Soft pretzels stuffed with spinach and artichokes, simply the best. Homemade soft pretzel dough, filled with spinach and artichoke cheese dip, in the shape of a pretzel. Baked until the pretzel is golden brown and the sauce inside has just melted and gone sticky, gooey and all kinds of perfection. These pretzels are a hit. Try serving them as a fun snack for your next party.
We're popping in today to share a great New Year's appetizer with you. This is actually a recipe I originally shared many years ago. But I still love doing it, so I thought I'd bring it from the archives and show some love. I updated it a bit to make it easier and took a new set of photos. I certainly didn't complain about doing it again. They are truly one of my favorite recipes I have ever created. These pretzels are more than good and will be the best New Year's Eve appetizer. I certainly didn't complain about making them again!
If you can make pizza dough, you can do it. They are easier than you think. And although they take some time to prepare, they are actually a lot of 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 batter rises, you can make the spinach and artichoke dip, which is a simple mix of cheese, garlic, herbs, spinach, and pickled artichokes. Totally optional, but I like to add a good pinch of crushed red pepper flakes to give the sauce a nice warm kick.
When the dough is ready, simply divide it into 8 equal balls and roll them out into rectangles. Fill the center with a little spinach and artichoke sauce and roll them into a long string, sealing the dough at the seams.
Don't worry if there are any holes or if your pretzels don't look like theseperfectI promise pretzels, no matter what they look like, they will taste good. They will look good in their own way because they are pretty no matter what.
Once you have your pretzels in shape, it's time to cook and bake. Drop each pretzel into a little boiling water. Boiling the pretzels in water before baking gives them a characteristic chewy crust and a unique "pretzel" flavor. You will only cook the pretzels for a few seconds, then take them out of the water, brush them with a beaten egg and sprinkle generously with sea salt.
We bake and READY. You'll have a salty, soft pretzel that comes out with cheesy spinach and artichoke dip oozing from the seams.
They will be gigantic, so handle them carefully when you drop them in the water and pull them out. You don't want to tear the pretzel apart before it's baked. But most likely there will be holes and ooze a little. It's not bad, it's good. Sometimes the blemishes just work, so go for it.
They taste best fresh out of the oven when the sauce is hot and melted. If you want to make them ahead of time, just make and fold the pretzels, fill them with sauce, shape them, and place them on the baking sheet. At this point, you should store the unbaked pretzels in the refrigerator. When ready to serve, simply boil and bake according to the instructions.
I really want to make them as a New Year's Eve appetizer. It's a tradition to do Mexican food on New Year's Day, so I also serve some tacos and margaritas. Can't wait!
What are your plans for the New Year?
If you make these soft pretzels, be sure to leave a comment and/or rate this recipe! Most of all, I love hearing from you and always try to respond to any comments. And of course, if you make this recipe, don't forget to tag me on Instagram too! Seeing the photos of the recipes you all made is a favorite of mine!
preparation time30minutes minutes
Time to cook25minutes minutes
total time55minutes minutes
Portions:8 giant pretzels
Calories per serving:518 kcal
Nutritional information is an estimate only. The accuracy of the nutritional information of any recipe on this site is not guaranteed.
pretzels with soft beer
Stuffed spinach and artichoke dip
- 4 ounces Ser topiony
- 1/2 cup shredded mozzarella cheese
- 1/2 cup Grated parmesan
- 1 Nail garlic, chopped or grated
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup frozen chopped spinach, thawed and squeezed to dry excess water
- 1 (6.7oz) pickled artichokes in a jar, chopped
1. Combine water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Leave for 5 minutes.
2. Add the beer, melted butter, salt and flour to the mixture and mix on low speed until the ingredients are combined. Increase speed to medium and continue kneading until the dough is smooth and starting to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough seems too wet, add more flour, 1 tablespoon at a time. Remove the dough from the bowl, place it on a flat surface and knead it into a ball with your hands. Grease a large bowl with oil, put in the dough and turn it over so that it is coated with oil. Cover with a clean towel or cling film and set aside in a warm place until the dough doubles in size. It will take about 1 hour.
3. In the meantime, prepare the sauce. In a medium bowl, combine cream cheese, mozzarella, Parmesan, garlic, and a pinch of crushed red pepper and salt. Add spinach and artichokes.
4. Preheat 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 them out into a rectangle (about 11 x 3 inches). Spread about 1 1/2 tablespoons of spinach and artichoke dip over the entire length of each piece. Starting from the opposite side, roll the dough into a cylinder, closing the toppings inside. Pinch the seams together, then roll out the dough very carefully with your hands to form an even cylinder, completely enclosing the filling (see photos above).
6. To form the pretzels, take the right side and move to the left side. Again, go from right to left and turn around. Slowly add the baking soda to the boiling water. Boil the pretzels in the water, 2 pretzels at a time, for 30 seconds, sprinkling hot water over the top with a spoon. Remove with a large flat spatula or spider. Line two baking trays with baking paper and place 4 pretzels on each. Brush the top with beaten egg and season generously with sea salt. Bake for 15 to 18 minutes or until the pretzels are golden.
7. Remove the pretzels from the oven and let them cool for 5 minutes. Serve and enjoy! If desired, the pretzels can be reheated at 350 degrees F for 15 minutes.(Video) Today's Cooking Project: Spinach and Artichoke Stuffed Soft Pretzels
See recipe comments
Boiling the dough causes it to instantly puff, creating a chewy interior and giving the exterior a head start on forming a crisp crust. The baking soda also produces pretzels with a deep golden brown and cracked appearance.Are you supposed to heat up spinach and artichoke dip? ›
You can prep this dip a day or so ahead, cover it tightly, and keep it in the fridge until you're ready to serve it. Then just warm it up and put it out for your guests. It's a great make-ahead appetizer!Do all soft pretzels need a baking soda bath? ›
Baking Soda Bath (Step 6): The baking soda bath is strongly recommended because it helps create that chewy texture and distinctive pretzel flavor. If skipping, brush the shaped and unbaked pretzels with a mixture of 1 beaten egg + 1 Tablespoon of dairy or nondairy milk.What is a substitute for lye in pretzels? ›
Baked soda does a much better job of approximating true lye-dipped pretzels. Just dissolve 2/3 cup (about 100 grams) in 2 cups of water, immerse the formed raw pretzels in this solution for three to four minutes, rinse off the excess dipping solution in a large bowl of plain water, and bake.What does baking soda do for soft pretzels? ›
As noted above, baking soda is a staple ingredient for making homemade pretzels. Dunking your pretzels in a baking soda bath prior to baking is what enables them to develop their distinctive color and crispy-on-the-outside, chewy-on-the-inside texture.Is lye or baking soda better for pretzels? ›
In the end, the choice between lye and baking soda is yours. If you're wary about bringing lye into your kitchen, baking soda works well. And while you won't have the same color, sheen, and texture, it still boils down (sorry!) to a delicious pretzel.Why is my spinach artichoke dip watery? ›
If your crab spinach artichoke dip is watery, it's likely because you didn't squeeze out the water from the spinach or artichokes. To prevent a watery consistency, make sure all of the ingredients added in are as dry as possible.What do you serve with spinach artichoke dip? ›
Serve this spinach artichoke dip hot with tortilla chips, crackers, pita bread, or vegetables. If you want to go the extra mile, try making homemade bagel chips or homemade crostini.Is it better to use fresh or frozen spinach in spinach dip? ›
I've been making spinach dip for years, but using fresh baby spinach in place of frozen, chopped spinach makes all the difference! If you've got a few extra moments, I highly recommend using fresh.What do you dip pretzels in before baking? ›
Traditional Bavarian pretzels are dipped in a lye solution before they are baked. Lye, also known as sodium hydroxide, is essentially the same stuff that's used to make soap and clean drains.
On the one hand, lye gives pretzels their distinctive flavor, kind of a sharp flatness, if that makes sense. It's what keeps a pretzel from tasting like pretzel-shaped bread.What makes a soft pretzel taste like a pretzel? ›
The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.Can I skip the baking soda bath for pretzels? ›
If you don't use a baking soda bath, you can simply brush your pretzels with an egg wash before sprinkling on the salt and baking. To save time, I like to go ahead and prepare my baking soda bath while the dough is resting!What makes soft pretzels shiny? ›
Lye is primarily used to make pretzels, and it's the reason for their unmistakable shiny, mahogany color. To prepare, shaped pretzels are dipped in a lye bath, then baked in the oven.Why do you egg wash pretzels? ›
Egg Wash – Use an egg wash to give the pretzels a shiny golden brown exterior and help the salt (or seasonings) stick better.How do you make homemade lye? ›
To make the lye water for use in most recipes (such as for Mooncakes), use a ratio of 1:4 (1 part baked baking soda : 4 parts water). So if a recipe requires 1 teaspoon of lye water, simply mix 1/4 teaspoon of baked baking soda with 1 teaspoon of tap water.Does Auntie Anne's use lye or baking soda? ›
Auntie Anne's calls the wash solution they bathe the pretzels in a "special solution". But frankly, its just baking soda and water, lol. Similar to what bagels would be bathed in before baking. It helps to brown them.Can you use baking powder instead of baking soda for soft pretzels? ›
To substitute baking powder for baking soda, simply use three times the amount of baking powder as you would baking soda. This counteracts the addition of the dry acid and creates the right chemical reaction in your batter or dough.How do you thicken spinach artichoke dip? ›
If your hot spinach artichoke dip appears runny, pop it back in the oven and keep baking until thickened to your desired consistency.How long is homemade spinach artichoke dip good for? ›
How long does spinach artichoke dip last in the fridge? The cooked dip lasts for 5 days in the fridge. Cover it with plastic wrap or store it in an airtight container.
This is a really quick and easy method. Simply fill a colander with your washed baby spinach and set it over the sink. Boil a full kettle. As soon as the water has boiled carefully pour the contents of the kettle over the spinach so the water wilts the leaves then runs through the colander down the drain.What chips or crackers go best with spinach artichoke dip? ›
There are a few great options for crackers to use with spinach dip. Pita chips, baguette slices, and crackers made with whole wheat flour are all great choices. For a healthier option, try using vegetable sticks instead of crackers.What chips go best with spinach artichoke dip? ›
Spinach artichoke dip with pita chips
Spinach artichoke dip is thick and creamy, and must thus pair with a solid chip that can handle its consistency.
Warm water: The quickest way to defrost frozen spinach is to place the spinach in a strainer. Run warm water over the strainer and continually turn the leaves to ensure all the ice melts.Is store bought frozen spinach already cooked? ›
If you want to extend the life of fresh spinach, store it in the freezer until you're ready to use it. However, when you buy frozen spinach from the store it is already cooked, which is how it gets its texture. For that reason, you'll need to cook the fresh spinach before storing it in the freezer.Can you use frozen spinach in a dip without cooking it? ›
Cold spinach dip made with frozen spinach is a creamy mixture of steamed spinach, mayo, sour cream, and Knorr soup mix. This quick and easy no-bake recipe is the perfect appetizer for parties and gatherings.What does Auntie Anne's dip pretzels in? ›
Choices include Cheese, Hot Salsa Cheese, Sweet Glaze, Caramel, Honey Mustard, Marinara, and Light Cream Cheese.Does Auntie Anne's put butter on their pretzels? ›
Our Original Pretzel only contains 5 grams of fat, and, yes, it is lightly dipped in butter. Since Auntie Anne's Pretzels are made fresh in our stores, you can request your pretzel without butter for a lower calorie option or order your pretzel without salt.Does Auntie Anne's fry or bake their pretzels? ›
All those pretzels are made and twisted on the spot.
Auntie Anne's definitely doesn't serve pre-made pretzels! Every location receives shipments of the signature flour mixture, which is put in a mixer along with water and yeast. They're baked, brushed with real butter, salted and served right there.
In Germany, pretzels are often eaten as a quick snack. You can get them at every bakery and even at many service stations. Germans also love to eat their pretzels cut in half with a thick layer of butter and chopped chives on top. You have to try this combination!
These authentic Bavarian pretzels are different than their American counterpart soft pretzels because they are dipped in a more traditional lye mixture. In fact, the German name for these pretzels laugenbrezel literally translates to “lye pretzels.”Does Auntie Anne's boil their pretzels? ›
Instead, they mix hot (but not boiling) water with baking soda until the baking soda dissolves, then dunk the pretzels in that solution prior to baking. According to The Daily Meal, the baking soda solution slapped onto each pretzel is what gives them that signature Auntie Anne's crust.What's the best way to soften pretzels? ›
Drizzle a small amount of water over the pretzel so that the pretzel is moist but not soggy. Wrap your pretzel in aluminum foil and place it in the oven for five minutes.How do you keep soft pretzels from getting hard? ›
Keep it in a paper bag
Paper bags are preferable to plastic bags, as these allow the moisture to escape. Keep in mind, though, that with a paper bag your pretzels may become stale more quickly than by freezing them or placing them in a bread box.
Boiling breads like bagels and pretzels effectively sets the crust before it goes in the oven. The water doesn't actually penetrate very far into the bread because the starch on the exterior quickly gels and forms a barrier. Bagels are typically boiled for 30-60 seconds on each side.What is the secret ingredient in Auntie Anne's pretzels? ›
A lot of our recipe was based off intuition and common knowledge of a pretzel recipe, but there were some parts that were taken directly from Auntie Anne's method. Take, for example, their "secret ingredient," which Auxer describes as something that was accidentally added to the recipe — we guessed sugar.What is the secret ingredient which makes a pretzel taste like a pretzel? ›
On the one hand, lye gives pretzels their distinctive flavor, kind of a sharp flatness, if that makes sense. It's what keeps a pretzel from tasting like pretzel-shaped bread. On the other hand, lye is ridiculously dangerous.Do you need baking soda to boil pretzels? ›
Anyone who has tried to make homemade pretzels knows that there is one essential step that you can never skip: boiling your pretzels in baking soda water before baking.What is the difference between Bavarian pretzels and regular pretzels? ›
German pretzels are shaped a little bit different than American soft pretzels. The middle part is thicker and the ends thin out so that you have a really defined pretzel shape with three holes that doesn't bake up into a big shapeless bun.What is a German pretzel? ›
German Pretzels – commonly known as Laugenbrezeln – are the classic baked good found in bakeries across the country. Made from a simple dough and dipped in baking soda, these authentic German pretzels have a soft inside, golden outside, and a dash of coarse salt!
The Maillard process is integral to all bread baking — it shapes the way the crust forms and tastes. In the case of the pretzel, the Maillard reaction is responsible for the deep brown crust, crunchy arms and distinctive taste.How long do homemade soft pretzels last? ›
You can store them at room temperature for up to 2 days, or freeze them for up to 1 month. For a warm, soft pretzel, reheat them in a 350°F oven for about 5 minutes, or for 10-12 minutes if frozen.Should you refrigerate soft pretzels? ›
DO NOT STORE PRETZELS IN REFRIGERATOR. Keep frozen (0 to -10°F) if stored in refrigerator, please use seal bag (seal or ziplock) so pretzels do no adapt odor/taste from other food items. Use within 3-4 days once defrosted if it remains refrigerated.