I’ve combined two of my favorite appetizers into one!

Originally Published 09/14/2021

Spinach Artichoke Dip Stuffed Pretzels, an amazingly tasty, convenient super-appetizer!

The idea for these pretzel rolls actually came from Half Baked Harvest’s recipe for Spinach and Artichoke Stuffed Pretzels.

I love her stuff! She’s so talented and makes the most delicious food!

I almost always order the soft pretzel as an appetizer. Who doesn’t enjoy dipping bread in sauce? So how much better is it if the dip is already in the pretzel (although I still dipped this Spinach Artichoke Dip Pretzel Roll in marinara anyway 🤷🏼‍♀️). With football season up and going again, these are a great appetizer to have in your arsenal.  The recipe makes 16 of these bad boys, and they are a pretty decent size!

The dough for these rolls comes from my Easy Soft Pretzel post. It doesn’t take long to rise and the dough itself is super easy to work with! Not too sticky! The spinach artichoke dip is also quick to whip up and mostly cream cheese-based, so how can you go wrong there!?

I think you’re going to love these! Let’s get started making them ☺️.

We’re going to start with the pretzel dough.

That way we can multi-task while it’s rising!

So in your Kitchenaid mixer with the dough hook attachment, add in the 2 tsp of honey and pour in the warm milk. Next, sprinkle the 4 1/2 tsp of yeast over the top of the milk. Let the yeast sit and froth up a bit while you melt 2 tbsp of butter that will go in there too. 

I’m usually in a hurry and don’t wait the whole five minutes for the yeast to prove as suggested in the recipe. They always seem to turn out. So if you need to move it along, add in the butter next, and as long as we’re walking on the wild side, throw in all 6 cups of flour at once too! Don’t forget the salt! Turn the mixer on low though to start, especially if you just put in 6 cups of flour… Let the mixer knead the dough until all the ingredients come together to form a nice smooth dough. This dough is kind of the texture of playdough. It shouldn’t be too wet and sticky but it also shouldn’t be too dry and crumbly. Place it in a large bowl and cover it with plastic wrap. Let it sit for at least 20 minutes. And while it’s rising, we can make the Spinach Artichoke Dip!

Spinach Artichoke Dip isn’t something I usually order.

And not because I don’t like it. It’s because I love it. I know it’s chock full of fat and dairy and then of course it’s always served with chips or bread to scoop it up with.

I think it’s like crack, so I don’t order it because I will eat it ALL. (like picking buffalo wings is better for you or something haha) But every once in a while you gotta “treat yo’ self!”

If you’d like to make this recipe even quicker and more simple, you can buy pre-made spinach dip and use that! Although the homemade version is delicious and not that complicated to make.

In a large bowl, add a block of room temperature cream cheese, 1/4 cup sour cream, 2/3 cup Kraft parmesan, 1/2 tsp lemon juice, 1/4 tsp pepper, and 1/4 tsp garlic powder. I chose to use a can of artichokes. Just drain and chop them. If you prefer to use a jar of marinated artichokes that would work as well, the dip may just be a little saltier. The most difficult part of the artichoke spinach dip is the spinach. And when I say difficult I mean not really. I got a 10 oz package of frozen spinach, defrosted it, squeezed out as much liquid as I could, and added it to the mix. Stir thoroughly and you’ve just made artichoke spinach dip!

Now, it’s time to fill the Spinach Artichoke Dip Stuffed Pretzel Rolls!

Start by getting your baking sheets ready with parchment and lightly spray them with olive oil.

Next, dump the dough out on the counter and divide it into 16 equal pieces. If you’ve got a kitchen scale get the total weight of the dough, divide that number by 16 and you’ll have the weight of each of the 16 pieces.

If you don’t have a scale, just do your best to eyeball it! Once you’ve got your 16 chunks of dough, you’re going to roll each one out into a 3-5″ circle and place the spinach artichoke dip in the middle of it.

Each one of my rolls got more than 1/8 of a cup but less than a 1/4, somewhere in that ballpark. I didn’t have any dip left over! Fold all the edges into the center over the filling, flip the roll right side up, and place it on the tray! Repeat 15 more times and you’ve got it! Cover the rolls with plastic wrap so they don’t dry out and let them sit for another 20 minutes. 

This next part is what makes a pretzel a pretzel!

During this next rise, preheat the oven to 375 degrees and get a large saucepan out. Fill it with 5 cups of water and 3 tbsp of baking soda, and bring it to a boil. Once the water reaches a boil you can turn it off and just let it sit on the stove to keep it warm.

After the pretzel rolls have finished rising for the second time, each one is going to get to go for a swim in the baking soda bath. A quick dip in baking soda water before baking is what gives pretzels their signature color, shine, flavor, and texture!

Ben Fisher from Mashed.com writes, “Introducing the pretzel to the alkaline solution changes the pH level of the dough. As a result, the pretzel darkens better in the oven (if this step weren’t taken, pretzels would have the same color as plain bagels) and the soft pretzel develops its crispy — yet chewy — texture for which it’s known.” The pot I was using I could soak 4 at a time. Let them sit for about 1 minute per side then get them back on the baking sheet, sprinkle them with coarse salt, and slash an X on top. A bread lame works best but a sharp knife will do the trick too.

All that’s left to do is bake our Spinach Artichoke Dip Stuffed Pretzels.

I’ve got a super huge baking sheet, so I was able to fit all of mine on one tray. If you are using two trays, bake at 375° for 10 minutes and then turn down the temperature to 350°. You will also most likely need to come back 15 minutes later and swap the trays around, so the top one doesn’t get too brown. The baking soda bath will make these brown fast and dark. Don’t be tempted to take them out too soon though because the wet spinach artichoke dip will keep the center of the dough on the bottom of the roll from baking and they will be raw in the middle still. If they’re getting too brown, tent them with tinfoil and turn the oven down again to 325°. They need a full 40 minutes of baking to get that center cooked through!

When the Spinach Artichoke Dip Stuffed Pretzel Rolls are done,

remove them from the oven and brush melted butter all over the tops of them! Then transfer them to a cooling rack. They’re super amazing served warm with marinara! Mmmm, I would love to have one right now! 16 rolls is a lot! You can always cut the pretzel dough recipe in half, and then have a leftover dip that you’d have to eat with chips…dangit! Or you could bake 16 and freeze half for another day! These are so good though, I don’t think you’re going to have trouble finding someone to eat them 😃. If you try out this recipe, let me know how it goes and what you think!? I hope you enjoy this delicious appetizer!

Print Recipe

Spinach Artichoke Dip Stuffed Pretzel Rolls

These Spinach Artichoke Dip Stuffed Pretzel rolls are the ultimate all-in-one super delicious game day snack!

Prep Time1 hour hr

Cook Time40 minutes mins

Course: Appetizer, Bread, Snack

Servings: 16 rolls

Equipment

• Kitchenaid Mixer with Dough Hook Attachment
• Mixing Bowl
• Measuring Cups and Spoons
• Rubber Spatula
• Rolling Pin
• Baking Sheets
• Parchment Paper

Ingredients

Pretzel Roll Dough

• 2 1/4 Cup Whole Milk warm
• 2 tsp Honey
• 4 1/2 tsp Yeast
• 2 tbsp Salted Butter melted
• 2 tsp Salt
• 6 Cups All-purpose Flour
• 4 tbsp Salted Butter melted and brushed on baked rolls at the end

Baking Soda Bath

• 5 Cups Water
• 3 tbsp Baking Soda

Spinach Artichoke Dip

• 8 oz Cream Cheese room temperature
• 1/4 Cup Sour Cream
• 2/3 Cup Kraft Parmesan Cheese
• 1/2 tsp Lemon Juice
• 1/4 tsp Pepper
• 1/4 tsp Garlic Powder
• 13.75 oz Can Artichokes drained and chopped
• 10 oz Package Frozen Spinach defrosted and water squeezed out

Instructions

Pretzel Dough

• In your Kitchenaid mixer with the dough hook attachment, pour in your warm milk and honey, then sprinkle the top with the yeast. Allow this to sit about 5 minutes, or until the yeast appears frothy.
• Next, add in the melted butter and 3 cups of flour and mix. You don’t have to mix it very well, it can still be lumpy. (Salt can slow down, or kill yeast, so adding half the flour first protects the yeast from direct contact) Then add in the salt and remaining 3 cups of flour.
• Knead the dough until it looks smooth. It shouldn’t be too dry and crumbly, or extremely sticky. It should have the texture of playdough, adjust accordingly with small amounts of flour or water if necessary.
• Shape the dough into a ball and place it on the counter. Cover with plastic wrap and allow to rest for at least 20 minutes.

Spinach Artichoke Dip

• While the dough is rising, in a mixing bowl, add the 8oz room temperature cream cheese, 1/4 cup sour cream, 2/3 cup kraft parmesan, 1/2 tsp of lemon juice, 1/4 tsp pepper, 1/4 tsp garlic powder, and stir it all together.
• Open and drain the can of artichokes and then dice them up into smaller bite-size pieces. Add them to the cream cheese mix.
• Defrost the spinach and then place it in a colander. Squeeze as much liquid out of it as you can and then add it to the rest of the ingredients. Stir until everything is well combined and set to the side.

To Make the Rolls

• Line two baking sheets with parchment paper and spray them lightly with olive oil.
• Meanwhile, after the dough has sat for at least 20 minutes, dump it out of the bowl onto the counter and divide it into 16 equal pieces. Cover the pieces with plastic wrap so they don’t dry out while you go about the next part.
• Roll out each of the 16 pieces into a circle that is 3-5″ in diameter and about 1/4″ thick. Place just short of a 1/4 cup of filling in the middle of each circle and fold all the edges to the middle over the filling. Turn the roll right side up and place it on the prepared baking sheet. Repeat until all the rolls are stuffed!
• Cover the rolls with plastic wrap again and let them rise for another 20 minutes.
• While the rolls are rising, fill a large saucepan with 5 cups of water and 3 tbsp of baking soda. Bring it to a boil stirring occasionally to get the baking soda to dissolve.
• Preheat the oven to 375 degrees.
• After the pretzel rolls have risen again, turn off the pot of water with baking soda. Place the pretzels two-four at a time in the baking soda/water solution for 1-2 minutes per side and then remove and place them back on the baking sheets. (The pretzels buns may come a little loose during this, just reshape as you place them on the baking tray) Sprinkle with coarse salt if you would like. Repeat until all 16 pretzel rolls are done. Use a bread lame, or sharp knife to score the tops of the rolls with an X.
• Place both baking sheets in the oven at the same time, bake at 375 for 10 minutes and then reduce the heat to 350 degrees and bake for another 30 minutes. You may need to rotate the trays halfway through in order to keep the top rack from overly browning.
• You’ll know they’re finished when they are a deep golden brown. Remove them from the oven and let them cool on the trays for 5 minutes. Then transfer them to a cooling rack to finish cooling.
• Serve warm with marinara and enjoy!!

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