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Spinach Artichoke Stuffed Soft Pretzels

Spinach Artichoke Stuffed Soft Pretzels

Spinach Artichoke Stuffed Soft Pretzels combine two classic snacks into one: soft, chewy pretzels and creamy spinach artichoke dip. With a buttery dough, tangy filling, and golden-baked crust, these pretzels are the ultimate indulgent snack. Perfect for parties, game days, or anytime you’re craving something warm and cheesy.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising time 45 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Snack
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • Spinach Artichoke Filling Ingredients
  • 12 oz frozen spinach thawed and drained
  • ½ cup marinated artichoke hearts drained and chopped
  • 2 garlic cloves minced or pressed
  • ½ cup sour cream or substitute Greek yogurt or cream cheese
  • ½ cup shredded Monterey Jack cheese or mozzarella or cheddar
  • ½ cup shredded Parmesan cheese
  • ¼ tsp red pepper flakes optional
  • Salt and pepper to taste
  • Instructions Filling: In a large bowl, combine all ingredients until creamy and well-mixed. Adjust seasoning to taste. Refrigerate until ready to use.
  • Pretzel Dough Ingredients
  • 3½ cups bread flour or all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp non-diastatic malt powder optional, for flavor
  • 1 tbsp unsalted butter melted
  • 2 tsp instant yeast
  • 1½ tsp kosher salt
  • 1¼ cups whole milk
  • 2 tbsp baking soda for boiling
  • Pretzel salt for topping

Method
 

  1. Make the Dough: In a stand mixer fitted with a dough hook, combine flour, sugar, malt powder (if using), melted butter, yeast, salt, and milk. Mix on low speed for 5–10 minutes until smooth and slightly sticky. Adjust with flour or milk if needed.
  2. Rise: Cover and let rise in a warm spot for 1 hour, until puffed (not doubled).
  3. Shape the Dough: Turn the dough out, fold a few times, and divide into 6 equal pieces. Roll each into an 18-inch rope, flatten with a rolling pin to 4 inches wide, and spoon ~4 tbsp of filling down the center. Pinch edges closed.
  4. Form the Pretzels: Shape into a “U,” twist ends together twice, and fold down to form pretzel shape. Press ends to seal.
  5. Boil the Pretzels: Preheat oven to 350°F (175°C). Bring water to a boil, add baking soda, and boil each pretzel 30–60 seconds per side. Place on lined baking sheet.
  6. Bake: Sprinkle with pretzel salt and bake for 25–30 minutes until golden brown.
  7. Serve: Enjoy warm with extra sour cream, ranch, or dipping sauce.

Notes

  • Active vs. Passive Time: About 45 minutes active prep/assembly, 1 hour rising.
  • Boiling step: Don’t skip—it creates the classic chewy crust.
  • Make ahead: Filling can be made 1–2 days in advance.