House Made Pimento Cheese Soft Pretzel Smoked Salt Recipe

Mix and Knead

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine warm water, sugar and instant yeast. Stir gently and let sit 3–5 minutes until foamy. Add melted butter and salt. With mixer on low, add flour one cup at a time until incorporated and dough comes together. Knead with mixer for 5–7 minutes until smooth and elastic (or knead by hand 8–10 minutes). Dough should be slightly tacky but not sticky; add up to 1–2 tablespoons more flour if excessively sticky.

Lightly oil a clean bowl with the vegetable oil. Place dough in the bowl, turn once to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot 45–60 minutes until doubled in size.

Make the Cheese Spread

While dough rises, prepare the pimento cheese. In a medium bowl, beat softened cream cheese until smooth. Add mayonnaise and lemon juice and stir until combined. Fold in the grated sharp cheddar and diced roasted red peppers. Add minced shallot, smoked paprika, hot sauce (if using), kosher salt and black pepper. Mix until evenly distributed. Taste and adjust seasoning (add a pinch more salt or a few drops of hot sauce if needed). Transfer to a covered container and refrigerate until ready to use. The mixture should be spreadable but not runny.

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside. In a wide pot, bring 8 cups water to a gentle boil, then carefully add 1/2 cup baking soda (it will bubble). Reduce heat to maintain a gentle simmer.

Punch down the risen dough and turn it out onto a lightly floured surface. Divide dough into 8 equal pieces (for large pretzels) or 10–12 for smaller. Roll each piece into a 20–22 inch rope and form into a classic pretzel shape, pressing ends to adhere.

One or two at a time, lower pretzels into the simmering baking soda bath for 20–30 seconds, flipping once so both sides get coated. Use a slotted spatula to remove and drain briefly, then transfer to prepared baking sheets spaced several inches apart.

Brush each pretzel with the egg wash, making sure to coat evenly. Sprinkle each with a light pinch of coarse smoked sea salt. Bake in preheated 450°F (230°C) oven for 10–12 minutes, rotating sheets halfway, until deep golden brown.

Remove from oven and immediately brush with melted butter. Let pretzels cool on wire racks 5–10 minutes. The pretzels should be warm but cool enough to handle before spreading.

Fill with Pimento Cheese

If serving as soft pretzels topped with pimento cheese: slice each warm pretzel gently across the top (do not cut through) to create a pocket, or split like a roll. Spoon or pipe 2–3 tablespoons of chilled pimento cheese into each pretzel. For an alternative serving, serve the pimento cheese on the side as a dip (about 3 tablespoons per pretzel).

If desired, finish with an extra tiny sprinkle of smoked sea salt on top of the cheese and a light dusting of smoked paprika for color. Serve immediately while pretzels are still slightly warm so the cheese is soft but not melted through.