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The 25 Most Popular Recipes of 2018.
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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.
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.
What oil do you use to coat the bowl?
Hey Kate,
I like to use olive oil! Please let me know if you have any other questions!! xTieghan
So good!! I’m hoping they’ll be just as good for a breakfast potluck tomorrow. I ended up making 12 smaller pretzels and they’re still huge! Your recipes always make me feel like a pro, thank you thank you thank you!
Hi Miranda,
Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) xTieghan
Hi! Could I use an ipa instead of wheat beer?
Hi Kathryn,
Yes, that will work for you. I hope you love the recipe, please let me know if you give it a try! xTieghan
Wow wow wow these were AMAZING! I can’t covered how well they turned out. Great Superbowl snack.
Hi Stefanie,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
These are SO good! I just wish the “total time” reflected the resting time. These do not take 55min total.
Hi Kaitlyn,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! The resting time is included at the top of the recipe card:) xxT
Absolutely delicious 5 star recipe. EVERYONE (from 3 years to 60 years old) loved them. Just one hint (maybe because I wasn’t paying attention in chemistry class lol) when you add the baking soda to the boiling water be very careful. Mine boiled over in a huge way and made a mess of my stove too. Now I know :). I’ll definitely make these again.
Hey Jackie,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
Agree – everyone loved them, except for my kitchen. Added the baking soda and had a volcano of boiling water! Once cleaned up, I added the baking soda prior to boiling the water and worked just fine! Otherwise the dough was very easy to work with and the pretzels tasted amazing.
Hi Jennifer,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Hi,
I don’t drink alcohol. What would be a good substitute for the beer?
Thanks!
Hi Ayesha,
You can use sparkling cider in place of the beer. I hope you love the recipe, let me know if you give it a try! xTieghan
Wow!!! This was pretty incredible!!! Turned out perfect! So amazing! Thanx ? ??
Hey there,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! xxT
Hi, if you want to freeze them do you do before or after you cook them?
Hey Milena,
I would freeze after boiling but before baking. I hope you love the recipe, please let me know if you give it a try! xTieghan
Thoughts on making these gluten free??
Hey Lauren,
You could use an equal amount of GF flour. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Ushered in February with friends and these pretzels. They knew the minute they walked in the house that there was something good happening!!!
Hey Joanne,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
These are some of my favorite appetizers to make! Always a crowd favorite!
Is it possible to freeze these? If so do you know what the reheating instructions would be?
Hey Alyssa,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Sure, I would thaw and then reheat at 350 for 15 minutes. Have a great day:) xxT
I made these on Sunday to go with Creamy Moroccan Tomato Soup and both were SO GOOD! I tagged on IG as well 😉
Hey Gerri,
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT
It was definitely a lengthy process to make these but so worth it! The filling brought these to a different level – delicious!!
Hey Courtney,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
Do you have a link for yout flakes salt? It looks so good!
Hey Theresa,
I like to use Maldon’s flaky sea salt. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
I haven’t made this yet, but is there is dipping sauce that you would make or recommend for these pretzels. They look so good and will make them soon!
Hi Dee,
I would probably do ranch, but honestly not sure it’s even necessary with the filling. Let me know if you have any other questions! xTieghan
Absolutely Amazing!! Mind-blown! Thank you so much for posting this! Here in NC, we are “snowed in” so I’m taking advantage of the kitchen time! I delivered some of these pretzels to my neighbors yesterday. One of them messaged me “Oh. My. Good. Lord. These pretzels are INCREDIBLE!”
I’m out of marinated artichokes, but I have a can of regular artichoke hearts and I may look up how to marinate them myself so I can make another batch of these pretzels!
Hi Sheila,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
I made another batch yesterday. Since I was out of store-bought marinated artichoke hearts, but had a can of artichoke hearts in brine, I made my own marinated artichoke hearts … Even better! WOWzers!
These reheat perfectly per your re-heat instructions too.
I can’t get over how delicious these are!
Hi Sheila,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan