Spinach Artichoke-Stuffed Beer Soft Pretzels

Would you like to try stuffed soft pretzels that truly impress? Yes—these are worth the effort. They bake up with a crisp, brown crust and a pillowy interior, filled with a rich spinach-artichoke dip that makes every bite irresistible.

I’ll be honest: the first time I made these I was nervous, but the process is straightforward and the result is completely worth it. There are several steps, but none are difficult.

🧾 Ingredients

Soft pretzels

• Warm water
• Light brown sugar
• Active dry yeast
• Salted butter
• All-purpose flour
• Salt
• Baking soda
• Any lager beer
• Egg (for egg wash)
• Coarse salt

Spinach artichoke dip

• Bacon (cooked, crumbled)
• Red pepper flakes
• Salted butter
• Cream cheese
• Garlic
• Mozzarella
• Parmesan
• Spinach (cooked and drained)
• Jarred marinated artichoke hearts
• Sour cream
• Mayonnaise

See the recipe card below for exact measurements.

🥣 Making the dough

Start by combining warm water, brown sugar, and yeast in a bowl. Stir and let the mixture rest for about 5 minutes until it becomes frothy.

Add melted butter, flour, salt, and beer to the yeast mixture. Use a stand mixer fitted with a dough hook (or mix and knead by hand) until the dough pulls away from the sides of the bowl.

Form the dough into a ball and place it in a lightly oiled bowl. Turn the dough so all sides are coated with oil.

🕐 Let the dough proof

Cover the bowl with a towel and leave in a warm spot for about 1 hour, or until the dough has doubled in size.

🥄 Making the dip

While the dough proofs, combine all dip ingredients in a bowl and mix until smooth. The dip is simple to prepare and packs lots of flavor.

🥨 Forming the soft pretzels

When the dough has doubled, divide it into eight equal pieces. Roll each piece into a rope and then flatten each rope with a rolling pin to roughly 3″ x 12″.

Spoon the spinach-artichoke filling along the center of each strip, leaving about 1 inch clear at each end.

Roll the dough over the filling, pinching the seam tightly so the filling is sealed inside. Lightly roll the filled log into a rope and shape it into a pretzel, tucking and pinching the ends in the center to secure them.

🍲 Boiling

Preheat the oven to 425°F. Bring a pot of water to a boil. Gradually add the baking soda a little at a time — it will fizz, so add slowly to avoid overflow.

Using a slotted spoon, gently lower each pretzel into the baking-soda water and boil for about 30 seconds, turning or spooning water over the top to ensure even coating.

⏲️ Baking

Remove the pretzels from the water with the slotted spoon and place them on a baking sheet. Whisk an egg with a few drops of water to make an egg wash, brush each pretzel, and sprinkle with coarse salt.

Bake for 15–20 minutes, until golden brown. Serve warm and enjoy.

⭐ Tip #1: For parties, make smaller pretzel nugget shapes instead of large twisted pretzels to yield more bite-sized pieces.

⭐ Tip #2: You can make pretzels ahead of time; reheat at 350°F for 10–15 minutes.

Love appetizers and snacks? Try more recipes from the same collection.

• Buffalo Chicken Dip
• Baked Brats
• Pepperoni Roll / Pepperoni Bread
• Knock-Your-Socks-Off Guacamole
• Easy Homemade No-Knead Bread
• Tomato Gazpacho
• Easy Naan Bread with Garlic Butter
• How to Make Crab Cakes
• Prosciutto and Melon

Did you make this Soft Pretzels recipe? Let us know in the comments below!

📝 Recipe

Beer Soft Pretzels Stuffed with Spinach Artichoke Dip

These pretzels are crisp on the outside, soft inside, and filled with a decadent spinach-artichoke dip that’s hard to resist.

Prep Time: 45 mins

Cook Time: 30 mins

Total Time: 1 hr 15 mins

Servings: 8 pretzels

Ingredients

Pretzels

• ½ cup warm water
• 2 tablespoons light brown sugar
• 1 package active dry yeast
• 6 tablespoons salted butter, melted
• 4 cups all-purpose flour
• 1½ teaspoons salt
• ⅔ cup baking soda
• 1 cup lager beer
• Coarse salt, for sprinkling
• 1 egg + a few drops of water (egg wash)

Spinach Artichoke Dip

• 2 strips cooked bacon, crumbled
• 1 teaspoon red pepper flakes
• 1 tablespoon salted butter, melted
• 4 ounces cream cheese, softened
• 1 clove garlic, minced
• ½ cup mozzarella, grated
• ½ cup Parmesan, grated
• ½ cup cooked spinach, drained
• 6.7 oz jar marinated artichoke hearts
• ½ cup sour cream
• ¼ cup mayonnaise

Instructions

1. Combine warm water, brown sugar, and yeast. Stir and let sit 5 minutes until frothy.
2. Add melted butter, flour, salt, and beer. Mix with a dough hook until dough pulls away from the bowl.
3. Form a ball, place in an oiled bowl, turn to coat, and cover. Let rise in a warm place for 1 hour, until doubled.
4. While the dough rises, stir together all dip ingredients in a bowl until combined.
5. Divide dough into 8 pieces. Roll each into a rope, then flatten to about 3″ x 12″.
6. Spread dip along the center of each piece, leaving about 1″ at both ends. Roll to encase the filling and pinch the seam closed.
7. Shape each filled rope into a pretzel, tucking and pinching the ends to secure.
8. Preheat oven to 425°F.
9. Bring a pot of water to a boil and slowly add baking soda in small amounts (it will fizz). Using a slotted spoon, lower each pretzel into the water and boil 30 seconds, occasionally spooning water over the top.
10. Remove pretzels to a baking sheet. Brush with egg wash and sprinkle with coarse salt.
11. Bake 15–20 minutes until golden brown. Serve warm.

Notes

• Pretzel nuggets: For large groups, shape smaller pretzel nuggets to get more servings.
• Reheating: Rewarm in a 350°F oven for 10–15 minutes.

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Calories: 558 kcal | Carbohydrates: 55 g | Protein: 14 g | Fat: 30 g

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