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Spinach Artichoke Stuffed Pretzels Recipe

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★★★★

4 from 45 reviews

These Spinach Artichoke Stuffed Pretzels are soft, cheesy, and packed with flavorful spinach and marinated artichokes, perfect for a savory snack or appetizer.

Ingredients

Scale

Spinach Artichoke Filling

  • 3 ounces cream cheese (softened)
  • 2/3 cup mozzarella cheese (diced into small cubes)
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic (minced or grated)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup frozen chopped spinach, thawed (*measure first, then squeeze the water out of it*)
  • 1 cup marinated artichokes (chopped)

Soft Pretzel Dough

  • 3 1/2 cups + 3 tbsp all-purpose flour
  • 2 1/4 tsp light brown sugar
  • 2 ¼ tsp instant yeast
  • ¾ tsp salt
  • 1 1/4 cup water (about 110 F)

Baking and Finishing

  • 4 cups water
  • 2 tbsp baking soda
  • lightly beaten egg (for washing)
  • flaky sea salt
  • melted butter (for brushing after they are baked)

Instructions

  1. Make the Spinach Artichoke Filling: In a large mixing bowl, combine the cream cheese, mozzarella, parmesan, minced garlic, red pepper flakes, spinach, and artichokes together until creamy. Set aside.
  2. Make the Soft Pretzel Dough: Line two baking sheets with parchment paper and set them aside.
  3. Mix Dry Ingredients: In a stand mixing bowl, combine the flour, salt, sugar, and yeast together. Then pour in the warm water.
  4. Knead the Dough: Knead on low speed with the dough hook for 5 minutes until a ball of dough forms and cleans the sides of the bowl. It should feel soft and tacky but not sticky. Cover the bowl loosely with plastic wrap or a kitchen towel. Rest for 10 minutes.
  5. Portion the Dough: Portion the dough into 6 equal pieces. This is best done with a kitchen scale. Each portion should weigh 127 g each.
  6. Roll the Dough Rope: Working to complete one portion of dough at a time, roll each dough ball into a 12-inch rope. Keep the other portions of dough loosely covered with plastic wrap or a towel to keep them from drying out.
  7. Flatten the Dough Rope: Then use a rolling pin to roll the rope width-wise, so that it is now at least 4 inches wide.
  8. Add Filling: Spoon 4 tbsp of the artichoke filling along the length of the center of the dough, leaving at least a ½ inch border clean on top and bottom. *see process shots in the post for a visual*
  9. Seal the Filling: Stretch the bottom length of the dough up and over the filling. Press your fingers to seal the edge. Then fold the top of the dough down to the center of the rope and pinch the edge into the dough to completely seal in the filling.
  10. Extend the Rope: Gently roll and stretch the rope out to make it longer so that it is now 24 inches long.
  11. Shape the Pretzel: Make a U-shape with the rope then holding the ends of the rope, cross them over each other twice and press onto the bottom of the U in order to form the shape of a pretzel.
  12. Proof the Pretzels: Place the formed pretzel on a lined tray. Loosely cover with plastic wrap. Each tray should have 3 pretzels on them. Once all of them are shaped, let them rise for 30 minutes.
  13. Preheat Oven and Prepare Boiling Water: Preheat the oven to 425 F/220 C.
  14. Boil Baking Soda Water: When you have about 5 minutes left in the rise, start boiling 4 cups of water. When the water is boiling, mix in the baking soda and mix to dissolve.
  15. Boil Pretzels: Carefully drop one pretzel at a time and boil for 30 seconds. Splash some of the water onto the center of the pretzel. Then use a slotted spoon or spider to transfer it back to the baking tray.
  16. Egg Wash and Salt: Lightly brush the pretzels with egg wash and sprinkle the top with flaky sea salt. Bake one tray at a time for 12-15 minutes, or until the tops are a dark golden brown.
  17. Finish and Serve: Right after baking, brush the tops with melted butter and serve warm!

Notes

  • Measure and squeeze the water out of the thawed spinach before using.
  • Use a kitchen scale for evenly portioning dough into 127g pieces.
  • See process shots in the original post for visual guidance on filling and shaping the dough.

Keywords: Spinach artichoke pretzels, stuffed pretzels recipe, cheesy stuffed pretzels, homemade soft pretzels, savory pretzels

Find it online: https://foodarohub.com/spinach-artichoke-stuffed-pretzels-recipe/