Spinach and Artichoke Stuffed Soft Pretzels
Imagine warm, pillowy soft pretzels filled with creamy spinach-artichoke dip — that’s snack magic. Cheesy, garlicky, and golden on the outside, these stuffed pretzels are perfect for game day, parties, or when you’re craving something seriously satisfying.
- Prep Time: 30 mins
- rise time: 1 hour
- Cook Time: 15 mins
- Total Time: 1 hr 45 mins
- Yield: 8 stuffed pretzels 1x
Ingredients
Dough:
1½ cups warm water (110°F)
2¼ tsp active dry yeast
1 tbsp brown sugar
1 tsp salt
1 tbsp melted butter
4 cups all-purpose flour
Filling:
1 cup frozen chopped spinach, thawed and drained
1 cup chopped canned artichoke hearts
4 oz cream cheese, softened
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1 garlic clove, minced
Salt and pepper, to taste
For Boiling & Topping:
10 cups water
2/3 cup baking soda
1 egg, beaten (for egg wash)
Coarse sea salt
Instructions
In a bowl, mix warm water, yeast, and sugar. Let sit 5 minutes until foamy.
Stir in salt, melted butter, and flour. Knead until a soft dough forms (about 5 minutes). Cover and let rise 1 hour.
Meanwhile, mix all filling ingredients until well combined.
Preheat oven to 425°F (220°C). Line baking sheets with parchment.
Punch down dough and divide into 8 pieces. Roll each into a rope, flatten slightly, and add a spoonful of filling. Pinch closed and shape into a pretzel.
Bring water and baking soda to a boil. Boil pretzels one at a time for 30 seconds, then place on prepared sheets.
Brush with egg wash, sprinkle with sea salt, and bake 12–15 minutes until golden.
Nutrition
- Calories: 330
- Fat: 15g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g