Go Back
+ servings
spinach and artichoke dip stuffed pretzel bites

Spinach and Artichoke Dip Pretzel Bites

If you’re a big fan of spinach and artichoke dip then these spinach and artichoke dip pretzel bites are going to be your new favorite appetizer. I can promise you that.
5 from 1 vote
Print Pin
Course: Appetizer
Cuisine: American, German
Keyword: Pretzels, Spinach Dip
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

Pretzel Dough

Spinach and Artichoke Dip

  • 4 Ounces Cream Cheese Room temperature
  • 7 Ounces Canned Artichoke Chopped
  • 2 Tablespoons Sour Cream
  • ¼ Cup Frozen Spinach Thawed
  • ½ Cup Shredded Mozzarella
  • 1 Garlic Clove Grated

Lye Bath

  • 2 Tablespoon Food Grade Lye
  • 6 Cups Water

Instructions

  • Make a batch of basic pretzel dough. Click here for the recipe.
  • Take the frozen spinach and squeeze all the excess water out using a paper towel or kitchen towel. You don’t want a soggy mixture. Put the spinach in a medium size bowl and set aside.
  • Mince the artichoke and put into the same bowl as the spinach. Using a micro grater grate the garlic into the same bowl. (See note)
  • Add the cream cheese, and mozzarella to the bowl. Mix all ingredients until well combined.
  • Measure out a 1.5 ounce of pretzel dough using a food scale. (See notes) Roll the dough out about ¼ inch thick. Fill the dough with 2 teaspoons of the mixture.
  • Fold the dough over the mixture ensuring no filling will leak out. Pinch the dough once you have covered the filling. Place on a parchment lined baking sheet.

Lye or Baking Soda Bath

  • Gather safety goggles, disposable rubber gloves, stainless steel pot, long stainless steel stirring spoon. Put on safety goggles and rubber gloves.
  • Take the stainless steel pot and fill it with 6 cups of water. Add the lye to the pot and heat on high until you see steam. Then turn the heat off and set aside for about 5 minutes until you no longer see the steam. Make sure that the area you work in is well ventilated. Do not inhale the steam.
  • If you opt to use baking soda instead of lye, follow these instructions:
    When using the baking soda bath you will need to bake ¼ cup of baking soda at 250 degrees for 1 hour. Then you will need a stainless pot with 8 cups of water. Add the baked baking soda to the pot of water and cook on high until you it simmers. Use a stainless steel spoon to mix the solution to make sure the baking soda dissolves. Then turn the heat to medium to maintain a simmer. You are ready to dip your pretzels for 30 seconds then cook.
  • Once all bites are made dip them in the lye or baking soda bath for only 30 seconds. That’s right I said 30 seconds. You do not want to soak the pretzels in the bath. Make sure to use a kitchen timer to ensure each bite only sits in the solution no longer than 30 seconds. Place the bite back on the parchment paper.
  • After dipping the pretzels in the lye or baking soda solution, use a sharp knife cut a couple slits on the bites to prevent them from splitting open in the oven. Top each bite with salt.
  • After all of the dough has been dipped in the lye or baking soda solution be sure to clean the pot, any utensils and work area. You can pour either solution down the drain. Clean the pot, utensils and work area with soap and warm water.

Baking

  • Preheat the oven to 425 degrees.
  • Bake at 425 degrees for 10 to 12 minutes.
  • Let the bites rest about 5 minutes before digging in, you don’t want to burn your mouth. Enjoy!

Notes

  • For the garlic, you could use the smaller side of a box grater if you do not have a micro grater. You could mince the garlic but I didn’t want to bite until a big piece of garlic. This also allows the garlic to easily be mixed into the mixture.
  • If you do not have a kitchen scale, just measure out 3-4 tablespoons for each pretzel bite.
  • If you let the bites sit too long on the baking sheet before baking, it will be a harder to score them. Make sure you score each bite as soon as you finish dipping them in the lye bath.
  • If these don’t fly off the plate you can place leftovers in the refrigerator for up to 3-5 days.
  • They are best reheated in the oven at 350 degrees for 5-7 minutes.
Do You Love This Recipe?Share it on Pinterest! Mention @YourBetterKitchen or tag #yourbetterkitchen!
Save