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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.
Can I make these with a hand mixer & dough hook instead of a stand mixer? Love your recipes and these look amazing!!!
HI Francesca! If your hand mixer has a dough hook and has a good amount of power, I think that could work! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These look amazing. They’re next on my list. When you put calories, is it for one serving or total servings for any given recipe?
Hi Hattan!! Calories should be based off of 1 serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am making these now. Do you drain the artichoke hearts and discard the liquid?
HI! Yes, you should drain the liquid and discard. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
My husband and I made this recipe together tonight and the pretzels came out lovely! I’m not usually a pretzel fan, but the smell in our kitchen is heavenly. Have you thought about making a pretzel “bite” version of this recipe? I think it would be a crowd pleaser at a party, for sure! Thank you!!
Made these pretzels for New Year’s Eve!! Awesome! Do you think I could do the same thing with a buffalo wing spread?
HI! I bet that would be so delicious! Fun idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! Do you think this would work as pretzel bites instead of large pretzels? Just thinking for a party finger food may be easier than a big pretzel! Thanks!
Hey Jess! Yes, I think pretzel bites will be great and so much fun!! What a great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
Delicious and easy to make!!!
Thank you so much Amanda! xTieghan
I don’t consume alcohol so what can I use to replace wheat beer?
HI! I recommend using 1 1/2 cups warm water. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
These are beautiful. I’m thinking of using the same quantities listed in your recipe, but making 16 smaller pretzels for a NYE party. Do you think that would work? Or would the dough stretch too much/not hold the filling in well enough? I don’t want someone to get one and there not be enough filling either.
Hi Ruth! I think the dough might stretch too much and I also do not think you would be able to get enough of the filling in. I would recommend sticking to the called for size and instead doubling the recipe. OR, you can simply roll the dough into pretzels bits and make 16 circle pretzels bits (just stuffed rounds of dough). Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
Can these be assembled and then frozen and cook as needed?
HI! Yes, that works very well! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
This recipe looks amazing! I would like to double the recipe for a NYE party I’m attending. Any advice or modifications I need to make or can I just double all ingredients listed?
Thanks,
Brandi in Portland
Hi Brandi! You can just double the ingredients. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
Making these for a Christmas appetizer competition! My dough is not rising – I used the original listed recipe and I’m seeing within the comments that it’s supposed to be 2.5 cups flour and not 4.5?! Could you let me know
HI! You need 4 1/2 cups flour for this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
Have you let the dough sit over night?
HI! Yes, letting the dough sit overnight in the fridge works great. Bring to room temp before using. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I made these for a baking competition at my school, and won! They were so delicious!!
The only tweaks I made is that I made them into little pretzel balls. I lowered the oven temperature to 410, and baked them for 13-14 minutes (my oven might run hot – the first few came out brown but a little doughey). For the filling, I sautéed fresh spinach with onions and garlic, omitted the red pepper flakes, and added a generous amount of borsari original seasoning salt.
I made them the night before, refrigerated them overnight, and then reheated in the oven in the morning. The only downside was that they got a little soggy while traveling – best fresh out of the oven!
Thank you for another great recipe!!
I am so glad these turned out so well for you Leigh! Thank you so much for trying these! xTieghan
I live overseas in a strict country and it is not appropriate for a woman to buy beer! Can I substitute something!? I want to make these and surprisingly I can get all the other ingredients so I know these will be a huge hit and a reminder of home!
Hi Meredith! You could use say a ginger ale, chicken/beef/or vegetable broth as a substitute. Let us know if you have any other questions as you go!