If you are on the hunt for a snack that feels like a warm hug in every bite, then this Spinach Artichoke Stuffed Pretzels Recipe is exactly what you need. Combining the rich, creamy goodness of classic spinach artichoke dip with the soft, chewy comfort of freshly baked pretzels, this recipe brings together the best of both worlds. It’s perfect for sharing with friends or treating yourself to something truly special. With a filling packed full of tender spinach, tangy artichokes, and a luscious blend of cheeses all wrapped in a golden pretzel crust, these stuffed pretzels will quickly become one of your favorite go-to recipes for any occasion.

Ingredients You’ll Need

The image shows a close-up of an unbaked pretzel shaped from dough placed on a light brown parchment paper with visible texture. The pretzel has a twisted knot shape with a thick, rough surface that looks soft and a bit puffy. There are some sea salt flakes sprinkled on the dough, giving it a bit of contrast. The pretzel rests on a flat surface with small crumbs scattered around. The background has a soft focus with more dough pieces partially visible. A circle with the number

Each ingredient in this Spinach Artichoke Stuffed Pretzels Recipe plays a vital role, ensuring a perfect balance of flavors, textures, and that irresistible golden-brown finish. From cheeses that lend creaminess to baking soda for the iconic pretzel crust, these simple ingredients come together harmoniously.

Cream cheese (3 ounces, softened): Gives the filling a velvety texture and rich flavor.
Mozzarella cheese (2/3 cup, diced): Provides melty goodness that stretches deliciously.
Parmesan cheese (1/2 cup, grated): Adds a sharp, nutty depth for that perfect umami kick.
Garlic (2 cloves, minced or grated): Infuses the filling with a fragrant and savory note.
Crushed red pepper flakes (1/4 teaspoon): Offers a subtle hint of heat to wake up the flavors.
Frozen chopped spinach (1/3 cup, thawed and well-drained): Brings bright green color and earthiness without sogginess.
Marinated artichokes (1 cup, chopped): Adds tangy softness that complements the spinach perfectly.
All-purpose flour (3 1/2 cups + 3 tablespoons): The base for our soft, pliable pretzel dough.
Light brown sugar (2 1/4 teaspoons): Feeds the yeast and adds a touch of caramelized flavor.
Instant yeast (2 1/4 teaspoons): Essential for giving our dough rise and that fluffy interior.
Salt (3/4 teaspoon): Heightens all the other flavors in the dough and filling alike.
Warm water (1 1/4 cups, about 110°F): Activates the yeast and brings the dough together.
Boiling water (4 cups): Mixed with baking soda to give pretzels their signature chewy crust.
Baking soda (2 tablespoons): Creates the perfect pretzel crust by reacting with boiling water.
Lightly beaten egg: For brushing the pretzels to get that shiny golden finish.
Flaky sea salt: Sprinkled on top for a delightful crunch and burst of flavor.
Melted butter: Brushed after baking for a soft, buttery sheen and extra richness.

How to Make Spinach Artichoke Stuffed Pretzels Recipe

Step 1: Make the Spinach Artichoke Filling

Start by combining the cream cheese, mozzarella, parmesan, garlic, crushed red pepper flakes, thawed and squeezed spinach, and chopped marinated artichokes in a large mixing bowl. Blend everything until creamy and well incorporated. This rich filling sets the flavor foundation for your pretzels, packed with the iconic spinach artichoke dip taste you know and love.

Step 2: Prepare the Soft Pretzel Dough

In a stand mixer bowl, mix together flour, salt, light brown sugar, and instant yeast. Pour in the warm water and knead with a dough hook on low speed for about 5 minutes until the dough forms a smooth ball that pulls away from the sides of the bowl. It should feel soft and slightly tacky but not sticky at all. Cover loosely with plastic wrap or a towel and let it rest for 10 minutes to relax the gluten for easier rolling later.

Step 3: Shape and Stuff the Pretzels

Divide the dough into 6 equal pieces—using a kitchen scale makes this more precise and yields evenly sized pretzels. Roll one piece at a time into a 12-inch rope, while keeping the remaining dough covered. Use a rolling pin to flatten the rope to about 4 inches wide. Spoon 4 tablespoons of the spinach artichoke filling along the center lengthwise, leaving a half-inch border empty at the top and bottom edges. Fold the bottom edge gently over the filling and press to seal, then fold the top edge down and pinch firmly to encase the filling fully within the dough. Carefully roll and stretch the rope until it’s about 24 inches long.

Step 4: Form the Classic Pretzel Shape

Create a U-shape with the filled dough rope. Cross the two ends over each other twice, then press them onto the bottom of the U to form a beautiful pretzel knot. Place each pretzel onto a parchment-lined baking sheet, spacing them evenly. Cover loosely with plastic wrap and allow the pretzels to rise for 30 minutes for that perfect soft, fluffy texture inside.

Step 5: Boil, Egg Wash, and Bake

Preheat your oven to 425°F (220°C). While waiting for the rise to finish, bring 4 cups of water to a boil and stir in the baking soda until dissolved. Carefully lower each pretzel into the boiling baking soda water for 30 seconds. This step is crucial for achieving the iconic chewy pretzel crust. Remove with a slotted spoon, place back on the baking sheet, brush lightly with egg wash, and sprinkle with flaky sea salt. Bake each tray for 12 to 15 minutes until beautifully golden brown.

Step 6: Finish with Butter

Right after baking, brush the warm pretzels with melted butter for a glossy, rich finish that’s irresistible. Serve warm to enjoy that perfect combination of soft dough and savory, melty filling.

How to Serve Spinach Artichoke Stuffed Pretzels Recipe

Spinach Artichoke Stuffed Pretzels Recipe - Recipe Image

Garnishes

A sprinkle of extra flaky sea salt right after baking can elevate the flavor beautifully. For a pop of color, fresh chopped parsley or chives scattered on top add freshness and a lovely green touch that complements the filling.

Side Dishes

These stuffed pretzels pair wonderfully with a crisp side salad, tangy marinara sauce for dipping, or even a smooth garlic aioli to enhance their savory richness. They also make an excellent appetizer for gatherings when paired with a chilled white wine or a crunchy vegetable platter.

Creative Ways to Present

For a crowd-pleasing presentation, place the pretzels on a rustic wooden board surrounded by small ramekins of dipping sauces like ranch, spicy mustard, or classic spinach artichoke dip. You can also cut the pretzels into bite-sized pieces after baking for easy sharing at parties or game days.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store leftover stuffed pretzels in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them—but be sure to warm before serving to bring back their soft, melty core.

Freezing

You can freeze fully baked and cooled pretzels by wrapping them tightly in plastic wrap and placing in a freezer-safe bag or container. They will keep well for up to one month. To enjoy, thaw overnight in the fridge.

Reheating

Reheat stuffed pretzels in a preheated 350°F oven for about 10 minutes until warmed through. Avoid microwaving if possible to maintain the pretzel’s perfect chewy texture and avoid sogginess.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Just be sure to wilt the fresh spinach briefly in a pan and squeeze out all the moisture before incorporating it into the filling to prevent soggy dough.

What if I don’t have instant yeast? Can I use active dry yeast?

Yes, but you’ll need to proof active dry yeast first by dissolving it in warm water with a pinch of sugar and waiting until it’s foamy before mixing into the dough.

Can I make these pretzels dairy-free?

For a dairy-free version, try substituting the cream cheese and other cheeses with your favorite plant-based alternatives. The texture might vary slightly but the flavor will still be delicious.

How long does the rising time take and can I adjust it?

The rise time is about 30 minutes or until the dough is puffed slightly. In cooler environments, it may take longer; just look for that puffiness as your guide.

Can I prepare the dough the night before?

Yes! You can refrigerate the dough overnight after kneading. Let it come to room temperature before shaping and filling to make it more manageable.

Final Thoughts

There is something incredibly satisfying about biting into a warm, soft pretzel filled with that unmistakably creamy spinach and artichoke mixture. This Spinach Artichoke Stuffed Pretzels Recipe not only hits all the right flavor notes but also turns an everyday snack into a show-stopping treat. Whether for game day, parties, or just a cozy night in, I can’t recommend giving this recipe a whirl enough. Get ready to impress your friends and fall in love with homemade pretzels all over again!