Spinach Artichoke Stuffed Pretzels

close up of spinach artichoke dip stuffed pretzels.

Spinach Artichoke Stuffed Pretzels

These spinach artichoke stuffed pretzels are homemade soft pretzels stuffed with a creamy, cheesy spinach artichoke dip filling! They're a fun, delicious appetizer for game-day or any party!

Course Appetizer, Snack

Cuisine American

Prep Time 30

Cook Time 30

Resting Time 1

Total Time 2

Servings pretzels

Calories 406kcal

Author Kyleigh Sage

Equipment

Ingredients

Spinach Artichoke Filling

12 ounces frozen spinach thawed and drained
½ cup marinated artichoke hearts drained and chopped
2 cloves garlic minced or pressed
½ cup sour cream substitute Greek yogurt or cream cheese
½ cup shredded Monterey jack cheese substitute shredded mozzarella or cheddar
½ cup shredded parmesan cheese
¼ teaspoon red pepper flakes optional
salt and pepper to taste

Pretzel Dough

3 ½ cups bread flour substitute 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 ½ teaspoons kosher salt
1 ¼ cups whole milk
2 tablespoons baking soda for boiling
pretzel salt for topping

US Customary - Metric

Instructions

Spinach Artichoke Filling

In a large bowl mix together the thawed and drained spinach, chopped artichoke hearts, garlic, sour cream, shredded parmesan, shredded Monterey Jack, and red pepper flakes. Taste and add salt as needed.
Chill until ready to use.

Soft Pretzels

Using a stand mixer with a dough hook attachment, combine all dough ingredients (flour, sugar, malt powder, melted butter, instant yeast, salt, and milk) and mix on a low speed until the dough comes together as a smooth cohesive mass (5-10 minutes).
The dough should be slightly sticky. If it's too dry and won't come together, add an additional tablespoon or two of milk. If the dough is too sticky, add in an additional tablespoon or two of flour.
Cover the dough and let it rise in a warm place for 1 hour; it will rise minimally.
Turn the dough out onto your work surface (you shouldn't need to flour your work surface) and fold 2-3 times to gently deflate it. Divide the dough into 6 equal pieces. Take your first piece and roll into a rope that's about 18 inches long. Then use a rolling pin to flatten the rope and make it about 4 inches wide.
Spoon about 4 tablespoons of the spinach artichoke filling along the center of the dough, leaving ½ inch border. Then pinch the edges of the dough together to seal the filling inside.
Make the dough rope into a large U shape, then twist the ends of the rope together 2 times. Pull the twisted ends down to the bottom of the U and press firmly to make the classic pretzel shape.
Preheat oven to 350°F and line a nonreactive baking sheet with parchment paper.
Fill a large nonreactive pot with water and bring to a rolling boil. Add in 2 tablespoons of baking soda. Boil the pretzels for 30-60 seconds on each side and then place on your lined baking sheet. You will only be able to boil about 3 pretzels at a time. Do not skip this step! It might seem unnecessary, but this is what gives the pretzels that signature look and texture.
If desired, sprinkle the pretzels with coarse pretzel salt and bake at 350°F for 25-30 minutes or until golden brown.

Notes

This spinach artichoke stuffed pretzels are best eaten the same day. But you can store them in the fridge for up to 3 days. You can reheat the pretzels in the microwave for 20-30 seconds.

Nutrition