Spinach Artichoke Stuffed Pretzels
Soft pretzels stuffed with a creamy artichoke filling that'll leave you known as the hostess with the mostest this holiday season!
Ingredients
Servings: 8
For the Dough:
- 1 ½ cups Warm Water
- 1 tbsp. Sugar
- 1 tsp. Salt
- 2 ¼ tsp. Instant Dry Yeast
- 4 cups All Purpose Flour
- 9 cups Water, for boiling
- 2/3 cup Baking Soda, for boiling
- 1 Egg, for an egg wash
- Pretzel Salt
For the Filling:
- 4 oz Cream Cheese, room temperature
- 1 cup Shredded Mozzarella
- 1 ½ cups Frozen Chopped Spinach, thawed and drained of any excess water
- 1 jar Reese’s Marinated Artichokes, finely chopped
- ½ tsp. Garlic Powder
- ½ tsp. Chili Pepper Flakes
Instructions
- To Make the Filling: Mix all ingredients together until smooth and well-combined. Season with salt and black pepper to taste. Set aside.
- To Make the Pretzel Dough: In the bowl of a stand mixer, combined the warm water, sugar, salt, and yeast. Stir to combine then sit aside for 6-8 minutes to activate the yeast.
- Add the flour into the bowl. Using the hook attachment, knead on low speed for 2 minutes, then medium speed for another 4-5 minutes. The dough should be smooth and pliable. If needed, add more water (if too dry) or flour (if too wet) depending on dough texture.
- Cover the bowl with plastic wrap. Set aside in a warm environment (like oven turned off with light on) for 1 hour, until doubled in size.
- On a lightly floured surface, divide the dough into 8 pieces.
- Roll out each piece into a long rope. Flatten the rope with a rolling pin, then fill with 1/3-1/2 cup of the filling. Pinch the ends together to seal in the filling, so that you have a rope-shape once again. (SEE VIDEO FOR VISUAL.)
- Make a U-shape with the rope, cross over the ends, then press into the bottom to create a pretzel-like shape. Repeat with remaining dough pieces.
- Let the pretzels rest for 10 minutes.
- Preheat oven to 450F. Line a large baking pan with parchment paper.
- Bring the water and baking soda to a boil. Gently place each pretzel, working 1-2 at a time, into the water to boil 30 seconds on each side. Place on the prepared pan.
- Brush each pretzel with an egg wash and garnish with salt.
- Bake for 12-14 minutes, or until golden brown. Cool at least 5 minutes before serving. Enjoy!
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