Spinach Artichoke Stuffed Pretzels

Cheesy, soft, and bursting with creamy spinach artichoke goodness, these Spinach Artichoke Stuffed Pretzels are an irresistible twist on two classic favorites. Imagine golden, chewy pretzel dough wrapped around a rich, garlicky spinach artichoke dip—baked until gooey inside and golden outside. Perfect for game days, parties, or whenever your snack cravings strike.

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Why You’ll Love This Recipe
Two Favorites in One – Soft pretzels + spinach artichoke dip = total flavor bomb.
Perfect Party Snack – Fun to eat and super shareable.
Customizable – Add cheese, spice, or protein to make it your own.
Make-Ahead Friendly – Prep in advance and bake fresh when needed.
Freezer-Friendly – Bake and freeze for quick snack attacks later.

Ingredients You’ll Need

For the Pretzel Dough:

• 3¼ cups all-purpose flour
• 1 tbsp sugar
• 2¼ tsp active dry yeast (1 packet)
• 1 tsp salt
• 1 cup warm water (110°F)
• 2 tbsp unsalted butter, melted

For the Spinach Artichoke Filling:

• 1 cup frozen spinach, thawed and squeezed dry
• 1 cup canned or jarred artichoke hearts, chopped
• 4 oz cream cheese, softened
• ¼ cup sour cream or plain Greek yogurt
• ½ cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste

For the Pretzel Bath & Topping:

• 6 cups water
• ¼ cup baking soda
• 1 egg, beaten (for egg wash)
• Coarse salt for sprinkling

Tools You’ll Need

• Large mixing bowl
• Stand mixer (optional)
• Saucepan for pretzel bath
• Baking sheet
• Parchment paper
• Slotted spoon
• Pastry brush

Step-by-Step Instructions

Step 1: Make the Pretzel Dough
In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Stir in melted butter, salt, and flour. Mix until a dough forms, then knead for 7–8 minutes until smooth and elastic.
Cover the bowl and let dough rise in a warm spot for 1 hour or until doubled.

Step 2: Make the Spinach Artichoke Filling
In a mixing bowl, combine cream cheese, sour cream, mozzarella, parmesan, garlic, spinach, and artichokes.
Mix until creamy and season with salt and pepper. Refrigerate until ready to use.

Step 3: Divide & Fill the Dough
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Punch down dough and divide into 8 equal pieces.
Roll each piece into a rectangle (about 5×7 inches).
Spoon 2–3 tbsp of filling down the center of each rectangle.
Fold the dough over the filling and pinch the edges to seal, forming a log. Shape into a pretzel by making a “U”, twisting the ends, and folding them back down.

Step 4: Pretzel Bath
Bring 6 cups of water and baking soda to a boil in a large saucepan.
Using a slotted spoon, dip each shaped pretzel into the boiling solution for 20 seconds.
Remove and place on the parchment-lined baking sheet.

Step 5: Bake the Pretzels
Brush each pretzel with beaten egg and sprinkle with coarse salt.
Bake for 18–22 minutes, until golden brown and puffed.
Cool slightly before serving—filling will be hot!

Tips for Success
Drain Spinach Well – Excess moisture will make the filling soggy.
Seal Tightly – Pinch seams firmly to keep the filling inside during baking.
Don’t Skip the Bath – Boiling the pretzels gives them their signature chewy crust.
Use Room Temp Filling – Easier to spread and seals better.
Add a Kick – Stir in a little crushed red pepper or diced jalapeños for spicy pretzels.

Serving Suggestions
With Marinara – For a pizza-inspired dipping twist.
As a Game Day Appetizer – Slice and serve with toothpicks.
Next to Soup – Pairs well with tomato, potato, or creamy chicken soups.
As a Meal – Serve two pretzels with a side salad for a satisfying lunch or dinner.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 3 days.

Freezing:
Freeze cooled pretzels individually wrapped for up to 2 months. Thaw and reheat before serving.

Reheating:
Oven: Warm at 350°F (175°C) for 8–10 minutes.
Microwave: Heat for 30 seconds, but note the crust won’t stay as crisp.

Frequently Asked Questions

1. Can I use store-bought dough?
   Yes! Pizza dough or pre-made pretzel dough will work for a quick version.
2. Can I make them smaller?
   Definitely—just divide the dough into more portions and reduce baking time by a few minutes.
3. Can I make these dairy-free?
   Use dairy-free cream cheese, yogurt, and shredded cheese substitutes.
4. What if I don’t have artichokes?
   Omit or swap with sautéed mushrooms or extra spinach.
5. Can I air-fry them?
   Yes! Air fry at 350°F (175°C) for about 10–12 minutes, depending on your fryer’s size and power.

Final Thoughts
These Spinach Artichoke Stuffed Pretzels are the kind of snack you’ll want to make again and again. Warm, cheesy, flavorful, and perfectly golden, they’re an absolute win whether you’re hosting friends, feeding family, or just treating yourself to something fun and homemade.

Try them out and let me know what you think—don’t forget to tag your kitchen creation online and share the love!

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Rising Time: 1 hour
Cuisine: American

Nutritional Information (Per Pretzel):
Calories: 320 | Protein: 11g | Carbohydrates: 35g | Fat: 15g | Fiber: 2g | Sodium: 450mg

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