Description

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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Ingredients

Scale

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

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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!

Notes

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.

Prep Time: 25 minutes
Cook Time: 20 minutes
Cuisine: American