Squeezing the spinach very well keeps the filling thick and prevents excess moisture in the dough. Sealing the edges tightly ensures the filling stays inside while baking. Boiling the pretzels creates that classic chewy crust and deep golden color. Letting them cool slightly helps the filling set while keeping the inside soft and melty.
Ingredients
Method
Make the Filling and Dough
- Stir together cream cheese, mozzarella, spinach, artichokes, garlic powder, chili flakes, salt, and pepper until creamy and well combined, then set aside. Mix warm water, sourdough starter, sugar, and salt, then add flours and knead until smooth and elastic, allowing the dough to rise in a warm place until doubled.
Shape and Boil
- Divide the dough into equal portions and roll each into a long rope, gently flattening before adding a line of filling down the center and pinching the seams closed to seal. Shape into pretzels and let them rest while bringing water and baking soda to a gentle boil, then drop each pretzel into the water briefly before transferring to a parchment-lined baking sheet.
Bake and Serve
- Brush each pretzel with egg wash, sprinkle with pretzel salt, and bake at 450°F until deep golden brown with a crisp exterior and soft interior. Let cool slightly before serving so the cheesy center sets just enough for the perfect pull-apart texture.