Description
Soft, golden pretzels stuffed with a creamy spinach and artichoke filling, perfect as a savory snack or crowd-pleasing appetizer.
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 1 1/4 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/4 cup baking soda
- 2 cups fresh spinach, chopped
- 1 cup artichoke hearts, chopped
- 8 ounces cream cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
Instructions
- Preheat oven to 220°C and line a baking sheet with parchment paper.
- In a bowl, combine warm water, yeast, and sugar. Let sit until foamy, then add flour and salt to form a dough.
- Bring a pot of water with baking soda to a gentle boil.
- In another bowl, mix spinach, artichokes, cream cheese, mozzarella, parmesan, garlic powder, and olive oil until well combined.
- Divide dough into portions, roll into ropes, flatten slightly, add filling, seal edges, and shape into pretzels.
- Dip each pretzel into the baking soda bath briefly, then place on the prepared baking sheet.
- Bake for 12 to 15 minutes until golden brown.
- Let cool slightly before serving.
Notes
- Do not overfill the pretzels to prevent leaking during baking.
- Chilling the filling slightly makes it easier to work with.
- For extra flavor, sprinkle parmesan on top before baking.
Nutrition
- Serving Size: 1 pretzel
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: spinach artichoke pretzels, stuffed soft pretzels, savory pretzel recipe, cheesy pretzels, homemade pretzels