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Spinach Artichoke Stuffed Pretzels Recipe

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4.3 from 5 reviews

  • Author: Sara
  • Total Time: 1 hour 42 minutes
  • Yield: 6 stuffed pretzels
  • Diet: Vegetarian

Description

Deliciously soft and savory spinach artichoke stuffed pretzels filled with a creamy blend of cheeses, garlic, spinach, and marinated artichokes. These homemade pretzels are boiled briefly in baking soda water for that perfect chewy crust and baked golden, then brushed with melted butter for an irresistible finish. Perfect for a savory snack or party appetizer.

Ingredients

Cheese and Filling

  • 3 ounces cream cheese, softened
  • 2/3 cup mozzarella cheese, diced into small cubes
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic, minced or grated
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup frozen chopped spinach, thawed and water squeezed out
  • 1 cup marinated artichokes, chopped

Soft Pretzel Dough

  • 3 1/2 cups plus 3 tablespoons all-purpose flour
  • 2 1/4 teaspoons light brown sugar
  • 2 1/4 teaspoons instant yeast
  • 3/4 teaspoon salt
  • 1 1/4 cups water, about 110°F (warm)

Boiling and Finishing

  • 4 cups water
  • 2 tablespoons baking soda
  • Lightly beaten egg (for egg wash)
  • Flaky sea salt (for sprinkling)
  • Melted butter (for brushing after baking)

Instructions

  1. Make the Spinach Artichoke Filling: In a large mixing bowl, combine cream cheese, diced mozzarella, grated parmesan, minced garlic, crushed red pepper flakes, thawed and drained spinach, and chopped marinated artichokes. Mix well until creamy. Set aside.
  2. Prepare Baking Sheets: Line two baking sheets with parchment paper and set them aside for baking the pretzels later.
  3. Make the Pretzel Dough: In a stand mixer bowl, mix together flour, salt, brown sugar, and yeast. Pour in the warm water and knead on low speed with a dough hook for about 5 minutes until a smooth, soft, and tacky dough forms that cleans the sides of the bowl.
  4. First Rest: Cover the dough loosely with plastic wrap or a kitchen towel and let it rest for 10 minutes.
  5. Divide Dough: Weigh and portion the dough into 6 equal pieces, about 127 grams each, using a kitchen scale for accuracy.
  6. Shape Dough Ropes: Working with one piece at a time, roll each dough ball into a 12-inch long rope. Keep remaining dough covered to prevent drying.
  7. Flatten Ropes: Use a rolling pin to roll the dough rope width-wise so that it is about 4 inches wide.
  8. Fill the Dough: Spoon 4 tablespoons of the prepared spinach artichoke filling down the center lengthwise of the dough, leaving a half-inch border along top and bottom edges.
  9. Seal Filling: Stretch the bottom edge of the dough up over the filling and press to seal. Fold the top edge down to the center and pinch the seal completely closed to enclose the filling.
  10. Lengthen Rope: Gently roll and stretch the filled dough rope to lengthen it to about 24 inches long.
  11. Form Pretzels: Create a U-shape with the rope, cross the ends over each other twice, and press the ends down onto the bottom of the U to form the classic pretzel shape.
  12. Proof Pretzels: Place shaped pretzels on the prepared baking trays (3 per tray). Loosely cover with plastic wrap and let them rise for 30 minutes.
  13. Preheat Oven: Preheat the oven to 425°F (220°C) in preparation for baking.
  14. Prepare Baking Soda Bath: Bring 4 cups of water to a boil, then dissolve 2 tablespoons baking soda in it.
  15. Boil Pretzels: Carefully drop one pretzel at a time into the boiling baking soda water and boil for 30 seconds. Use a slotted spoon or spider to transfer pretzel back to the baking sheet. Splash some of the hot water over the center of each pretzel.
  16. Egg Wash and Salt: Lightly brush each pretzel with the beaten egg wash and sprinkle generously with flaky sea salt.
  17. Bake: Bake the pretzels one tray at a time for 12 to 15 minutes, or until the tops are a dark golden brown.
  18. Finish and Serve: Immediately brush the baked pretzels with melted butter for a shiny finish and serve warm.

Notes

  • Make sure to fully thaw and squeeze excess water out of the frozen spinach before adding it to the filling to avoid soggy pretzels.
  • Using a kitchen scale for dividing dough ensures even sized pretzels.
  • The baking soda bath is essential for developing the traditional pretzel crust and flavor.
  • You can substitute marinated artichokes with fresh, cooked, and chopped artichokes if preferred.
  • Serve these warm for best flavor and texture; leftovers can be reheated in a warm oven or toaster oven.
  • Prep Time: 45 minutes
  • Cook Time: 57 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/spinach-artichoke-stuffed-pretzels-recipe/