples, each lending a crucial element for flavor and texture. Pull these ingredients together and you’ll be well on your way to making snack history!
- Active dry yeast: This is your secret to that pillowy, bakery-style pretzel dough.
- Warm water: Helps activate the yeast and gives the dough the perfect consistency.
- Granulated sugar: Just a hint, to feed the yeast and add a little sweetness to the dough.
- All-purpose flour: The backbone of the pretzel, ensuring a soft-yet-hearty bite.
- Salt: Essential for flavoring both the dough and the finishing sprinkle on top.
- Unsalted butter (melted): For a tender, rich dough and added buttery goodness.
- Frozen chopped spinach (thawed and drained): Adds deep color and earthy flavor—just make sure it’s well drained.
- Canned artichoke hearts (chopped): Give you those classic tangy, savory notes in every bite.
- Cream cheese (softened): Makes the filling ultra-creamy and decadent.
- Sour cream: Lightens up the filling while adding a pleasant tang.
- Shredded mozzarella cheese: Melty, cheesy pull is a must for that wow factor!
- Grated Parmesan cheese: Adds salty, nutty depth to the filling.
- Garlic powder: Infuses every bite with warm, aromatic flavor.
- Baking soda: For boiling—this briefly alkalizes the dough, giving you that iconic pretzel color and chew.
- Egg (beaten): The finishing egg wash gives each pretzel a beautiful shiny crust.
- Coarse salt (for topping): The classic pretzel finish—don’t skip it!
How to Make Spinach and Artichoke Stuffed Soft Pretzels
Step 1: Make the Pretzel Dough
Start by dissolving your active dry yeast and sugar in warm water—this little bubble show means your dough will rise beautifully. Once it’s nice and foamy, add the flour, salt, and melted butter. Knead everything together until you have a soft dough, then cover it up and let it rise in a warm spot for about an hour. This hands-off time gives you the perfect window to prep your creamy filling.
Step 2: Mix the Spinach-Artichoke Filling
While the dough is doing its thing, mix together the spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, and garlic powder in a bowl until totally creamy and uniformly blended. Don’t be shy about giving it a taste—just try not to eat it all before it makes its way into the pretzels!
Step 3: Shape and Stuff the Pretzels
Once your dough has puffed up, punch it down and divide it into eight equal pieces. Roll each piece into a rectangle, spoon on a generous swipe of that irresistible filling, then fold and seal to form a log. Gently shape the log into a classic pretzel twist, making sure those luscious fillings are tucked safely inside.
Step 4: Give Them the Classic Pretzel Bath
Bring a large pot of water to a rolling boil and carefully add baking soda—this step is what separates soft pretzels from all other breads! Boil each pretzel for just 30 seconds, then scoop onto a lined baking tray. The baking soda bath delivers that deep golden crust and chewy bite we all love.
Step 5: Egg Wash and Bake to Golden Perfection
Brush each boiled pretzel with beaten egg for shine, sprinkle on plenty of coarse salt, and bake in a hot oven until deeply golden and utterly inviting—about 12 to 15 minutes. Let them cool just slightly so you don’t burn your mouth (tempting as it is to dig in!) and then serve warm, marveling at the cheesy, gooey centers.
How to Serve Spinach and Artichoke Stuffed Soft Pretzels
Garnishes
Scatter a little extra Parmesan or some finely chopped fresh parsley over your freshly baked Spinach and Artichoke Stuffed Soft Pretzels for a hint of color and a pop of extra flavor. A drizzle of garlic butter or a dusting of smoked paprika also adds a touch of gourmet flair.
Side Dishes
Pair your pretzels with a crisp green salad tossed in lemon vinaigrette for freshness, or set out a bowl of tangy marinara for dipping. If you’re serving these as part of game day, pile on some crudités and a cool ranch dip to round out the snack table.
Creative Ways to Present
Serve Spinach and Artichoke Stuffed Soft Pretzels in a big bread basket lined with a fun kitchen towel, or tuck them into a wooden board alongside pickles and cheese for a modern snack platter. For parties, halve the pretzels and spear each with a skewer for an easy, elegant grab-and-go appetizer.
Make Ahead and Storage
Storing Leftovers
Spinach and Artichoke Stuffed Soft Pretzels keep surprisingly well. Once they’ve cooled, pop them in an airtight container and store in the fridge for up to three days. They may soften a little, but a quick reheat brings them right back to their glorious, soft-but-chewy selves.
Freezing
You can absolutely freeze these pretzels! Wrap each one individually in plastic wrap, then toss them into a zip-top bag or freezer-safe container. They’ll keep for up to two months, making them perfect for prepping ahead for parties or quick snacks.
Reheating
To reheat, just pop your pretzels on a baking sheet in a 350°F oven for about 10 minutes, or until warmed through. The air fryer is also fantastic for reviving that golden crust—just a few minutes at 325°F does the trick. Avoid microwaving if you can, as it softens the crust, but it’ll do in a pinch.
FAQs
Can I use fresh spinach instead of frozen for the filling?
Yes! Just sauté fresh spinach in a pan until wilted, then drain and cool it thoroughly. Chop finely before adding it to the filling mixture. The key is to get rid of excess moisture so your pretzels stay perfectly fluffy inside.
Could I make the dough ahead and use it later?
Absolutely. After kneading, let the dough rise, then punch it down and store tightly covered in the fridge overnight. Let it come to room temperature before shaping and filling. This makes party prep even easier!
How do I keep the filling from leaking out?
Be sure to seal the dough edges well after stuffing, and pinch any seams that might look thin. If some filling escapes during baking, no worries—it just means you get delicious crispy bites on those edges!
Can I make mini Spinach and Artichoke Stuffed Soft Pretzels for appetizers?
Definitely. Just divide the dough and filling into smaller portions, shape into mini pretzels, and keep your eye on the baking time—it’ll be closer to 8-10 minutes. They’re adorable and perfect for party platters.
Are there any other filling ideas that would work?
The sky’s the limit! Once you’re hooked on these stuffed pretzels, try swapping in pesto and mozzarella, cheddar and jalapeño, or even roasted mushrooms for new twists. The soft pretzel dough is endlessly adaptable.
Final Thoughts
There’s just something magical about Spinach and Artichoke Stuffed Soft Pretzels—one bite and you’ll see why they’re always the first thing gone at every gathering. Whether you’re baking for friends, family, or just yourself, don’t hesitate to give these a try. Happy pretzel making!
Print
Spinach and Artichoke Stuffed Soft Pretzels Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 pretzels
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Spinach and Artichoke Stuffed Soft Pretzels are a delicious twist on the classic pretzel, filled with a creamy and flavorful spinach-artichoke dip. Perfect for a party snack or game day treat!
Ingredients
Dough:
- 1 package active dry yeast
- 1 ½ cups warm water
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
Filling:
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned artichoke hearts, chopped
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ⅓ cup baking soda (for boiling)
- 1 egg, beaten (for egg wash)
- Coarse salt (for topping)
Instructions
- Dough Preparation: Dissolve yeast and sugar in warm water, let sit for 5 minutes until foamy. Add flour, salt, and melted butter. Mix and knead until a soft dough forms. Cover and let rise for 1 hour.
- Filling: Combine spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, and garlic powder until well mixed.
- Assembly: Divide dough, roll into rectangles, add filling, fold, and shape into pretzels.
- Boiling and Baking: Boil pretzels in baking soda water, then bake until golden brown.
- Serve: Cool slightly before enjoying!
Notes
- You can use fresh spinach instead of frozen—just sauté and drain it well before mixing.
- These pretzels are best enjoyed warm and can be reheated in the oven or air fryer.
Nutrition
- Serving Size: 1 pretzel
- Calories: 310
- Sugar: 2g
- Sodium: 610mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
