Spinach and Artichoke Stuffed Soft Pretzels

Introduction

These Spinach and Artichoke Stuffed Soft Pretzels have quickly become one of my family’s favorite snacks. I first made them during a weekend get-together, and they were an instant hit. The combination of soft, chewy pretzels with the creamy, savory filling of spinach and artichoke dip is simply irresistible. Everyone loved the balance of flavors, and they were perfect for dipping into a little extra marinara or ranch dressing. Whether you’re serving them at a party, a game day event, or just as a fun weekend snack, these pretzels are sure to please. Plus, they’re a great way to make your own soft pretzels at home, which is always a fun and rewarding experience.

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

This recipe is a perfect combination of two beloved comfort foods – soft, chewy pretzels and creamy spinach-artichoke dip. The dough is rich and flavorful, enhanced by the addition of beer and butter. The filling, made from cream cheese, mozzarella, parmesan, garlic, spinach, and artichokes, is creamy, savory, and perfectly seasoned. When you bite into these pretzels, you get a delicious mix of warm, soft dough and gooey, cheesy filling that will make you want more with every bite. Here’s why you’ll love these stuffed pretzels:

• Perfect for any occasion: Whether it’s a casual weeknight snack, a family gathering, or a party, these pretzels are always a hit.
• Comfort food at its best: Who doesn’t love warm, freshly baked soft pretzels filled with cheesy spinach and artichoke dip?
• Customizable: You can adjust the filling to suit your preferences, making these pretzels as spicy or mild as you like.
• Fun to make: The process of shaping and boiling the pretzels is enjoyable, especially when you get to see the final product come out of the oven golden brown and puffed.

Ingredients

For the Soft Beer Pretzels:

• 1/2 cup warm water
• 2 tablespoons light brown sugar
• 2 1/4 teaspoons active dry yeast
• 1 cup wheat beer, at room temperature
• 1 stick (1/2 cup) salted butter, melted
• 1 1/2 teaspoons 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 sprinkling

For the Spinach and Artichoke Dip Filling:

• 4 ounces cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 clove garlic, minced or grated
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 cup frozen chopped spinach, thawed and squeezed dry
• 1 (6.7-ounce) jar marinated artichokes, chopped

Instructions

1. Prepare the Pretzel Dough
   In the bowl of a stand mixer, combine the warm water, brown sugar, and yeast. Mix with the dough hook and let sit for 5 minutes, until foamy.
   Add the beer, melted butter, salt, and flour. Mix on low speed until combined, then increase to medium speed. Knead for 3–4 minutes until the dough is smooth and pulls away from the bowl.
   Turn the dough out onto a flat surface and knead into a ball. Coat a large bowl with oil, place the dough inside, and turn to coat. Cover with a clean towel or plastic wrap and let rise in a warm spot for about 1 hour, until doubled in size.
2. Make the Filling
   In a medium bowl, mix the cream cheese, mozzarella, parmesan, garlic, crushed red pepper flakes (if using), and a pinch of salt. Stir in the spinach and chopped artichokes until well combined.
3. Shape and Fill the Pretzels
   Preheat your oven to 425°F. Line two baking sheets with parchment paper.
   Bring a large pot of water to a boil and add the baking soda.
   Divide the dough into 8 equal portions. Roll each into a rectangle about 11×3 inches.
   Spread 1 1/2 tablespoons of the spinach-artichoke mixture along the length of each rectangle. Starting with the long edge opposite the filling, roll the dough into a log, enclosing the filling. Pinch the seams to seal.
   Gently roll each log into an even cylinder. To form the pretzels, take each log and shape it into a U. Cross the ends over each other, then twist once and press the ends down to form a pretzel shape.
4. Boil and Bake the Pretzels
   Boil each pretzel in the baking soda water for 30 seconds, one at a time. Use a slotted spoon to remove and place on the prepared baking sheets.
   Brush each pretzel with beaten egg and sprinkle with coarse sea salt.
   Bake for 15–18 minutes, or until golden brown and puffed.
   Serve hot and enjoy!

Nutrition Facts (per serving)

• Servings: 8
• Calories per serving: 380
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 55mg
• Sodium: 770mg
• Carbohydrates: 42g
• Fiber: 2g
• Sugar: 3g
• Protein: 12g

Preparation Time

• Prep time: 25 minutes
• Cook time: 30 minutes
• Total time: 1 hour 5 minutes

How to Serve

• As a party appetizer: Serve these stuffed pretzels as the star of your appetizer table. They’re perfect for sharing!
• With dipping sauces: Serve with marinara sauce, ranch dressing, or a cheesy dip for extra flavor.
• For a meal: Pair with a simple salad for a more substantial meal.
• At game day gatherings: These pretzels are a perfect snack to enjoy while watching your favorite sports team.
• For a family night: Serve them as a fun, interactive meal that everyone will love.

Additional Tips

1. Use fresh ingredients: For the best flavor, use fresh mozzarella and marinated artichokes instead of canned artichokes.
2. Shape the pretzels evenly: Make sure to roll the dough into uniform portions to ensure even baking.
3. Try different fillings: If you’re not a fan of spinach and artichokes, feel free to experiment with other dips or fillings, such as buffalo chicken or cheese and jalapeños.
4. Freeze for later: You can freeze unbaked pretzels and boil and bake them as needed for a quick snack.
5. Brush with butter: After baking, brush the pretzels with melted butter for extra flavor and a glossy finish.

FAQ Section

1. Can I use regular beer instead of wheat beer?
   Yes, you can substitute with any beer, though wheat beer adds a slightly sweeter flavor to the dough.
2. Can I make these pretzels in advance?
   You can make the pretzels up to the point of baking and then refrigerate them for a few hours before baking. Alternatively, freeze the stuffed pretzels before boiling and baking.
3. How do I store leftovers?
   Store any leftover pretzels in an airtight container at room temperature for up to 2 days. Reheat in the oven to restore their chewy texture.
4. Can I use frozen spinach instead of fresh?
   Yes, frozen spinach works great for this recipe. Just make sure to thaw it and squeeze out the excess moisture before adding it to the filling.
5. How can I make these pretzels spicier?
   You can increase the amount of crushed red pepper flakes or add a spicy hot sauce to the filling.
6. Can I use a stand mixer for the dough?
   Yes, a stand mixer with a dough hook works perfectly for this recipe. You can also knead the dough by hand if you don’t have a stand mixer.
7. Can I make the dough ahead of time?
   Yes, you can prepare the dough up to the point of the first rise and then refrigerate it overnight. Let it come to room temperature before shaping and baking.
8. What if I don’t have baking soda for the boiling step?
   If you don’t have baking soda, you can skip this step, but boiling the pretzels in a baking soda solution gives them their signature chewy texture and golden color.
9. Can I use a different type of cheese for the filling?
   Absolutely! You can swap the mozzarella or parmesan with other cheeses like gouda, cheddar, or provolone for a different flavor.
10. How do I know when the pretzels are done baking?
    The pretzels should be golden brown and puffed up when done. You can check the bottom to ensure they’re not too soft and that the pretzels have a firm, chewy texture.

These Spinach and Artichoke Stuffed Soft Pretzels are the perfect way to elevate your snack game. With their

delicious, gooey filling and chewy dough, they’ll quickly become a favorite in your recipe repertoire!

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