Spinach Artichoke Stuffed Pretzels



  •  1/2 c warm water
  •  2 tbsp light brown sugar
  •  2 1/4 tsp active dry yeast
  •  1 c wheat beer, room temperature
  •  1/2 c salted butter 1
  • 1/2 tsp sea salt or kosher salt
  •  4 1/2 c AP flour
  •  2/3 c baking soda
  •  1 egg, beaten
  • Coarse sea salt

Dip Filling:

  •  4 oz cream cheese
  •  1/2 c shredded mozzarella cheese
  •  1/2 c grated parmesan cheese
  •  1 clove garlic, minced
  •  1/2 tsp crushed red pepper flakes
  •  1/2 c frozen chopped spinach, thawed & squeezed dry
  •  6.7 oz jar marinated artichokes, chopped


  1.  Combine water, brown sugar & yeast in bowl of mixer & mix with dough hook until combined. Let sit for 5 min.
  2. Add beer, melted butter, salt, & flour & mix on low-speed until combined. Increase speed to med & continue kneading until dough is smooth & begins to pull away from sides of bowl, about 3 to 4 min. If dough is too wet, add addit’l flour, 1 tbsp at a time. Remove dough from bowl, place on flat surface & hand knead into a ball. Coat a bowl with oil, add dough & turn to coat. Cover with clean towel or plastic wrap & place in a warm spot until doubled in size. about 1 hour.
  3. Make dip: In a bowl, combine cream cheese, mozzarella, parmesan, garlic, & a pinch of crushed red pepper & salt. Stir in spinach & artichokes.
  4. Preheat oven to 425 degrees F. Bring pot of water to a boil.
  5. Divide dough into 8 balls & roll each out into a rectangle (about 11×3”) Spread 1 1/2 tbsp spinach artichoke dip along length of each piece. roll dough up into a log. Pinch seams together & roll into cylinder.
  6. To shape into pretzels, crisscross left & right sides. Slowly add baking soda to boiling water. Boil pretzels in water for 30 sec. splashing tops with warmed water using a spoon. Remove with slotted spider. Line two baking sheets w/parchment paper placing 4 pretzels on each. Brush tops with beaten egg wash & season with sea salt. Bake for 15 to 18 min or until golden brown.
  7. Remove from oven & cool 5 min.

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