Herbed Spinach and Artichoke Pull Apart Pretzel Bread.

Cheesy, herby, spinach and artichoke pull apart pretzel bread. Two words…The Best! Soft, buttery, and salty pretzel dough, layered with cheesy spinach and artichoke dip, baked in the oven, and served warm. Serve this at your next party, perfect for game day, or just as an easy appetizer. Either way, everyone will thank you.

Hello and happy Tuesday (that feels like a Monday). I hope you all had a fun, but relaxing long weekend, and are left feeling re-energized and ready to face the remainder of the week. The days following Labor Day are always so exciting to me. I love that there’s a new crispness in the air, excitement for fall foods, Sunday night football, talk of Halloween, and yes even the impending holiday season. I know some of this may seem a little premature, but just admit it, you are totally thinking the same!

It’s always sad to say goodbye to carefree summer days, but there’s something I love so much about this time of year. My food cravings slightly shift, and I begin to think more along the lines of slow cooker dinners, apple desserts, and game day recipes. With football season officially starting back up this week, I thought it would be fun to share a new recipe that’s perfect for entertaining and happily munching your way through the game with family and friends.

Enter this addictingly good herbed spinach and artichoke pull apart pretzel bread. Really all I have to say is this, if you try one new thing this month, it needs to be this cheesy pull apart bread, it is the BEST.

{dough cut into squares before being stacked}

{dough squares stacked into 4 stacks}

I made this bread on a whim last week, unsure of how it was going to turn out. But about five minutes into making the spinach and artichoke filling, I knew this bread was going to be good.

Let me break it down for you. Softy, buttery, and salty homemade pretzel dough, layered with a three cheese spinach and artichoke filling, baked, and serve warm.

It’s like spinach and artichoke dip with soft pretzels, but better because they’re baked together to create one incredibly delicious bread. I mean, it’s honestly too good.

Here are the details.

Start with the homemade pretzel dough. This is simple. You just need your basic bread dough ingredients plus a coarse salt. I love using this pretzel salt (order it guys, it’s good), but sea salt works in a pinch too. The key to soft pretzel dough is a little bit of butter in the dough. It makes the dough really easy to work with, keeps it flavorful, and well, extra soft!

For the filling, I did a simple version of spinach and artichoke dip with mascarpone cheese, fontina cheese, and parmesan. I seasoned it with fresh thyme, garlic, and a pinch of crushed red pepper flakes. I love the addition of the thyme here. Not going to lie, I can find spinach and artichoke dip to be more on the boring side, but the simple addition of a fresh herbs, like thyme, takes it to something special.

When the dough is ready, you’ll roll out into a rectangle, spread with the spinach and artichoke filling, and then cut the dough into squares. Stack the squares (see my photos for visuals so you are not totally confused when making this, promise it’s really easy, just hard to explain) and then layer them in a bread pan.

Let the bread rise one more time, then bake, and EAT.

You have to eat this warm, right out of the oven it’s the only way to serve it. If you’d like to prepare the bread ahead of time, you can assemble it in full, cover and place the bread in the fridge until you are ready to bake. Then just pull the bread dough out of the fridge while the oven preheats and bake as directed.

My recommendation? Test out this bread tonight, enjoy it for dinner, maybe alongside this soup, and start to welcome the beginning of cozy food season. Sounds perfect!

Also, you should know that as I type this it could not feel more like fall here. It’s a little after 9pm and I can feel the chill in the air outside (because my I have old barn doors and there is a serious draft). I’m typing this post up huddled by my oven and just like that I am back in my coziest spot, and it feels like fall again. All I need now is my favorite candle.

I realize most of you are still experiencing hot temperatures, but around here the weather is shifting. It’s cozy food weather and I am so into it.

Next cookbook I write should be, Half Baked Harvest the coziest recipes…

What do you think?!

If you make this spinach and artichoke pull apart bread, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. And of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!