Spinach Artichoke Dip Stuffed Pretzels
Community Member
August 17, 2023
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!

Ingredients
for 8 servings
PRETZELS: (alternatively - may use frozen pizza dough in place of homemade pretzel dough)
- 5 ¼ teaspoons active dry yeast
- 2 tablespoons brown sugar
- ½ cup warm water (120 mL), (110°-115°F) 40-46°C
- 20 ½ cups all purpose flour (625 g)
- 4 tablespoons melted butter
- vegetable oil
FILLING: (may use premade spinach dip instead if desired)
- 4 oz cream cheese (110 g), softened
- ½ cup mozzarella cheese (50 g), shredded
- ½ cup grated parmesan cheese (60 g)
- ½ cup feta cheese (55 g), crumbled
- 1 tablespoon garlic, minced
- ½ teaspoon crushed red pepper flake
- ½ teaspoon onion powder
- ½ teaspoon fresh parsley
- ½ cup frozen chopped spinach (20 g), thawed, squeezed dry
- 185 g marinated artichokes (185 g), 6.7 oz
- salt and pepper, to taste
TO ASSEMBLE:
- ⅔ cup baking soda (85 g)
- 1 egg
- coarse salt, or pretzel salt
Preparation
- PRETZELS: Proof yeast with brown sugar and warm water. Let sit for about 10 minutes until foamy and bubbly.
- Add flour and melted butter; mix until combined. Knead until the dough is smooth and elastic.
- Remove the dough ball, oil the bowl with vegetable oil, and return the dough to the bowl. Cover loosely and let rise until doubled, about one hour.
- FILLING: Combine cream cheese, mozzarella, parmesan, feta, garlic, red pepper flakes, onion powder, and parsley in a bowl until smooth.
- Add spinach, artichokes, and salt and pepper to taste.
- TO ASSEMBLE: Preheat the oven to 450°F. Line two sheet pans with parchment paper.
- Bring about 10 cups (2.4 L) of water to a boil with 2⁄3 cups (85 G) baking soda.
- In the meantime, divide the dough into 8 equal pieces. Roll each piece of dough into a long rope, and then flatten each rope into a rectangle. Spoon a little under 2 tbsp of the spinach filling along the length of each piece. Roll the dough over the filling and pinch the seams together, forming a log.
- Fold into a pretzel shape: make a U-shape with each rope, cross the ends once or twice, and bring the ends down, sealing against the bottom of the U-shape.
- Place each pretzel onto the lined baking sheet.
- Use a large slotted spoon to gently place each pretzel into the boiling baking soda bath, one at a time. Boil for about 30 seconds each, flipping halfway.
- Remove them with the slotted spoon and replace them onto the sheet pan.
- Beat the egg in a small bowl with 1 tbsp water. Brush the top of each pretzel with the egg wash and sprinkle with coarse sea salt. Bake for about 15 minutes until dark golden brown.
- Serve and enjoy!
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