Pretzels & Pimento Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

If using store-bought soft pretzel sticks that are already baked, skip to reheating below. If using raw or frozen pretzel dough sticks, proceed with the boiling step.

Boil (for raw pretzel dough)

In a wide saucepan, bring 6 cups of water to a gentle boil. Carefully whisk in 2 tablespoons baking soda (mixture will foam). Working in batches if necessary, drop pretzel sticks into the simmering baking-soda bath for 20–30 seconds per side — this gives the pretzels their characteristic color and chew. Remove with a slotted spoon and place on the prepared baking sheet.

Brush each pretzel stick lightly with melted butter (2 tbs). Sprinkle coarse sea salt evenly over the sticks.

Bake in the preheated oven for 10–14 minutes (time will vary by dough thickness) until deep golden brown and crisp on the outside. If using pre-baked store-bought sticks, warm them at 375°F (190°C) for 6–8 minutes after brushing with butter.

Remove from oven and let cool slightly (2–3 minutes) so they’re warm but not scalding. Transfer to a serving platter.

Soften and combine

Place the 8 oz softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment or in a medium mixing bowl if using a hand mixer. Beat on medium speed until very smooth, about 1–2 minutes.

Add 1 tablespoon mayonnaise and continue mixing until incorporated.

Add the 4 oz finely chopped pimentos, 1 cup shredded sharp cheddar, 2 tablespoons grated pecorino, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon hot sauce, and 1 teaspoon lemon juice to the bowl.

Beat on low-to-medium speed until everything is fully combined and the mixture is light and slightly aerated, about 1–2 minutes. Taste and adjust seasoning — add more hot sauce, salt, or lemon juice as needed.

If the spread seems too thick for easy dipping, add cold heavy cream 1 tablespoon at a time (up to 2 tablespoons total) and mix briefly until you reach a dip-friendly, pipeable consistency.

Transfer whipped pimento to a shallow serving bowl. Sprinkle chopped chives on top if using, and drizzle a little extra olive oil or a pinch more smoked paprika for presentation.

Arrange warm pretzel sticks around the bowl of whipped pimento on a platter. Serve immediately while pretzels are warm for best contrast between salty chew and creamy spread.

Offer optional whole grain mustard and extra melted butter on the side for guests who want alternate dips or to brush additional butter on their pretzels.

Leftover spread keeps in an airtight container in the refrigerator for up to 4 days. Reheat pretzels briefly in a 350°F (175°C) oven for 5–7 minutes to refresh before serving again.