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
Scale
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
