The Coziest Spinach And Artichoke Stuffed Soft Pretzels Recipe

Twisting culinary magic into a spinach and artichoke stuffed soft pretzels delight reveals comfort food at its most ingenious.

Savory ingredients dance together in unexpected harmony.

Cheesy warmth mingles with tender dough, creating a snack that defies ordinary expectations.

Soft, pillowy breads invite you to break apart each delectable morsel.

Mediterranean-inspired flavors burst through crispy exterior layers.

Salt crystals add perfect crunch against creamy filling.

Bold flavors guarantee you’ll become an instant fan of this creative recipe.

Why Spinach and Artichoke Stuffed Soft Pretzels Are Crowd-Pleasers

Quick Kitchen Magic: Transform Ordinary Pretzels

• Elevate Comfort Food: Spin classic soft pretzels into gourmet handheld meals with creamy spinach-artichoke filling that surprises and delights taste buds.
• Master Chef Skills: Learn professional pretzel-shaping techniques while creating restaurant-quality appetizers without advanced culinary training.
• Weekend Wow Factor: Impress family and friends with bakery-style pretzels packed with unexpected flavor combinations that feel like a special treat.
• Versatile Crowd-Pleaser: Perfect for game day, potlucks, or casual gatherings where people crave something more exciting than standard snacks.

What’s Needed for Spinach and Artichoke Stuffed Soft Pretzels

• Warm Water: Essential for activating yeast and starting dough formation.
• Brown Sugar: Helps feed yeast and adds subtle sweetness.
• Active Dry Yeast: Crucial for dough rising and texture.
• Beer: Adds depth of flavor and helps with dough elasticity.
• Melted Butter: Provides richness and soft texture.
• Salt: Enhances overall flavor.
• Flour: Main structural component of the pretzel dough.

• Cream Cheese: Creamy base for stuffing mixture.
• Mozzarella Cheese: Adds stretchy, melty texture.
• Parmesan Cheese: Provides sharp, salty flavor.
• Garlic: Adds aromatic depth to filling.
• Crushed Red Pepper Flakes: Optional spicy kick.
• Spinach: Adds nutrients and green color.
• Artichokes: Provides texture and unique flavor.

• Baking Soda: Creates traditional pretzel crust and shine.
• Egg: Used for egg wash to create golden brown surface.
• Coarse Sea Salt: Enhances flavor and provides classic pretzel topping.

Pretzel Stuffing with Spinach and Artichoke How-To

Step 1: Activate the Yeast

Combine warm water, brown sugar, and yeast in a stand mixer bowl.

Use the dough hook to mix and let the mixture sit until it becomes wonderfully foamy and bubbly.

Step 2: Create the Pretzel Dough

Add beer, melted butter, salt, and flour to the yeast mixture.

Mix on low speed until combined, then increase to medium.

Knead the dough for 3-4 minutes until it becomes smooth and pulls away from the bowl’s sides.

Step 3: Let the Dough Rise

Transfer the dough to a flat surface and shape into a ball.

Coat a large bowl with oil, place the dough inside, and turn to cover completely.

Cover with a clean towel and let rise in a warm spot for about an hour until it doubles in size.

Step 4: Prepare the Filling

• Cream cheese
• Mozzarella
• Parmesan
• Garlic
• Crushed red pepper flakes
• Pinch of salt

Stir in spinach and chopped artichokes until well combined.

Step 5: Prepare for Baking

Preheat the oven to 425°F.

Line two baking sheets with parchment paper.

Bring a large pot of water to a boil and add baking soda.

Step 6: Shape the Pretzels

Divide the dough into 8 equal portions.

Roll each into a rectangle about 11×3 inches.

Spread spinach-artichoke mixture along the length of each rectangle.

Roll the dough into a log, enclosing the filling.

Pinch seams to seal.

Step 7: Form Pretzel Shapes

Gently roll each log into an even cylinder.

Shape each log into a U.

Cross the ends over each other, twist once, and press down to create classic pretzel shapes.

Step 8: Boil and Prep

Boil each pretzel in baking soda water for 30 seconds.

Remove with a slotted spoon and place on prepared baking sheets.

Step 9: Final Touches

Brush pretzels with beaten egg and sprinkle with coarse sea salt.

Bake for 15-18 minutes until golden brown and beautifully puffed.

Soft Pretzel Stuffing Tips for Spinach Artichoke Bliss

• Ensure water is warm (110-115°F) to help yeast bloom without killing it, creating a soft, fluffy pretzel dough.
• Pat spinach and artichokes dry to prevent excess moisture, which could make the stuffing soggy and compromise pretzel texture.
• Knead dough until smooth and elastic, allowing gluten to develop for better pretzel structure and chewiness.
• Pinch dough seams tightly to prevent filling from leaking during boiling and baking, maintaining a clean pretzel appearance.
• Briefly boil pretzels in baking soda water to achieve that classic golden-brown crust and distinctive chewy exterior.

Save Spinach Artichoke Soft Pretzels

• Store leftover pretzels in an airtight container in the refrigerator for up to 3 days, ensuring they remain fresh and maintain their delicious flavor.
• Wrap individual pretzels tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month to enjoy later without losing quality.
• Warm pretzels at 350°F for 5-7 minutes to restore their crispy exterior and soft, cheesy interior. Avoid microwaving to prevent soggy texture.
• Briefly toast reheated pretzels for extra crispness, bringing back that just-baked taste and golden-brown appearance.

What to Eat with Spinach-Stuffed Pretzels

• Elevate Flavor Companions: Pairing Suggestions for Spinach Artichoke Stuffed Pretzels
• Craft a Crisp White Wine Harmony: Complement the creamy, rich pretzel filling with a zesty sauvignon blanc or pinot grigio, whose bright acidity cuts through the cheese and balances the dense pretzel texture.
• Spark a Tangy Dipping Sauce Adventure: Whip up a roasted garlic aioli or spicy sriracha ranch to enhance the pretzel's savory spinach and artichoke profile, adding an extra layer of exciting flavor complexity.
• Create a Fresh Side Salad Contrast: Toss a light arugula salad with lemon vinaigrette and shaved parmesan to provide a refreshing counterpoint to the heavy, cheesy pretzel, cleansing the palate between bites.
• Match with Craft Beer Brilliance: Select a hoppy pale ale or wheat beer that echoes the pretzel's brewing ingredients while offering enough carbonation to slice through the rich, creamy filling.

Stuffed Pretzels Creative Fillings

• Gluten-Free Version: Replace wheat flour with a gluten-free blend and use gluten-free beer or water. Ensure all ingredients are certified gluten-free for those with celiac disease or gluten sensitivity.
• Vegan Adaptation: Swap cream cheese and mozzarella with dairy-free alternatives like cashew cheese or plant-based cream cheese. Use vegan butter and replace egg wash with plant milk or olive oil for brushing.
• Low-Carb Option: Substitute traditional flour with almond or coconut flour. Use cauliflower as a partial replacement for artichokes to reduce carbohydrate content while maintaining similar texture and flavor profile.
• Protein-Packed Variation: Incorporate cooked chicken or plant-based protein crumbles into the spinach-artichoke filling. Add nutritional yeast for extra protein and a cheesy flavor boost.

FAQs

• What are the key ingredients in the spinach and artichoke filling?

The filling combines cream cheese, mozzarella, parmesan, garlic, spinach, and chopped artichokes, creating a rich and creamy mixture that adds incredible flavor to the soft pretzels.

• Why do I need to boil the pretzels in baking soda water?

Boiling the pretzels in baking soda water helps create that classic deep brown pretzel color and gives them their signature chewy exterior with a crisp crust. The alkaline bath is a crucial step in achieving authentic pretzel texture.

• Can I make the dough ahead of time?

Yes, you can prepare the pretzel dough in advance. After kneading, let it rise, then refrigerate for up to 24 hours. When ready to use, let the dough come to room temperature before shaping and filling.

• Is this recipe suitable for vegetarians?

Absolutely! This spinach and artichoke stuffed pretzel is a vegetarian-friendly recipe that doesn’t compromise on flavor or texture. It’s packed with delicious cheese and vegetables that make it both satisfying and nutritious.

Spinach And Artichoke Stuffed Soft Pretzels Recipe

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4.7 from 25 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Spinach and artichoke stuffed soft pretzels merge classic Bavarian street snack with creamy Mediterranean flavors. Cheesy, herbal goodness wrapped in golden-brown dough promises a delightful twist that will excite hungry snackers seeking comfort with a gourmet edge.

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Ingredients

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Pretzels Dough 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 or 113 grams) salted butter, melted
• 1 1/2 teaspoons sea salt or kosher salt
• 4 1/2 cups all-purpose flour
• 1 egg, beaten (for egg wash)

Stuffing Ingredients:

• 4 ounces (113 grams) cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup frozen chopped spinach, thawed and squeezed dry
• 1 (6.7-ounce or 190 grams) jar marinated artichokes, chopped
• 1 clove garlic, minced or grated
• 1/2 teaspoon crushed red pepper flakes (optional)

Boiling and Topping Ingredients:

• 2/3 cups baking soda (for boiling the pretzels)
• Coarse sea salt, for sprinkling

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Instructions

1. Activate the yeast by whisking warm water, brown sugar, and yeast in a stand mixer bowl. Allow the mixture to foam and become fragrant for approximately 5 minutes.
2. Incorporate beer, melted butter, salt, and flour into the yeast mixture. Use the dough hook to blend ingredients on low speed, then increase to medium. Knead until the dough becomes smooth and pulls cleanly from the bowl’s sides.
3. Transfer the dough onto a lightly floured surface and shape into a cohesive ball. Lightly oil a large bowl, place the dough inside, and rotate to ensure complete coverage. Drape with a clean towel and let rise in a warm environment until volume doubles, roughly 1 hour.
4. Prepare the filling by blending cream cheese, mozzarella, parmesan, minced garlic, red pepper flakes, and a pinch of salt in a mixing bowl. Gently fold in chopped spinach and artichokes until evenly distributed.
5. Heat the oven to 425°F and line two baking sheets with parchment paper. Simultaneously, bring a large pot of water to a rolling boil and add baking soda.
6. Divide the risen dough into 8 equal portions. Roll each segment into an 11×3 inch rectangular shape.
7. Spread a layer of spinach-artichoke mixture along the length of each rectangle. Roll the dough from the long edge opposite the filling, creating a sealed log. Ensure the seams are pinched tightly.
8. Gently elongate each log into an even cylinder. Shape each log into a classic pretzel by forming a U, crossing the ends, twisting once, and pressing down.
9. Carefully lower each pretzel into the boiling baking soda water for 30 seconds. Remove with a slotted spoon and place on prepared baking sheets.
10. Brush the pretzels with beaten egg and sprinkle with coarse sea salt. Bake for 15-18 minutes until they turn golden brown and achieve a puffy texture.

Notes

• Use warm water at the right temperature (around 110°F) to activate yeast effectively without killing it.
• Knead dough thoroughly to develop gluten, ensuring a chewy and soft pretzel texture.
• Rest the dough in a draft-free, warm area for optimal rising and volume.
• Blend cream cheese at room temperature for smoother, easier mixing of filling.
• Press filling edges tightly to prevent leakage during boiling and baking.
• For gluten-free option, substitute all-purpose flour with a gluten-free blend and add xanthan gum.
• Experiment with different cheese combinations like gruyère or fontina for unique flavor profiles.
• Drain spinach and artichokes completely to prevent soggy pretzel filling.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 270
• Sugar: 3 g
• Sodium: 580 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 30 mg