If you have a love for soft pretzels and a passion for flavorful, cheesy fillings, this Spinach and Artichoke Stuffed Soft Pretzels Recipe is about to become your new favorite treat. Imagine biting into golden, pillowy pretzels that hide a rich, creamy blend of spinach, artichokes, and cheeses inside—every mouthful bursting with that comforting warmth and a perfect balance of savory and tangy. It’s a standout recipe that brings together the humble soft pretzel with the classic charm of spinach and artichoke dip, guaranteed to impress your friends or simply elevate your snack game.
Ingredients You’ll Need
These ingredients are delightfully simple and key to achieving that soft texture and flavorful punch that make this dish irresistible. Each component plays a vital role, whether it’s in the dough’s fluffiness or the creamy, zesty filling that takes every bite to the next level.
- Warm water (1/2 cup): Activates the yeast for a perfectly risen dough that’s soft and airy.
- Light brown sugar (2 tablespoons): Adds just the right touch of sweetness to balance the savory flavors.
- Active dry yeast (2 1/4 teaspoons): The magical ingredient that makes the dough puff up beautifully.
- Wheat beer (1 cup, room temperature): Infuses the dough with subtle maltiness and deepens the flavor profile.
- Salted butter (1 stick, melted): Enriches the dough with a luscious, buttery finish.
- Sea salt or kosher salt (1 1/2 teaspoons): Essential for seasoning the dough and enhancing overall flavor.
- All-purpose flour (4 1/2 cups): The foundation of your dough, providing structure and chewiness.
- Baking soda (2/3 cup): Used to boil the pretzels, giving them their signature chewy crust and rich color.
- Egg (1, beaten): Creates a shiny, golden finish when brushed on before baking.
- Coarse sea salt (for sprinkling): Adds that classic pretzel crunch and perfect finishing touch.
- Cream cheese (4 ounces, softened): Creates a creamy, tangy base for the filling that melts beautifully.
- Mozzarella cheese (1/2 cup, shredded): Provides gooey stretch and mild richness.
- Parmesan cheese (1/2 cup, grated): Adds a sharp, nutty flavor to the cheesy filling.
- Garlic (1 clove, minced or grated): Infuses the filling with aromatic warmth that lingers wonderfully.
- Crushed red pepper flakes (1/2 teaspoon, optional): A hint of heat to lift the flavors if you like a gentle kick.
- Frozen chopped spinach (1/2 cup, thawed and squeezed dry): Brings vibrant green color and earthy freshness to the stuffing.
- Marinated artichokes (1 jar, 6.7 ounces, chopped): Adds tender, tangy bites that beautifully complement the cheeses.
How to Make Spinach and Artichoke Stuffed Soft Pretzels Recipe
Step 1: Prepare the Yeast Dough
Start by combining warm water with the light brown sugar in a large bowl. Sprinkle in your active dry yeast and let it sit for about 5 minutes until it bubbles up with a foamy head—that’s your yeast waking up and ready to work its magic. Next, pour in the wheat beer and melted butter, and stir to combine. Gradually add the sea salt and all-purpose flour, mixing with a wooden spoon or your hands until the dough comes together and feels soft but not sticky. Knead the dough on a floured surface for about 5 to 7 minutes until it’s smooth and elastic, then place it in a lightly oiled bowl, cover with a damp towel, and let it rise for about an hour until doubled in size.
Step 2: Make the Spinach and Artichoke Filling
While your dough is rising, get started on the delicious filling that steals the show. In a medium bowl, combine the softened cream cheese, shredded mozzarella, grated parmesan, minced garlic, and crushed red pepper flakes if you’re using them. Fold in the drained, squeezed spinach along with the chopped marinated artichokes. Mix everything until well blended – you want a creamy, cheesy mixture that’s bursting with flavor and ready to melt inside the pretzels.
Step 3: Shape and Stuff the Pretzels
Once your dough has risen, punch it down gently to remove excess air. Divide it into 8 even pieces, rolling each into a long rope about 15 inches long. Now here’s the fun part: cut the rope about three-quarters down, leaving a small bridge, then gently spread the halves apart and spread a generous spoonful of your spinach and artichoke filling on one side. Fold the dough back over carefully, pinching the edges securely so the filling stays inside. Twist each rope into the classic pretzel shape by forming a U, crossing the ends twice, and pressing them down firmly to seal.
Step 4: Boil and Bake the Pretzels
Bring a large pot of water and baking soda to a rolling boil—this step is crucial as it gives the pretzels their glossy, chewy crust. Using a slotted spoon, dip each pretzel into the boiling water for about 30 seconds on each side, then transfer them directly onto a parchment-lined baking sheet. Brush each pretzel with the beaten egg wash to enhance browning and sprinkle generously with coarse sea salt. Bake in a preheated oven at 425°F (220°C) for 15 to 18 minutes until they’re beautifully golden and smelling irresistible.
How to Serve Spinach and Artichoke Stuffed Soft Pretzels Recipe
Garnishes
To elevate the presentation and add delightful accents, consider sprinkling freshly chopped parsley or a pinch of smoked paprika over the hot pretzels right after baking. A light drizzle of garlic butter or an extra parmesan dusting creates an inviting glossy finish that beckons everyone to take a bite.
Side Dishes
These stuffed pretzels pair wonderfully with simple side dips like marinara sauce, ranch dressing, or even mustard for a tangy contrast. A crisp garden salad or a bowl of roasted tomato soup complements the richness perfectly, balancing the meal with fresh, bright flavors.
Creative Ways to Present
For a party or casual get-together, serve the Spinach and Artichoke Stuffed Soft Pretzels Recipe with individual ramekins filled with dipping sauces, garnished with fresh herbs to add color and aroma. Stack them on a rustic wooden board with clusters of grapes or sliced cured meats for an impressive appetizer platter that will have guests reaching for seconds.
Make Ahead and Storage
Storing Leftovers
Leftover pretzels are best stored in an airtight container at room temperature and can last for up to 2 days. Avoid refrigeration as it tends to dry them out, but if you do refrigerate, reheat to bring back softness.
Freezing
You can freeze these stuffed pretzels either baked or unbaked. Wrap each pretzel tightly in plastic wrap and place them in a freezer-safe bag. They keep well for up to 3 months, making it easy to enjoy them anytime with minimal prep.
Reheating
To enjoy your leftover or frozen pretzels, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through and slightly crisp on the outside. Avoid microwaving to maintain that signature chew and golden crust.
FAQs
Can I use fresh spinach instead of frozen?
Definitely! If using fresh spinach, sauté it lightly and drain well to remove excess moisture before mixing it into the filling. This helps prevent soggy pretzels and keeps the filling flavorful and firm.
What if I don’t have wheat beer?
No worries! You can substitute wheat beer with an equal amount of water or milk, though the beer adds a subtle depth that enhances the dough’s flavor beautifully.
Is it possible to make this recipe gluten-free?
While traditional soft pretzels rely on wheat flour for their characteristic texture, you could experiment with gluten-free flour blends designed for bread-making. Keep in mind the texture may differ, so it might take a few tries to perfect.
Can I prepare the filling in advance?
Absolutely! The filling can be made a day ahead and stored in the refrigerator. Just mix it again before stuffing the pretzels. This not only saves time but also lets the flavors meld together deliciously.
How spicy is the recipe with red pepper flakes?
The crushed red pepper flakes add a mild kick that complements the creamy filling without overpowering it. You can adjust the amount or omit it altogether based on your spice preference.
Final Thoughts
There’s something truly magical about the Spinach and Artichoke Stuffed Soft Pretzels Recipe that makes every bite feel like a celebration of flavor and comfort. Whether you’re making them for a crowd or a cozy night in, these pretzels never fail to bring smiles and happy sighs around the table. Give this recipe a try, and soon you’ll have a new go-to snack that everyone will be asking for again and again.
Print
Spinach and Artichoke Stuffed Soft Pretzels Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 58 minutes
- Yield: 8 pretzels
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Spinach and Artichoke Stuffed Soft Pretzels offer a delightful twist on the classic soft pretzel by incorporating a creamy, cheesy filling of spinach, artichokes, and garlic. Perfect as a snack or appetizer, these pretzels combine a chewy golden-brown crust with a flavorful, gooey center, making them a crowd-pleaser for gatherings and family nights.
Ingredients
Dough Ingredients
- 1/2 cup warm water
- 2 tablespoons light brown sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup wheat beer (room temperature)
- 1 stick (1/2 cup) salted butter, melted
- 1 1/2 teaspoons sea salt or kosher salt
- 4 1/2 cups all-purpose flour
Boiling Solution
- 2/3 cup baking soda
Toppings and Wash
- 1 egg, beaten (for egg wash)
- Coarse sea salt (for sprinkling)
Filling Ingredients
- 4 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 clove garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 1 (6.7-ounce) jar marinated artichokes, chopped
Instructions
- Activate Yeast: In a large mixing bowl, combine warm water and light brown sugar, stirring until sugar dissolves. Sprinkle active dry yeast over the water and let it sit for about 5 minutes until it becomes frothy, indicating that the yeast is active.
- Mix Dough: Add the wheat beer and melted salted butter to the yeast mixture. Gradually add the sea salt and all-purpose flour, mixing until a sticky dough forms. Knead the dough on a floured surface for about 8 to 10 minutes until smooth and elastic.
- First Rise: Place the kneaded dough in a lightly greased bowl, cover with a clean cloth, and let it rise in a warm place for approximately 45 minutes, or until it doubles in size.
- Prepare Filling: In a bowl, combine softened cream cheese, shredded mozzarella, grated parmesan, minced garlic, crushed red pepper flakes (if using), thawed and squeezed spinach, and chopped marinated artichokes. Mix thoroughly until all ingredients are well incorporated.
- Shape Pretzels and Stuff: Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a long rope about 20 inches long. Flatten the middle third of the rope and place a generous spoonful of the spinach-artichoke filling in the flattened area. Fold the dough around the filling and pinch to seal tightly. Shape the stuffed dough into a pretzel by forming a U shape, crossing the ends over twice, and pressing to the bottom of the U.
- Prepare Boiling Solution: Bring a large pot of water to a boil and carefully add the baking soda. Reduce the heat to simmer.
- Boil Pretzels: One or two at a time, carefully drop each pretzel into the baking soda water and boil for about 30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet.
- Apply Egg Wash & Salt: Brush each pretzel with the beaten egg wash and sprinkle generously with coarse sea salt.
- Bake: Preheat the oven to 425°F (220°C). Bake the pretzels for 12 to 15 minutes or until they turn golden brown and look glossy.
- Cool and Serve: Remove pretzels from the oven and allow them to cool slightly before serving warm to enjoy the creamy spinach and artichoke center.
Notes
- Ensure the spinach is well squeezed to remove excess moisture to prevent soggy pretzels.
- You can substitute wheat beer with a non-alcoholic beer or additional water if preferred.
- If you do not have marinated artichokes, canned or fresh artichokes steamed and chopped work as alternatives.
- For a spicier kick, increase the crushed red pepper or add a dash of cayenne pepper to the filling.
- Store leftover pretzels in an airtight container at room temperature for up to 2 days or freeze them for longer storage.
