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Spinach and Artichoke Stuffed Soft Pretzels Recipe

4.9 from 85 reviews
  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 8 stuffed pretzels 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

Deliciously soft pretzels stuffed with a creamy spinach and artichoke dip filling, perfect as a savory snack or appetizer. These homemade pretzels combine the rich flavors of cheese, spinach, and marinated artichokes, wrapped in a tender beer-infused dough, boiled briefly in baking soda water for the authentic pretzel texture, and baked to golden perfection.

Ingredients

Units Scale

Soft Beer Pretzels Dough

  • 1/2 cup warm water
  • 2 tbsp light brown sugar
  • 2 1/4 tsp active dry yeast
  • 1 cup wheat beer, at room temperature
  • 1 stick salted butter, melted
  • 1 1/2 tsp sea salt or kosher salt
  • 4 1/2 cups all-purpose flour
  • 2/3 cup baking soda (for boiling the pretzels)
  • 1 egg, beaten (for egg wash)
  • Coarse sea salt (for topping)

Spinach and Artichoke Dip Filling

  • 4 oz cream cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 clove garlic, minced or grated
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup frozen chopped spinach, thawed and squeezed dry of excess water
  • 1 (6.7 oz) jar marinated artichokes, chopped

Instructions

  1. Activate the yeast: Combine the warm water, brown sugar, and active dry yeast in the bowl of a stand mixer fitted with the dough hook. Mix until combined and let sit for 5 minutes until foamy to activate the yeast.
  2. Make the dough: Add the wheat beer, melted butter, salt, and all-purpose flour to the yeast mixture. Mix on low speed until just combined, then increase to medium speed and knead for 3 to 4 minutes until the dough is smooth and starts pulling away from the bowl. Add a tablespoon of flour at a time if it’s too wet. Remove dough from bowl and knead briefly by hand into a ball.
  3. Let the dough rise: Coat a large bowl with oil, place the dough inside, turning it to coat with oil. Cover with plastic wrap or a clean towel and let rest in a warm place for about 1 hour until doubled in size.
  4. Prepare the filling: In a medium bowl, mix cream cheese, shredded mozzarella, grated parmesan, minced garlic, crushed red pepper flakes, and a pinch of salt. Fold in the thawed and drained chopped spinach along with the chopped marinated artichokes, mixing until well combined.
  5. Preheat oven and boil water: Preheat your oven to 425°F (220°C). Bring a large pot of water to a rolling boil in preparation for boiling the pretzels with baking soda.
  6. Shape the pretzels with filling: Divide the dough into 8 equal balls. Roll each into an approximately 11 by 3 inch rectangle. Spread about 1 ½ tablespoons of the spinach and artichoke dip evenly along each dough rectangle’s length. Roll the dough tightly to form a log, enclosing the filling. Pinch the seams closed and gently roll the log to smooth.
  7. Form the pretzels: Twist the rolled dough into classic pretzel shapes by crossing the right end over the left twice, then folding up to form the pretzel loops.
  8. Boil pretzels: Slowly add the baking soda to the boiling water, then boil two pretzels at a time for 30 seconds, spooning some water over their tops to ensure even coverage. Remove with a slotted spatula or spider and place on parchment-lined baking sheets, 4 pretzels per sheet.
  9. Apply egg wash and salt: Brush each pretzel with beaten egg wash and sprinkle generously with coarse sea salt.
  10. Bake: Bake the pretzels in the preheated oven for 15 to 18 minutes, or until golden brown and cooked through.
  11. Cool and serve: Remove baked pretzels from the oven and let cool for 5 minutes before serving. Enjoy warm. To reheat, bake at 350°F (175°C) for 15 minutes.

Notes

  • Make sure to squeeze out all excess water from the spinach to prevent soggy filling.
  • Use fresh active dry yeast for best rising results; expired yeast may inhibit dough rise.
  • Baking soda bath gives pretzels their characteristic chewy crust and dark brown color.
  • Feel free to adjust the crushed red pepper flakes according to your spice preference.
  • The pretzels can be made ahead and reheated in the oven to refresh their softness and warmth.
  • Substitute wheat beer with any light beer or non-alcoholic beer if preferred.

Nutrition

  • Serving Size: 1 stuffed pretzel
  • Calories: 320
  • Sugar: 4 g
  • Sodium: 750 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 37 g
  • Fiber: 3 g
  • Protein: 10 g
  • Cholesterol: 50 mg

Find it online: https://emilyquickdinners.com/spinach-and-artichoke-stuffed-soft-pretzels-recipe/