These spinach and artichoke stuffed soft pretzels are next-level delish! Each bite of these soft pretzels filled with a creamy and cheesy spinach artichoke filling is packed with an amazing flavor that is perfectly irresistible. Made with readily available ingredients, these stuffed pretzels are so easy to make!
This post is sponsored in partnership with Cabot Creamery Co-operative. However, all expressed thoughts and opinions are my own. Thanks for supporting the brands that help make Nourished Endeavors possible.
What Makes These Stuffed Soft Pretzels so Good?
- The soft, bready texture on the inside of these pretzels nicely complements the slightly chewy outer exterior
- Incredibly flavorful spinach artichoke dip filling that is the perfect balance between creamy and cheesy
- Easy recipe to make that is great for sharing and serving at gatherings
How to Make Homemade Spinach and Artichoke Stuffed Soft Pretzels
Soft pretzels on their own are absolutely delicious but when they are stuffed with a flavorful spinach artichoke dip filling, they are elevated to a seriously tasty treat! For a nice balance between savory, creamy and cheesy, I used a mix of three kinds of cheese in the spinach artichoke filling. The combination of the cream cheese, Cabot Creamery’s Mozzarella Whole Milk Shredded Cheese, and Cabot Creamery’s Extra Sharp Cheddar Cheese is pure perfection!
The cream cheese adds savory creaminess to the filling while the mozzarella and cheddar cheeses provide a rich cheesy flavor. I particularly loved using Cabot Creamery’s Extra Sharp Cheddar Cheese because its nutty richness always delivers when it comes to flavor. More importantly, I love working with this brand (a co-operative owned by farm families in New England and New York) due to their commitment to giving 100% of the profits made back to the farmers.
To make this recipe, you will need:
Key Ingredients
- Unbleached Bread Flour
- Active Dry Yeast
- Granulated Sugar
- Salt
- Warm Water
- Unsalted Butter
- Frozen Chopped Spinach
- Artichoke Hearts
- Full-Fat Cream Cheese
- Fresh Garlic Cloves
- Ground Black Pepper
- Egg
- Sesame Seeds (Optional)
Tips for Making the Best Stuffed Soft Pretzels
- Do Not Overstuffed the Pretzels – the goal here is to spread just enough filling down the center of the rollout dough leaving an 1/8 inch rim/border on both sides of the dough (see photos above for visual reference).
- Tightly Pinch the Dough Close – once the filling has been spread onto the dough, the opposite ends should be tightly pinched together to enclose the filling.
- Do Not Skip Pre-Bake Bath – the pre-bake bath consisting of water and baking soda is what gives soft baked pretzels that quintessential chewy on the outside but soft in the inside bread texture.This boiling process is very brief – a total of 30 seconds per pretzel dough. I like to add a little molasses to the pre-bake bath mixture for added flavor in the pretzels but this is not required.
- Brush Pretzel Dough with Egg Wash Before Baking – for beautifully, deep golden brown color on the pretzels, I like to lightly brush them with egg wash before adding any finishing toppings like sesame seeds or coarse sea salt.
How to Store
Stuffed soft pretzels are best eaten the day it is baked. Baked pretzels stored in a freezer-safe container will last up to 1-2 months in the freezer. When ready to serve, reheat the pretzels in a conventional or toaster oven at 350F(175C) for about 16-18 minutes or until the soft texture is restored and the filling is completely warmed through.
Frequently Asked Questions
Can I use all-purpose flour in place of bread flour?
Yes, all-purpose flour may be used in place of the bread flour in the recipe. Bread flour, given its higher gluten content, results in pretzels that are slightly chewier in texture. However, using all-purpose flour will still result in perfectly delicious pretzels.
Can I use Instant-acting Yeast in Place of Active Dry Yeast?
Yes, the active dry yeast in this recipe may be substituted with instant or rapid-acting yeast. Just make sure to follow the instructions on the back of the packet or jar when it comes to activating the yeast.
Can this recipe for cheesy stuffed soft pretzels be made in advance?
Yes, the pretzel dough may be refrigerated for up to one day or stored in the freezer for up to 1-2 months. When ready to use, thaw the frozen dough in the fridge overnight.
Cold, refrigerated pretzel dough can be stuffed and shaped into pretzels but should be allowed to rest at room temperature to puff up a bit (about 30-60 minutes) before being placed in pre-bake bath and baking.
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If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintSpinach and Artichoke Stuffed Soft Pretzels
These spinach and artichoke stuffed soft pretzels are next level delish! Each bite of these soft pretzels filled with a creamy and cheesy spinach artichoke filling is packed with amazing flavor that is perfectly irresistible. Made with readily available ingredients, these stuffed pretzels are so easy to make!
- Prep Time: 2 Hours
- Cook Time: 18 Minutes
- Total Time: 2 hours 18 minutes
- Yield: 8 Preztels 1x
Ingredients
Soft Pretzel Dough
- 4 Cups (520g) Unbleached All-Purpose Flour, Spooned and Leveled
- 2 Teaspoons Active Dry Yeast
- 2 Teaspoons Granulated Sugar
- 1 1/2 Teaspoons Salt
- 1 1/3 Cups (316ml) Warm Water (100-110F)
- 1/4 Cup (57g) Unsalted Butter, Melted, Slightly Cooled
- 1Teaspoon Vegetable Oil
Spinach Artichoke Filling
- 4 Ounces (113g) Full-Fat Cream Cheese, Softened
- 1/2 Cup (113g/4oz) Frozen Chopped Spinach, Defrosted and Drained
- 1/2 Cup (113g/4oz) Artichoke Hearts, Finely Chopped
- 1 1/4 Cups (113g/4oz) Cabot Creamery’s Mozzarella Whole Milk Shredded Cheese, Divided
- 1/2 Cup (57g/2oz) Cabot Creamery’s Extra Sharp Cheddar Cheese, Shredded
- 2 Medium Garlic Cloves, Finely Chopped
- Salt and Pepper to Taste
Pre-Bake Bath
- 8 Cups (1920ml) Water
- 2/3 Cup (160g) Baking Soda
- 1 Tablespoon (15g) Molasses, Optional
Assembly
- 1 Large Egg
- 1/2 Tablespoon Water
- Sesame Seeds or Coarse Sea Salt, Optional
Instructions
- In a separate medium mixing bowl, whisk together the flour and salt. In the bowl of stand mixer, whisk together water, sugar and yeast. Allow the yeast to activate, about 8-10 minutes or until it appears foamy with a fermented-like aroma.
- In the bowl with yeast mixture, add the melted butter and dry ingredients. With the dough hook attached, mix the ingredients together at medium-low speed until a shaggy-looking dough forms.
- Increase the mixer speed to medium-high and knead dough for 6 minutes. The resulting dough should be soft to touch but not tacky/sticky.
- Add the oil into a large mixing and grease the base and sides of the bowl.Transfer the dough to the greased bowl. Turn and flip the dough in the bowl to ensure all sides of the dough are coated in oil before covering the bowl with plastic wrap.
- Place the dough in a warm area of the kitchen to rise for 60-90 minutes or until it has doubled in size. As the dough rests, prepare the filling.
- In a medium mixing bowl, mix to combine the cream cheese, spinach, artichoke, garlic, salt, and pepper. Next, mix in the cheddar cheese and 1/2 cup of mozzarella cheese. Place filling the fridge until ready to use.
- Preheat the oven to 400F (200C) and line (2) large baking sheets with parchment paper. Prepare the pre-bake bath by bringing the water, baking soda and molasses (optional) to a boil.
- Deflate the risen dough by knocking it down with a fisted hand. Set aside to rest for 5-10 minutes. In a small mixing bowl, whisk together the egg and 1/2 tablespoon water.
- Transfer the rested dough to a clean work surface and divide it into 8 equal pieces. Working with one piece of dough at a time, roll the dough into a 15-inch rope. Use a rolling pin to flatten the rope so that it is 3 inches wide.
- Leaving about 1/2 inch border at the top and bottom of the dough, spread 2 tablespoons of the filling down the center of the dough. Sprinkle 1 1/2 tablespoons of the remaining mozzarella cheese on top of the filling.
- Tightly pinch the opposite sides of the dough together to enclose the filling and form a long rope. Form the rope into a U shape and twist the two ends together 2 times. Bring the twisted ends to the opposite end (base) of U shape forming the classic pretzel loop.
- Press the twisted ends into the base of the resulting pretzel shape. This is important to ensure that pretzel dough holds its shape during the pre-bake bath.
- Gently place shaped pretzel dough into the boiling mixture 1-2 at a time for 30 seconds. Do not go beyond the 30 second mark. Use a slotted spatula to remove the boiled dough and transfer it onto the prepared baking sheet. Repeat this process with the remaining shaped dough.
- Using a pastry brush, brush the pretzel dough with the egg wash, sprinkle with sesame seeds or coarse sea salt. Bake the pretzels for 14-15 minutes, rotating the pans halfway through bake time.
- Cool the pretzels on the baking sheet for 5 minutes before serving. May be served warm or at room temperature.
Notes
Stuffed soft pretzels are best eaten the day it is baked. Baked pretzels stored in a freezer-safe container will last up to 1-2 months in the freezer. When ready to serve, reheat the pretzels in a conventional or toaster oven at 350F(175C) for about 16-18 minutes or until the soft texture is restored and the filling is completely warmed through.
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