Spinach Artichoke Stuffed Sourdough Pretzels
Spinach Artichoke Stuffed Sourdough Pretzels are super yummy and make the perfect treat! Whether you are new to cooking from scratch or are an old pro, this is a great recipe for you. Homemade pretzels take a bit of time and effort, but they are so worth it in the end!
Pretzels are always a great and yummy treat! I still remember when I was little, and there was a pretzel place at our local mall. It always smelled amazing, the pretzels looked so good, and they tasted even better!
And once in a great while, Mum would treat us to a hot, fresh pretzel. After a while, we either just stopped getting them or the place closed, I can’t remember.
And after moving to the country and a good hour away from any place that might sell fresh pretzels, we pretty much stopped eating them altogether.
Occasionally, we’d pick up a box of frozen pretzels from the store, but they were never very good.
It wasn’t till I was looking for new ways to use up my homemade sourdough starter (a.k.a. Steve) that was overflowing in its already very large jar.
The idea of making pretzels at home crossed my mind. And I got to thinking, why don’t I just make my own homemade soft pretzels at home, from scratch?
Then, me being the over-ambitious sort of person that I am, thought wouldn’t stuffed pretzels be even better? And since we love pretzels and we love spinach artichoke dip, this seemed as good a place as any to start.
But before we get to the recipe, I’m going to be frank with you: making pretzels from scratch is not the easiest thing in the world, and it does take time.
Not counting the long rise time for the dough(since we are using sourdough starter in place of instant yeast), it will take a good three hours, possibly more, to make these pretzels, but I can also tell you, honestly, that they are more than worth the wait!
How to fold a pretzel
I’ve tried my best to describe how to fold a pretzel, but your best bet will be to refer to the pictures above as a reference.
- Take your cylinder and set it on your work surface in the shape of a U.
- Take one side and cross it over the other.
- Grab one of the ends and pull it over, sticking it to the bottom of the pretzel on the opposite side.
- Repeat step 3 with the other end of the pretzel.
- Adjust the top of the pretzel as needed. Sometimes it will pull too far to one side and will need to be moved slightly to create an even gap on both sides.
- Make sure that your two ends are stuck to the bottom of the pretzel so it won’t come undone while it is being boiled.
Spinach Artichoke Stuffed Sourdough Pretzels
If you want to learn how to make your own sourdough starter at home, you can check out this post!
Makes 16 stuffed pretzels.
For the dough.
- Feed active sourdough starter
- Raw honey
- Milk
- Sea salt
- All-purpose flour
water bath
- water
- baking soda
Egg wash
- egg
- Coarse salt (or pretzel salt)
Filling
- cream cheese, softened
- artichoke hearts
- fresh spinach, washed
- mozzarella cheese, shredded
- parmesan cheese, shredded
- garlic salt
How to Make Spinach Artichoke Stuffed Sourdough Pretzels
In a large bowl, mix together the sourdough starter, honey, water, and salt. Add the flour and mix until it comes together, adding more milk if needed to help it come together.
The dough should form a rough ball, but it is still going to be a bit loose and falling apart.
Turn the dough out onto a lightly floured surface, and knead for 10 min.
You should have a stiff but smooth dough in the end. It is tempting to skimp on the kneading, but it is very important to knead the dough for the full 10 min in order to get the best end result.
Place the dough in a clean bowl(you can add a little oil to the bowl to keep the dough from sticking).
Cover with plastic wrap or a tea towel and let the dough rise at room temperature for 8-12 hours. I like to make mine in the evening and let it rise overnight.
The next morning(or after the dough has risen), prepare the filling. Mix all the ingredients in a mixing bowl until smooth.
Then get your pretzel dough and turn it out on a lightly floured surface. Divide the dough into 16 equal pieces. Roll each piece into a ball, kneading it slightly.
Then, one at a time, carefully roll the dough into a long, cylinder-shaped rope with your hands to roughly 10-12 inches long.
Using a rolling pin, carefully roll the cylinder out to about 2 inches wide. Place a thin line of filling in the center of the cylinder, leaving roughly 1/2 inch on either side of the filling and a 1/2 inch gap on the ends.
Fold the ends over, then bring one side over the filling, tucking it under as you go, then roll the pretzel closed. Once it is finished, gently roll the now-stuffed cylinder back and forth a couple of times on the counter to ensure that it is closed.
Then fold the cylinder into the shape of a pretzel (pictured above) and place it on a parchment-lined baking sheet. Repeat with the remaining piece of dough.
Many hands make light work here. Having siblings, friends, or your kids help with this part is a great way to speed things up. Not to mention it’s lots of fun!
Once all the pretzels have been stuffed, cover them with a tea towel and let the pretzels rest for 60 min.
After the pretzels are finished resting, preheat the oven to 425F.
In a large pot(or Dutch oven), bring the 6 cups of water and baking soda to a boil.
Carefully drop 2-3 pretzels into the boiling water(don’t overcrowd the pan, as they will stick to each other)
Boil the pretzels for 30 seconds, then flip and boil for another 30 seconds. Remove the pretzels from the pan using a mesh strainer or slotted spoon (you can use anything with holes that the pretzels won’t stick to) and set them back on the parchment paper-lined baking sheet.
Once all the pretzels have been boiled, gently brush them with the egg wash and sprinkle them with salt.
Bake the pretzels for 12-14 min. or until they are golden brown. Serve warm, with melted butter, cheese sauce, or by themselves!
Recipe Notes
The pretzels should be stored in an airtight container or freezer bag in the fridge. They will keep for up to 3-5 days. And can easily be reheated in the oven at 400F for 5 minutes or until warmed through.
To make plain pretzels, simply leave out the filling, follow the remaining parts of the recipe, and enjoy!
FQA
Yes and no, since this recipe uses only sourdough starter and no yeast, you’ll need to use a fed active starter in order to get your pretzels to rise. Now, if you want to use active dry yeast along with your sourdough starter, then using discard would be a perfectly viable option.
I know that usually the baking soda bath or water bath used to make pretzels calls for brown sugar as well as baking soda. This is often done to give the pretzels a deeper color. Personally, I’ve never had any trouble getting my pretzels to brown using just baking soda, so I don’t see the need to add any sugar to my water bath. If you don’t feel your pretzels darken enough while baking, or don’t have enough of that delicious pretzel flavor. Try adding 2 tbsp of brown sugar to your water bath next time around.
Be Sure To Check Out These Great Sourdough Recipes Too!
Homemade Sourdough Discard Corn Dog Bites
Sourdough Discard Irish Soda Bread
Dill and Ranch Sourdough Discard Crackers
Spinach Artichoke Stuffed Sourdough Pretzels
Ingredients
For the dough
- 1/2 cup feed active sourdough starter
- 2 tbsp honey
- 1 cup milk +extra if needed
- 2 tsp sea salt
- 2 cups all-purpose flour
For the water bath
- 6 cups water
- 1/3 cup baking soda
For the egg wash
- 1 egg beaten
- coarse salt OR pretzel salt for sprinkling on top
For the filling
- 1 1/2 8oz blocks on cream cheese softened
- 1 1/2 cups or 1 jar artichoke hearts drained and chopped
- 2-2 1/2 cups fresh spinach loosely packed, and chopped
- 1 1/2 cups shredded mozzarella cheese
- 1 cup parmesan cheese
- 1 1/2 tsp garlic salt
Instructions
- In a large bowl, mix together the sourdough starter, honey, water, and salt. Add the flour and mix until it comes together, adding more milk if needed to help it come together. The dough should form a rough ball, but it is still going to be a bit loose and falling apart.
- Turn the dough out onto a lightly floured surface, and knead for 10 min. You should have a stiff but smooth dough in the end. *
- Place the dough in a clean bowl(you can add a little oil to the bowl to keep the dough from sticking). Cover and let the dough rise at room temperature for 8-12 hours. –I like to make mine in the evening and let it rise overnight.
- The next day, prepare the filling. Mix all the ingredients together in a mixing bowl until smooth.
- Then get your pretzel dough and turn it out on a lightly floured surface. Divide the dough into 16 pieces. Roll each piece into a ball, kneading it slightly.
- Then, one at a time, carefully roll the dough into a cylinder with your hands to roughly 10-12 inches long.
- Using a rolling pin, carefully roll the cylinder out to about 2 inches wide. Place a thin line of filling in the center of the cylinder, leaving roughly 1/2 inch on either side of the filling and a 1/2 inch gap on the ends.
- Fold the ends over, then bring one side over the filling, tucking it under as you go, then roll the pretzel closed. Once it is finished, gently roll the now stuffed cylinder back and forth a couple of times on the counter to ensure that it is closed, then fold the cylinder into a pretzel shape and place it on a parchment-lined baking sheet. Repeat with the remaining piece of dough. **
- Once all the pretzels have been stuffed, cover them with a tea towel and let the pretzels rest for 60 min.
- After the pretzels are finished resting, preheat the oven to 425F.
- In a large pot(or Dutch oven), bring the 6 cups of water and baking soda to a boil.
- Once the water is boiling, carefully drop 2-3 pretzels into the water(don't overcrowd the pan, as they will stick to each other)
- Boil the pretzels for 30 seconds, then flip and boil for another 30 seconds. Remove the pretzels from the pan using a mesh strainer(or anything with holes that the pretzels won't stick to) and set them back on the parchment-lined baking sheet.
- Once all the pretzels have been boiled, gently brush them with the egg wash and sprinkle them with salt.
- Bake the pretzels for 12-14 min. or until they are golden brown. Serve warm, with melted butter, cheese sauce, or by themselves!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look delicious! I have never dared to make pretzels myself but I find your post very encouraging! Thanks for sharing.
I’m so happy you found this encouraging! Pretzels can seem a little daunting, and though they do take some time they are actually fairly easy to make!
Are you kidding?! These sound AMAZING!!!!
They are amazing lol, I still can’t believe they came out so great, but I’m glad they did they are delicious.
You had me at pretzels but there’s nothing in that recipe that doesn’t sound amazing
Pretzels are always a good idea! I hope you give them a try.
This sounds absolutely delicious will definitely be in my list of must tries for winter baking!
Let me know if you do! They make a great snack on a cold day.
Your photos are vivid and beautiful, also detailed which is very helpful. We love pretzels in this house, but I love most of all that you use artichoke! I have been looking for more ways to use artichoke in recipes because it isn’t something that was used at all in my childhood and I want to incorporate new things. Thank you for your unique vision!
Thank you so much! I hope you will give these a try, artichokes are great food and there are so many ways to use them. Another of our favorites is spinach artichoke dip, which was also one of my inspirations for this recipe!