Spinach and Artichoke Stuffed Pretzels

Discover the next level of soft pretzels by indulging in these warmly baked delights filled with a creamy spinach and artichoke mixture, perfect for transforming your appetizer game.

Prep time: 30 minutes
Cook time: 15 minutes
Serves: 8

Ingredients

4 cups all-purpose flour

1 packet (2 1/4 tsp) active dry yeast

1 cup warm water

2 tbsp sugar

1/2 tsp salt

2 tbsp butter, melted

1/2 cup frozen chopped spinach, thawed and drained

1/2 cup canned artichoke hearts, chopped

4 oz cream cheese, softened

1/4 cup sour cream

1/4 cup grated Parmesan cheese

1/2 tsp garlic powder

1/4 tsp black pepper

1 large egg, beaten (for egg wash)

Coarse salt for topping

Instructions

1. In a mixing bowl, dissolve yeast and sugar in warm water and let stand until frothy, about 5 minutes.

2. Add flour, salt, and melted butter to the yeast mixture, and mix until a dough forms. Knead for about 5 minutes until smooth. Let it rise for 1 hour in a warm place.

3. In another bowl, combine spinach, artichoke hearts, cream cheese, sour cream, Parmesan cheese, garlic powder, and black pepper until smooth. Set aside.

4. Preheat oven to 425°F (220°C).

5. Divide and roll dough into 8 equal pieces. Flatten each piece into a rectangle, spoon a generous tablespoon of spinach-artichoke mixture onto each, and fold dough over filling, pinching edges to seal.

6. Shape each filled dough into a pretzel shape.

7. Place pretzels onto a baking sheet lined with parchment paper, brush with beaten egg, and sprinkle with coarse salt.

8. Bake for 12-15 minutes or until golden brown. Allow to cool slightly before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Preheat the oven to 350°F (175°C) and warm the pretzels for 5-7 minutes, or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.