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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.

overhead photo of Spinach and Artichoke Stuffed Soft Pretzels

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.

Spinach and Artichoke Stuffed Soft Pretzel dough before rolling into pretzels

Spinach and Artichoke Stuffed Soft Pretzel ropes before twisting into pretzels

Spinach and Artichoke Stuffed Soft Pretzels before baking

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.


side angle photo of Spinach and Artichoke Stuffed Soft Pretzels

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.

overhead photo of Spinach and Artichoke Stuffed Soft Pretzels

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?

torn apart Spinach and Artichoke Stuffed Soft Pretzels

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!

Spinach and Artichoke Stuffed Soft Pretzels.

Prep Time 30 minutes
Cook Time 25 minutes
resting time 1 hour
Total Time 55 minutes
Servings: 8 Giant Pretzels
Calories Per Serving: 518 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Soft Beer Pretzels

Spinach and Artichoke Dip Filling


  • 1. Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
    2. Add the beer, melted butter, salt, and flour to the mixture and mix on low-speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a large bowl with oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.
    3. Meanwhile, make the dip. In a medium bowl, combine the cream cheese, mozzarella, parmesan, garlic, and a pinch of crushed red pepper and salt. Stir in the spinach and artichokes.
    4. Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
    5. Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11x3 inches). Spread about 1 1/2 tablespoons spinach and artichoke dip along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling (see above photos).
    6. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Line two baking sheets with parchment paper placing 4 pretzels on each. Brush the tops with the beaten egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.
    7. Remove pretzels from oven and let cool 5 minutes. Serve and enjoy! If needed, the pretzels can be reheated in a 350 degrees F. for 15 minutes.
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  1. 1 star
    The contant ads in the vidoes are ridiculous and makes them impossible to watch. We get it, you are making your living off this and this is what you think you have to do, but when it becomes this annoying, you are just losing potential followers like me. Thanks , but no thanks, from an initial stopper by. I doubt you care anymore, because you have probably sank into the comfort of making money over caring about peoples time in researching recipes. It would behoove you to take a step back and remember why you started all this. I would like your site if it weren’t so irritatingly commercial. Boo.

    1. No one is forcing you to go on her site. Her recipes are delicious and if you cared to know her at all, it is blatantly obvious that she loves her followers/audience. Bye Shelly!!!!!

    2. This isn’t a charity, it’s a business. We are lucky to have free access to these recipes. The ads pay for her time and supplies.

      Making this recipe right now and they look great!! Stuffed half with cheese and pepperoni per my son’s request!

    3. Go away Shelly & start making your own recipes. No one forced to you click on this site and make these ridiculously delicious pretzels. See ya.

    4. Dear Shelly,
      I am very sad for you. That you feel the need to waste so much of your time and effort to compose such unnecessary and unprovoked negativity and hostility, and then put that out there in the world. I know that my message is giving you exactly what you need – attention. Too bad it is negative attention. Please put your time and effort into finding a therapist or a friend to share your feelings with. In case you were unaware, this part of the website is for commenting on recipes not launching personal attacks.

      Tieghan, you are a wonderful role model for young women. I hope that such negative comments are greatly outweighed by all the positive ones. Unfortunately, there are people in the world who cannot self-regulate and feel the need to bring others down to feel good about themselves. Keep your head up and stay positive!

    5. Hi There,

      I’m sorry but I think this comment is grossly unfair. I’ve been following Tieghan for years now and not only are her recipes ELITE but she is the most down to earth/least commercial ‘influencer’ I have come across. She has millions of follows/fans but always takes the time to individually respond and thank each message.

      These recipes/blogs are already completely FREE, good luck trying to find another page that has this talent/number of recipes with completely free access. She spends all her time creating this content for us, but yet you feel entitled to make these comments because less than a minute of your time is spent watching ads…

      Also, the fact your 1 star is based off of having to watch a few ADs and not actually trying her recipes seems ridiculous. Trust me once you make one of her recipes you will not be rating it 1 star!

      Finally, if you are just an initial stopper by, for you to make the comments ‘I doubt you care anymore’ and ‘take a step back and remember why you started this’ – who are you to make these comments to her? She has built this business and deserves every bit of success coming her way.

      I am sure you probably spent more time writing that rating review than you would have done just watching the ads in the first place!

    6. This world has become increasingly sad. Why not just state that you find the advertisements distracting and that they make the site difficult for you to navigate and that according you won’t visit the site again? This lets her know your opinion without being offensive. The personal attacks are unnecessary and cruel. You don’t anything about the woman posting or her life. A little kindness and perspective. We’d all be much less stressed and much happier.

    7. You didn’t realize you were entering the cult follower zone. I tried to watch the video and the ads locked up my phone and wouldn’t let it play.

      1. Thanks Tieghan, I appreciate knowing which recipes have non-alcoholic substitutes! I am in recovery so I avoid recipes that include alcohol. It may be helpful to others as well to include these substitutes in the instructions of future recipes – for those of us novices in the kitchen that wouldn’t know otherwise. Just a suggestion! 🙂 I plan to make these as an appetizer for Christmas Eve this year, testing out the recipe once first to make sure I get it right. I’ll let you know how it goes!

    1. Hi Karen! Yes, I would boil them and then put it into the freezer and then bake when you’re wanting to eat 🙂 xTieghan

  2. Hi! This recipe looks delicious. I was wondering if you think it could be made without a stand mixer?



  3. 5 stars
    Well, I make this recipe a few days before. I skiped artichokes because I haven’t, but the rest of all ingedients was super! I had a little difficult time in the making but it was worth it and the result was so delicious!

  4. 4 stars
    I made these into muffins because I didn’t have a donut pan. These were good but the glaze was amazing! These are a great way to celebrate fall and freshly picked apples.

    1. Hey Kate,
      You bet, totally fine to do that! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Kat,
      Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

    1. Hey there,
      Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

  5. I’d love to make your pretzels but I don’t have a stand mixer with a dough hook. How can I accomplish making these without one. Lots of recipes expect you to use a stand mixer. I wish they would include directions without a stand mixer as well.
    You have so many delicious recipes.
    Thank you!
    Diana Curfiss

    1. Hey Diana,
      You can mix with a wooden spoon and then knead by hand. I hope you love the recipe, please let me know if you give it a try! xTieghan

  6. If freezing, should these be boiled and brushed with egg and then frozen or should the egg wash wait until after they come out the freezer? How much longer will they take to cook if frozen? I’m pregnant with baby number 1 and feel like these will be an excellent tasty snack to put in the oven for when I have zero time/energy but am starving!

    1. Hey Jade,
      I would boil, brush with egg, and then freeze. I have never baked these from frozen, but I would probably increase the baking time by at least 15 minutes. I hope you love the recipe, please let me know if you give it a try! xTieghan