Spinach Artichoke Dip Stuffed Pretzels Recipe

Experience a savory twist on a classic snack with these spinach artichoke dip stuffed pretzels. Perfectly soft pretzels filled with creamy, tangy spinach artichoke dip provide a crowd-pleasing appetizer or game day treat. The enticing aromas and flavors will make this dish a memorable one.

Photos of Spinach Artichoke Dip Stuffed Pretzels Recipe

This recipe calls for a few ingredients that might not be staples in your pantry yet. Marinated artichokes offer a tangy flavor and are usually found in jars in the canned vegetable aisle at your local supermarket. Pretzel salt, also referred to as coarse salt, gives the pretzels their signature crunch and can be found in the baking or spice section.

Spinach Artichoke Dip Stuffed Pretzels Ingredients

Active dry yeast: A key ingredient to make the dough rise and become fluffy.

Brown sugar: Enhances the flavour of the dough.

All-purpose flour: Provides the base for the pretzel dough.

Butter: Adds richness to the dough.

Cream cheese: Gives the dip its creamy texture.

Cheeses (Mozzarella, Parmesan and Feta): They bring a combination of melty, sharp, and tangy flavors to the dip.

Garlic: Gives a punch of flavor to the dip.

Spinach: Adds a healthful element and pairs well with the cheeses.

Artichokes: Provides a unique, tangy flavor to the dip.

Baking soda: Used in the boiling water to give the pretzels their signature chewy exterior.

Egg: Used for the egg wash to get a beautiful browned top.

Coarse salt: Provides the classic pretzel topping.

One reader, Felecia Bechtel says:

These spinach artichoke dip stuffed pretzels are a game-changer! The combination of creamy, cheesy filling and soft, warm pretzel is pure bliss. The flavors are perfectly balanced, and the pretzels are a hit at every gathering. I highly recommend trying this recipe - it's a crowd-pleaser!

Felecia Bechtel

Cooking Techniques for Spinach Artichoke Dip Stuffed Pretzels

How to proof yeast: Dissolve the yeast and brown sugar in warm water and let it sit for about 10 minutes until it becomes foamy and bubbly. This process activates the yeast and ensures that it is alive and ready to leaven the dough.

How to knead dough: After adding the flour and melted butter to the yeast mixture, knead the dough until it is smooth and elastic. This helps develop the gluten in the dough, resulting in a better texture for the pretzels.

How to make pretzel shape: Roll each piece of dough into a long rope, then flatten it into a rectangle. Spoon the spinach filling along the length of each piece, roll the dough over the filling, and pinch the seams together to form a log. Then, shape the log into a pretzel by making a u-shape, crossing the ends once or twice, and bringing the ends down, sealing against the bottom of the u-shape.

How to boil pretzels: Gently place each pretzel into the boiling baking soda bath, one at a time, and boil for about 30 seconds, flipping halfway. This step gives the pretzels their classic chewy texture and golden color.

How to brush with egg wash: Beat the egg in a small bowl with 1 tbsp water. Brush the top of each pretzel with the egg wash before baking. This adds a shiny, golden finish to the pretzels.

How to serve: Once baked, serve the spinach artichoke dip stuffed pretzels and enjoy them as a delicious appetizer or snack.

How To Make Spinach Artichoke Dip Stuffed Pretzels

Enjoy delicious pretzels stuffed with cheesy spinach artichoke dip anytime. This recipe uses an awesome blend of cheeses and greens.

Preparation:

Cooking: 15 minutes

Total: 15 minutes

Serves:

Ingredients

FOR PRETZELS:

5 1/4tspactive dry yeast
2tbspbrown sugar
1/2cupwarm water(110 to 115 degrees F)
20 1/2cupsall purpose flour
4tbspmelted butter
Vegetable Oil

FOR FILLING:

4ozcream cheesesoftened
1/2cupmozzarella cheeseshredded
1/2cupparmesan cheesegrated
1/2cupfeta cheesecrumbled
1tbspgarlicminced
1/2tspred pepper flakecrushed
1/2tsponion powder
1/2tspfresh parsley
1/2cupfrozen chopped spinachthawed, squeezed dry
6.7ozmarinated artichokes
salt and pepperto taste

TO ASSEMBLE:

2/3cupbaking soda (85g)
1pcegg
coarse salt, or pretzel salt

Instructions

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.

ASSEMBLY:

Preheat the oven to 450 degrees F. Line two sheet pans with parchment paper.
Bring about 10 cups of water to a boil with 2⁄3 cups 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 by making 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!

Nutrition

Calories: 1492.67kcal
Fat: 32.05g
Saturated Fat: 13.01g
Trans Fat: 0.53g
Monounsaturated Fat: 10.62g
Polyunsaturated Fat: 3.30g
Carbohydrates: 252.42g
Fiber: 10.56g
Sugar: 4.59g
Protein: 44.74g
Cholesterol: 79.97mg
Sodium: 23731.26mg
Calcium: 330.73mg
Potassium: 464.05mg
Iron: 16.34mg
Vitamin A: 182.17µg
Vitamin C: 1.02mg

Expert Technique Tip for Spinach Artichoke Dip Stuffed Pretzels

When preparing the spinach artichoke dip filling, ensure that the spinach is thoroughly drained and squeezed dry. Any excess moisture can make the filling too runny and prevent the pretzels from baking properly. Also, when boiling the pretzels in the baking soda bath, be sure not to overcrowd the pot. Boil them one at a time to ensure each pretzel gets evenly coated, which will give them their classic shiny, golden-brown crust.

Time-Saving Tips for Making This Recipe

Prep ahead: Make the spinach artichoke dip filling a day in advance and store it in the refrigerator. This will save time on the day of making the stuffed pretzels.

Use store-bought dough: If you're short on time, consider using store-bought pretzel dough to skip the step of making the dough from scratch.

Organize ingredients: Before starting the recipe, organize all the ingredients and equipment needed to streamline the cooking process.

Multi-task: While the dough is rising, prepare the spinach artichoke dip filling to maximize efficiency in the kitchen.

Prep in bulk: Consider making a larger batch of the spinach artichoke dip filling and freezing the extra for future use. This way, you'll have the filling ready for the next time you want to make stuffed pretzels.

Uniform shape: When shaping the pretzels, strive for uniformity to ensure even baking and a professional presentation.

Efficient assembly: Set up a workstation with all the necessary tools and ingredients to efficiently assemble the stuffed pretzels without having to search for items as you go along.

Substitute Ingredients For Spinach Artichoke Dip Stuffed Pretzels Recipe

active dry yeast - Substitute with instant yeast: Instant yeast can be used as a direct substitute for active dry yeast, but it does not require proofing in warm water.
brown sugar - Substitute with granulated sugar and molasses: To substitute brown sugar, mix 1 cup of granulated sugar with 1 tablespoon of molasses until well combined.
all purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can help create a chewier texture in the pretzels.
melted butter - Substitute with melted margarine: Margarine can be used as a substitute for melted butter in this recipe, providing a similar texture and flavor.
cream cheese - Substitute with ricotta cheese: Ricotta cheese can provide a similar creamy texture and mild flavor to the dip.
mozzarella cheese - Substitute with provolone cheese: Provolone cheese can be used as a substitute for mozzarella, offering a slightly sharper flavor.
parmesan cheese - Substitute with pecorino romano cheese: Pecorino Romano cheese can be used as a substitute for Parmesan, providing a similar salty and nutty flavor.
feta cheese - Substitute with goat cheese: Goat cheese can be used as a substitute for feta, offering a tangy and creamy flavor.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a milder flavor.
frozen chopped spinach - Substitute with fresh spinach: Fresh spinach can be used as a substitute for frozen spinach, but it may require blanching before use.
marinated artichokes - Substitute with canned artichoke hearts: Canned artichoke hearts can be used as a substitute for marinated artichokes, providing a milder flavor.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda, but the quantity may need to be adjusted.
coarse salt - Substitute with pretzel salt: Pretzel salt is specifically designed for pretzel recipes and can provide the traditional salty flavor and texture.

Presentation Ideas for Spinach Artichoke Dip Stuffed Pretzels

Elevate the pretzel shape: Instead of the traditional pretzel shape, consider shaping the stuffed pretzels into intricate designs or knots to add a touch of sophistication to the presentation.
Garnish with fresh herbs: Sprinkle freshly chopped parsley or chives over the stuffed pretzels to add a pop of color and a hint of freshness to the dish.
Create a dipping sauce trio: Present the stuffed pretzels alongside a trio of complementary dipping sauces, such as a tangy lemon aioli, a rich truffle mayo, and a zesty tomato compote, served in elegant ramekins.
Incorporate edible flowers: Introduce delicate and colorful edible flowers, such as nasturtiums or pansies, to add an artistic and gourmet touch to the presentation.
Arrange on a slate board: Serve the stuffed pretzels on a sleek slate board to create a modern and refined presentation, enhancing the visual appeal of the dish.
Use gold leaf accents: For a luxurious touch, consider delicately adorning the stuffed pretzels with edible gold leaf to add a touch of opulence to the dish.
Present on individual serving boards: Serve each stuffed pretzel on individual wooden or marble serving boards to provide an upscale and personalized dining experience for the judges.
Incorporate microgreens: Sprinkle a handful of vibrant microgreens over the stuffed pretzels to introduce a burst of color and a subtle hint of earthy flavors to the dish.
Utilize elegant plating: Arrange the stuffed pretzels on fine china or artisanal ceramic plates to elevate the overall presentation and create a sense of refinement.
Add a touch of edible gold dust: Lightly dust the stuffed pretzels with edible gold dust to impart a shimmering and luxurious aesthetic to the dish, capturing the attention of the esteemed judges.

Essential Kitchen Tools for Making This Recipe

Food processor: A food processor is a versatile kitchen appliance that can be used for various tasks such as chopping, pureeing, and mixing ingredients. It is great for making the spinach artichoke dip filling.
Mixing bowl: A mixing bowl is essential for combining the ingredients for the pretzel dough and the spinach artichoke dip filling.
Baking sheet: A baking sheet is used to place the assembled pretzels before baking them in the oven.
Slotted spoon: A slotted spoon is useful for transferring the pretzels in and out of the boiling baking soda bath.
Parchment paper: Parchment paper is used to line the baking sheet, preventing the pretzels from sticking and making cleanup easier.
Brush: A brush is used to apply the egg wash on top of the pretzels before baking, giving them a golden brown color.
Oven: An oven is used for baking the stuffed pretzels until they are golden brown and cooked through.

Storage and Freezing Instructions for Spinach Artichoke Dip Stuffed Pretzels

Once the pretzels have cooled completely, store them in an airtight container or resealable plastic bag at room temperature for up to 3-4 days.
To keep the pretzels fresh and prevent them from getting soggy, place a sheet of parchment paper or wax paper between each layer of pretzels in the container.
If you want to store the pretzels for a longer period, you can freeze them for up to 2-3 months:
- Wrap each pretzel individually in plastic wrap or aluminum foil, making sure to remove as much air as possible.
- Place the wrapped pretzels in a freezer-safe container or resealable plastic bag, and label it with the date.
- When you're ready to enjoy the frozen pretzels, remove them from the freezer and let them thaw at room temperature for about an hour.
- To reheat the thawed pretzels and restore their crispy exterior, place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through.
If you have leftover spinach artichoke dip filling, store it in an airtight container in the refrigerator for up to 3-4 days. You can use the leftover filling as a dip for vegetables, crackers, or chips, or as a spread for sandwiches or wraps.

How To Reheat Leftover Spinach Artichoke Dip Stuffed Pretzels

Preheat your oven to 350°F (175°C). Place the leftover spinach artichoke dip stuffed pretzels on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until heated through and the exterior is crispy again. This method will help restore the pretzel's texture and ensure the filling is evenly heated.
For a quicker option, use your microwave. Place the pretzels on a microwave-safe plate and heat them in 15-second intervals until warmed through. Be careful not to overheat, as the filling may become too hot and the pretzel may turn soggy.
If you have an air fryer, preheat it to 350°F (175°C). Place the leftover stuffed pretzels in the air fryer basket, ensuring they don't overlap. Heat for 3-5 minutes or until crispy and heated through. This method will give you a crispy exterior while keeping the interior soft and warm.
For a crispy exterior without an oven or air fryer, use a toaster oven. Preheat the toaster oven to 350°F (175°C) and place the pretzels on the wire rack. Heat for 5-7 minutes or until the desired temperature and crispiness are achieved.
If you want to maintain the softness of the pretzel, wrap each one in a slightly damp paper towel before microwaving. This will help prevent the pretzel from drying out while reheating. Microwave in 15-second intervals until heated through.

Interesting Trivia About Spinach Artichoke Dip Stuffed Pretzels

Spinach artichoke dip is a popular appetizer that originated in the United States. It is often served warm and is made with a combination of spinach, artichokes, and various cheeses. This delicious dip is a favorite at parties and gatherings, and it's a versatile dish that can be enjoyed with various accompaniments such as bread, crackers, or vegetables.

Budget-Friendly: Is This Recipe Economical for Home Cooking?

This spinach artichoke dip stuffed pretzels recipe is quite cost-effective for a household. The ingredients are relatively affordable and can be found in most grocery stores. The combination of spinach, artichokes, and various cheeses creates a flavorful and satisfying snack or appetizer. The approximate cost for a household of 4 people is around $20-$25, making it a budget-friendly option for a delicious treat. Overall Verdict: 9/10

Is This Recipe Healthy or Unhealthy?

This spinach artichoke dip stuffed pretzel recipe, while undeniably delicious, leans more towards the unhealthy side due to several factors:

The high amount of cheese (cream cheese, mozzarella, parmesan, and feta) contributes to a significant amount of saturated fat and sodium.
The use of all-purpose flour in the pretzel dough lacks fiber and essential nutrients compared to whole grain alternatives.
Deep frying the pretzels in the baking soda bath adds unnecessary fat and calories to the dish.

However, the inclusion of spinach and artichokes does provide some beneficial nutrients, such as vitamins A, C, and K, as well as dietary fiber.

To make this recipe healthier, consider the following modifications:

Reduce the amount of cheese used in the filling or opt for lower-fat cheese varieties to decrease the overall fat and calorie content.
Substitute a portion of the all-purpose flour with whole wheat flour to increase the fiber content and nutritional value of the pretzels.
Instead of boiling the pretzels in the baking soda bath, try brushing them with the baking soda solution and baking them directly to reduce the amount of added fat.
Increase the amount of spinach and artichokes in the filling to boost the vegetable content and provide more vitamins, minerals, and fiber.
Serve the pretzels with a side of fresh vegetables or a light, yogurt-based dip to balance out the meal and add more nutrients.

Editor's Opinion on Spinach Artichoke Dip Stuffed Pretzels

The spinach artichoke dip stuffed pretzels recipe is a delightful fusion of flavors and textures. The combination of creamy cheeses, savory spinach, and tangy artichokes creates a rich and indulgent filling. The soft, pillowy pretzel dough provides the perfect vessel for the flavorful filling, while the baking soda bath and egg wash give the pretzels a beautiful golden crust. This recipe offers a unique twist on the classic spinach artichoke dip, elevating it to a whole new level of deliciousness. It's a creative and impressive dish that is sure to be a hit at any gathering or as a special treat for yourself.

Enhance Your Spinach Artichoke Dip Stuffed Pretzels Recipe with These Unique Side Dishes:

Garlic Parmesan Roasted Asparagus: Tender asparagus spears roasted to perfection with a crispy garlic parmesan crust.

Honey Sriracha Chicken Wings: Crispy chicken wings coated in a sweet and spicy honey sriracha glaze, perfect for dipping in the spinach artichoke dip stuffed pretzels.

Caramelized Onion and Bacon Macaroni and Cheese: Creamy macaroni and cheese loaded with sweet caramelized onions and crispy bacon for a comforting and indulgent side dish.

Similar Recipes to Try If You Love This Dish

Savory Bacon and Cheddar Stuffed Mushrooms: These savory stuffed mushrooms are filled with a delicious mixture of bacon, cheddar cheese, and herbs, creating a perfect appetizer for any gathering.

Honey Garlic Glazed Salmon: This honey garlic glazed salmon recipe features a sweet and savory glaze that perfectly complements the tender, flaky fish, making it a delightful and healthy meal option.

Caramelized Pear and Gorgonzola Flatbread: Indulge in the perfect combination of sweet and savory with this caramelized pear and gorgonzola flatbread, featuring a crispy crust topped with caramelized pears, creamy gorgonzola cheese, and a drizzle of balsamic glaze.

Perfect Main Course and Dessert Pairings for This Recipe

Main Courses:

Grilled Salmon: Create a succulent grilled dish featuring a perfectly seasoned and seared salmon fillet, served with a refreshing citrus salsa on the side. The combination of the smoky charred flavor from the grill and the zesty salsa creates a delightful harmony of flavors and textures.

Mushroom Risotto: Craft a luxurious and creamy mushroom risotto, using a variety of wild mushrooms for depth of flavor. The rich and velvety texture of the risotto, combined with the earthy and aromatic essence of the mushrooms, makes for a truly indulgent and satisfying main course.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. This elegant dessert is perfect for a special occasion or a romantic evening in.

Apple Crisp: Savor the warm and comforting flavors of apple crisp, with tender baked apples and a crispy oat topping. Serve it with a scoop of vanilla ice cream for a delightful contrast of textures and temperatures.

Why trust this Spinach Artichoke Dip Stuffed Pretzels Recipe:

This recipe guarantees a delectable experience, combining the richness of spinach artichoke dip with the comforting allure of pretzels. The dough is meticulously crafted, ensuring a perfect texture, while the filling harmoniously blends cream cheese, mozzarella, parmesan, and feta for a burst of flavor. The addition of garlic, red pepper flakes, and marinated artichokes elevates the taste to new heights. With precise instructions and a thorough review process, users can trust this recipe to deliver an unforgettable culinary delight.

Want to share your experience making these Spinach Artichoke Dip Stuffed Pretzels or discuss variations on the recipe? Join the conversation in our Baking and Desserts forum section!

FAQ:

Can I make the pretzel dough in advance?

Yes, you can make the pretzel dough in advance. After kneading the dough, you can wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours. When you're ready to use it, allow the dough to come to room temperature and rise before proceeding with the recipe.

Can I freeze the stuffed pretzels?

Absolutely! Once the stuffed pretzels are baked and cooled, you can freeze them in an airtight container for up to 2 months. When you're ready to enjoy them, simply reheat them in the oven until warmed through.

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach instead of frozen. Simply blanch the fresh spinach in boiling water for a few seconds, then drain and squeeze out any excess moisture before adding it to the filling mixture.

Can I substitute the types of cheese in the filling?

Certainly! Feel free to customize the cheese filling to your preference. You can use different types of cheese or adjust the quantities to suit your taste. Just ensure that the consistency of the filling remains creamy and easy to spread.

Can I make the pretzel dough without a stand mixer?

Yes, you can make the pretzel dough without a stand mixer. Simply mix the ingredients together in a large bowl and then knead the dough by hand until it becomes smooth and elastic. It may require a bit more effort, but it can definitely be done without a stand mixer.