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The 25 Most Popular Recipes of 2018.
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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.
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
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Prep ahead: Fill and shape; cover and refrigerate up to overnight. Bring to room temp while the oven preheats.
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Freeze (unbaked): Freeze shaped pretzels on a sheet until firm; transfer to bags. Boil from frozen a bit longer, then bake.
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Freeze (baked): Cool completely, wrap well.
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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!
Spinach and Artichoke Stuffed Soft Pretzels.
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.
Ingredients
Soft Beer Pretzels
- 1/2 cup warm water
- 2 tablespoons light brown sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup wheat beer, at room temperature
- 1 stick (1/2 cup) salted butter
- 1 1/2 teaspoons sea salt or kosher salt
- 4 1/2 cups all-purpose flour
- 2/3 cups baking soda (for boiling the pretzels)
- 1 egg, beaten
- Coarse sea salt
Spinach and Artichoke Dip Filling
- 4 ounces cream cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 clove garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup frozen chopped spinach, thawed and squeezed dry of excess water
- 1 (6.7 ounce) jar marinated artichokes, chopped
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.
This post was originally published on December 27, 2018
This looks sooo yumy, is there any replacement for the beer? I so wanna make them but we don’t drink alcohol so i hope i can substitute it qith something
HI! You can use and equal amount of water in place of the beer. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
I don’t own a stand mixer, can I use a hand mixer ?
I don’t own a stand mixer, can I use a hand mixer ?
HI! You can mix by hand, but just use a little elbow grease until the dough forms a smooth ball. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Hey Tieghan!
I want to make these but do not have a stand mixer nor a hook. Ha! Is there anyway they can be made without this? They look so good. I know some friends who’d be real happy to see these coming out of the oven.
Cheers!
Resa
HI Resa! You can mix by hand, but just use a little elbow grease until the dough forms a smooth ball. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
One of my top favorite flavor/vegetable combinations! And my new year’s plans = spending it loved ones here in Cleveland, as I most prefer.
Awh I love that! Thank you so much Liz!
these look really really good!!
Thank you!
These look amazing!!
After you boil the pretzels can they stay in the fridge overnight or a few hours until you want to bake them?
Also, do you think they can be frozen after they are boiled? Look for some make àhead options….
HI! for making ahead, I recommend boiling, then baking, allowing the pretzels to cool and then freezing after baking. Once the pretzels are boiled they should be baked right away. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
A local farm gave me a bunch of artichokes, so I made the stuffing with fresh steamed artichoke hearts and fresh spinach. Used a fancy bacon. To DIE for!!!!
Thank you Jacqueline!
Did I just die and go to heaven?! Made these tonight and they were the most delicious, melt in your mouth, amazing things ever. Totally addictive & better than any soft ? ive ever had elsewhere- the beer makes them! Perfection. Just like everything else you do Tieghan- Xo!❤️
Thank you so much Gia! I am so glad you loved this recipe and they turned out amazing for you!!
I could seriously kiss you right now!! These are ah~mazing!! Not hard at all! I will never buy another pretzel out at a restaurant. I never knew they were so easy and MUCH cheaper to make! Thanks for the recipe, it’s a keeper for sure!
I am SO glad you loved this recipe Erin! Thank you!
Hmm it appears like your website ate my first comment (it
was extremely long) so I guess I’ll just sum it up what
I wrote and say, I’m thoroughly enjoying your blog.
I too am an aspiring blog blogger but I’m still new to the whole thing.
Do you have any recommendations for first-time blog writers?
I’d genuinely appreciate it.
What would the outcome be without pastry flour? I have white flour and whole wheat flour, but none of my local supermarkets carry pastry flour.
HI!! I would just use white flour. That will be great! 🙂
I wish I had one (or 10) of these right now! They look so good!
If you were to leave the brown sugar out would the pretzel still be a pretzel?!
What are other options for the beer? Just water?
Would LOVEEEE to make this but am allergic to sugar. Thanks!!
HI! Yes, you can omit the brown sugar, but the pretzels will be a lighter shade of brown. Swap water for the beer. Hope you love these and let me know if you have other questions. Thanks!!
Hello,
Can these be refrigerated after boiling and before baking? if so, how long for?