Spinach Artichoke Pretzels Recipe

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Combining two game-day favorites into one irresistible treat, these Spinach Artichoke Pretzels are a savory twist on the classic soft pretzel. Packed with fresh spinach, chopped artichokes, and Parmesan cheese kneaded right into the dough, these pretzels are golden, fluffy, and brimming with flavor. Perfect for parties, gatherings, or anytime you want to impress with a homemade snack, this recipe comes together in under an hour and delivers major wow factor with every bite.

Table of Contents

Ingredients

  • 1½ cups lukewarm water
  • 2¼ teaspoons active dry or instant yeast
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 3¾ cups all-purpose flour (plus extra as needed)
  • 1 cup fresh spinach, chopped
  • ½ cup chopped artichokes (drained)
  • ½ cup grated Parmesan cheese
  • 1 large egg (for egg wash)
  • Coarse sea salt (for topping)
  • 1 cup freshly shredded Parmesan cheese (for topping)

Instructions

  1. Preheat Oven
     Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
  2. Activate Yeast
     In a measuring cup or small bowl, combine lukewarm water, yeast, and sugar. Stir and let sit for about 1 minute to activate the yeast.
  3. Mix Dough Base
     In a large bowl (or stand mixer), add 1 cup flour and salt. Pour in the yeast mixture and stir to combine. Gradually add 2 more cups of flour, mixing until the dough thickens.
  4. Form and Knead Dough
     Add up to ¾ cup more flour, a little at a time, until the dough is no longer sticky. Knead for 3–4 minutes until it springs back when poked.
  5. Add the Filling
     Knead in the chopped spinach, artichokes, and ½ cup Parmesan cheese, adding ¼–½ cup extra flour as needed to keep the dough workable.
  6. Divide and Shape Pretzels
     Shape the dough into a ball and divide it into 8 equal wedges (like slicing a pie). Roll each piece into an 18–22 inch rope, then shape into pretzels by forming a “U,” crossing the ends, and pressing them down.
  7. Egg Wash and Salt
     Beat the egg in a small bowl. Dip each pretzel in the egg wash to coat completely, then place on the baking sheet. Sprinkle with coarse sea salt.
  8. Bake
     Bake for 10 minutes, until golden brown.
  9. Cheese Finish
     Remove from oven and sprinkle with shredded Parmesan. Reduce oven to low broil, return pretzels to the oven, and bake for an additional 3–5 minutes until cheese is melted and bubbly.
  10. Serve
     Serve warm and enjoy immediately for the best flavor and texture.

Storage & Make-Ahead Tips

  • Make ahead: Dough can be refrigerated for up to 1 day or frozen for 1 month.
  • Leftovers: Store baked pretzels in a freezer-safe container for up to 1 month. Reheat at 350°F for 16–18 minutes.

Conclusion

These Spinach Artichoke Pretzels are the ultimate fusion of comfort food and gourmet flavor. With gooey cheese, savory greens, and a perfectly baked crust, they’re an unforgettable appetizer or snack that’s sure to wow your crowd. Make a batch, serve warm, and enjoy the perfect balance of soft, salty, and satisfying.

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