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Spinach Artichoke Stuffed Sourdough Soft Pretzels Recipe

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Deliciously soft sourdough pretzels stuffed with a creamy spinach and artichoke filling, perfect for snacking or serving as an appetizer. These homemade pretzels combine a tangy sourdough dough with a savory, cheesy filling, baked to golden perfection and served warm for a comforting treat.

Ingredients

For the Sourdough Soft Pretzels:

  • 1 cup + 2 tbsp. Warm Water
  • 1 tbsp. Light Brown Sugar
  • 2 tsp. Active Dry Yeast
  • 150 grams Sourdough Discard
  • 4 tbsp. Melted Butter
  • 2 tsp. Fine Sea Salt
  • 3 – 3 ½ cups All Purpose Flour
  • ½ cup Baking Soda (for boiling)
  • 1 Egg (for baking)

For the Spinach Artichoke Filling:

  • 6 oz. Softened Cream Cheese
  • ¼ cup Sour Cream
  • ¼ cup Plain Greek Yogurt
  • 7 oz. Artichoke Hearts, drained and chopped
  • ½ cup Frozen Spinach, thawed and squeezed dry
  • ½ cup Grated Parmesan Cheese
  • 1 Garlic Clove, grated or minced
  • Salt and Black Pepper to taste

Instructions

  1. Bloom the yeast: In a large bowl, combine warm water, light brown sugar, and active dry yeast. Stir lightly and let it sit for 5-10 minutes until foamy and activated.
  2. Make the pretzel dough: Add sourdough discard, melted butter, and fine sea salt to the yeast mixture. Mix until combined. Gradually add 3 cups of all-purpose flour to create a shaggy dough. Add additional flour a tablespoon at a time if the dough is too sticky. Turn the dough onto a clean surface and knead for 1-2 minutes until soft and pliable.
  3. Let the dough rise: Place the dough in a bowl lightly greased with olive oil, cover with plastic wrap, and keep in a warm place (like an off oven with the light on) for 1-2 hours until doubled in size.
  4. Prepare the filling: Lay a clean kitchen cloth over a bowl, add thawed spinach, and squeeze out all excess water thoroughly. Transfer the spinach to the bowl, then add softened cream cheese, sour cream, Greek yogurt, chopped artichoke hearts, grated Parmesan, and minced garlic. Mix until smooth and well combined. Season with salt and black pepper to taste.
  5. Shape and fill the pretzels: Lightly oil and line a large baking sheet with parchment paper. Divide the risen dough into 6 equal pieces. Roll each piece into a 16-inch long log, flatten to ¼ inch thickness. Using a piping bag or spoon, spread about ¾ inch thick layer of spinach-artichoke filling down the center. Pinch edges over the filling to seal, then gently roll to smooth.
  6. Form pretzel shapes: Shape each filled log into a U-shape. Twist the ends together to cross over the bottom of the U, then gently stretch the ends to tuck under the pretzel base. Place shaped pretzels on the prepared baking sheet. Cover loosely with plastic wrap and let rise for 30 minutes.
  7. Preheat oven and prepare boiling water: Preheat the oven to 425°F (220°C). In a large pot, bring water to a rolling boil and add the baking soda.
  8. Boil the pretzels: Carefully add pretzels to the boiling baking soda water in batches of 1-2. Boil for 30 seconds, then remove using a slotted spoon and return to the baking sheet.
  9. Egg wash and season: Brush each pretzel with beaten egg. Sprinkle with flaky sea salt and sesame seeds if desired.
  10. Bake: Bake the pretzels for 20-25 minutes until they turn a deep golden brown and are cooked through.
  11. Serve: Enjoy warm, ideally with a refreshing BUBBL’R Fruit Punch’r or your favorite beverage.

Notes

  • You can substitute sourdough discard with active sourdough starter but adjust the yeast accordingly.
  • Ensure to squeeze out as much liquid as possible from the spinach to prevent soggy filling.
  • Use a piping bag for easier and cleaner filling application.
  • If you like, add sesame seeds or coarse salt on top before baking for extra texture and flavor.
  • Boiling pretzels in baking soda water is key to achieving that classic chewy crust.
  • Letting dough rise in a warm spot accelerates fermentation; the oven with the light on works well.

Find it online: https://recipesbyliza.com/spinach-artichoke-stuffed-sourdough-soft-pretzels-recipe/