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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!
Spinach and Artichoke Stuffed Soft Pretzels.
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.
Ingredients
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
- 1 1/2 teaspoons sea salt or kosher salt
- 4 1/2 cups all-purpose flour
- 2/3 cups baking soda (for boiling the pretzels)
- 1 egg, beaten
- Coarse sea salt
Spinach and Artichoke Dip Filling
- 4 ounces cream cheese
- 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
- 1/2 cup frozen chopped spinach, thawed and squeezed dry of excess water
- 1 (6.7 ounce) jar marinated artichokes, chopped
Instructions
- 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.
Would I use the same amount of flour if I substituted bread flour instead of all-purpose flour? Thanks!
Hey Aryana,
Yes, that should work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan
Yikes, ingredients didn’t specify amount of beer, so i didn’t add it. Then i saw the recipe in my hard cover book and it’s listed in the ingredients, but not instructions. I swear I thought I was going bonkers!😂. Well I hope they turn out ok without the beer or extra liquid.
Hi Stacey,
Sorry if you missed it, but the recipe calls for 1 cup of wheat beer:) I hope they are delish! xT
What sort of dip would you serve with these?
Hey Pam,
I really never serve these with a dip, I find it isn’t necessary with the spinach and artichoke dip on the inside:) I hope you love the recipe! xx
I made these today and we loved them. Used the sparkling cider instead of beer with no problem. Can you tell me if they have to be stored in fridge after baking, or just an airtight container? I can’t find it in your instructions.
Hey Robin,
Happy Friday🍁 I appreciate you making this recipe and love to hear that it turned out well for you! I just store in an airtight container on the counter! xT
I made these yesterday and the dough was wonderful to work with and they turned out great. I wasn’t very good at shaping them, but it doesn’t change the great flavors. The stuffing was also easy to make and delicious. I used fresh spinach instead of frozen. I have a dislike of frozen spinach. The completed pretzel was light, fluffy and absolutely delicious. I will definitely make these again. It’s a bit of work but SO worth it!
Hey Anna,
I am so glad to hear that this recipe was tasty for you and appreciate you giving it a try! xxT
These were incredible!!! Served them with mustard and a horseradish dip for dipping.
Hi Liz,
Happy Monday!! Thanks a lot for making this recipe and sharing your review, I am so glad it was enjoyed! Have a great week! xx
Tieghan I would love to make these pretzels but I don’t have a stand mixer. Is it possible to make the pretzels by mixing with my hands?
Hey Diana,
Totally, just mix with a wooden spoon and knead by hand! I hope you love this recipe, please let me know if you give it a try! xx
Our family cooked 5 HBH recipes last weekend and loved them all but these were the absolute favourite. Will defintley be making them again v. soon!
Hey Robin,
Wonderful!! I appreciate you taking the time to make this recipe, I am so glad it was a hit! Happy Wednesday:)
These are delicious cold and make excellent and visually appealing picnic sandwiches. I wrapped them in paper and secured with string. Rave reviews from picnickers!
Also, they freeze well. I’ve made them up raw (just prior to boiling) and popped them into the freezer. Then, when I need picnic sandwiches, I just pop a few out again, defrost for several minutes, and boil/bake them. Voila, I’m an almost- instant hero!
Thank you Tieghan for a new go-to recipe!
Hi Mary,
Amazing!! Thanks a lot for trying this dish and sharing your feedback, I love to hear that it was tasty for you! xT
Hice esa receta y me quedaron deliciosos!!! Gracias por tu blog… me encanta!?
Hi Lulu,
Fantastique!! J’aime entendre que cette recette a été un succès, merci de l’avoir essayée! xTieghan
Can’t wait to make these! Is it okay to use fresh spinach in place of frozen? If would the amount remain the same?
Thank you!
Hey Whitney,
Sure, that will work but you will want to cook down the spinach first and then drain any extra liquid. I hope you love the recipe, let me know how it turns out! xx
They were perfect! Making again today to share at another gathering. Thank you!
Awesome!!
I made these lovely things. First time for pretzels. Pretty easy!
Hi Maggie,
Happy Sunday!! I love to hear that this recipe was tasty, thanks a lot for making it! xxT
Is there any way to make this gluten free? I can substitute the flour, but what would you use for the beer?
Hi Audra,
You could use an equal amount of gluten free flour and a gluten free beer or sparkling cider. I hope you love this recipe, please let me know if you give it a try! xT
These were so delicious and beautiful! They were well worth the time they took to make. Thank you for a wonderful recipe!
Hi Kim,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! xT
Can you make these without a dough hook?
Hey Kailee,
Yes, just mix with a wooden spoon and knead by hand:) I hope you love this recipe, please let me know if you give it a try! xx
These were delicious and even my picky eater ate one! Since they are huge I wanted to save some for another time. Do you recommend baking then freezing them or freezing the stuffed and rolled dough?
Hey Ania,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! You could really freeze them either way:) xT
What can I substitute for the wheat beer?
Hi Miyah,
A sparkling cider would work well for you! I hope you love the recipe, please let me know if you give it a try! xx
How would you incorporate fresh artichokes into the recipe?
Hi Sherri,
Sorry, I think the jarred artichokes are your best option for this recipe! Please let me know if you give the pretzels a try! xTieghan