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Spinach Artichoke Dip Stuffed Pretzels

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

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

Nutrition Info

  • Calories 1557
  • Fat 26g
  • Carbs 275g
  • Fiber 10g
  • Sugar 5g
  • Protein 45g

Estimated values based on one serving size.

Preparation

  1. PRETZELS: Proof yeast with brown sugar and warm water. Let sit for about 10 minutes until foamy and bubbly.
  2. Add flour and melted butter; mix until combined. Knead until the dough is smooth and elastic.
  3. 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.
  4. FILLING: Combine cream cheese, mozzarella, parmesan, feta, garlic, red pepper flakes, onion powder, and parsley in a bowl until smooth.
  5. Add spinach, artichokes, and salt and pepper to taste.
  6. TO ASSEMBLE: Preheat the oven to 450°F. Line two sheet pans with parchment paper.
  7. Bring about 10 cups (2.4 L) of water to a boil with 2⁄3 cups (85 G) baking soda.
  8. 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.
  9. 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.
  10. Place each pretzel onto the lined baking sheet.
  11. 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.
  12. Remove them with the slotted spoon and replace them onto the sheet pan.
  13. 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.
  14. Serve and enjoy!

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

Nutrition Info

  • Calories 1557
  • Fat 26g
  • Carbs 275g
  • Fiber 10g
  • Sugar 5g
  • Protein 45g

Estimated values based on one serving size.

Preparation

  1. PRETZELS: Proof yeast with brown sugar and warm water. Let sit for about 10 minutes until foamy and bubbly.
  2. Add flour and melted butter; mix until combined. Knead until the dough is smooth and elastic.
  3. 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.
  4. FILLING: Combine cream cheese, mozzarella, parmesan, feta, garlic, red pepper flakes, onion powder, and parsley in a bowl until smooth.
  5. Add spinach, artichokes, and salt and pepper to taste.
  6. TO ASSEMBLE: Preheat the oven to 450°F. Line two sheet pans with parchment paper.
  7. Bring about 10 cups (2.4 L) of water to a boil with 2⁄3 cups (85 G) baking soda.
  8. 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.
  9. 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.
  10. Place each pretzel onto the lined baking sheet.
  11. 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.
  12. Remove them with the slotted spoon and replace them onto the sheet pan.
  13. 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.
  14. Serve and enjoy!

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