Description
These Spinach and Artichoke Stuffed Soft Pretzels are a savory twist on the classic soft pretzel, filled with a creamy spinach and artichoke dip. Perfect as a snack or appetizer, they combine a fluffy, golden-baked exterior with a rich, cheesy filling bursting with flavor.
Ingredients
Scale
For the Pretzel Dough
- ½ cup warm water
- 2 tbsp light brown sugar
- 2 ¼ tsp active dry yeast
- 1 cup wheat beer, at room temperature
- 1 stick salted butter, melted
- 1 ½ tsp sea salt or kosher salt
- 4 ½ cup all-purpose flour
- ⅔ cup baking soda (for boiling the pretzels)
- 1 egg, beaten
- Coarse sea salt, for topping
For the Spinach and Artichoke Dip Filling
- 4 oz cream cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 clove garlic, minced or grated
- ½ tsp crushed red pepper flakes
- ½ cup frozen chopped spinach, thawed and squeezed dry of excess water
- 1 (6.7 oz) jar marinated artichokes, chopped
Instructions
- Activate yeast mixture: In the bowl of a stand mixer, combine warm water, light brown sugar, and active dry yeast. Mix briefly with the dough hook and let sit for 5 minutes until foamy to activate the yeast.
- Make the dough: Add wheat beer, melted butter, sea salt, and flour to the yeast mixture. Mix on low speed until combined, then increase to medium speed and knead for 3 to 4 minutes until the dough is smooth and pulls away from the bowl sides. If dough is too sticky, add flour 1 tbsp at a time. Remove dough, knead into a ball, coat a bowl with oil, and place dough inside turning to coat. Cover and let rise in a warm spot for about 1 hour until doubled in size.
- Prepare filling: In a medium bowl, combine cream cheese, shredded mozzarella, grated parmesan, minced garlic, crushed red pepper flakes, and a pinch of salt. Stir in the thawed and squeezed spinach along with chopped marinated artichokes. Mix thoroughly to form the filling.
- Preheat oven and boil water: Preheat oven to 425°F (220°C). Bring a large pot of water to a boil in preparation for boiling the pretzels.
- Shape pretzels with filling: Divide the dough into 8 equal balls. Roll each into an approximately 11×3 inch rectangle. Spread about 1 ½ tablespoons of the spinach and artichoke filling along the length of each rectangle. Carefully roll up the dough from the opposite side into a log enclosing the filling. Pinch seams together and gently roll to form an even cylinder, fully enclosing the filling.
- Form pretzel shape and boil: Shape each filled log into a pretzel shape by crossing right side over left twice and then flipping up. Slowly add baking soda to the boiling water. Boil 2 pretzels at a time for 30 seconds, occasionally splashing the tops with boiling water using a spoon. Remove with a flat slotted spatula or spider and place on parchment-lined baking sheets (4 per sheet).
- Egg wash and bake: Brush each pretzel top with beaten egg wash and generously sprinkle with coarse sea salt. Bake in preheated oven for 15 to 18 minutes until golden brown and cooked through.
- Cool and serve: Remove pretzels from oven, let cool for 5 minutes to set, then serve warm. For reheating, bake at 350°F (175°C) for 15 minutes.
Notes
- Make sure to squeeze excess water from the spinach to prevent soggy pretzels.
- Use a large pot to boil pretzels two at a time to avoid overcrowding and allow even cooking.
- The baking soda bath is essential for the classic pretzel flavor and chewy crust.
- If you don’t have wheat beer, a light lager or ale can be substituted.
- Store leftover pretzels in an airtight container and reheat before serving for best texture.
Nutrition
- Serving Size: 1 stuffed pretzel
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 40mg
