House Pretzels Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), granulated sugar, and active dry yeast. Stir gently and let sit until foamy, about 5–8 minutes. If mixture doesn’t foam, the yeast may be inactive—start over with fresh yeast.

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), add 4 cups of the all-purpose flour and kosher salt. Pour in the yeast mixture and melted butter. Mix on low speed until a shaggy dough forms. Gradually add the remaining 0.5 cup flour as needed until dough pulls away from the bowl and is slightly tacky but not sticky.

Knead

Knead with the stand mixer for 5–7 minutes on medium speed (or by hand on a floured surface for 8–10 minutes) until smooth and elastic.

First rise

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

Preheat and prepare bath

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper or silicone mats and set aside. In a wide shallow pot, bring 8 cups water to a simmer, then carefully add 3/4 cup baking soda (it will foam). Reduce heat to maintain a gentle simmer.

Shape pretzels

Turn risen dough onto a lightly floured surface and divide into 8 equal pieces for large pretzels (or 10–12 for smaller). Roll each piece into a 20–24 inch rope, form into traditional pretzel shapes or simple knots. Place shaped pretzels on the prepared baking sheets, spacing at least 2 inches apart.

Bake-side preparation

In a small bowl, whisk the egg with 1 tablespoon cold water to make an egg wash. Using a slotted spatula, one at a time gently lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds, flipping once so both sides get a brief bath. Remove and return to the baking sheet.

Finish and bake

Brush each pretzel lightly with the egg wash, then sprinkle with coarse sea salt or pretzel salt (about 2 tsp divided). Bake in the preheated oven for 12–14 minutes, until deep golden brown. If using two racks, rotate sheets halfway through for even color. Remove from oven and immediately brush with melted butter if desired, then sprinkle very lightly with smoked sea salt (about 1 tsp divided) while warm. Let cool 5 minutes before serving.

Combine base

In a medium mixing bowl, beat the softened cream cheese with a wooden spoon or electric mixer until smooth. Stir in mayonnaise and Dijon mustard until combined.

Add cheeses & seasonings

Fold in the shredded sharp cheddar, chopped pimentos, smoked paprika, hot sauce (if using), black pepper, and kosher salt. Taste and adjust seasoning — add a little more hot sauce for heat or more mayo for creaminess. The mixture should be spreadable but hold some texture from the cheddar.

Chill (optional)

For best flavor melding, cover and chill the pimento cheese for at least 30 minutes before serving. Bring to room temperature 10–15 minutes before plating if refrigerated.

Split each warm pretzel in half or make a small incision to create a pocket, or serve whole alongside a generous scoop of house pimento cheese for dipping. Spoon about 2–3 tablespoons pimento cheese per pretzel for serving, or place the cheese in a small communal bowl.

Garnish each pretzel/dip with a light dusting of smoked sea salt (use the additional 1/2 tsp as needed) to reinforce the smoked-salt note described in the menu item. Serve warm so the pretzel is soft and the pimento cheese is slightly melty and spreadable.

Leftovers: Store pimento cheese in an airtight container in the refrigerator for up to 4 days. Reheat pretzels briefly in a 300°F oven for 5–7 minutes to refresh texture before serving.