Spinach and Artichoke Stuffed Pretzels

🕒 Prep: 30 min
🔥 Cook: 15 min
🍽 Serves: 8
★★★★★
Be the First to Review!

If you're a fan of the classic spinach and artichoke dip, you're going to love these Spinach and Artichoke Stuffed Pretzels. Think of them as a delicious twist on traditional pretzels, combining the comforting warmth of freshly baked dough with a creamy, savory filling.

Ingredients for Spinach and Artichoke Stuffed Pretzels

The backbone of our dough is all-purpose flour, which provides structure and chewiness to the pretzels. Active dry yeast is used to leaven the dough, ensuring it rises beautifully. We activate the yeast with a bit of sugar and warm water, creating the perfect environment for it to thrive. A touch of salt balances the flavors, while melted butter adds richness and moisture to the dough.

For the filling, frozen chopped spinach and canned artichoke hearts offer a nutritious and flavorful base. Cream cheese and sour cream make the filling lush and creamy, while Parmesan cheese adds a punch of umami richness. A bit of garlic powder and black pepper round out the flavors perfectly. Finally, a beaten egg is used for the egg wash, giving the pretzels a glossy, golden finish.

Tips & Tricks

  • Ensure your spinach is well-drained to avoid soggy pretzels.
  • Use room temperature cream cheese for easier mixing.
  • Don’t rush the dough rising process; a warm environment helps the dough to grow nicely.

Serving Suggestions

These pretzels are fantastic on their own but pair beautifully with a simple side salad for a light meal. They also work well as an appetizer alongside a selection of dips like marinara or a spicy mustard sauce for added zest.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?
Yes, just sauté it lightly to remove excess moisture before mixing it with the artichokes.
How do I store leftover pretzels?
Keep them in an airtight container at room temperature for up to two days or refrigerate for up to a week.

Spinach and Artichoke Stuffed Pretzels Recipe Walkthrough

Start by dissolving the yeast and sugar in warm water. You’ll want to see it get frothy, which takes about five minutes — this tells you your yeast is alive and kicking. Once frothy, mix in the flour, salt, and melted butter. Stir it all together until a dough forms, then knead it for about five minutes. You’re aiming for a smooth, elastic dough. Pop it in a warm spot to rise for about an hour.

While the dough rises, let’s prepare the filling. Mix the thawed and drained spinach with the chopped artichoke hearts, softened cream cheese, sour cream, Parmesan, garlic powder, and black pepper. Give it a good stir until everything is well combined, then set it aside.

Preheat your oven to 425°F (220°C) so it’s ready for the pretzels. Once the dough has risen, punch it down and divide it into eight equal pieces. Flatten each piece into a rectangle and spoon a generous tablespoon of the creamy filling onto each. Fold the dough over the filling and pinch the edges to seal it in.

Now for the fun part: shaping them into pretzels! Twist each filled piece into a pretzel shape, then place them on a baking sheet lined with parchment paper. Brush each with the beaten egg and sprinkle with coarse salt for that classic pretzel finish. Bake them for 12-15 minutes or until they’re a lovely golden brown. Let them cool slightly before serving — if you can wait!

Why You'll Love This Recipe

  • Perfect blend of creamy and savory flavors.
  • Fun and unique twist on a classic snack.
  • Great for parties, gatherings, or a cozy night in.
  • Easy to make with pantry staples.

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

Step-by-step 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.

Ratings and Comments

Thank you for your rating!