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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.

overhead photo of Spinach and Artichoke Stuffed Soft Pretzels

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.

Spinach and Artichoke Stuffed Soft Pretzel dough before rolling into pretzels

Spinach and Artichoke Stuffed Soft Pretzel ropes before twisting into pretzels

Spinach and Artichoke Stuffed Soft Pretzels before baking

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.

side angle photo of Spinach and Artichoke Stuffed Soft Pretzels

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.

overhead photo of Spinach and Artichoke Stuffed Soft Pretzels

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.

torn apart Spinach and Artichoke Stuffed Soft Pretzels

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!

Spinach and Artichoke Stuffed Soft Pretzels.

Author: Tieghan Gerard
Prep Time 30 minutes
Cook Time 25 minutes
resting time 1 hour
Total Time 55 minutes
Servings: 8 Giant Pretzels
Calories Per Serving: 518 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Soft Beer Pretzels

Spinach and Artichoke Dip Filling

Instructions

  • 1. Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
    2. Add the beer, melted butter, salt, and flour to the mixture and mix on low-speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a large bowl with oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.
    3. Meanwhile, make the dip. In a medium bowl, combine the cream cheese, mozzarella, parmesan, garlic, and a pinch of crushed red pepper and salt. Stir in the spinach and artichokes.
    4. Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
    5. Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11x3 inches). Spread about 1 1/2 tablespoons spinach and artichoke dip along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling (see above photos).
    6. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Line two baking sheets with parchment paper placing 4 pretzels on each. Brush the tops with the beaten egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.
    7. Remove pretzels from oven and let cool 5 minutes. Serve and enjoy! If needed, the pretzels can be reheated in a 350 degrees F. for 15 minutes.
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horizontal photo of Spinach and Artichoke Stuffed Soft Pretzels

This post was originally published on December 27, 2018
4.37 from 592 votes (501 ratings without comment)

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Comments

  3. I’ve made these twice now. First time I followed your instructions to the letter. What a joy this dough is to work with!! But filling it, sealing it, pretzeling it, boiling it… good thing the dough was so nice, because that was indeed a lot of work before getting it to the baking stage. So yesterday I tried something different… same dough, same filling, but I simply rolled everything up like a cinnamon roll, cut into slices, applied the egg wash, and baked with parchment paper underneath to prevent scorching. Woohoo! Same great flavours, and they looked as yummy as they tasted. This recipe is a keeper in whatever form it’s baked.

    Reply

    1. Hi Anne! So happy you loved these, but sorry filling them was tricky for you. Glade you found a way that worked for you! Thanks so muc for the comment and for making these…twice! That makes me so happy!

      Reply

  4. Hi I was wondering what other flavours you have tried with. I love the concept of this recipe but I am not a massive fan of yogurt. If I wanted to leave out the yogurt, what would you suggest to use in its place?

    Reply

    1. Hi Natalie!
      If you do not like yogurt you can sub, cream or 1/4 cup of milk and 1/4 cup of cream cheese. Either of those should work fine. Hope you love these!

      Thanks Natalie and let me know if you have any more questions!

      Reply

  5. Ohhhhhh.Emmmmm.Geeeeeee!! I want these like yesterday!! My whole family would just dive right into these and not come up for air until they were gone. Definitely making these!!

    Reply

  6. Oh, good heavens! These make me drool. And seriously wonder what else to stuff into pretzels! So…I hate the taste and smell of beer. Water?

    Reply

  7. These look amazing. I found you through the Time to Sparkle link party. I’ll be putting this on my pinterest board and see lots of other recipes I’d love to try from your site.

    Reply

    1. Hi Joanna!

      Thanks for bring that to my attention. It is 2 1/2 cups all-purpose flour. Hope you love these and thanks again!

      Reply

  10. you had me at football food…then I saw the dough…and the SALT…and the oozy insides…and then you had to throw bacon in, and now I’m just sitting here speechless and drooling and my family is looking at me funny…:) You do make it sound easy! Thank you!!

    Reply

  11. Hi! These look amazing! But I’m wondering what kind of beer you used. I usually have dark beers on hand, but I’m thinking that might be too strong for these, or make them bitter. Thanks!

    Reply

    1. Hi Leah! I used a a summer ale micro-brew, but to be honest I pretty much use anything I have on hand. I am sure a dark beer would work fine, but with that said I am no beer expert!
      Hope this helps and I hope you love them!

      Reply

    1. Hi Suzanne, the 3 quarts of water is for boiling the pretzels. It should not be added to the spinach and artichoke dip or the pretzels dough.

      Reply