There’s a special kind of joy that fills the air when you’re about to pull freshly baked pretzels from the oven, especially when they’re stuffed with a warm, creamy blend of spinach and artichoke. I first came up with this Spinach and Artichoke Stuffed Soft Pretzels recipe during a cozy weekend when I wanted to mix up our typical snack routine. Who knew a simple craving could transform into a beloved family favorite? Each bite offers a satisfying crunch followed by a deliciously cheesy interior that feels like a hug from the inside out.

Perfect for game nights, movie marathons, or just satisfying that afternoon munchies itch, these pretzels are a fun twist on two classic comfort foods. The dough is surprisingly simple to work with, and the filling is so mouthwatering that everyone will be coming back for seconds (or thirds!). Plus, they’re a delightful way to showcase just how easy homemade food can be. Grab your apron, and let’s make these pretzels that will have you waving goodbye to fast food forever!

Why You’ll Love These Spinach and Artichoke Stuffed Soft Pretzels

Irresistible Flavor Fusion: The creamy spinach and artichoke filling brings a delightful twist to classic soft pretzels, bursting with cheesy goodness in every bite.
Quick and Easy: With straightforward steps and minimal ingredients, you can whip up a batch without stress.
Crowd-Pleasing Snack: Perfect for parties or family gatherings, these pretzels are sure to impress guests and satisfy hungry kids alike.
Versatile Enjoyment: Serve them as a stunning appetizer or a comforting snack—great for game day or movie night!
Homemade Happiness: These pretzels make you feel accomplished, transforming your kitchen into a cozy corner of aromatic bliss.

Get ready to enjoy the fun of baking with these delicious treats!

Spinach and Artichoke Stuffed Pretzels Ingredients

Get ready to gather everything you need to make these delightful Spinach and Artichoke Stuffed Soft Pretzels!

For the Dough

Warm water – 1/2 cup; helps activate the yeast for a fluffy pretzel.
Light brown sugar – 2 tablespoons; adds a hint of sweetness and fuels the yeast.
Active dry yeast – 2 1/4 teaspoons; the key ingredient to get your dough rising perfectly.
Wheat beer – 1 cup; contributes to that delicious depth of flavor in the pretzels.
Salted butter – 1 stick (1/2 cup), melted; provides richness and flavor to the dough.
Sea salt or kosher salt – 1 1/2 teaspoons; enhances all the flavors in the dough.
All-purpose flour – 4 1/2 cups; the main structure to hold everything together.

For the Boiling Solution

Baking soda – 2/3 cups; essential for that signature pretzel crust.

For the Topping

Egg – 1, beaten; gives the tops a beautiful, golden finish.
Coarse sea salt – to taste; sprinkle liberally for that classic pretzel flavor.

For the Filling

Cream cheese – 4 ounces; creates a creamy, luscious base for the filling.
Shredded mozzarella cheese – 1/2 cup; adds stretch and gooeyness to each bite.
Grated parmesan cheese – 1/2 cup; offers a rich, sharp flavor that complements the filling beautifully.
Garlic – 1 clove, minced or grated; infuses a warm, aromatic essence.
Crushed red pepper flakes – 1/2 teaspoon; adds a delightful kick to balance the creaminess.
Frozen chopped spinach – 1/2 cup, thawed and squeezed dry; makes the filling nutritious and vibrant.
Marinated artichokes – 1 (6.7 ounce) jar, chopped; brings a tangy surprise that elevates the flavors.

Gather these ingredients, and soon you’ll be savoring the irresistible flavors of homemade Spinach and Artichoke Stuffed Soft Pretzels right from your kitchen!

How to Make Spinach and Artichoke Stuffed Soft Pretzels

Combine ingredients: In the bowl of a stand mixer, mix the warm water, brown sugar, and yeast with the dough hook until combined. Let this mixture sit for 5 minutes to activate the yeast.
Mix dough: Add the beer, melted butter, sea salt, and flour to the yeast mixture. Start on low speed, then increase to medium, kneading for about 3 to 4 minutes until smooth. If the dough is sticky, add flour, one tablespoon at a time.
Shape and rise: Remove the dough and form it into a ball. Coat a large bowl with oil, place the dough inside, and turn to coat. Cover with a towel or plastic wrap and let it rise in a warm spot until doubled, about 1 hour.
Prepare filling: While the dough rises, make the dip. In a medium bowl, combine cream cheese, mozzarella, parmesan, minced garlic, and a pinch of crushed red pepper. Stir in the thawed spinach and chopped artichokes until mixed.
Preheat oven: Set your oven to 425°F and bring a large pot of water to a gentle boil.
Shape pretzels: Divide the risen dough into 8 equal pieces. Roll each into a rectangle (about 11×3 inches). Spread 1 1/2 tablespoons of the spinach and artichoke filling along each rectangle, then roll tightly into a log, sealing the ends well.
Boil pretzels: To shape the pretzels, cross one side over the other, then fold over. Slowly add baking soda to boiling water, then boil the pretzels, two at a time, for 30 seconds, splashing the tops with water. Remove with a spatula and place on parchment-lined baking sheets.
Bake: Brush the tops with the beaten egg wash and sprinkle with coarse sea salt. Bake for 15 to 18 minutes or until golden brown.
Cool and serve: Let the pretzels cool for 5 minutes before serving. Enjoy immediately or reheat in a 350°F oven for 15 minutes if needed.

Optional: Serve with your favorite dipping sauce for an extra flavor boost!

Exact quantities are listed in the recipe card below.

What to Serve with Spinach and Artichoke Stuffed Soft Pretzels?

These delightful, gooey pretzels are the perfect centerpiece for a feast that delights all your senses.

Zesty Marinara Sauce: A tangy dip that cuts through the richness of the cheesy filling, balancing each bite with flavor.
Garlic Herb Butter: Melted herb-infused butter spread enhances the pretzels’ warm, chewy goodness, making them even more irresistible.
Crisp Garden Salad: A refreshing mix of greens and vinaigrette offers a bright and crunchy contrast to the savory pretzels, ensuring a light palate cleanse.
Creamy Spinach Dip: Pairing a creamy dip with these pretzels deepens that spinach flavor, creating a satisfying experience for fans of classic appetizers.
Beers or Wheat Ales: The carbonation and slight bitterness of a cold brew complement the pretzels perfectly, enhancing the overall snacking experience during game nights.
Stuffed Jalapeños: For a little heat, serve the pretzels alongside jalapeños filled with cream cheese; they create a delightful spicy contrast that adds excitement to your spread.

How to Store and Freeze Spinach and Artichoke Stuffed Soft Pretzels

Room Temperature: Store leftover pretzels in an airtight container for up to 2 days to maintain their freshness and flavor.

Fridge: If you need to keep them longer, place the pretzels in the refrigerator for up to 5 days. Reheat in the oven to regain warmth and crispiness.

Freezer: For extended storage, freeze the pretzels individually wrapped in plastic wrap and then in a freezer bag for up to 3 months.

Reheating: To enjoy your frozen Spinach and Artichoke Stuffed Soft Pretzels, bake them directly from the freezer in a preheated oven at 350°F for about 15-20 minutes until heated through.

Spinach and Artichoke Stuffed Soft Pretzels Variations

Feel free to play with flavors and textures, making these pretzels uniquely yours!

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to make these pretzels suitable for gluten-sensitive friends. Enjoy the same warm, cheesy goodness!
Herbed Twist: Incorporate fresh herbs like chopped basil or dill into the filling for a refreshing flavor boost that will elevate your pretzels to the next level.
Spicy Kick: Add more crushed red pepper flakes or diced jalapeños to the cheese mixture for an exciting heat that adds a zing to each bite.
Cheesy Variation: Swap out the mozzarella for pepper jack cheese for a deliciously spicy and creamy filling that will awaken your taste buds.
Vegan Option: Use a dairy-free cream cheese alternative and plant-based cheese, plus substitute the egg wash with a mix of almond milk and maple syrup for a shiny top.
Bacon Lovers: Fold in cooked, crumbled bacon into the filling for an irresistible meaty twist, sure to please any crowd.
Caramelized Onions: Mix in sautéed caramelized onions with the filling for a sweet and savory combo that makes for an indulgent treat.
Sweet Pretzel Roll: Try making sweet pretzel dough by adding cinnamon and sugar to the dough and replace the filling with a sweet cream cheese mixture for dessert pretzels!

Expert Tips for Spinach and Artichoke Stuffed Soft Pretzels

• Perfect Dough Consistency: Ensure your dough is neither too sticky nor too dry. If it feels tacky, add flour one tablespoon at a time while kneading.

• Rising Time Matters: Be patient! Allow the dough to double in size for the best texture. Skipping this step may result in dense pretzels.

• Avoid Boiling Mistakes: When boiling, splash warm water over the tops of the pretzels for the perfect crust. Don’t skip the baking soda; it’s key for that signature pretzel flavor.

• Sealing the Filling: Pinch the seams tightly after rolling to prevent the creamy spinach and artichoke filling from leaking out during baking.

• Golden Finish: Brush the pretzels generously with the egg wash and sprinkle coarse sea salt liberally for a beautiful, crunchy top on your Spinach and Artichoke Stuffed Soft Pretzels.

• Serving Suggestions: Pair these delicious pretzels with a hot cheese dip or your favorite sauce to elevate the snacking experience.

Make Ahead Options

These Spinach and Artichoke Stuffed Soft Pretzels are perfect for meal prep enthusiasts! You can prepare the dough and filling up to 24 hours in advance, storing the dough wrapped tightly in plastic wrap in the refrigerator to prevent drying out and ensuring it rises beautifully when baked. Additionally, you can roll and shape the pretzels, then refrigerate them on a parchment-lined baking sheet covered with plastic wrap for up to 3 days. When you’re ready to enjoy, simply bring the pretzels to room temperature, boil, and bake as instructed for fresh, fluffy results that are just as delicious as the day they were made. This way, you save time while still serving a charming homemade snack!

Spinach and Artichoke Stuffed Soft Pretzels Recipe FAQs

How do I choose the right artichokes for the filling?
Absolutely! When selecting marinated artichokes, look for jars that have a bright, vibrant color without any dark spots or dullness, which can indicate spoilage. The pieces should be tender yet firm and packed in oil or vinegar for maximum flavor.

How should I store leftover pretzels?
Very! After cooling, you can store any leftover Spinach and Artichoke Stuffed Soft Pretzels in an airtight container at room temperature for up to 2 days. If you prefer, they can also be refrigerated for up to 5 days; just remember to reheat them in a 350°F oven for about 10–15 minutes for that fresh-baked taste!

Can I freeze these stuffed pretzels?
Absolutely! To freeze your Spinach and Artichoke Stuffed Soft Pretzels, wrap each pretzel individually in plastic wrap to prevent freezer burn, and then place them into a freezer bag. They can be stored for up to 3 months. To reheat, bake them directly from the freezer at 350°F for 15-20 minutes until heated through.

What should I do if my dough is too sticky?
If your pretzel dough feels too sticky during the kneading process, don’t worry! Simply add flour, one tablespoon at a time, until you reach a smooth and manageable consistency. Knead for an additional minute after each addition to ensure it’s fully combined.

Are these pretzels suitable for people with allergies?
Caution is essential! The Spinach and Artichoke Stuffed Soft Pretzels contain common allergens like gluten (from flour) and dairy (from cheeses). If you’re making them for someone with food allergies, consider substituting with gluten-free flour blends and dairy alternatives to keep everyone safe while enjoying this tasty treat!

How can I tell if the pretzels are properly boiled?
A key step! When boiling your pretzels, they should turn slightly darker and feel firmer to the touch. Be sure to boil them for exactly 30 seconds and splash some of the water onto the tops while they’re in the pot. This step is crucial to achieving that delightful pretzel crust!