Spinach Artichoke Stuffed Sourdough Soft Pretzels
These Spinach Artichoke Stuffed Sourdough Soft Pretzels are golden, chewy, and filled with a creamy, savory spinach artichoke center, making them the ultimate comfort-food snack. Made with sourdough discard, this soft pretzel recipe is a delicious way to reduce waste while creating a crowd-pleasing appetizer perfect for game day, parties, or baking projects.
Why are my soft pretzels tough instead of chewy?
This usually means too much flour or overbaking. Pretzel dough should be soft and slightly tacky, and pretzels are best baked just until deeply golden.
Do I have to boil soft pretzels before baking?
Yes — the boil (water + baking soda or lye) is what gives pretzels their signature chewy crust and deep brown color. Skipping it makes them more like bread knots.
Can I use baking soda instead of lye?
Absolutely. Baking soda is safer and more common for home bakers, though lye gives a darker, more traditional pretzel finish.
Why didn’t my pretzels brown?
The baking soda bath was too weak or too short, or the oven wasn’t hot enough. Make sure the water is boiling and your oven is fully preheated.
How long should pretzels boil?
About 20–30 seconds per side is ideal. Longer can create a bitter taste or tough exterior.
Can pretzel dough be made ahead?
Yes. You can refrigerate the dough overnight after the first rise; let it come to room temperature before shaping.
Why do my pretzels taste bland?
Pretzels need salt — both in the dough and on top. Use coarse pretzel salt or flaky salt right after boiling.
Can I freeze soft pretzels?
Yes. Freeze fully baked pretzels once cooled. Reheat at 350°F until warmed through for best texture.
Why did my pretzels burst or leak filling?
Stuffed pretzels often burst if overfilled or not sealed tightly. Pinch seams firmly and place seams down on the baking sheet.
Cook with me!
Spinach Artichoke Stuffed Sourdough Soft Pretzels
Ingredients
For the Sourdough Soft Pretzels:
- BUBBL’R Fruit Punch’r for serving
- 1 cup + 2 tbsp. Warm Water
- 1 tbsp. Light Brown Sugar
- 2 tsp. Active Dry Yeast
- 150 grams Sourdough Discard
- 4 tbsp. Melted Butter
- 2 tsp. Fine Sea Salt
- 3- 3 ½ cups All Purpose Flour
- ½ cup Baking Soda for boiling
- 1 Egg for baking
For the Spinach Artichoke Filling:
- 6 oz. Softened Cream Cheese
- ¼ cup Sour Cream
- ¼ cup Plain Greek Yogurt
- 7 oz. Artichoke Hearts drained and chopped
- ½ cup Grated Parmesan
- 1/3 cup Frozen Spinach thawed
- 1 Garlic Clove grated or minced
Instructions
To Make the Sourdough Soft Pretzels:
- In a large bowl, combine the warm water, brown sugar, and yeast. Mix lightly then set aside for 5-10 minutes to bloom.
- Add the sourdough discard, melted butter, and salt. Mix well.
- Starting with 3 cups of flour, mix until a shaggy dough. If the dough is still too wet, add a few tablespoons more flour at a time.
- Turn out the dough on a clean surface to knead until a soft and pliable dough, about 1-2 minutes.
- Placed in a bowl greased with olive oil, cover with saran wrap, and place in a warm environment for 1-2 hours, until double in size. The oven turned OFF but with the light turned ON works great!
To Make the Spinach Artichoke Filling:
- Place a thin kitchen cloth over a bowl, then add the thawed spinach. Squeeze out as much liquid as possible from the spinach. Dump out the water.
- Add the spinach into the now empty bowl with the remaining ingredients.
- Mix until very well combined. Season with salt and black pepper to taste.
To Assemble the Pretzels:
- Line a large sheet pan with parchment paper. Drizzle or spray with olive oil.
- Divide the risen dough into 6 pieces.
- Working one piece at a time, roll out into a 16” log. Flatten to ¼” thick, then add approximately ¾” thick of the spinach artichoke filling along the center. Use a piping bag for easier application.
- Pinch the edges together to seal in the filling, then gently roll to help it be smoother.
- Make a U-shape with the pretzel, then twist the ends together to cross over the bottom half of the ‘U.’
- Gently stretch the very ends to tuck underneath the bottom of the pretzel.
- Place on the prepared pan, repeat with remaining dough pieces. Cover with saran wrap to rise for 30 minutes.
To Bake the Pretzels:
- Preheat the oven to 425F.
- Add the baking soda to a large pot of water, bring to a rolling boil.
- Add the pretzels, working in batches of 1-2, to cook for 30 seconds. Transfer the pretzels with a slotted spoon and spatula back to the baking pan.
- Brush with the beaten egg, then garnish with flaky salt and sesame seeds.
- Bake for 20-25 minutes, until deeply golden brown.
- Enjoy warm with BUBBL’R Fruit Punch’r for a complementary refreshment!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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What is sourdough discard?
Hi Jenny! The sourdough discard is optional, and you could just reduce the flour so it remains a soft and pliable dough! But if interested in learning about sourdough discard, I have a whole blogpost and YouTube video here! https://abrightmoment.com/how-to-make-sourdough-starter/
What if I have instant yeast?? What would I change?
Instant yeast would work great! You would just have less rising time which is even better!!
Will these pretzels be nice without the filling? If so, does the oven times etc change or stay the same? Thank you!
hi Janneke! yes, they would be amazing even without the filling and the baking time shouldn’t be affected too much – just keep a closer eye on about 5 minutes before the instructions say so.
so fun to make…i love it