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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
Could I make these even without a mixer? I have no idea where mine is currently and would love to make these for a potluck I have tomorrow!
Hi Amelia! You can make these without a mixer. Just use a large mixing bowl and mix with a spatula until the dough comes together. Let me know if you have questions. Thank you!
Hi, I really want to make these, they look divine! And sound so delicious!
I just have one question, I want to make these ahead of time. Once I make the dough, stuff them with the filling, and shape them, do I freeze them after shaping them or after I boil them in the baking soda water bath?
And if They are not to be boiled before freezing, once I bring them out of the freezer, do I let it thaw, then boil, then bake them? Or do I go straight to baking them once they have thawed?
Hi there! I would freeze after shaping and then boil after you have thawed the pretzels. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
What can I use instead of beer?
Hey Kat! Just use an equal amount of water. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
HI! You can use an equal amount of water. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
HI! I’m not sure if you’re still able to respond to this post.
I am a teacher working with special needs high school students in a plant based class. Every other week we cook with plants that students want to try. Next week is artichokes!! Because of time considerations etc. I am unable to make the bread portion with my students.
Can you suggest a purchased dough that might also work?
Thank you
Hey Cathy! I would recommend using a soft white bread dough or pizza dough. That said, I have not tested this recipe using either, so I am unsure of the outcome…though I am sure it would work just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These look delicious! Could I make them ahead and freeze them and bake them to serve?
hi there! Yes, you can make them, assemble, then freeze (make sure they are on parchment paper and not touching), then bake once thawed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Thank you SO much for your recipes – every single one that I’ve made turns out a dream! I’d never made pretzels but made these over the weekend and they are some of the best baked breads I’ve ever eaten! My housemates have now eaten them all up so I’ll be making another batch 🙂 Thanks again, love your recipes and simplicity.
Hi Chi! I am so glad these turned out amazing for you and you all loved them! Thank you so much! xTieghan
I’ve made these before and LOVE them. I’m going to be making them with a friend soon, but she can’t have gluten. I have a cup-for-cup gluten free flour; could we use that instead? Any tips for making these gluten free?
Hey erin! I have not tested these using GF flour, but I would think it should work OK. Again, I have not tested this and honestly am not too familiar with GF baking, so it is hard for me to advise. Please let me know if you have any other questions. I so glad you love this recipe. Thanks so much!! xTieghan
One of my favorites! It was a huge hit. I will definitely make it again!
Thank you Jess!
We made it for the Super Bowl. Girls really enjoyed kneading the dough. We made a couple mini plain ones too! Thanks for sharing this recipe! Girls said they were better than target pretzels.
Thank you so much Kathryn!
I was so excited to make these but my dough never rose so I threw it away because I didn’t want to have mediocre dough for the pretzels, I made sure to put it in a warm place but didn’t work. First time I miss one your recipes, I need to figure out what the problem is and try again!
Hi Nicole! Sorry about that, are there any questions I can help you with or did you by chance miss a step? Please let me know!
I made a trial run of these today as I’m planning to make them for a Super Bowl party next weekend. They tasted amazing but didn’t look so pretty (pretty thick and some of them lost their pretzel shape). Next time I think I’ll roll out the dough a bit thinner/longer. I also stuffed 4 of them and threw them in the freezer before cooking. I want to try thawing them out this week and then cooking them as I’d love to have most of the work done ahead of time before the Super Bowl party. Hoping they turn out just as good!
Thank you for the recipe, my husband loved them!
Hi Darcie! I am so glad you loved these pretzels! Thank you so much for making these and I hope they turn out just as amazing for the Super Bowl!
These were utterly delicious!!!! Pretty easy to put together and kids had fun rolling dough, too!! Made some with and without the filling and enjoyed them both ways!!!! Leftovers reheated well in oven over the next few days and was able to use them to dunk in soup, as base for sandwiches (hello delicious avocado toast) and to dip in spinach/artichoke dip made with leftover stuffing 🙂 SO GOOD!!! Thank you!!
I am so glad these turned out amazing for you, Deb! Thank you so much for trying them! And in soup… YES!!!
These are delicious and pretty easy to make. I forgot the baking soda in the boiling water, but they still turned out very tasty.
I am so glad you loved these Vanessa!
Can you prep this ahead of time and refrigerate before baking?
HI! Yes, the assembled pretzels can be kept in the fridge for up to 1 day, just let them sit on the counter while the oven preheats! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Is it okay to not put the beer in?
Sure! Just use 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!! xTieghan