Spinach Artichoke Stuffed Pretzels

Name: Spinach Artichoke Stuffed Pretzels
Prep time: 20 min
Total time: 40 min
Yield: 8

Appetizers

November 4, 2022

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You'll want to save this Spinach Artichoke Stuffed Pretzels Recipe! They are soft pretzels stuffed with a creamy artichoke filling that'll leave you known as the hostess with the mostest this holiday season.

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How to make Spinach Artichoke Filling?

You'll need a few simple ingredients:

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

Then, you simply mix everything together in a large bowl until well-combined. That's it!

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Tips on Making Stuffed Pretzels:

Once you've rolled out your individual dough piece into a long (!!) rope, you want to use a rolling pin to roll out the dough width. Try to get the dough to be 1/4" thick. Then, add your filling to the center.
Make sure you fold the edges completely over the filling and pinch together tightly to seal the dough.
Let the dough rest at least 20 minutes for extra fluffy pretzels before boiling.

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What is Reese's Artichoke Hearts?

We're not talking chocolate over here, but savory goodness! Reese Artichoke Hearts are such a great addition to salads, pizzas, charcuterie boards, protein harvest bowls, and of course, pretzels. They can be roasted with a little olive oil or used fresh as is.

They are NON-GMO Project Verified, Kosher Certified, and a great source of fiber! Did I mention they taste great too?!

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Where to find Reese's Artichoke Hearts?

They are available in most grocery stores nationwide, from Publix to Harris Teeter. But you can click HERE or check out their website to find a location closest to you!

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How to store pretzels? How long do pretzels last?

Pretzel are one of the best appetizers to freeze, if making ahead of time. They keep their texture almost perfectly! I recommend wrapping each one individually in parchment paper, then storing in a freezer safe bag. Be careful not to squish too many in one bag so they smash one another down.

The preztels will last in the freezer up to 2 months. When ready to reheat, place the pretzels on a parchment paper lined pan. Cover with foil. Bake at 350F for 7-10 minutes.

If not freezing, store in an airtight container or ziplock bag at room temperature for up to 3 days.

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Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“"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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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!

PREP:

MINS

HOURS

COOK:

MINS

HOURS

TOTAL:

MINS

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Author:

Lauren Taylor

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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Hey, I’m Lauren!

Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)

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