I absolutely love how this Spinach and Artichoke Stuffed Soft Pretzels Recipe combines two of my favorite things — the warm, chewy goodness of soft pretzels and the rich, creamy flavor of spinach artichoke dip. When I first tried stuffing my pretzels with this classic dip, it elevated snack time to a tasty little celebration right in my own kitchen. You’ll find that the filling stays perfectly melty inside the golden crust, making every bite irresistibly savory.
This recipe works beautifully for everything from game day snacks to a fun appetizer at your next get-together. Plus, if you enjoy baking bread or making your own dough, the process is really rewarding and not nearly as intimidating as it seems. Once you get the hang of the dough and shaping technique, you’ll be hooked — these Spinach and Artichoke Stuffed Soft Pretzels make you look like a pro without hours in the kitchen.
Why You’ll Love This Recipe
- Comforting and Flavorful: Soft pretzels stuffed with creamy spinach and artichokes offer a unique, crave-worthy twist on a classic snack.
- Perfect for Entertaining: These pretzels are crowd-pleasers that bring warmth and flavor to any gathering without fuss.
- Hands-On Fun: Making the dough and shaping the pretzels is satisfying and a great way to get kids or friends involved in the kitchen.
- Customizable Filling: You can easily tweak the filling to fit your taste or dietary preferences, making it a versatile recipe to have on hand.
Ingredients You’ll Need
This recipe combines pantry staples with fresh ingredients for the filling, striking a nice balance between indulgent and approachable. Grab a good wheat beer when you can—it adds a subtle depth to the dough that makes all the difference.
- Warm water: Activates the yeast to get the dough rising beautifully.
- Light brown sugar: Adds a touch of sweetness to balance the salt.
- Active dry yeast: The magic behind the soft pretzel’s texture.
- Wheat beer: Brings maltiness and extra flavor into the dough.
- Salted butter: Adds richness to the dough and helps with tender softness.
- Sea salt or kosher salt: Key for flavor in the dough and sprinkling on top.
- All-purpose flour: Provides structure for the dough and the chew we love.
- Baking soda: For that classic pretzel boil that gives the crust its signature texture and color.
- Egg (beaten): Creates shine and helps the coarse salt adhere.
- Coarse sea salt: Sprinkled on top for that delicious salty crunch.
- Cream cheese: Forms the creamy base for the spinach artichoke filling.
- Shredded mozzarella cheese: Melts smooth with a mild pull.
- Grated parmesan cheese: Adds a salty, nutty kick to the filling.
- Garlic (minced or grated): Gives flavor depth without overpowering.
- Crushed red pepper flakes: Adds a hint of heat—optional but I recommend it!
- Frozen chopped spinach: Thawed and squeezed dry so your filling isn’t watery.
- Marinated artichokes: Chopped for tender, tangy bites inside.
Variations
I love to tweak this Spinach and Artichoke Stuffed Soft Pretzels Recipe for different occasions. Whether you want it spicy, cheesy, or even vegan, there’s plenty of room to make it your own without losing that comforting charm.
- Cheesy Explosion: I sometimes add extra sharp cheddar or even a sprinkle of feta inside the filling for a bold cheese punch.
- Vegan Version: Swap cream cheese and mozzarella for plant-based options and use olive oil instead of butter in the dough for a dairy-free treat.
- Extra Garlic: If you’re like me and adore garlic, try doubling the garlic for an extra kick inside your pretzels.
- Spicy Twist: Adding chopped jalapeños or more red pepper flakes to the filling really wakes up the flavors.
How to Make Spinach and Artichoke Stuffed Soft Pretzels Recipe
Step 1: Activate the Yeast and Start Your Dough
Start by combining warm water, brown sugar, and active dry yeast in your stand mixer bowl. I’ve learned the ideal water temperature is about 100-110°F—warm enough to wake the yeast, but not too hot to kill it. Let it sit for about 5 minutes until it bubbles up and looks foamy; this tells you the yeast is alive and ready. Then, add your wheat beer (room temp is best so it doesn’t shock the yeast), melted butter, salt, and flour. Mix on low to combine, then turn up the speed to knead the dough for 3-4 minutes until it’s smooth and pulls off the bowl cleanly. If your dough feels sticky, sprinkle in a bit more flour, but be careful—too much flour can make your pretzels tough.
Step 2: Let It Rise
Once your dough is smooth, turn it out onto a lightly floured surface and shape it into a ball. Coat a large bowl lightly with oil, place the dough inside, and roll it around so it’s coated with oil too. Cover the bowl with a clean towel or plastic wrap and set it in a warm spot—near a turned-off oven with the light on works great. Let it rise until doubled in size, about an hour. I sometimes check after 45 minutes; if it’s puffed nicely, you’re good to go. This step makes your pretzels soft and airy inside.
Step 3: Prepare the Spinach and Artichoke Filling
While the dough rises, stir together your cream cheese, mozzarella, parmesan, garlic, crushed red pepper flakes, and a pinch of salt in a medium bowl. Make sure your frozen spinach is fully thawed and squeezed dry—I can’t stress this enough to avoid a soggy filling! Add in the chopped marinated artichokes, and give everything a good mix. This flavorful filling is what really makes these pretzels stand out.
Step 4: Shape and Stuff Your Pretzels
Preheat the oven to 425°F and bring a large pot of water to a boil. Meanwhile, punch down your risen dough and divide it into 8 equal portions. Roll each piece into an 11×3-inch rectangle. Spread roughly 1 1/2 tablespoons of the spinach-artichoke mixture along the length of each rectangle. Starting at the edge opposite the filling, carefully roll the dough into a log to enclose the filling. Pinch the seams well so none of that delicious filling escapes during baking. Then gently roll the log to smooth and even out the seam. This step takes practice, but you’ll get quicker each time—you’ll impress everyone with your stuffed pretzel skills!
Step 5: Boil and Bake
To get that classic soft pretzel crust, boil your pretzels in water with baking soda. Add the baking soda slowly to the boiling water to avoid splashing. Boil the pretzels two at a time for 30 seconds each, and use a spoon to splash the tops with the hot water to help create that chewy crust. Remove them gently with a slotted spatula and place them on parchment-lined baking sheets. Brush the tops with beaten egg to give them a golden shine and sprinkle generously with coarse sea salt. Bake for 15 to 18 minutes until perfectly golden brown.
Step 6: Cool and Enjoy
Let your Spinach and Artichoke Stuffed Soft Pretzels rest for about 5 minutes after baking—they’re best enjoyed warm but not scalding hot. The filling settles a bit and won’t overwhelm you with heat. If you make these ahead or have leftovers, reheating in a 350°F oven for 15 minutes brings back that fresh-baked charm just like the first time.
Pro Tips for Making Spinach and Artichoke Stuffed Soft Pretzels Recipe
- Perfect Dough Consistency: If your dough feels too sticky when rolling, flour your surface and hands lightly rather than adding extra flour to the dough itself to keep pretzels soft.
- Squeeze Spinach Thoroughly: I learned the hard way that excess water ruins the filling—wring the spinach out in a clean kitchen towel before mixing.
- Use a Slotted Spatula for Boiling: It’s easier to lift pretzels out gently without losing filling or distorting shape.
- Don’t Skip Egg Wash: The egg wash helps create that beautiful golden sheen and adhesion for the coarse salt—don’t brush too thick, just a light layer!
How to Serve Spinach and Artichoke Stuffed Soft Pretzels Recipe
Garnishes
When I serve these pretzels, I love sprinkling a little extra parmesan cheese right after baking for an extra savory finish. A light drizzle of garlic butter over the top can turn these into a show-stopping appetizer. Fresh herbs like chopped parsley or chives add a pop of color and fresh flavor that brightens the rich filling.
Side Dishes
These stuffed pretzels pair wonderfully with crisp, refreshing sides like a simple green salad or crunchy carrot sticks to balance the richness. For game day, I like to serve them alongside some spicy marinara or ranch dipping sauces, especially when guests want to mix up their flavor combos.
Creative Ways to Present
I once laid these pretzels out on a large wooden serving board with small bowls of dipping sauces—think beer cheese, spicy mustard, and extra spinach artichoke dip. It makes a great spread for a casual party and invites everyone to sample and chat. For a festive twist, try cutting them into bite-sized pretzel “roll-ups” perfect for finger food and sharing.
Make Ahead and Storage
Storing Leftovers
I keep leftover pretzels in an airtight container at room temperature for up to 2 days. If I want to keep them longer, I wrap each pretzel individually in plastic wrap to keep the dough and filling fresh without drying out.
Freezing
These Spinach and Artichoke Stuffed Soft Pretzels freeze well before baking. After shaping, I place them on a baking sheet to freeze individually, then transfer to a freezer bag. When ready, I thaw them overnight in the fridge and continue with boiling and baking. This way, you can prep ahead for easy entertaining!
Reheating
Reheat leftovers in a 350°F oven for about 15 minutes to refresh the crisp on the outside while warming the filling through. Avoid the microwave if you want to keep that perfect soft pretzel texture; it tends to make them chewy or soggy.
FAQs
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Can I use regular beer or non-alcoholic beer for this recipe?
Absolutely! Regular beer works just fine and will give similar flavor and texture. Non-alcoholic beer can also be used without issue if you want to avoid alcohol—the main role of the beer is to add moisture and subtle malt flavor to the dough.
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How do I know when the dough has risen enough?
Look for your dough to roughly double in size—usually about an hour in a warm place. It should look puffier and when you gently poke it with a finger, the indentation should slowly spring back.
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Can I prepare the filling ahead of time?
Yes! The spinach and artichoke filling can be made a day ahead and stored in the fridge, which helps the flavors meld nicely. Just give it a good stir before spreading on the dough.
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What’s the best way to prevent the filling from leaking out?
Pinching the dough seams tightly and gently rolling the dough into an even cylinder really helps seal in the filling. Also, avoid overfilling each pretzel — stick to about 1 1/2 tablespoons of filling per piece for best results.
Final Thoughts
This Spinach and Artichoke Stuffed Soft Pretzels Recipe is truly one of my favorite ways to bring homemade magic to the table. It’s approachable, impressive, and makes such a satisfying snack or appetizer. I encourage you to try making these at home—you’ll love the warm, cheesy surprise inside and the joyful experience of pulling fresh-baked pretzels from your oven. Trust me, once you make these, you’ll want to add them to your rotation for every cozy night or celebration.
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Spinach and Artichoke Stuffed Soft Pretzels Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 Giant Pretzels
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Spinach and Artichoke Stuffed Soft Pretzels are a delicious twist on the classic beer pretzel, featuring a creamy, cheesy filling of spinach and marinated artichokes enclosed in soft, golden pretzel dough. Perfect as a savory snack or appetizer, these homemade pretzels combine the comforting flavors of a warm dip with a freshly baked treat.
Ingredients
Soft Beer Pretzels
- 1/2 cup warm water
- 2 tablespoons light brown sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup wheat beer, at room temperature
- 1 stick (1/2 cup) salted butter
- 1 1/2 teaspoons sea salt or kosher salt
- 4 1/2 cups all-purpose flour
- 2/3 cups baking soda (for boiling the pretzels)
- 1 egg, beaten
- Coarse sea salt
Spinach and Artichoke Dip Filling
- 4 ounces cream cheese
- 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
- 1/2 cup frozen chopped spinach, thawed and squeezed dry of excess water
- 1 (6.7 ounce) jar marinated artichokes, chopped
Instructions
- Activate the yeast: Combine the warm water, light brown sugar, and active dry yeast in the bowl of a stand mixer fitted with a dough hook. Mix until combined and let sit for 5 minutes to allow the yeast to activate and become foamy.
- Prepare the dough: Add the wheat beer, melted butter, sea salt, and all-purpose flour to the yeast mixture. Mix on low speed until ingredients are combined, then increase to medium speed and knead for 3 to 4 minutes until the dough is smooth and begins to pull away from the sides of the bowl. If the dough is too sticky, add flour one tablespoon at a time. Remove dough, knead lightly by hand into a ball, coat with oil, cover, and let rise in a warm spot until doubled in size, about 1 hour.
- Make the filling: In a medium bowl, combine the cream cheese, shredded mozzarella, grated parmesan, minced garlic, crushed red pepper flakes, and a pinch of salt. Stir in the thawed and drained spinach and chopped marinated artichokes, mixing thoroughly to create the dip filling.
- Preheat oven and boil water: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil to prepare for boiling the pretzels with baking soda.
- Shape and fill pretzels: Divide the dough into 8 equal balls. Roll each ball out into a rectangle approximately 11 by 3 inches. Spread about 1 1/2 tablespoons of the spinach and artichoke filling along the length of each rectangle. Roll up the dough tightly into a log, sealing the filling inside by pinching the seams together and gently rolling the log to smooth it out.
- Form pretzels and boil: Shape each rolled log into a pretzel by crossing one side over the other twice, then folding up the ends. Slowly add the baking soda to the boiling water. Boil two pretzels at a time for 30 seconds, occasionally spooning some of the hot water over the tops. Remove with a slotted spatula or spider.
- Bake: Place boiled pretzels on parchment-lined baking sheets, 4 per sheet. Brush tops with beaten egg and sprinkle generously with coarse sea salt. Bake in the preheated oven for 15 to 18 minutes or until golden brown.
- Cool and serve: Remove pretzels from the oven and let cool for 5 minutes. Serve warm and enjoy! Pretzels can be reheated at 350°F for 15 minutes if needed.
Notes
- Make sure the frozen spinach is well-thawed and excess moisture squeezed out to avoid soggy filling.
- Using wheat beer adds flavor complexity to the pretzel dough, but any light beer can be substituted if preferred.
- Boiling the pretzels in baking soda water gives them their traditional chewy crust and color.
- You can prepare the dough a day ahead and refrigerate, then bring to room temperature before shaping and baking.
- Adjust the amount of crushed red pepper flakes to control the spice level in the filling.
- For softer pretzels, brush with melted butter immediately after baking.
Nutrition
- Serving Size: 1 giant stuffed pretzel
- Calories: 420
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
