In a large mixing bowl, combine the cream cheese, mozzarella, parmesan, minced garlic, red pepper flakes, spinach, and artichokes together until creamy. Set aside.

Line two baking sheets with parchment paper and set them aside.

In a stand mixing bowl, combine the flour, salt, sugar, and yeast together. Then pour in the warm water.

Knead on low speed with the dough hook for 5 minutes until a ball of dough forms and cleans the sides of the bowl. It should feel soft and tacky but not sticky. Cover the bowl loosely with plastic wrap or a kitchen towel. Rest for 10 minutes.

Portion the dough into 6 equal pieces, each weighing 127 g.

Working to complete one portion of dough at a time, roll each dough ball into a 12-inch rope.

Roll the rope width-wise to at least 4 inches wide.

Spoon 4 tablespoon of the artichoke filling along the length of the center of the dough, leaving at least a ½ inch border clean.

Stretch the bottom length of the dough up and over the filling. Press your fingers to seal the edge.

Fold the top of the dough down to the center of the rope and pinch the edge to seal the filling.

Gently roll and stretch the rope out to make it longer to 24 inches.

Make a U-shape with the rope, crossing the ends over each other twice and pressing onto the bottom of the U.

Place the formed pretzel on a lined tray, loosely cover with plastic wrap, and let rise for 30 minutes.

Preheat the oven to 425 F/220 C.

When you have about 5 minutes left in the rise, boil 4 cups of water and dissolve the baking soda.

Carefully drop one pretzel at a time and boil for 30 seconds, splashing some of the water onto the center.

Transfer back to the baking tray using a slotted spoon.

Lightly brush the pretzels with egg wash and sprinkle with flaky sea salt. Bake for 12-15 minutes, or until a dark golden brown.

Right after baking, brush the tops with melted butter and serve warm!