Ultimate Spinach Artichoke Stuffed Pretzels: Your New Favorite Cheesy Appetizer
Get ready to elevate your snack game with these incredible spinach artichoke stuffed pretzels! Imagine extra fluffy, unbelievably soft pretzels, generously filled with a creamy, cheesy spinach and artichoke mixture. This recipe yields 6 warm, golden-brown, and buttery pretzels that are not just a snack, but a show-stopping appetizer perfect for game nights, parties, or simply a delightful treat at home.
My culinary journey often leads me to explore all things “stuffed,” especially when spinach dip is involved! There’s something undeniably satisfying about encasing a flavorful filling within a perfectly baked dough. After perfecting these stuffed pretzels, I ventured into creating spinach-stuffed croissants, and both recipes have quickly become absolute favorites among friends and family. These pretzels are a testament to how straightforward and incredibly rewarding homemade baking can be.
Each pretzel begins with a soft, pillowy dough, meticulously crafted from scratch. It’s then generously loaded with a rich and creamy spinach artichoke filling, bursting with mozzarella, Parmesan, and a hint of garlic and red pepper flakes. Once baked to a beautiful golden hue, they are brushed with melted butter and sprinkled with flaky sea salt, creating an irresistible combination of textures and flavors. While the idea of stuffing pretzels might sound daunting, I assure you it’s a very straightforward process that is immensely worth the effort and results in an absolutely delicious outcome.
Table of Contents
Why You’ll Love These Stuffed Pretzels
These spinach artichoke stuffed pretzels are more than just a recipe; they’re an experience. Here’s why you’ll fall in love with them:
- Warm, Buttery Soft Pretzels from Scratch: There’s simply no comparison to the taste and texture of homemade pretzels. The moment they emerge from the oven, piping hot and brushed with glorious melted butter, they offer a warmth and chewiness that store-bought options can’t match. Making them from scratch allows you to enjoy them at their absolute peak freshness, creating a truly comforting and indulgent treat.
- Irresistibly Stuffed with Cheesy Goodness: These aren’t just any pretzels; they’re packed to the brim with a rich and savory filling. Imagine a luscious blend of melty mozzarella, sharp Parmesan, tangy cream cheese, tender spinach, and finely chopped artichoke hearts. It’s essentially your favorite spinach artichoke dip, but ingeniously wrapped in a soft pretzel hug – a perfect fusion of two beloved comfort foods.
- Remarkably Fluffy Texture: If your ideal pretzel is light, airy, and incredibly soft, then this recipe is for you. Thanks to the magic of instant yeast and proper kneading, the dough develops a beautiful structure that bakes into an exceptionally fluffy interior, contrasting wonderfully with the slight chewiness of the pretzel crust. Each bite is a delightful combination of soft bread and creamy filling.
- Perfect for Any Occasion: Whether you’re hosting a casual get-together, need a crowd-pleasing appetizer for a party, or simply want a satisfying snack for your family, these stuffed pretzels fit the bill. Their unique presentation and delicious flavor make them a standout dish that’s sure to impress everyone.
Key Ingredient Notes for Perfect Pretzels
Achieving the best results starts with understanding your ingredients. Below are some important notes and tips for the main components of this recipe. You can find the full ingredient measurements and step-by-step instructions in the detailed recipe card at the bottom of this post.
- Instant Yeast: This recipe specifically calls for instant yeast, which is a fantastic choice for homemade pretzels as it speeds up the proofing process. Unlike active dry yeast, instant yeast doesn’t require prior activation in warm water, allowing for a single, shorter rise. This makes the recipe less time-consuming and more approachable for bakers. If you only have active dry yeast, you’ll need to activate it first; consult my baking with yeast guide for substitution instructions and tips on ensuring your yeast is active.
- Warm Water: The temperature of your water is crucial for activating the yeast without killing it. Aim for a temperature around 110°F (43°C). This should feel comfortably warm to the touch, similar to a baby’s bathwater, but definitely not hot. Water that is too hot will kill the yeast, preventing the dough from rising, while water that is too cold won’t activate it sufficiently. A kitchen thermometer is your best friend here!
- All-Purpose Flour: Standard unbleached all-purpose flour works perfectly for achieving the desired soft and fluffy texture in these pretzels. Ensure it’s fresh for optimal results.
- Light Brown Sugar: A touch of brown sugar not only adds a subtle sweetness to the pretzel dough but also provides food for the yeast, aiding in its activation and contributing to a richer flavor and golden-brown crust.
- Salt (Dough & Flaky Sea Salt): Salt is essential for flavor in the dough and also helps control yeast activity. For the topping, flaky sea salt provides a delightful textural contrast and bursts of savory flavor that are iconic to pretzels. Don’t skip it!
- Cream Cheese (Softened): For the filling, make sure your cream cheese is softened to room temperature. This allows it to blend smoothly with the other ingredients, creating a creamy and homogenous mixture without lumps.
- Mozzarella Cheese: Both fresh mozzarella (diced small) and shredded low-moisture, part-skim block mozzarella work wonderfully in the filling. Low-moisture mozzarella melts beautifully without making the filling watery. Dicing fresh mozzarella into small cubes helps it melt evenly and integrate well within the filling.
- Grated Parmesan Cheese: Parmesan adds a sharp, salty, and umami depth to the spinach artichoke filling, complementing the other cheeses and vegetables.
- Garlic & Red Pepper Flakes: Minced garlic provides an aromatic base, while red pepper flakes add a subtle kick that enhances the savory profile of the filling without making it overtly spicy. Adjust to your preference.
- Frozen Chopped Spinach: It’s critical to completely defrost the spinach and then squeeze out as much water as possible. Use several layers of paper towels or a clean kitchen towel to press out every last drop. Excess moisture will make your filling watery and can prevent the dough from sealing properly or even cause it to burst during baking. Measure the spinach *after* squeezing.
- Marinated Artichoke Hearts: I recommend using artichoke hearts packed in oil, as they tend to be more flavorful and tender. Chop them quite small to ensure they are evenly distributed in the filling and don’t create sharp points that might poke through the delicate dough when rolling and shaping.
- Baking Soda (for Boil): The baking soda bath is what gives pretzels their characteristic chewy crust and dark, shiny exterior. The alkalinity of the baking soda reacts with the dough during baking, creating that classic pretzel flavor and color.
- Egg Wash & Melted Butter (for Finish): The egg wash contributes to the golden-brown color and helps the flaky sea salt adhere. Brushing with melted butter immediately after baking adds richness, a beautiful sheen, and irresistible flavor.
Detailed Recipe Instructions for Stuffed Pretzels
Making these delightful stuffed pretzels is a fun and rewarding process. To get started, you’ll want to have a stand mixer with a dough hook attachment ready for kneading the dough, a ruler or measuring tape for precise rolling, and two baking sheets lined with parchment paper to prevent sticking. Follow these steps carefully for the best results.
STEP ONE: Prepare the Creamy Spinach Artichoke Filling. In a large mixing bowl, combine all the filling ingredients: the thoroughly defrosted and squeezed frozen spinach, finely shredded mozzarella cheese, grated Parmesan, softened cream cheese, minced garlic, a pinch of red pepper flakes, and the small chopped artichoke hearts. Mix these ingredients thoroughly until they are well combined and the mixture is creamy and uniform. Ensure there are no large lumps of cream cheese. Once prepared, set this flavorful filling aside while you work on the dough.
STEP TWO: Combine Dry Dough Ingredients. In the bowl of your stand mixer, fitted with the dough hook attachment, add the all-purpose flour, light brown sugar, salt, and instant yeast. Give these dry ingredients a quick stir on low speed, or whisk them together by hand, to ensure they are evenly distributed. This step helps activate the yeast and prepare the base for your soft pretzel dough.
STEP THREE: Add Warm Water and Knead the Dough. Heat your water to precisely 110°F (43°C) – a kitchen thermometer is highly recommended here. Pour this warm water into the mixing bowl with the dry ingredients. Begin kneading with the dough hook attachment on low speed. Allow the mixer to work for about 5 minutes. During this time, the dough will come together, forming a single, cohesive ball that pulls cleanly away from the sides of the bowl. The dough should feel soft and slightly tacky, but not sticky. Once kneading is complete, cover the mixing bowl loosely with plastic wrap or a clean kitchen towel and let the dough rest for a brief 10 minutes. This short rest allows the gluten to relax, making the dough easier to work with in the next steps.
STEP FOUR: Accurately Portion the Dough. Gently transfer the rested dough onto a lightly floured surface. Using a sharp knife or a bench scraper, divide the dough into six equal pieces. For the utmost accuracy and consistent pretzel size, I highly recommend using a kitchen scale to weigh each portion. Each individual piece should weigh approximately 127 grams (about 4.5 ounces). Keep any dough portions you are not immediately working with loosely covered with plastic wrap or a damp towel to prevent them from drying out.
STEP FIVE: Roll and Fill the Dough Ropes. This step is best done one pretzel at a time to maintain focus and prevent the dough from drying. Take one portion of dough and roll and stretch it into a rope approximately 12 inches (30 cm) long. Next, use a rolling pin to flatten this rope width-wise. Roll it out so that the dough strip is now about 4 inches (10 cm) wide, while maintaining its 12-inch length. Carefully spoon approximately 4 tablespoons of your prepared spinach artichoke filling down the very center of the dough strip, running lengthwise. Be sure to leave at least a 1/2 inch (1.25 cm) border clear on both the top and bottom edges of the dough; this clean border is crucial for proper sealing.
STEP SIX: Securely Seal the Filling. To begin sealing, carefully fold the bottom half of the dough strip up and over the filling, meeting the top edge of the filling. Firmly press the edge of the dough into the dough on the other side to create a tight seal. This prevents the filling from escaping.
STEP EIGHT: Shape the Pretzels and Rise. Once the filling is sealed, gently roll and stretch the dough rope. You’ll want to lengthen it so that it measures approximately 24 inches (60 cm) long. Now, it’s time to shape your pretzel! Form the long rope into a U-shape. Take the two ends of the U, cross them over each other twice, then bring them down and firmly press them onto the bottom curve of the U. This creates the classic pretzel shape. Carefully transfer your newly shaped pretzel onto one of the prepared parchment-lined baking pans. Aim for 3 pretzels per pan, ensuring they have enough space between them. Repeat this rolling, filling, sealing, and shaping process for the remaining dough portions. Once all pretzels are shaped and on their trays, loosely cover each tray with plastic wrap and let them rise in a warm spot for 30 minutes. Meanwhile, preheat your oven to 425°F (220°C). When there are about 5 minutes left in the rising time, bring 4 cups of water to a rolling boil in a small pot – this will be for the baking soda bath.
STEP NINE: Boil the Pretzels for that Classic Crust. Once the water is at a vigorous boil, carefully add 2 tablespoons of baking soda and stir until it fully dissolves. Gently drop one risen pretzel into the boiling baking soda solution at a time. Allow it to boil for exactly 30 seconds. This brief bath is essential for achieving the pretzels’ signature chewy exterior and dark, shiny crust. Using a slotted spoon or a spider, carefully remove the pretzel from the water, allowing any excess liquid to drip off, and transfer it back onto the prepared baking tray. Repeat this process for all remaining pretzels, boiling them one at a time.
STEP TEN: Bake to Golden Perfection! Once all pretzels have been boiled and returned to their baking trays, lightly brush the tops of each pretzel with the prepared egg wash (a lightly beaten egg). This will give them a beautiful golden sheen and help the flaky sea salt adhere. Generously sprinkle the tops with flaky sea salt. Bake the trays one at a time in your preheated oven for 12-15 minutes, or until the pretzels achieve a deep, rich golden brown color on top. Keep a close eye on them, as oven temperatures can vary. As soon as they come out of the oven, immediately brush the tops with a generous amount of melted butter. This adds an extra layer of flavor and a lovely glossy finish. Serve them warm for the ultimate culinary experience!
Expert Baking Tips for Flawless Stuffed Pretzels
Even though this recipe is designed to be straightforward, a few expert tips can make all the difference in achieving perfectly baked, delicious stuffed pretzels every time.
- Embrace a Kitchen Scale. While cup measurements are provided, baking with a digital kitchen scale offers unparalleled accuracy, especially for flour and other dry ingredients. This precision ensures consistent results and prevents issues like dry or overly sticky dough. To convert this recipe to metric, simply click the “metric” button located next to the ingredients title on the recipe card below.
- Avoid Excessive Flour. The dough for these pretzels should be dense and soft, with a slight tackiness, but it should not be overtly sticky. Resist the urge to dust your work surface or the dough with too much extra flour. Adding excess flour can alter the dough’s hydration, making it dry, stiff, and incredibly difficult to roll out and shape without tearing, leading to a less tender final product.
- Let the Dough Rest When Needed. Dough, particularly yeast dough, has elasticity due to gluten development. If you find the dough resisting your efforts to roll or stretch it, or if it keeps springing back, it’s a sign that the gluten needs to relax. Simply cover the dough portion you’re working with and let it rest for 5-10 minutes. This brief pause will allow the gluten to relax, making the dough much more pliable and cooperative.
- Do Not Overfill. While it’s tempting to pack as much of the delicious spinach artichoke filling as possible into each pretzel, overfilling is a common pitfall. If the dough is over-stuffed, the pressure from the rising and baking process can cause the dough to burst entirely, leading to a messy and less appealing pretzel. Stick to the recommended 4 tablespoons per pretzel for the perfect balance.
- Maintain Clean Hands. When you’re in the process of adding the filling and sealing the pretzels, it’s crucial to keep your hands as clean as possible. Have a damp paper towel nearby to wipe your hands after handling the filling. If any of the creamy filling, especially the cream cheese, gets onto the edges of the dough that need to be sealed, it will act as a barrier and prevent the dough from sticking and sealing properly, increasing the risk of leakage during baking.
- Oven Temperatures Vary. Remember that all ovens are unique. The baking times provided are a general guideline. Your pretzels might bake faster or require a few extra minutes compared to the indicated time. Always keep an eye on them during the baking process. Look for a deep golden-brown color on the tops as the best indicator that your stuffed pretzels are perfectly cooked and ready to be enjoyed.
Storage, Freezing, & Reheating Stuffed Pretzels
These spinach artichoke stuffed pretzels are best enjoyed fresh and warm from the oven, but if you happen to have any leftovers, here’s how to properly store and reheat them to maintain their deliciousness.
Reheating: To bring your baked pretzels back to life, whether from the fridge or freshly made and cooled, preheat your oven to 350°F (180°C). Place the pretzels directly on a baking sheet and reheat for about 10-15 minutes, or until they are warmed through and softened again. This method helps restore some of their original texture.
Fridge Storage: Due to the cream cheese in the filling, any leftover stuffed pretzels should be stored in an airtight container in the refrigerator. They are best consumed within 1 day to ensure optimal freshness and safety. Reheat them from the fridge as instructed above.
Freezer Storage: These pretzels freeze beautifully! Once they have completely cooled after baking, transfer them to a freezer bag or an airtight freezer-safe container. They can be frozen for up to 1 month. To reheat from frozen, place them directly on a baking sheet in a 325°F (160°C) oven and bake for 15-20 minutes, or until they are thoroughly heated through and soft.
Frequently Asked Questions (FAQs)
Absolutely! While a stand mixer makes the kneading process much easier and quicker, you can certainly knead the dough by hand. It will require a bit more time and some serious elbow grease (around 10-15 minutes of vigorous kneading), but it’s completely doable and yields the same delicious results. Just be prepared for a good arm workout!
Yes, you definitely can! If you prefer to enjoy classic soft pretzels, simply skip the filling steps (Steps 5-7). Once the dough has been portioned into 6 pieces (Step 4), roll each piece directly into a 24-inch rope and then proceed to shape them into pretzels as described in Step 8. Continue with the boiling and baking steps as usual.
Yes, these stuffed pretzels are freezer-friendly! Once they are completely cool after baking, transfer them to a sturdy freezer bag or an airtight container. This helps protect them from freezer burn. They can be frozen for up to 1 month. When you’re ready to enjoy them, reheat from frozen following the instructions in the “Storage, Freezing, & Reheating” section above.
More Savory Recipes to Try
If you’ve enjoyed making these spinach artichoke stuffed pretzels or any other recipe from my website, I would absolutely love to hear about it! Please take a moment to share your experience in the comments section below. Your feedback and stories truly make my day! While you’re there, don’t forget to leave a star rating to help others discover this delicious recipe. You can also connect with me and show off your baking creations by tagging me on Instagram or Facebook. I can’t wait to see your amazing stuffed pretzels!
Spinach Artichoke Stuffed Pretzels
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Ingredients
For the Filling
- 3 ounces cream cheese, softened
- 2/3 cup mozzarella cheese, diced into small cubes
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced or grated
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup frozen chopped spinach, thawed, *measure first, then squeeze the water out of it*
- 1 cup marinated artichokes, chopped
For the Dough
- 3 1/2 cups + 3 tbsp all-purpose flour
- 2 1/4 tsp light brown sugar
- 2 ¼ tsp instant yeast
- ¾ tsp salt
- 1 1/4 cup water, about 110 F
For the Boil & Bake
- 4 cups water
- 2 tbsp baking soda
- lightly beaten egg, for washing
- flaky sea salt
- melted butter, for brushing after they are baked
Instructions
Make the Spinach Artichoke Filling
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In a large mixing bowl, combine the cream cheese, mozzarella, parmesan, minced garlic, red pepper flakes, spinach, and artichokes together until creamy. Set aside.3 ounces (3 oz) cream cheese, 2/3 cup (90 g) mozzarella cheese, 1/2 cup (40 g) grated parmesan cheese, 2 cloves garlic, 1/4 teaspoon crushed red pepper flakes, 1/3 cup (73 g) frozen chopped spinach, thawed, 1 cup (128 g) marinated artichokes
Make the Soft Pretzel Dough
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Line two baking sheets with parchment paper and set them aside.
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In a stand mixing bowl, combine the flour, salt, sugar, and yeast together. Then pour in the warm water.3 1/2 cups + 3 tbsp (480 g) all-purpose flour, 2 1/4 tsp light brown sugar, 2 ¼ tsp instant yeast, ¾ tsp salt, 1 1/4 cup (267 g) water
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Knead on low speed with the dough hook for 5 minutes until a ball of dough forms and cleans the sides of the bowl. It should feel soft and tacky but not sticky. Cover the bowl loosely with plastic wrap or a kitchen towel. Rest for 10 minutes
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Portion the dough into 6 equal pieces. This is best done with a kitchen scale. Each portion should weigh 127 g each.
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Working to complete one portion of dough at a time, roll each dough ball into a 12-inch rope. Keep the other portions of dough loosely covered with plastic wrap or a towel to keep them from drying out.
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Then use a rolling pin to roll the rope width-wise, so that it is now at least 4 inches wide.
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Spoon 4 tbsp of the artichoke filling along the length of the center of the dough, leaving at least a ½ inch border clean on top and bottom. *see process shots in the post for a visual*
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Stretch the bottom length of the dough up and over the filling. Press your fingers to seal the edge. Then fold the top of the dough down to the center of the rope and pinch the edge into the dough to completely seal in the filling.
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Gently roll and stretch the rope out to make it longer so that it is now 24 inches long.
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Make a U-shape with the rope then holding the ends of the rope, cross them over each other twice and press onto the bottom of the U in order to form the shape of a pretzel.
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Place the formed pretzel on a lined tray. Loosely cover with plastic wrap. Each tray should have 3 pretzels on them. Once all of them are shaped, let them rise for 30 minutes.
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Preheat the oven to 425 F/220 C.
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When you have about 5 minutes left in the rise, start boiling 4 cups of water. When the water is boiling, mix in the baking soda and mix to dissolve.4 cups (945 g) water, 2 tbsp baking soda
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Carefully drop one pretzel at a time and boil for 30 seconds. Splash some of the water onto the center of the pretzel. Then use a slotted spoon or spider to transfer it back to the baking tray.
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Lightly brush the pretzels with egg wash and sprinkle the top with flaky sea salt. Bake one tray at a time for 12-15 minutes, or until the tops are a dark golden brown.lightly beaten egg, flaky sea salt
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Right after baking, brush the tops with melted butter and serve warm!melted butter
Video
Notes
recipe tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card.
- Don’t use extra flour. This dough should feel dense and soft but not sticky. Dusting the dough with extra flour or sprinkling it on your surface will make the dough too dry and make it difficult to roll them out.
- Let the dough rest. If you notice your dough is shrinking and resisting being rolled or stretched, let it rest for 5-10 minutes to allow the gluten to relax.
- Don’t overfill them. I know it can be tempting to add more filling to the pretzels than indicated but the dough will burst entirely if over-stuffed.
- Keep your hands clean. When filling the pretzels, keep a damp paper towel nearby to wipe your hands after filling the center. If you spread the cream cheese on the dough when sealing it, the dough won’t seal properly!
- Baking times may vary: All ovens are different, and your pretzels may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally and looking for a brown color to know when they are done baking.
storage & freezing
- Reheating: If needed, reheat the pretzels in a 350 F/180 C oven for 10-15 minutes.
- Fridge: Due to the cream cheese filling, any leftovers are best stored in the fridge for 1 day. You can reheat them from the fridge as instructed above.
- Freezer: Store any leftovers in a freezer bag or airtight container. To reheat from frozen, bake them at 325 F for 15-20 minutes or until heated through.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed. Please consult a professional nutritionist for precise dietary information tailored to your specific needs.