Spinach and Artichoke Stuffed Soft Pretzels Recipe

If you’re anything like me, you’ll absolutely love this Spinach and Artichoke Stuffed Soft Pretzels Recipe. It’s the perfect mash-up of two favorites — the cozy, salty goodness of soft pretzels paired with the creamy, flavorful spinach and artichoke filling. Honestly, they’re incredible warm out of the oven, and I find they make the best snack for gatherings, game days, or just a satisfying treat after work.

When I first tried this recipe, I was amazed at how the soft pretzel dough hugs the cheesy filling without leaking, creating pockets of melty deliciousness in every bite. You’ll find that making these from scratch deserves all the praise because the homemade dough combined with that classic spinach artichoke dip brings out flavors store-bought simply can’t match. Trust me, once you try this Spinach and Artichoke Stuffed Soft Pretzels Recipe, you’ll be hooked!

this …

Ingredients You’ll Need

Each ingredient in this Spinach and Artichoke Stuffed Soft Pretzels Recipe plays a special role, working together to create the perfect balance of soft dough with a flavorful, melty filling. I always recommend using fresh or quality store-bought items to elevate the result.

• Warm water: Activates the yeast; make sure it’s not too hot or it can kill the yeast.
• Light brown sugar: Adds just a touch of sweetness to the dough and helps with yeast fermentation.
• Active dry yeast: The magic that makes your dough rise and become soft and fluffy.
• Wheat beer: Adds a subtle depth of flavor to the pretzel dough – I like using a mild IPA or lager.
• Salted butter: For richness and a tender crumb inside the pretzel.
• Sea salt or kosher salt: Enhances flavor and gives that signature pretzel salt sprinkle on top.
• All-purpose flour: The foundation of the dough; I usually weigh it for accuracy.
• Baking soda: For boiling the pretzels, which helps create that shiny, golden crust.
• Egg, beaten: Brushed on top to help with browning and giving the pretzels a gorgeous sheen.
• Coarse sea salt: Sprinkled on pretzels after egg wash for that authentic pretzel finish.
• Cream cheese: Makes the filling irresistibly creamy and smooth.
• Shredded mozzarella cheese: Adds gooey meltiness that pulls apart beautifully.
• Grated parmesan cheese: For a nutty flavor that complements the spinach and artichoke.
• Garlic: Minced fresh garlic gives a nice punch that ties all the filling flavors together.
• Crushed red pepper flakes: Adds a subtle kick to the filling — optional but highly recommended!
• Frozen chopped spinach: Thawed and squeezed dry, it brings freshness without excess moisture.
• Marinated artichokes: Chopped, they add tangy texture that balances the richness.

Variations

I love to play around with this Spinach and Artichoke Stuffed Soft Pretzels Recipe depending on the mood and occasion — it’s a really flexible base to add your own twist. Feel free to swap cheeses or add spices you love for your own spin!

• Cheese Swap: I sometimes trade mozzarella for fontina or gouda to create new melty textures and taste experiences — both work beautifully.
• Spicy Kick: Adding jalapeño slices or a dash more crushed red pepper flakes kicks the heat up a notch — my family goes crazy when I do this!
• Vegan Version: I’ve substituted dairy with vegan cream cheese and cheese alternatives successfully, just make sure your yeast dough doesn’t have butter, or replace with plant-based margarine.
• Herb Boost: Fresh herbs like thyme or basil thrown into the filling can brighten things up and add freshness.

How to Make Spinach and Artichoke Stuffed Soft Pretzels Recipe

Step 1: Wake Up the Yeast and Mix the Dough

Start by combining the warm water, brown sugar, and active dry yeast in the bowl of your stand mixer fitted with a dough hook. Mix gently until combined, then set it aside for about 5 minutes — you’ll see it foam up and get bubbly, which is a great sign that the yeast is alive and kicking. I’ve learned it’s crucial not to use water that’s too hot here; just lukewarm around 100°F does the trick perfectly.

Step 2: Add Beer, Butter, Salt, and Flour and Knead

Next, add the wheat beer at room temperature, melted salted butter, salt, and flour right into the yeast mixture. Start mixing on low speed until everything comes together, then crank it up to medium and knead for about 3 to 4 minutes. You’re aiming for a smooth, elastic dough that just starts pulling away from the sides of the bowl. If it feels sticky, sprinkle in flour one tablespoon at a time. Then, shape the dough into a ball and place it in an oiled bowl, rolling it around so it’s coated in oil to keep it from drying out. Cover the bowl with a clean towel or plastic wrap and pop it in a warm spot to rise — it’ll double in size in about an hour.

Step 3: Prepare the Spinach and Artichoke Filling

While the dough is rising, mix together the filling! Grab a medium bowl, then combine cream cheese, shredded mozzarella, grated parmesan, minced garlic, crushed red pepper flakes, and a pinch of salt. Stir in your thawed and well-squeezed spinach along with the chopped marinated artichokes. This mixture comes together quickly and tastes heavenly — I sometimes sneak little spoonfuls straight from the bowl. Just be sure to drain the spinach well to keep your filling from making the dough soggy.

Step 4: Shape, Fill, and Roll Your Pretzels

Preheat your oven to 425°F, and get a large pot of water boiling. Once your dough has doubled, divide it into 8 equal balls. Roll each ball into a long rectangle, about 11 inches by 3 inches — you want enough dough lengthwise to spread your filling along. Spread roughly 1½ tablespoons of the spinach and artichoke dip evenly down the center of each rectangle, then carefully roll the dough up from the opposite side, sealing the edges as you go. Pinch any seams, then gently roll the filled log back and forth to form a smooth cylinder without any filling escaping. This step can feel a little tricky at first — I discovered that working gently but firmly helps keep the filling completely encased without bursting through during baking!

Step 5: Twist, Boil, and Bake Your Pretzels

Here’s where it gets fun: shape each filled cylinder into a classic pretzel shape by crossing one side over the other twice, then tucking the ends under. Carefully add baking soda to your boiling water (it will fizz), then lower two pretzels at a time in the water for 30 seconds. Use a spoon to splash the tops with boiling water during this time — this helps to create that signature chewy, shiny crust. Remove pretzels with a slotted spatula and place them on parchment-lined baking sheets. Brush tops with the beaten egg wash and sprinkle generously with coarse sea salt. Pop them in the oven for 15 to 18 minutes, or until golden brown. Your kitchen is going to smell amazing!

Step 6: Cool, Serve, and Enjoy

After baking, let your pretzels cool for about 5 minutes on a wire rack — this helps the filling set just a bit so you don’t burn your mouth when biting in! These are best eaten warm, but if you have leftovers, I’ll share how I reheat them later. Honestly, making these felt like a mini celebration every single time. It’s truly a delicious twist on two classics combined into one!

How to Serve Spinach and Artichoke Stuffed Soft Pretzels Recipe

Garnishes

I usually keep garnishes simple: a sprinkle of extra coarse sea salt right after brushing with egg wash finishes them off perfectly. Sometimes, when I want to get fancy, I brush melted garlic butter on top right after baking for an extra aromatic touch that my guests rave about.

Side Dishes

My favorite pairing is a bowl of tangy marinara or an herby ranch dip for dunking. For a heartier meal, I like serving these pretzels alongside a fresh garden salad or tomato soup — they soak up the flavors beautifully!

Creative Ways to Present

For parties, I’ve laid these pretzels out on a wooden board surrounded by small bowls of different dips like spicy mustard, garlic aioli, or even extra spinach artichoke dip. It makes a casual, inviting spread that’s always a crowd-pleaser. You can also slice them into pinwheels for bite-sized appetizers that look super fancy but are effortless to eat.

Make Ahead and Storage

Storing Leftovers

I usually store my leftover spinach and artichoke stuffed pretzels in an airtight container in the fridge for up to 3 days. They stay surprisingly soft, and the flavor actually deepens overnight. Just be sure to cool them fully before sealing to avoid sogginess.

Freezing

Freezing these pretzels works quite well if you want to prep ahead. I freeze them unbaked after shaping and boiling. Wrap them tightly in plastic wrap and place in a freezer bag for up to 2 months. When you’re ready to bake, thaw in the fridge overnight and then bake as directed. It’s a great way to enjoy fresh pretzels anytime with minimal effort.

Reheating

I reheat leftover pretzels in a 350°F oven for about 15 minutes — this brings back that crisp crust outside while warming the cheesy filling inside perfectly. If you’re in a rush, microwaving works but you’ll lose some of the pretzel’s signature texture.

FAQs

Final Thoughts

This Spinach and Artichoke Stuffed Soft Pretzels Recipe holds a special place in my kitchen rotation because it combines comforting dough with that creamy, tangy filling in such a fun way. Every time I pull these warm, golden pretzels from the oven, I feel like I’m sharing something really special with my family and friends. Give it a try—you’ll enjoy the process as much as the delicious reward!

Print