Spinach Artichoke Stuffed Pretzels Recipe

If you love the comforting flavors of spinach and artichoke dip but want to take it up a notch, the Spinach Artichoke Stuffed Pretzels Recipe is here to delight your taste buds. These soft, golden pretzels are packed with a creamy, cheesy spinach and artichoke filling that makes every bite a cozy, irresistible treat. Perfect for sharing with friends or enjoying as a snack during your next cozy night in, this recipe combines classic pretzel dough with a savory surprise inside that you will absolutely adore.

Ingredients You’ll Need

These ingredients are simple yet essential, coming together to create the perfect balance of flavor, texture, and color in your Spinach Artichoke Stuffed Pretzels Recipe. Each one plays a role in making these pretzels soft on the outside with a rich, creamy, and savory filling inside.

• Spinach (12 ounces frozen, thawed and drained): Provides vibrant color and a healthy dose of greens that blend beautifully in the filling.
• Marinated artichoke hearts (1/2 cup, drained and chopped): Adds tangy flavor and a tender bite that pairs wonderfully with the spinach.
• Garlic (2 cloves, minced or pressed): Infuses savory depth and aromatic warmth to the filling.
• Sour cream (1/2 cup): Creates a creamy, smooth texture, with options like Greek yogurt or cream cheese to tweak richness.
• Monterey jack cheese (1/2 cup shredded): Melts beautifully to add mild, buttery notes inside each pretzel.
• Parmesan cheese (1/2 cup shredded): Brings a salty, nutty accent that enhances the overall flavor profile.
• Red pepper flakes (1/4 tsp, optional): Offers a subtle kick for those who love a hint of spice.
• Salt and pepper (to taste): Essentials for seasoning both the dough and filling perfectly.
• Bread flour (3 1/2 cups): Ensures the pretzel dough is chewy with the perfect structure; all-purpose flour works in a pinch.
• Granulated sugar (1 tbsp): Just enough sweetness to help the yeast bloom and balance the savory notes.
• Non-diastatic malt powder (1 tbsp, optional): Adds authentic pretzel flavor and a golden color to the crust.
• Unsalted butter (1 tbsp, melted): Contributes richness and tenderness to the dough.
• Instant yeast (2 tsp): Powers the dough’s rise and lightness.
• Kosher salt (1 1/2 tsp): Enhances the dough’s flavor without overpowering.
• Whole milk (1 1/4 cups): Hydrates the dough for softness and tenderness.
• Baking soda (2 tbsp): Used in the boiling step to develop that quintessential pretzel crust.
• Pretzel salt (for topping): Adds crunch and a burst of saltiness on the golden crust.

How to Make Spinach Artichoke Stuffed Pretzels Recipe

Step 1: Prepare the Spinach Artichoke Filling

Start by mixing the thawed and well-drained spinach with chopped artichoke hearts, minced garlic, sour cream, parmesan cheese, Monterey jack cheese, and red pepper flakes if you want a little heat. Taste the filling and season with salt as needed. Once perfectly mixed, chill this mixture to let the flavors marry while you make the dough.

Step 2: Make the Pretzel Dough

Using a stand mixer fitted with a dough hook, combine the bread flour, sugar, malt powder (if using), melted butter, instant yeast, kosher salt, and whole milk. Mix on low speed until a smooth and cohesive dough forms, about 5 to 10 minutes. It should be slightly sticky but manageable. Adjust with a tablespoon of flour or milk if the texture is off. Cover the dough and let it rise in a warm spot for about an hour, though it won’t rise dramatically.

Step 3: Shape the Pretzels and Add Filling

Turn the risen dough out onto your counter. You normally won’t need extra flour here. Fold the dough gently a few times to deflate, then divide into six equal pieces. Roll the first piece of dough into an 18-inch rope and flatten it with a rolling pin to about 4 inches wide. Spoon roughly 4 tablespoons of your chilled spinach artichoke filling along the center, keeping about a half-inch border at the edges. Carefully pinch the dough over the filling to seal it inside.

Step 4: Form the Classic Pretzel Shape

Create a large U-shape with the dough rope, twist the ends around each other twice, then pull the twisted ends down towards the bottom of the U and press firmly. This forms that unmistakable pretzel twist you know and love.

Step 5: Boil and Bake the Pretzels

Preheat your oven to 350°F and line a baking sheet with parchment paper. Bring a large pot of water to a rolling boil and add the baking soda. Boil each pretzel for 30 to 60 seconds per side—this step is crucial as it sets the dough’s chewy texture and signature crust. Place them on the prepared baking sheet, sprinkle with coarse pretzel salt if you like, and bake for 25 to 30 minutes until golden brown.

How to Serve Spinach Artichoke Stuffed Pretzels Recipe

Garnishes

Topping these pretzels with a sprinkle of fresh chopped parsley or extra parmesan right after baking adds a pop of color and a fresh flavor contrast. For a little extra indulgence, drizzle a bit of garlic butter over the hot pretzels to make them even more heavenly.

Side Dishes

This recipe is great as a hearty snack but also pairs wonderfully with a fresh green salad or a simple tomato soup to balance out the richness. If you’re hosting, serve these pretzels alongside a tangy marinara or ranch dip for a crowd-pleasing spread.

Creative Ways to Present

Try serving these stuffed pretzels sliced in half so the cheesy spinach and artichoke filling is on full display. You can also arrange them on a wooden board with little bowls of dipping sauces like spicy mustard or cream cheese dip for a fun and interactive appetizer.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though they often disappear fast), store them in an airtight container in the refrigerator for up to 3 days. You’ll want to keep them sealed well to preserve softness and prevent the filling from drying out.

Freezing

You can freeze these pretzels before or after baking. To freeze raw pretzels, assemble them fully and freeze on a sheet tray before transferring to freezer bags for up to 2 months. When ready, boil and bake as usual, adding a few more minutes to the bake time. Baked pretzels freeze well too—wrap them tightly and reheat from frozen.

Reheating

To reheat, pop leftover pretzels into a 350°F oven for 8 to 10 minutes until warmed through and the crust is crispy again. Avoid microwaving as it tends to make the dough chewy rather than soft and tender.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If using fresh spinach, cook it down in a pan and squeeze out as much moisture as possible before adding it to the filling. This helps avoid soggy pretzels.

What if I don’t have malt powder?

No worries! Malt powder adds authentic pretzel flavor and browning, but you can omit it and still get delicious results. Just focus on the baking soda boiling step for great texture.

Can these be made vegan?

Yes! Substitute sour cream with a vegan alternative, use dairy-free cheese options, and swap butter for a plant-based spread. The dough can be made with plant milk as well.

How long does the dough need to rise?

Though the dough only rises minimally for about an hour, this rest is important for gluten development and dough elasticity, which helps achieve that perfect soft yet chewy pretzel texture.

Can I make these smaller or larger?

Definitely! Just adjust the amount of filling accordingly to avoid overstuffing or underfilling, but smaller pretzels would make fantastic party bites too.

Final Thoughts

Honestly, the Spinach Artichoke Stuffed Pretzels Recipe is one of those magical combinations that bring so much comfort and joy in every bite. Whether you’re making them for a fun weekend project or impressing guests at your next get-together, these pretzels are bound to become a favorite. So grab your ingredients, get rolling, and prepare for some seriously delicious homemade goodness that’s better than anything store-bought!

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