Spinach Artichoke Pretzels, where two favorite game-time classics collide into one. An easy 30-minute baked pretzel recipe that is so delicious!
Table of contents
Artichoke Dip Stuffed Pretzels
This Spinach Artichoke Pretzel recipe is a healthy and filling snack or appetizer with a meatless filling of leafy greens and cheese! Think artichoke dip, but in pretzel form.
Spinach Artichoke Pretzels, where two favorite game-time classics collide into one. An easy 30-minute baked pretzel recipe that is so delicious!
It’s amazing before big meals or as a perfect pick-me-up to bring on outdoor expeditions and runs. Additionally, it’s an easy-to-pack snack for parties and long car rides. (No need to stop at the gas station for junk food!)
We especially love to share them on game day!
By the way, for you parents out there, it’s also a great way to get your kids to enjoy more veggies with fun shapes and lots of cheese mixed in. Not just kids, too – any picky eaters in your house.
So if you love Spinach Artichoke Dip and Pretzels, this is the snack for you!
It may sound a little unusual, but it’s one recipe that everyone loves! Enjoy friends!
Spinach Artichoke Pretzels: Ingredients & Equipment
For these Spinach Artichoke Pretzels, you will need …
Ingredients
- lukewarm water, instant or dry yeast, egg, salt – standard pretzel-making ingredients!
- granulated sugar – though we aren’t going for sweet pretzels here, sugar always brings out the flavors in any baked good.
- all-purpose flour – another key ingredient to making pretzels. Make sure you have enough for the recipe and your work surface! You can also use a mix of whole wheat and all-purpose flour, if necessary.
- spinach, artichokes – chopped. Can’t have “spinach artichoke” pretzels without them!
- shredded Parmesan cheese – you’ll use this inside your pretzels to give them a savory, cheesy flavor.
- coarse sea salt, grated parmesan cheese – for sprinkling on top of the pretzels while they bake and after they’re finished.
Equipment
- baking sheet with parchment paper – to bake your dough, of course!!
- mixing bowls – for activating your yeast, making your dough, and creating an egg wash.
- sharp knife – to cut the dough into the shape, you’ll need to roll your pretzels!
Spinach Artichoke Pretzels: FAQs
No longer than 20 minutes! 10 for prep, 10 to bake them. So quick!!
Between 18 and 22, depending on the size of each pretzel.
Like all pretzels or baked goods, these should be eaten within the day you finish baking them, preferably!! But baked Spinach Artichoke Pretzels, if stored in a freezer-safe container, can last up to 1 month in the freezer. When you’re ready to serve them, reheat the pretzels at 350F(175C) for about 16-18 minutes or until the filling is completely warmed through. Be aware the texture might not be as soft as you want, though!
Yes, you can! You can keep the pretzel dough refrigerated for up to one day in advance or stored in the freezer airtight for up to a month ahead. Once you’re ready to bake, thaw the frozen dough in the fridge overnight.
Working with dough can sometimes be infuriating, y’all; trust me, I understand!! Especially when the dreaded YEAST is involved! But I’ve got you covered. Here are a few things I know about making these…
– Don’t overstuff your pretzel! Use enough filling to leave a 1/8-inch rim/border on both sides of the open rolled-out dough.
– Once you’ve spread your filling, keep the opposing ends together with a tight pinch that seals it.
– The best way to give your pretzels a lovely golden finish is by giving them a quick brush with egg wash before adding any toppings like coarse sea salt.
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Spinach Artichoke Pretzels
Equipment
Ingredients
- 1 ½ cups luke warm water
- 2 ¼ teaspoon active dry or instant yeast
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 3 ¾ cups all-purpose flour + more for work surface
- 1 cup fresh spinach chopped
- ½ cup grated Parmesan cheese
- ½ cup artichokes drained and chopped
- ¼ – ½ cup additional all-purpose flour
- 1 large egg beaten
- coarse sea salt for sprinkling
- 1 cup freshly shredded Parmesan cheese
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a small bowl or measuring cup, add warm water, gently stir in yeast and sugar and allow the yeast to dissolve; it takes about 1 minute.
- In a large mixing bowl or KitchenAid mixer, add 1 cup of flour and salt, then slowly stir in the water and yeast mixture. Stir in 2 cups of flour, adding one cup at a time, mixing until the dough is thick. Then, add 3/4 cup flour until the dough is no longer sticky.
- Knead the dough until you can poke the dough, and it bounces back for about 3-4 minutes.
- On top of the dough, add spinach, Parmesan cheese, and artichokes, and knead them into the dough, adding an additional 1/4-1/2 of flour if needed.
- Shape the dough into a round ball. With a sharp knife, cut the ball of dough into 1/8 sections, making 8 triangles. I cut this like I do a pie. You do not need to be exact. Each pretzel will have its own look and will taste just the same.
- Roll each section of the dough into a rope, about 18-22 inches long, depending on how large you want your pretzels. Over the prepared pan, grab one of the dough ropes, make a “U” shape, and then bring the ends down toward the center of the “U” and cross them. You will immediately see the pretzel shape. Gently press the ends into the dough, or where the dough crosses. Repeat with remaining dough, making 8 pretzels total.
- In a small bowl, beat the egg and dunk each pretzel into the egg wash to cover all sides. Place the coated pretzel onto the baking sheet and sprinkle with coarse sea salt.
- Place the baking sheet in the oven, and bake the pretzels for 10 minutes, or until golden.
- Remove the baking sheet from the oven and sprinkle the pretzels with freshly grated Parmesan cheese.
- Place the baking sheet back in the oven with the oven reduced to low broil and bake for another 3-5 minutes.
- Serve immediately.
Notes
- Like all pretzels or baked goods, these should be eaten within the day you finish baking them, preferably!! But baked spinach artichoke pretzels, if stored in a freezer-safe container, can last up to 1 month in the freezer. When you’re ready to serve them, reheat the pretzels at 350° F for about 16-18 minutes or until the filling is completely warmed through. Be aware the texture might not be as soft as you want, though!
- You can make these pretzels ahead! You can keep the pretzel dough refrigerated for up to one day in advance or keep it stored in the freezer airtight for up to a month ahead. Once you’re ready to bake, thaw the frozen dough in the fridge overnight.
- This recipe was originally submitted as a guest post from A Dash of Sanity.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on January 9, 2016. Updated on July 23, 2022.
Oh my word… these sound absolutely AMAZING!!!
These look INSANELY delicious!
Thanks Cathy 🙂
These look delicious, If only I could grab one out of the computer! Making ASAP