Spinach and Artichoke Stuffed Soft Pretzels.

If you love classic spinach-artichoke dip, this is the cozy, golden, pull-apart version—wrapped inside a soft, salty pretzel. Perfect for fall game days, movie nights, and any time you want something warm and a little nostalgic.

We’ll keep the dough simple, the filling creamy, and share tips for make-ahead and freezing so you can bake fresh pretzels whenever the craving hits.

Stopping in today to share a great New Year’s Ever appetizer with you guys. This is actually a recipe that I originally shared years and years ago. But it’s one I still love to make so I thought I’d bring it back from the archives and show it some love. I’ve updated it just a bit, to make it easier, and taken a fresh set of photos. I certainly wasn’t complaining about making these again. They’re truly one of my favorite recipes I’ve created. These pretzels are beyond good, and they’ll make the best New Years Eve appetizer. I certainly wasn’t complaining about making these again!

If you can make pizza dough, you can make these. They’re easier than you might think. And while they do take a little time to prepare, they’re actually pretty fun to make. Trust me, the results are worth all the effort.

The dough is a classic pretzel dough and very quick to make. While the dough rises you can make the spinach and artichoke dip, which is a simple mix of cheese, garlic, herbs, spinach, and marinated artichokes. Totally optional, but I like to add a good pinch of crushed red pepper flakes to give the dip a nice hit of spicy flavor.

When the dough is ready, just divide it into 8 equal balls and roll them out into rectangles. Fill the middle with some of the spinach and artichoke dip and roll them up into a long rope, sealing the dough at the seams.

Don’t worry if there are a few holes, or if your pretzels don’t look like the perfect pretzels. I promise, no matter what they look like, they’re going to taste good. They’ll look good in their own way, because they’re pretty no matter what.

Once you have the pretzels shaped, it’s time to boil and bake. Each pretzel is dropped into a little boiling water. Boiling the pretzels in water before baking gives the pretzels their signature chewy crust and their unique “pretzel” flavor. You’ll only be boiling the pretzels for a few seconds, then remove them from the water, brush with an egg wash, and generously sprinkle with sea salt.

Bake and DONE. You’ll have a salty soft pretzel that comes out with cheesy spinach and artichoke dip bursting from the seams.

Delicious.

Some notes…

These are going to be giant, so handle them carefully when dropping them into the water and taking them out. You do not want to tear the pretzel before it’s baked. But there will most likely be holes and they are going to ooze a little. It’s not a bad thing, it’s a good thing. Sometimes the imperfections just work, so go with it.

These are best warm right out of the oven when the dip is hot and melty. If you’d like to prepare them ahead of time, just make and assemble the pretzels, fill with dip, shape them, and place them on a baking sheet. At this point, you should keep the un-baked pretzels in the fridge. When ready to serve, just boil and bake as directed.

I’m looking forward to making these as a New Year’s Eve appetizer. It’s tradition that we do Mexican on New Years, so I’ll be serving up some tacos and margaritas as well. Can’t wait!

Make-Ahead, Storage & Reheat

• Prep ahead: Fill and shape; cover and refrigerate up to overnight. Bring to room temp while the oven preheats.

• Freeze (unbaked): Freeze shaped pretzels on a sheet until firm; transfer to bags. Boil from frozen a bit longer, then bake.

• Freeze (baked): Cool completely, wrap well.

• Reheat: Warm on a sheet until the centers feel hot and the tops re-crisp; brush with butter if desired.

FAQ:

Can I use fresh spinach?
Yes—sauté until wilted, cool, then squeeze very dry. Using fresh adds a bit more texture; just remove as much moisture as possible.

Do I have to boil the pretzels in baking soda?
Yes for that classic pretzel color and chew. A quick simmer gives the deep brown crust you can’t get from baking alone.

How do I keep the filling from leaking?
Roll seams firmly, don’t overfill, and start with very dry spinach and well-drained artichokes. Bake seam-side down.

Can I make these ahead for a party?
Absolutely. Shape the night before and chill, or freeze unbaked pretzels and boil/bake straight from frozen the day you serve.

If you make these soft pretzels, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!