Cheesy Spinach and Artichoke Stuffed Pretzels Recipe
Prep Time:
1 hour, 45 minutes
Cook Time:
17 minutes
Servings:
6 pretzels
Ingredients
  • 4 ½ cups all-purpose flour
  • 3 tablespoons unsalted butter, softened
  • 2 ½ teaspoons yeast
  • 2 teaspoons salt
  • 2 tablespoons brown sugar
  • 2 cups frozen spinach, thawed
  • 1 (12-ounce) jar marinated artichoke hearts
  • ¾ + ¼ cup grated Parmesan cheese, divided
  • 6 ounces cream cheese
  • 2 cloves garlic, minced
  • 1 small yellow onion, chopped
  • 1 egg
  • 1 tablespoon baking soda
  • 2 tablespoons pretzel salt
Directions
  1. Add the flour, butter, yeast, salt, and brown sugar to the bowl of your stand mixer with 2 cups of warm water. Mix by hand until just combined.
  2. With the dough hook attachment, mix the dough in the stand mixer for 5 minutes, until an elastic dough forms.
  3. Cover the dough and let rise for 1 hour, or until doubled in size.
  4. While the dough is rising, drain the spinach and artichoke hearts, pressing out any excess liquid.
  5. Add the spinach and artichoke to a food processor with ¾ cup of Parmesan cheese, cream cheese, garlic, and yellow onion. Blend until combined.
  6. Add the spinach mixture to a pastry bag and set aside.
  7. Preheat the oven to 400 F.
  8. After rising, deflate the dough and turn onto a floured surface.
  9. Divide the dough into 6 equal-sized balls.
  10. Roll each ball into a long rope, about 20 inches long.
  11. Flatten each rope until 1 ½ inches thick.
  12. Whisk together the egg and 1 teaspoon of water.
  13. Cut the end off of the piping bag and pipe a strip of filling along the center of the flattened rope.
  14. Brush some of the egg wash along one edge of the dough.
  15. Roll the dough over the filling and seal.
  16. Twist the dough rope into a pretzel shape and place on a parchment-lined baking sheet. Repeat with the remaining ropes.
  17. Whisk together the baking soda with ¼ cup of water.
  18. Brush some of the baking soda mixture over each pretzel and let rise for 20 minutes.
  19. Bake in the preheated oven for 12 minutes, until risen and just slightly golden, then brush each pretzel equally with the egg wash and sprinkle equally with remaining Parmesan cheese and pretzel salt.
  20. Bake for another 5–7 minutes, or until golden brown.
  21. Serve immediately.