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. This is best done with a kitchen scale. Each portion should weigh 127 g each.

Working to complete one portion of dough at a time, roll each dough ball into a 12-inch rope. Keep the other portions of dough loosely covered with plastic wrap or a towel to keep them from drying out.

Then use a rolling pin to roll the rope width-wise, so that it is now 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 on top and bottom.

Stretch the bottom length of the dough up and over the filling. Press your fingers to seal the edge. Then fold the top of the dough down to the center of the rope and pinch the edge into the dough to completely seal in the filling.

Gently roll and stretch the rope out to make it longer so that it is now 24 inches long.

Make a U-shape with the rope then holding the ends of the rope, cross them over each other twice and press onto the bottom of the U in order to form the shape of a pretzel.

Place the formed pretzel on a lined tray. Loosely cover with plastic wrap. Each tray should have 3 pretzels on them. Once all of them are shaped, let them rise for 30 minutes.

Preheat the oven to 425 F/220 C.

When you have about 5 minutes left in the rise, start boiling 4 cups of water. When the water is boiling, mix in the baking soda and mix to dissolve.

Carefully drop one pretzel at a time and boil for 30 seconds. Splash some of the water onto the center of the pretzel. Then use a slotted spoon or spider to transfer it back to the baking tray.

Lightly brush the pretzels with egg wash and sprinkle the top with flaky sea salt. Bake one tray at a time for 12-15 minutes, or until the tops are a dark golden brown.

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