Spinach Artichoke Stuffed Pretzels Recipe
These Spinach Artichoke Stuffed Pretzels combine the classic soft pretzel dough with a creamy, flavorful spinach and artichoke filling. Perfect as a savory snack or appetizer, these pretzels are boiled briefly in a baking soda water bath to achieve their signature chewy crust and then baked until golden. The blend of cheeses and garlic in the filling adds richness, balanced by the freshness of spinach and artichokes.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 6 stuffed pretzels
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Spinach Artichoke Filling
- 12 ounces frozen spinach, thawed and drained
- 1/2 cup marinated artichoke hearts, drained and chopped
- 2 cloves garlic, minced or pressed
- 1/2 cup sour cream (or substitute Greek yogurt or cream cheese)
- 1/2 cup shredded Monterey Jack cheese (or shredded mozzarella or cheddar)
- 1/2 cup shredded Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
Soft Pretzel Dough
- 3 1/2 cups bread flour (or all-purpose flour)
- 1 tablespoon granulated sugar
- 1 tablespoon non-diastatic malt powder (optional, for flavor)
- 1 tablespoon unsalted butter, melted
- 2 teaspoons instant yeast
- 1 1/2 teaspoons kosher salt
- 1 1/4 cups whole milk
- 2 tablespoons baking soda (for boiling)
- Pretzel salt (for topping)
Instructions
- Prepare the Spinach Artichoke Filling: In a large bowl, combine the thawed and drained spinach, chopped artichoke hearts, garlic, sour cream, shredded Parmesan, shredded Monterey Jack cheese, and red pepper flakes if using. Mix well and season with salt and pepper to taste. Chill the filling until ready to use.
- Make the Pretzel Dough: Using a stand mixer fitted with a dough hook, mix together the bread flour, sugar, malt powder (if using), melted butter, instant yeast, kosher salt, and whole milk on low speed. Continue mixing for 5-10 minutes until the dough forms a smooth, cohesive, slightly sticky mass. Adjust with small amounts of milk or flour if needed to achieve the proper consistency.
- First Rise: Cover the dough and let it rise in a warm place for about 1 hour. The dough will rise minimally during this time.
- Shape the Pretzels: Turn the dough onto a clean work surface. Fold the dough gently 2-3 times to deflate it. Divide into 6 equal pieces. Roll each piece into an 18-inch rope, then flatten the rope to about 4 inches wide using a rolling pin. Spoon approximately 4 tablespoons of the spinach artichoke filling evenly along the center of the dough rope, leaving a 1/2 inch border on each side. Pinch the edges firmly to seal the filling inside.
- Form the Pretzels: Shape each filled dough rope into a large U. Twist the ends together twice and then fold the twisted ends down to the bottom of the U, pressing firmly to form the classic pretzel shape.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Boil the Pretzels: Bring a large pot of water to a rolling boil and add 2 tablespoons of baking soda. Carefully boil 2-3 pretzels at a time for 30-60 seconds on each side. Use a slotted spoon to remove and transfer them to the prepared baking sheet. This step is crucial for the chewy pretzel crust and signature texture.
- Season and Bake: Sprinkle the boiled pretzels with coarse pretzel salt if desired. Bake in the preheated oven for 25-30 minutes, or until golden brown and cooked through.
- Serve: Allow the pretzels to cool slightly before serving warm. Enjoy the delicious spinach artichoke stuffed pretzels as a snack or appetizer.
Notes
- Make sure to drain the spinach very well to prevent soggy filling inside the pretzels.
- Use a non-reactive pot (such as stainless steel) for boiling with baking soda to avoid metallic taste.
- If you don’t have malt powder, you can omit it or substitute with an equal amount of sugar.
- For a lighter filling, Greek yogurt can be used instead of sour cream.
- Boiling each pretzel individually or in small batches ensures even cooking and proper crust formation.
- Feel free to adjust the type of cheese used according to taste preferences.
