Spinach Cheddar Soft Pretzels | The Recipe ReDux

ByDeanna Segrave-Daly
44 Comments

Whole wheat soft pretzels stuffed with spinach and cheddar cheese make for a balanced and satisfying snack.

Spinach Cheddar Soft Pretzels

{Disclosure: As co-owners of The Recipe ReDux, we were compensated to manage the Cabot Healthier Snack recipe contest. We are not eligible to win prizes associated with the contest. Thoughts and opinions are my own.}

I'm from Philly where we are serious about our soft pretzels.

We have stores where you can just buy soft pretzels (I'm not talking Auntie Annie's - which are delightful in their own right - but those are Pennsylvania Dutch style pretzel vs. our Philly S-shaped.)

Heck, we are serious about our hard pretzels, too. Pennsylvania produces 80% of the nation's pretzels. (So, clearly this is a birthright for me.)

And even though I love them - I'd eat one daily from my favorite street vendor when I worked downtown - I rarely make them, which is odd because I love to bake bread. (These Perfect Chewy Pretzel Buns from Jennifer @ Savory Simple are the one recipe I have made a few times - SO GOOD.)

So, I figured it was time to get a soft pretzel recipe on the blog.

Whole wheat soft pretzels stuffed with spinach and cheddar cheese make for a balanced and satisfying snack.

This is the second time Cabot Creamery has generously sponsored a Recipe ReDux contest (they sponsored our first contest ever 3 years ago where Serena and I tagged teamed to make Grilled Cheddar, Bacon & Pear with Green Garlic Pesto.)

This time, ReDux members were challenged to create a balanced and healthier snack using at least two food groups for the Cabot Healthier Snack contest.

As is, my beloved soft pretzels ain't all that healthy per se - while they'll fill you up, much like a bagel - they aren't all that nutrient-rich.

So, I added white whole wheat flour to the mix and stuffed them with spinach and Cabot's Extra Sharp Cheddar (if you want heat, try their Pepper Jack or to cut out some fat calories, use any of Cabot's line of Light Cheddars. Cabot Light Cheddars are the only reduced-fat cheeses out there that I recommend.)

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Spinach Cheddar Soft Pretzels

Spinach Cheddar Soft Pretzels

  • Yield: 8 pretzels. 1x
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Ingredients

Scale
  • 1 (.75 ounce) package active dry yeast (about 2 ¼ teaspoons)
  • 1 cup warm water
  • 1 teaspoon sugar
  • 1 cup + 2 tablespoons bread flour
  • ¾ cup white whole wheat flour
  • ½ teaspoon salt
  • 4 ounces (1 cup) shredded Cabot Sharp Cheddar or Extra Sharp Cheddar
  • ⅔ cup frozen spinach, thawed and water squeezed out
  • 2 tablespoons plain Cabot Greek style yogurt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ⅓ cup baking soda
  • 1 egg, lightly beaten
  • Coarse sea salt, optional

Instructions

  1. In a mixing stand bowl or a large bowl, add yeast. Slowly pour in water and add sugar. Let sit for about 5 minutes until yeast gets foamy.
  2. Using a dough hook for stand mixer (or a wooden spoon), add ¾ cup bread flour, white whole wheat flour and salt. Continue to add remaining 6 tablespoons of bread flour, as needed, as the dough starts to form. Knead (with dough hook or by hand on a floured surface) for about 5 minutes. Form into a large dough ball and place into mixing bowl coated with cooking spray. Cover with plastic wrap and a dish towel. Let rise for 1 hour in a warm, dry place.
  3. While dough is rising, mix together cheese, spinach, yogurt, black pepper and garlic powder. Divide into 8 portions. Set aside.
  4. Punch down dough and divide into 8 sections. Roll one section into a 15-inch rope. Flatten with the palm of your hand and then roll into 2-inch width. Take one portion of spinach cheddar mix and spread it out down the length of the dough. Carefully roll up dough rope (from the long end) and seal edges. Roll back and forth a few times until sealed. Shape into a pretzel. Place on greased baking tray and repeat process with remaining dough. Cover tray with dishtowel and let set 30 minutes.
  5. Preheat oven to 425 degrees Fahrenheit.
  6. In a large pot, bring 16 cups of water and baking soda to a boil. Add a few pretzels (do this in batches) and boil for 30 seconds. Flip and boil an additional 30 seconds. Remove with slotted spoon and pat dry on dishtowel. Place pretzels on greased tray and repeat with remaining pretzels.
  7. Brush each pretzel with beaten egg and sprinkle with salt, if desired. Bake for 12 - 14 minutes until golden brown. Remove from oven and cool slightly on rack. Serve warm.

Did you make this recipe?

Share a photo and tag us @tsp_basil @tspcurry — we can't wait to see what you've made!

I froze the leftover pretzels and I've been enjoying them as an afternoon snack and even for lunch paired with a big salad. Granted, the husband and 7 year old are "scared off" by the spinach but I'll keep at it with them.

You could also do knots, rolls or twists and divide the dough in half again to make 24 mini pretzel shapes for parties. (Super Bowl party anyone?)

Make your own soft pretzels at home with this whole wheat, spinach & cheese stuffed recipe.

What's your favorite balanced snack these days? Do you use Cabot cheese? What's your favorite? (Currently, my fave is their Legacy Alpine Cheddar - divine.....)


More Snacks

44 Comments

  1. Interesting twist on my favorite pastry! Although I would refrain from eating the original version, this recipe is so inspiring that I'd have to give it a try. Would you recommend using Parmesan instead of Cheddar (not my favorite cheese)?

    Love reading your blog!
    http://globalspicedblog.tumblr.com/

    1. You could definitely use Parmesan or any type of aged cheese that you can shred/great would work well. And admittedly, I wasn't a huge fan of Cheddar until I tried Cabot's line and now I'm in love. Their Legacy cheeses taste a lot like the Swiss/Alpine mountain cheeses - delicious 🙂

  2. I can remember my last Philly soft pretzel (several years ago) and it was the best!! My teammate on our lacrosse team brought bags of pretzels for after the game - I might've had more than one 😉 Loving your stuffed version and wishing I had one right now!!

    1. Oh, right after game - the best! It's exactly what I crave after a long distance run - you get them after finishing the Broad Street Run here in Philly (a 10 miler in May 🙂

  3. Oh Heavens! I knew from the title it was a bad idea to come by your post armed with only a coffee - and boyohboy was I right! I <3 soft pretzels - I made them once and they looked and tasted "meh" - but these - with that spinach and oozy cheese and Cabot yogurt - these are EPIC in every way!

    1. hehe - I know the feeling - perusing through food bloggers right before a meal - not a good idea 🙂 I hope you have time to give these a whirl!

  4. Attempting to make these would probably lead to tears, but they look so good! I adore a good pretzel and have never experienced a homemade one!

    1. I know there's an inner baker in you somewhere! Perhaps, Norah will attempt them? 🙂

  5. I love pretzels too and your version is definitely a keeper. Love your addition of spinach. I'm sure they taste as good as they look. Thanks for sharing your recipe.

  6. I'm a huge pretzel lover myself - always my snack of choice when I go to a sporting event 🙂 This is a beautiful recipe - can't wait to try AND would love to try a Philly pretzel one day!

    1. Ah, yes - it's a must at any Philly sporting event if you can imagine. Even more "authentic" if you buy them outside of the stadium from guys selling them in shopping carts!

  7. These look so fluffy, soft and yummy! I love your addition of spinach (and of course the cheese). Also, that grilled cheddar sammy from last time sounds delish!

    1. You know, I had forgotten about that sandwich until I wrote this post - gotta remember it for spring when green garlic is around!

  8. Ooh now you have me craving a pretzel! This looks like a fantastic recipe. Cannot wait to try!

    1. Let me know if you do! I'm going try your pizza crust too -intrigued and you have the gorgeous photos to back it up 🙂

  9. haha! I honestly didn't know about the soft pretzel obsession in philly (where have I been?) Deanna, these look so perfect! You should open up a shop and further ignite the movement, if that's possible. I must confess that whenever I go to the mall, I always purchase Auntie Anne's pretzels + cheese dip. With these, I no longer have to do the dunking (yes, I can get quite lazy)..excellent! And mmm....alpine cheddar...my current fav as well!

    1. We have to get you to Philly girl and go on a food tour (seriously, how fun would that be?) You have to promise you'd let me know if you are ever coming to our fair city for a visit 🙂

  10. The white oak cheddar is my fav right now! Philly pretzels are seriously the best pretzels. Any time I am there, it is my mission to get a pretzel!

    1. And a very good mission at that - that Cabot White Oak Cheddar is pretty darn delicious too.

  11. A friend was just asking me how to make pretzels this weekend and I was like, "no clue!" I'll have to send her this recipe!

  12. These look divine!!! I'm trying to figure out how to whip up a gluten-free version in my head right now. If I come up with anything I'll let you know 🙂

  13. The only thing better than a soft pretzel is one with cheese baked right in!

  14. I don't know if I've ever seen a better looking pretzel! Pretzels are one thing that intimidate me to make, but I think I could handle this recipe 🙂

    1. It's like anything in the kitchen - just go for it and I know you can do it. No matter how they look in the end, it's how they taste 🙂

  16. Maybe I should snowshoe to the store to get yeast to make these today! Love the photos. 🙂

    1. Strap on those snowshoes, lady! Hope you got through the storm - cozy, warm and with your heat/electricity still intact!!

  17. Cheese stuffed pretzels used to be my favorite snack as a kid! love this healthified version. Good luck to you! 🙂

  18. I have been CRAVING a soft pretzel ... but these with Cheddar baked in?! Heaven! I haven't had a soft pretzel in years. Love the addition of spinach too. I would love one for a snow-day snack right about now.

    1. Oh Jenny - been thinking about you - I'm hoping you came out on the other side of the storm OK 🙂

  19. My best friend's husband (he's the cook of the family) makes soft pretzels for every super bowl party, and they are my favorite snack at the party! These look so good, and I'm going to send him the recipe.

  20. Great recipe! Love soft pretzels, I'll HAVE to make these 🙂 I took the Alpine Cheddar to a work lunch today & it was devoured. Everyone just ate it plain. I'm regretting that decision now 😉

    1. I took my Alpine Cheddar and my Horseradish blocks (my 2 favs) and cut them up into 16 cubes. I'll snack on one or two at a time other wise I'd devour most of it in one sitting 🙂

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