House Made Pimento Cheese Soft Pretzel Recipe

Activate yeast

In a small bowl, combine warm water (about 110°F/43°C), sugar, and active dry yeast. Stir lightly and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and fine sea salt. Add the foamy yeast mixture and melted butter. Mix on low until ingredients come together, then knead 6–8 minutes until the dough is smooth and elastic. If mixing by hand, turn onto a lightly floured surface and knead until smooth.

First rise

Lightly oil a clean bowl with vegetable oil, place the dough inside, cover with plastic wrap or a damp towel, and let it rise in a warm place until doubled in size, about 60 minutes.

Prepare baking soda bath

Preheat oven to 450°F (230°C). Line two baking sheets with parchment or silicone. In a wide shallow pot, bring 8 cups water to a gentle boil, then carefully add 8 tablespoons baking soda (it will foam). Reduce to a simmer to maintain the bath temperature.

Shape pretzels

Punch down the risen dough and divide into 8 equal pieces (for large soft pretzels) or 10–12 for smaller. Roll each piece into a 20–24 inch rope, form into a classic pretzel shape by making a U, crossing ends twice, and pressing ends onto the bottom of the U to seal. Place shaped pretzels on the prepared baking sheets with space between them.

Boil in baking soda bath

Working 2–3 at a time, gently lower each pretzel into the simmering baking soda bath for 25–30 seconds, flipping once to ensure even coating. Remove with a slotted spatula and return to the baking sheet.

Egg wash and smoked salt

Lightly brush each boiled pretzel with the beaten egg wash. Sprinkle coarse smoked sea salt evenly over the tops to taste.

Bake

Bake pretzels in the preheated oven for 12–15 minutes, until deep golden brown. Rotate pans halfway through for even baking. Remove from oven and immediately brush with melted butter to keep crust tender.

Combine base

In a medium bowl, beat softened cream cheese with mayonnaise until smooth using a spatula or electric mixer on low.

Fold cheeses and pimientos

Add finely grated sharp and medium cheddar, and the chopped roasted red pimientos. Fold together until evenly distributed. The mixture should be creamy but with some texture from the grated cheese and pimientos.

Season

Add smoked paprika, hot sauce, lemon juice, sugar, black pepper, and the optional 1/4 tsp smoked salt. Taste and adjust seasoning — add more salt or hot sauce if desired. Chill at least 30 minutes to let flavors meld; can be made several hours ahead and refrigerated, bringing to near room temperature before assembling if desired.

Fill pretzels

If serving whole soft pretzels with a scoop of pimento cheese: using a small serrated knife, make a shallow horizontal slit along one side of each warm pretzel and spoon approximately 2–3 tablespoons (about 1/8–1/6 cup) of pimento cheese into the slit. For a more decadent option, slice pretzels in half like a roll and spread 2–4 tablespoons of pimento cheese on the bottom half, then replace the top.

Garnish and serve

Place filled pretzels on a serving platter, sprinkle any extra smoked salt very lightly over the cheese if desired, and serve warm. Offer extra pimento cheese on the side for dipping. Best eaten the day made; leftovers keep refrigerated in an airtight container for up to 3 days.