Spinach Artichoke Pretzels | Love Bakes Good Cakes

TBN 678-0

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Friday, January 8, 2016

Spinach Artichoke Pretzels

Spinach Artichoke Pretzels where two favorite game time classics collide into one.  An easy 30-minute baked pretzel recipe is ready for this weekend’s festivities.

Hey friends, welcome back to Foodie Friday!
Where every 2nd Friday of the month I, Sandra from A Dash of Sanity, will be sharing one of my favorite recipes with the friends and followers of Love Bakes Good Cakes.

I love football season. Not only because I am cheering for my favorite team, the Broncos. But the food. I mean for me that is where it is at. I honestly love Sunday during football season because I am thinking what tasty treats will we be making. Dips, pretzels and popcorn, you name it. Homemade pretzels are one of my favorite. And after the first time I made them I was so surprised actually how easy they are. There are two ways you can cook a pretzel. First you can boil, then bake or you can just take the dough straight to the oven. In this case, that is what I did. Boing them is nice, but messy, hot and well it is just another step. But I will say, I love what it does to the dough. If you want to check out that step, check out a great blog post by Sally’s BakingAddiction on how to do that.

Looking for some more game time treats check out some of my favorites:

So if you love Spinach Artichoke Dip and Pretzels, this is the snack for you
Enjoy friends!

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1 and 1/2 cups luke warm water
2 ¼ teaspoon active dry or instant yeast
1 teaspoon salt
1 tablespoon granulated sugar
3 ¾ cups all-purpose flour + more for work surface (or mix of whole wheat flour and all-purpose flour)
1 cup fresh spinach, chopped
½ grated Parmesan
½ cup artichokes, drained and chopped
¼-1/2 additional all-purpose flour
1 large egg, beaten
Coarse sea salt for sprinkling
1 cup freshly shredded Parmesan cheese


Preheat oven to 425F degrees. Line a baking sheet with parchment paper and set aside.

In a small bowl or measuring cup add warm water, gently stir in yeast and sugar and allow yeast to dissolve, it takes about 1 minute. In a large mixing bowl or KitchenAid mixer add 1 cup of flour and salt, then slowly stir in the water & yeast mixture. Stir in 2 cups of flour, adding one cup at a time, mixing with until dough is thick. Then, add 3/4 cup flour until the dough is no longer sticky. Knead the dough until you poke the dough and it bounces back, about 3-4 minutes. On top of the dough add spinach, Parmesan cheese and artichokes, knead them into the dough, adding in additional ¼-1/2 of flour if needed.

Shape the dough into round ball. With a sharp knife, cut ball of dough into 1/8 sections, making 8 triangles. I cut this like I do a pie. You do not need to be exact, each pretzel will have their own look and will taste just the same.

Roll each section of the dough into a rope, about 18-22 inches long, depending on how large you want your pretzels. Over the prepared pan grab one of the dough ropes and make a “U” shape and then bring the ends down toward the center of the “U” and cross them. You will immediately see the pretzel shape. Gently press the ends into the dough, or where the dough crosses. Repeat with remaining dough, making 8 pretzels total.

In a small bowl, beat the egg and dunk each pretzel into the egg wash so that all sides are covered. Place back onto the baking sheet and sprinkle with coarse sea salt.

Place in the oven, and bake for 10 minutes, or until golden. Remove from the oven and sprinkle with freshly grated Parmesan cheese. Place back in the oven with the oven reduced to low broil and bake for another 3-5 minutes.

Serve immediately.


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TBN 678-5