Next Post
The 25 Most Popular Recipes of 2018.
This post may contain affiliate links, please see our privacy policy for details.
Spinach and Artichoke Stuffed Soft Pretzels, simply the best. Homemade soft pretzel dough, stuffed with a cheesy spinach and artichoke dip, and shaped into a pretzel. Baked until the pretzel is golden and the dip inside has melted and turned ooey, gooey, and all kinds of perfect. These pretzels are such a hit. Try serving them up as a fun appetizer for your next party.
Stopping in today to share a great New Year’s Ever appetizer with you guys. This is actually a recipe that I originally shared years and years ago. But it’s one I still love to make so I thought I’d bring it back from the archives and show it some love. I’ve updated it just a bit, to make it easier, and taken a fresh set of photos. I certainly wasn’t complaining about making these again. They’re truly one of my favorite recipes I’ve created. These pretzels are beyond good, and they’ll make the best New Years Eve appetizer. I certainly wasn’t complaining about making these again!
If you can make pizza dough, you can make these. They’re easier than you might think. And while they do take a little time to prepare, they’re actually pretty fun to make. Trust me, the results are worth all the effort.
The dough is a classic pretzel dough and very quick to make. While the dough rises you can make the spinach and artichoke dip, which is a simple mix of cheese, garlic, herbs, spinach, and marinated artichokes. Totally optional, but I like to add a good pinch of crushed red pepper flakes to give the dip a nice hit of spicy flavor.
When the dough is ready, just divide it into 8 equal balls and roll them out into rectangles. Fill the middle with some of the spinach and artichoke dip and roll them up into a long rope, sealing the dough at the seams.
Don’t worry if there are a few holes, or if your pretzels don’t look like the perfect pretzels. I promise, no matter what they look like, they’re going to taste good. They’ll look good in their own way, because they’re pretty no matter what.
Once you have the pretzels shaped, it’s time to boil and bake. Each pretzel is dropped into a little boiling water. Boiling the pretzels in water before baking gives the pretzels their signature chewy crust and their unique “pretzel” flavor. You’ll only be boiling the pretzels for a few seconds, then remove them from the water, brush with an egg wash, and generously sprinkle with sea salt.
Bake and DONE. You’ll have a salty soft pretzel that comes out with cheesy spinach and artichoke dip bursting from the seams.
Delicious.
Some notes…
These are going to be giant, so handle them carefully when dropping them into the water and taking them out. You do not want to tear the pretzel before it’s baked. But there will most likely be holes and they are going to ooze a little. It’s not a bad thing, it’s a good thing. Sometimes the imperfections just work, so go with it.
These are best warm right out of the oven when the dip is hot and melty. If you’d like to prepare them ahead of time, just make and assemble the pretzels, fill with dip, shape them, and place them on a baking sheet. At this point, you should keep the un-baked pretzels in the fridge. When ready to serve, just boil and bake as directed.
I’m looking forward to making these as a New Year’s Eve appetizer. It’s tradition that we do Mexican on New Years, so I’ll be serving up some tacos and margaritas as well. Can’t wait!
What are your New Year’s Plans?
If you make these soft pretzels, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Made this for the big game and they were delicious! Super doughy and flavorful. Can’t wait to continue making more homemade pretzels now that I know how easy it is.
Hey Bethany,
Thanks so much for making the recipe, I am so glad it was enjoyed! Have a great week! xTieghan
These are insanely delicious! Was intimidated at first by folding and boiling the pretzels but it was easier than I thought. Definitely making again!
Hey Leah,
I am thrilled you enjoyed this recipe, thanks so much for making it! Happy Sunday! xTieghan
I know nothing about beer. Would an IPA work for these? It’s the only beer in the house. ?
Thanks,
Heather
Hey Heather,
Yes, an IPA will work, it will have a stronger taste. I like to use something on the lighter side:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is awesome and easy. My I ask where you get that natural parchment paper I just love the look? Thank you have both of your cookbooks and now when is the third? ❤️
Hey Susanne,
I get my parchment paper from Whole Foods or City Market. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, can these be made in advance. Thank You!
Hey Rani,
Yes, they sure can! I hope you love the pretzels, let me know how they turn out! xTieghan
I’m confused! I keep seeing comments about bacon, but I can’t find bacon in the recipe. What am I missing? They look delicious and I can’t wait to try them!
Hey Linda,
So sorry for the confusion, that was an old version of the recipe, there is no bacon so you can follow the recipe as is! I hope you love them! xTieghan
Just made these today! The flavor and texture of the dough is really good. I have made some other pretzel recipes that called for a lot less butter but I’m always going to make these now. It’s less chewy than the others but that works for me. I also used the Vermont creamery butter which I think adds a little something on its own. They didn’t crisp up as I expected but I toss them in the air fryer right before I eat and they get perfectly crisp.
Hey Stacey,
Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan
I made these and they were oh so satisfying! They are very tasty, and very filling! They’re huge. Don’t worry about using beer, just do it! It’ll not taste or smell of beer at all!
Thanks for the recipe! 🙂
Hey Lakshika,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
Can I make these without a stand mixer?
Hey Mary,
Absolutely,
Just mix with a wooden spoon and knead by hand! I hope you love the recipe! xTieghan
Ok these look amazing! If you have to omit the beer though for those gluten free pretzel lovers would there need to be a substitute?
Thanks!
Hey Alyssa,
Sparkling cider works well or you can use Corona-it’s GF 🙂 I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there!
This looks amazing!! hoping to try it soon. can you please advise a substitute for the wheat beer?
Thanks!
Hey Annie,
You could use sparkling cider in place of the beer. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
These were delicious! I ended up making them in two batches. They held together better the second day after being in the fridge overnight. Great recipe!!
Hey Kelly,
Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan
These. Are. Unreal. Sooo good. I had some left over cream cheese based dips that I used to fill the pretzels and they did not disappoint. I’ve used this recipe as a base for many, many different fillings including cheese, bacon cheeseburger, pizza. One of the best recipes I’ve found in 2020!
Hey Meg,
I am thrilled you enjoyed the recipe, thanks so much for trying it out! Happy New Year! xTieghan
Hi, I’m an idiot and bought chive cream cheese spread instead of regular cream cheese, would that still work for the filling? Also, are the measurements the same if I use fresh spinach instead of frozen?
Hey Nicole,
No worries, I think that might be a nice addition. Yes, same amount of fresh spinach, you just want to cook it down first. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
Making these for NYE! Can I make them ahead of time and refrigerate them until I’m ready to cook them?
Hey Kristin,
Yes, that will work well. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan