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Spinach and Artichoke Stuffed Soft Pretzels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 127 reviews
  • Author: Nora
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://littlespoonbites.com/spinach-and-artichoke-stuffed-soft-pretzels-recipe/