Print

Easy Cheesy Spinach Artichoke Pretzel Twists

spinach artichoke pretzel twists - featured image
Print Recipe

These Cheesy Spinach Artichoke Pretzel Twists combine the creamy, comforting filling of your favorite dip with the soft, salty chew of a pretzel. They’re the perfect self-contained, crowd-pleasing appetizer for game days, parties, or any snack occasion.

Ingredients

Scale
  • 1 lb pizza dough, at room temperature
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz canned artichoke hearts, drained and roughly chopped
  • 4 oz cream cheese, softened
  • 1 cup shredded mozzarella cheese (low-moisture part-skim)
  • 1/2 cup shredded Parmesan cheese
  • 2–3 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1/2 cup warm water
  • 2 tablespoons baking soda
  • Coarse sea salt or pretzel salt, for topping
  • 2–3 tablespoons melted butter, for brushing

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Let the pizza dough sit at room temperature for 20-30 minutes.
  2. In a medium bowl, combine the squeezed-dry spinach, chopped artichoke hearts, softened cream cheese, mozzarella, Parmesan, and minced garlic. Season with salt, pepper, and red pepper flakes (if using). Mix until a uniform, chunky paste forms. Set aside.
  3. In a small, shallow bowl, whisk together the warm water and baking soda until mostly dissolved (it will be cloudy).
  4. On a lightly floured surface, roll or stretch the pizza dough into a large rectangle, roughly 12×10 inches. Cut the dough lengthwise into 10-12 strips, each about 1-inch wide.
  5. Working with one strip at a time, spoon 1-2 tablespoons of the filling down the center, leaving about 1/2 inch of dough exposed at the ends. Pinch the long edges of the dough together over the filling, sealing tightly. Gently roll the sealed log to smooth it out.
  6. Dip each filled dough log into the baking soda solution, turning to coat all sides. Let excess drip off, then place on the prepared baking sheet.
  7. Once all logs are on the sheet, carefully twist each one a couple of times to create a classic pretzel twist shape. Sprinkle generously with coarse sea salt or pretzel salt.
  8. Bake for 12-15 minutes, until deep golden brown and puffed up.
  9. Immediately brush the hot twists with melted butter. Let cool on the baking sheet for about 5 minutes before serving.

Notes

Squeeze the thawed spinach very dry to prevent a watery filling. Seal the dough edges tightly to prevent leakage. The baking soda bath is essential for the authentic pretzel texture and color. For best results, serve warm.

Nutrition

Keywords: spinach artichoke pretzel twists, cheesy pretzel twists, game day appetizer, party snack, easy appetizer, vegetarian appetizer

Find it online: https://sizzlesprout.com/easy-cheesy-spinach-artichoke-pretzel-twists/