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Spinach Artichoke Stuffed Pretzels Recipe

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4.2 from 28 reviews

  • Author: Diane
  • Total Time: 2 hours
  • Yield: 6 stuffed pretzels
  • Diet: Vegetarian

Description

These Spinach Artichoke Stuffed Pretzels combine the classic soft pretzel texture with a creamy spinach and artichoke filling, offering a savory snack or appetizer perfect for sharing. Boiled briefly in a baking soda bath for that signature pretzel crust, then baked to a golden brown, these pretzels meld gooey cheese, tender vegetables, and a slightly chewy, flavorful dough for an irresistible treat.

Ingredients

Spinach Artichoke Filling

  • 12 ounces frozen spinach (thawed and drained)
  • 1/2 cup marinated artichoke hearts (drained and chopped)
  • 2 cloves garlic (minced or pressed)
  • 1/2 cup sour cream (substitute Greek yogurt or cream cheese)
  • 1/2 cup shredded Monterey Jack cheese (substitute shredded mozzarella or cheddar)
  • 1/2 cup shredded parmesan cheese
  • 1/4 teaspoon red pepper flakes (optional)
  • salt and pepper (to taste)

Pretzel Dough

  • 3 1/2 cups bread flour (substitute all-purpose flour)
  • 1 tablespoon granulated sugar
  • 1 tablespoon non-diastatic malt powder (optional for flavor)
  • 1 tablespoon unsalted butter (melted)
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoons kosher salt
  • 1 1/4 cups whole milk

Baking

  • 2 tablespoons baking soda (for boiling)
  • Pretzel salt (for topping)

Instructions

  1. Prepare Spinach Artichoke Filling: In a large bowl, combine thawed and drained spinach, chopped artichoke hearts, minced garlic, sour cream, shredded parmesan, shredded Monterey Jack cheese, and red pepper flakes. Mix thoroughly, then taste and season with salt and pepper as needed. Chill the filling until ready to use.
  2. Make Pretzel Dough: Using a stand mixer with a dough hook, add bread flour, granulated sugar, malt powder (if using), melted butter, instant yeast, kosher salt, and whole milk. Mix on low speed for 5-10 minutes until the dough forms a smooth, slightly sticky, cohesive mass. Adjust with additional milk or flour as necessary to achieve the correct consistency.
  3. First Rise: Cover the dough and place it in a warm spot to rise for 1 hour. The dough will rise minimally during this time.
  4. Divide and Shape Dough: Turn the dough out onto an unfloured surface. Fold it 2-3 times to gently deflate. Divide into 6 equal pieces. Roll the first piece into an 18-inch rope, then flatten with a rolling pin to about 4 inches wide.
  5. Fill and Seal Pretzels: Spoon approximately 4 tablespoons of the spinach artichoke filling along the center of the flattened dough, leaving a 1/2-inch border on each side. Pinch the dough edges tightly together to seal the filling inside completely.
  6. Form Pretzel Shape: Shape the dough rope into a large U. Twist the ends together twice, then pull the twisted ends down and press them firmly against the bottom of the U to form the classic pretzel shape.
  7. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  8. Boil Pretzels: Bring a large nonreactive pot of water to a rolling boil and add 2 tablespoons of baking soda. Boil each pretzel in the water for 30-60 seconds on each side, working in batches of about three at a time. Remove and transfer the pretzels to the prepared baking sheet. This step is critical to develop the characteristic pretzel crust and texture.
  9. Add Toppings and Bake: If desired, sprinkle the boiled pretzels with coarse pretzel salt. Bake in the oven for 25-30 minutes or until golden brown with a slightly crisp crust.

Notes

  • Ensure the spinach is thoroughly drained to avoid excess moisture inside the pretzels.
  • Non-diastatic malt powder is optional; it enhances the pretzel flavor but can be omitted without issue.
  • Boiling the pretzels in baking soda water is essential to achieve the classic pretzel texture and caramelized crust.
  • The dough may feel slightly sticky; adjusting flour or milk in small amounts helps reach perfect consistency.
  • Use parchment paper to prevent sticking during baking.
  • These pretzels are best enjoyed fresh but can be reheated in an oven for a few minutes to restore softness.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/spinach-artichoke-stuffed-pretzels-recipe/