Spinach artichoke stuffed pretzels are extra-fluffy soft pretzels filled with a cheesy spinach and artichoke mixture. This recipe yields six warm, buttery pretzels that make a fantastic appetizer or snack for gatherings, game day, or any cozy night in.
If you love stuffed breads and dips, these combine both worlds: a soft pretzel exterior with a melty spinach-artichoke dip-style filling. They’re rich, savory, and best enjoyed hot straight from the oven.
Table of Contents
Why you’ll love this recipe
- Warm, buttery soft pretzels: Freshly baked pretzels have a tender crumb and a buttery finish that tastes best right out of the oven.
- Loaded with filling: Every bite has melty mozzarella and parmesan, tangy marinated artichokes, creamy cream cheese, and seasoned spinach — essentially spinach artichoke dip inside a pretzel.
- Extra fluffy: The dough produces a soft, pillowy texture that’s satisfying and not overly dense.
Ingredient notes
Full measurements and the complete recipe are included in the recipe card below.
- Instant yeast: This recipe uses instant yeast for a quicker process and a single rise. It’s forgiving and convenient for home bakers.
- Water temperature: Aim for water around 110°F (warm to the touch but not hot) to activate the yeast without killing it.
- Mozzarella: Both fresh and block mozzarella work well; dice or shred as needed so it melts evenly.
- Artichokes: Marinated artichoke hearts (jarred in oil) add flavor; chop them small so they don’t poke through the dough.
- Spinach: Thaw frozen chopped spinach and squeeze out excess moisture before measuring to avoid a watery filling.
Recipe instructions
Overview: make the spinach-artichoke filling, prepare a soft pretzel dough, roll and stuff each piece, boil briefly in baking soda water, then bake until deep golden and brush with melted butter.
Make the filling
- In a large bowl, combine softened cream cheese, diced or shredded mozzarella, grated parmesan, minced garlic, red pepper flakes, thawed and squeezed spinach, and chopped marinated artichokes. Stir until creamy and combined. Set aside.
Make the dough
- In a stand mixing bowl, whisk together all-purpose flour, light brown sugar, salt, and instant yeast. Add warm water (about 110°F) and knead with a dough hook on low speed for 5 minutes until the dough forms a smooth ball that cleans the sides of the bowl. It should feel soft and slightly tacky, not sticky. Cover and let rest 10 minutes.
- Divide the dough into six equal portions (using a kitchen scale helps; each portion is about 127 g). Work with one piece at a time and keep the others covered.
- Roll a piece into a 12-inch rope, then flatten with a rolling pin to about 4 inches wide. Spoon approximately 4 tablespoons of the filling lengthwise down the center, leaving a 1/2-inch border at top and bottom.
- Fold the bottom edge up over the filling and press to seal. Then fold the top down and pinch to fully seal the seam. Wipe your hands if they get sticky to ensure a good seal.
- Gently stretch the sealed rope to about 24 inches. Form a U-shape, cross the ends over twice, and press them to the base of the U to shape a classic pretzel. Place on lined baking sheets (three pretzels per sheet). Cover loosely and let rise 30 minutes.
Boil and bake
- Preheat the oven to 425°F (220°C). Bring 4 cups of water to a boil and stir in 2 tablespoons baking soda until dissolved.
- Carefully lower each shaped pretzel into the boiling baking soda water for 30 seconds, then transfer back to the baking sheet with a slotted spoon.
- Brush the tops lightly with a beaten egg wash and sprinkle with flaky sea salt. Bake one tray at a time for 12–15 minutes, until deep golden brown. Immediately brush with melted butter and serve warm.
Expert baking tips
- Use a kitchen scale: Weighing dough portions gives consistent results and even baking.
- Avoid extra flour: Dusting too much flour on the dough will dry it out and make rolling difficult. The dough should be soft and pliable.
- Don’t overfill: Too much filling can burst the dough during shaping and boiling. Stick to the recommended amount.
- Keep hands clean while sealing: Wipe them between batches so moisture from the filling doesn’t prevent a proper seal.
- Watch baking time: Oven temperatures vary; bake until the pretzels are a deep golden brown on top.
Storage, freezing, & reheating
- Reheating: Reheat in a 350°F (180°C) oven for about 10–15 minutes until warmed through.
- Fridge: Store leftovers in the refrigerator for up to 1 day because of the cream cheese filling.
- Freezer: Cool completely and freeze in an airtight container or freezer bag for up to one month. Reheat from frozen in a 325–350°F oven until heated through (roughly 15–20 minutes depending on oven and size).
FAQs
Can I make these without a stand mixer? Yes. You can knead the dough by hand, though it will require more time and effort.
Can I skip the filling? Absolutely. To make plain soft pretzels, skip the filling steps and shape the dough into ropes and pretzels as described.
Can you freeze stuffed pretzels? Yes. Once fully cooled, freeze in airtight packaging for up to one month. Reheat from frozen until warmed through.
Spinach Artichoke Stuffed Pretzels — Recipe Card
Spinach Artichoke Stuffed Pretzels
Yield: 6 pretzels | Prep: 1 hr 30 min | Cook: 12–15 min
Ingredients
For the filling
- 3 oz cream cheese, softened
- 2/3 cup mozzarella, diced or shredded
- 1/2 cup grated parmesan
- 2 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 1/3 cup frozen chopped spinach, thawed and squeezed dry
- 1 cup marinated artichoke hearts, chopped
For the dough
- 3 1/2 cups + 3 tbsp all-purpose flour
- 2 1/4 tsp light brown sugar
- 2 1/4 tsp instant yeast
- 3/4 tsp salt
- 1 1/4 cup water, about 110°F
For the boil & bake
- 4 cups water
- 2 tbsp baking soda
- 1 lightly beaten egg (for egg wash)
- Flaky sea salt
- Melted butter, for brushing
Instructions (short)
- Mix the filling ingredients until creamy and set aside.
- Combine dry dough ingredients, add warm water, and knead 5 minutes until smooth. Rest 10 minutes.
- Divide into 6 pieces. Roll each into a 12″ rope, flatten to 4″ wide, add ~4 tbsp filling, and seal tightly.
- Stretch each rope to 24″, shape into pretzels, place on lined trays, and let rise 30 minutes.
- Boil each pretzel 30 seconds in baking soda water, return to tray, brush with egg wash, sprinkle salt, and bake at 425°F for 12–15 minutes.
- Brush with melted butter and serve warm.
Notes
Step-by-step photos are provided above in the post. If the dough resists stretching, let it rest 5–10 minutes to relax the gluten. Baking times vary by oven; watch for a deep golden color.
Nutrition (estimate)
Calories: 227 kcal per serving (estimate). The nutritional information is approximate and provided for guidance only.
If you make these, leave a comment to share how they turned out — feedback is always appreciated.