I absolutely love how this Spinach and Artichoke Stuffed Soft Pretzels Recipe turns out—it’s like the best party snack and comfort food all rolled into one soft, golden pretzel hug. The creamy, flavorful spinach and artichoke dip tucked inside these warm, chewy pretzels really makes them stand out from your average snack, and trust me, your friends and family will be asking for seconds!
Whether you’re looking for something fun for game day, a quirky appetizer, or a unique twist on homemade pretzels, this recipe hits all the right notes. I remember the first time I tried to stuff soft pretzels, I was worried about the filling leaking out, but these instructions make it smooth and satisfying every time. Once you get the hang of the dough and the filling, you’ll find yourself making these again and again.
Why You’ll Love This Recipe
- Homemade Softness: The dough is tender and chewy, making each pretzel perfectly soft inside with a lightly crisp outside.
- Loaded with Flavor: The creamy spinach-artichoke filling adds a rich, savory surprise in every bite that’s better than store-bought dips.
- Impressive Yet Easy: Although it sounds fancy, the steps are straightforward, and you’ll feel proud showing these off at any gathering.
- Perfect for Any Occasion: Whether it’s a casual party or a cozy night in, this recipe fits right in as a crowd-pleaser.
Ingredients You’ll Need
The magic really comes from combining classic pretzel dough ingredients with a scrumptious spinach and artichoke dip filling. Using wheat beer adds subtle depth to the dough, and fresh cheeses make the filling irresistible, so use the freshest ingredients you can find.
- Warm Water: Helps activate the yeast perfectly; make sure it’s just warm, not hot, or it could kill the yeast.
- Light Brown Sugar: Adds a touch of sweetness and helps feed the yeast for a lovely rise.
- Active Dry Yeast: The key to fluffy, soft pretzels, so check the expiration date for best results.
- Wheat Beer: Adds a subtle malt flavor to the dough; feel free to use your favorite brand at room temp.
- Salted Butter: Melted into the dough for that rich, buttery softness everyone loves.
- Sea Salt or Kosher Salt: For dough seasoning and topping; gives the pretzels that classic pretzel bite.
- All-Purpose Flour: Forms the dough’s structure; you might need a bit more or less depending on humidity.
- Baking Soda: For boiling the pretzels—it’s essential for the chewy crust and golden color.
- Egg: Beaten, to brush on top—ensures a beautiful golden finish and helps the coarse salt stick.
- Coarse Sea Salt: Sprinkled on top for that savory crunch.
- Cream Cheese: The creamy base of the filling, providing smoothness and tang.
- Mozzarella Cheese: Adds gooey meltiness that’s just dreamy inside the pretzel.
- Parmesan Cheese: Brings a sharp, salty kick balancing out the creaminess.
- Garlic: Minced or grated to infuse the filling with a savory aroma.
- Crushed Red Pepper Flakes: Just a pinch for a little warmth—feel free to adjust to your heat preference.
- Frozen Chopped Spinach: Thawed and well-drained to keep the filling from getting too wet.
- Marinated Artichokes: Chopped finely for that tangy, tender bite inside.
Variations
I love how customizable this Spinach and Artichoke Stuffed Soft Pretzels Recipe is—you can easily tweak it to fit your taste, dietary needs, or whatever you have on hand. Making it your own is part of the fun, and who doesn’t like putting a personal spin on a great recipe?
- Cheese Blend Swap: I once swapped mozzarella for pepper jack to give the filling a spicy kick—my family went crazy for the extra heat.
- Gluten-Free Adaptation: Using a gluten-free flour blend can work well, but expect a slightly different texture—still delicious!
- Herb Additions: Adding fresh basil or dill to the filling brings fresh brightness; I like tossing some herbs in occasionally for variety.
- Vegan Version: I’ve tried using vegan cream cheese and plant-based mozzarella; the flavor may be a bit different, but it still satisfies those plant-based pretzel cravings.
How to Make Spinach and Artichoke Stuffed Soft Pretzels Recipe
Step 1: Bring Your Dough to Life
Start by combining the warm water, brown sugar, and active dry yeast in your mixer bowl with the dough hook attachment. I usually give it a gentle stir and then let it sit for about 5 minutes until it gets foamy and bubbly—this tells you the yeast is awake and ready to work its magic. No foam? Your yeast might be old, so get fresh for a successful rise.
Step 2: Knead and Rise
Add the wheat beer, melted butter, salt, and flour to the yeast mixture. Mix first on low speed so everything combines without a mess, then crank it to medium and let that dough hook knead for about 3 to 4 minutes until the dough is smooth and pulls away from the bowl sides. If it’s sticky, sprinkle a bit more flour, one tablespoon at a time—don’t overdo it or the dough won’t be as soft. Then, transfer your dough to a lightly oiled bowl, turn it to coat, cover it, and let it rest in a warm spot until doubled in size—about an hour depending on your kitchen. I sometimes preheat my oven at the lowest setting for a minute then turn it off and place the dough inside for a perfect warm environment.
Step 3: Mix the Spinach and Artichoke Filling
While your dough is rising, stir together the cream cheese, mozzarella, parmesan, garlic, crushed red pepper flakes, and a pinch of salt until smooth. Then gently fold in the well-drained spinach and the finely chopped marinated artichokes. I learned that squeezing out as much water as possible from the spinach is key—otherwise, the filling can get watery and make the dough soggy.
Step 4: Preheat and Prepare Boiling Water
Preheat your oven to 425°F (220°C) and bring a large pot of water to a rolling boil. This hot bath, with baking soda added, helps develop the pretzel’s iconic chewy crust and golden color during baking.
Step 5: Shape and Fill Your Pretzels
Divide your dough into eight equal balls. Roll each ball into a long rectangle, about 11×3 inches—it might get a little stretchy, which is great. Spread roughly 1½ tablespoons of the spinach-artichoke filling evenly along the length of each rectangle. Starting from the opposite side of the filling, carefully roll the dough into a log, sealing it so the filling stays nestled inside. Pinch the seams and gently roll to make an even cylinder. For shaping the pretzel, fold the right end over the left, cross it again, and flip up the ends to form that classic pretzel twist. It’s easier than it sounds once you get the hang of it!
Step 6: Boil Then Bake Your Pretzels
Add the baking soda to the boiling water (do this slowly—the water might bubble up!). Boil your pretzels two at a time for 30 seconds each, splashing the tops with the water to help form that glossy, chewy crust. Use a slotted spatula to lift them out and place them on parchment-lined baking sheets—four pretzels per sheet works perfectly. Brush each with beaten egg wash and sprinkle liberally with coarse sea salt. Bake for 15 to 18 minutes until they’re golden and gorgeous.
Step 7: Cool and Enjoy!
Let your Spinach and Artichoke Stuffed Soft Pretzels cool for about 5 minutes before digging in—trust me, the filling will be piping hot! These are best enjoyed warm and fresh, though leftovers reheat nicely (I’ll share how below). Watching the filling ooze out with every bite is such a crowd-pleaser.
Pro Tips for Making Spinach and Artichoke Stuffed Soft Pretzels Recipe
- Perfect Yeast Activation: Make sure your water is warm—about body temperature—to wake the yeast without killing it, which guarantees a good rise.
- Squeeze the Spinach Dry: I learned the hard way that excess moisture in spinach makes the filling soggy; a clean kitchen towel or cheesecloth does the trick to squeeze out water.
- Don’t Skip the Baking Soda Bath: This step is the secret to that authentic pretzel chew and color, so be patient and careful while boiling.
- Seal Your Filling Inside: Pinch all seams tightly and handle the dough gently to avoid leaks, so your filling stays inside while baking.
How to Serve Spinach and Artichoke Stuffed Soft Pretzels Recipe
Garnishes
I love sprinkling a little extra coarse sea salt on top just before baking—it makes the pretzels pop with flavor and adds a satisfying crunch. Sometimes, I add a light dusting of freshly cracked black pepper or some finely chopped fresh parsley for a splash of color and freshness when serving.
Side Dishes
These stuffed pretzels go beautifully with a crisp green salad if you’re making a meal out of it, or some roasted vegetable skewers for extra color and nutrients. I also enjoy pairing them with a cold beer or a tangy mustard dip to complement the richness perfectly.
Creative Ways to Present
For parties, I like placing these pretzels on a large wooden board garnished with fresh herbs and small bowls of dipping sauces like spicy mustard and ranch. You can even slice them in half and serve as sliders filled with fresh greens or extra cheese for a clever twist that wows guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which I hope you do!), wrap them tightly in foil or keep them in an airtight container in the fridge for up to 3 days. They hold their texture surprisingly well, especially if you reheat them properly.
Freezing
I’ve frozen these pretzels after baking by letting them cool completely, wrapping individually in plastic wrap, and then placing them in a freezer bag. When I want one later, I thaw overnight in the fridge and then reheat—this method preserves flavor and texture well!
Reheating
To get that fresh-baked softness back, I preheat my oven to 350°F and warm the pretzels on a baking sheet for about 15 minutes. Avoid microwaving if you want to keep the texture nice and chewy, though it works in a pinch.
FAQs
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Can I make the dough without beer?
Absolutely! While the wheat beer adds subtle flavor and helps with the dough’s texture, you can substitute it with an equal amount of water or non-alcoholic beer. The pretzels will still turn out soft and delicious.
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How do I prevent the filling from leaking out?
Pinch the dough seams closed tightly and gently roll the filled logs to seal the filling fully inside before shaping. Also, make sure the spinach is well-drained to reduce excess moisture that can weaken the dough.
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Can I prepare the filling in advance?
Yes! In fact, I often make the spinach and artichoke filling a day ahead and refrigerate it. This helps the flavors meld together nicely and saves time on baking day.
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What if I don’t have baking soda for boiling?
Baking soda is important for developing the pretzel crust and color. Without it, the pretzels might bake more like regular bread rolls. You can find it easily in grocery stores or substitute with food-grade lye if you’re experienced, but baking soda is safest and easiest for home cooks.
Final Thoughts
This Spinach and Artichoke Stuffed Soft Pretzels Recipe has quickly become one of my favorites because it combines comfort, flavor, and a bit of fun all in one bite. I love sharing them with friends and watching their eyes light up with that first cheesy, savory filling surprise. Give this recipe a try—you’ll not only impress your family and guests but also discover how rewarding homemade stuffed pretzels can be. I can’t wait for you to enjoy them as much as I do!
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Spinach and Artichoke Stuffed Soft Pretzels Recipe
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 mins
- Yield: 8 stuffed soft pretzels
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Spinach and Artichoke Stuffed Soft Pretzels are a delightful twist on classic pretzels, filled with a creamy spinach and artichoke dip. Perfectly golden and chewy on the outside with a savory, cheesy filling inside, they make an irresistible snack or appetizer for any occasion.
Ingredients
For the Soft Beer Pretzels
- ½ cup warm water
- 2 tbsp light brown sugar
- 2 ¼ tsp active dry yeast
- 1 cup wheat beer, at room temperature
- 1 stick salted butter, melted
- 1 ½ tsp sea salt or kosher salt
- 4 ½ cups all-purpose flour
- ⅔ cup baking soda (for boiling the pretzels)
- 1 egg, beaten
- Coarse sea salt, for sprinkling
For the Spinach and Artichoke Dip Filling
- 4 oz cream cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 clove garlic, minced or grated
- ½ tsp crushed red pepper flakes
- ½ cup frozen chopped spinach, thawed and squeezed dry of excess water
- 1 (6.7 oz) jar marinated artichokes, chopped
Instructions
- Prepare the Yeast Mixture: In the bowl of a stand mixer, combine warm water, light brown sugar, and active dry yeast. Mix using the dough hook attachment until combined. Let this mixture sit for 5 minutes to activate the yeast.
- Make the Dough: Add wheat beer, melted butter, salt, and all-purpose flour to the yeast mixture. Mix on low speed until ingredients start to come together, then increase to medium speed and knead until the dough is smooth and pulls away from the bowl sides, about 3 to 4 minutes. If too wet, add flour 1 tablespoon at a time. Remove dough, knead briefly by hand into a ball, coat with oil in a large bowl, cover with towel or plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
- Prepare the Filling: While the dough rises, combine cream cheese, shredded mozzarella, grated parmesan, minced garlic, crushed red pepper flakes, and a pinch of salt in a medium bowl. Stir in the thawed and drained spinach and chopped marinated artichokes until well blended.
- Preheat Oven and Boil Water: Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil on the stovetop.
- Shape the Pretzels with Filling: Divide dough into 8 equal balls. Roll each into an 11×3 inch rectangle. Spread about 1½ tablespoons of the spinach and artichoke filling lengthwise along each rectangle. Roll dough up from the opposite side to enclose the filling, pinch seams to seal, then gently roll to form an even cylinder enclosing the filling completely.
- Form Pretzel Shapes and Boil: Shape the filled logs into pretzels by crossing the right side over the left twice and folding up as traditional pretzel shape. Add baking soda slowly to the boiling water. Boil 2 pretzels at a time for 30 seconds, splashing tops with boiling water. Remove with slotted spatula or spider and place on parchment-lined baking sheets, 4 per sheet.
- Add Egg Wash and Salt: Brush each pretzel generously with beaten egg wash. Sprinkle with coarse sea salt.
- Bake: Bake in the preheated oven for 15 to 18 minutes or until the pretzels turn golden brown.
- Cool and Serve: Remove pretzels from oven and let cool for 5 minutes before serving. For reheating, warm pretzels at 350°F (175°C) for 15 minutes.
Notes
- Ensure spinach is thoroughly squeezed to avoid soggy filling.
- Use a stand mixer with a dough hook for easier kneading, but dough can be kneaded by hand if needed.
- Boiling pretzels in baking soda water creates the classic pretzel crust and chewy texture.
- Use room temperature beer and butter for better dough consistency.
- Customize filling by adjusting cheese or adding spices to taste.
- Store leftover pretzels in an airtight container and reheat before serving.
Nutrition
- Serving Size: 1 stuffed soft pretzel
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 40 mg
