Pimento Cheese Filled Pretzels

Pimento cheese is a gift from the Gods and no one can tell me otherwise! This pimento cheese appetizer is the perfect party snack that is sure to leave you and your guests coming back for more.

A quick, homemade pimento cheese gets scooped into balls, frozen, and wrapped into an easy soft pretzel dough. The pretzels get boiled in a baking soda water bath, topped with coarse sea salt, then baked until golden brown.

The cheese melts into the fluffy pretzel dough and makes for the perfect combination. It's spicy, cheesy, salty perfection!

If you're searching for more pretzels, try my crab pretzel or pumpkin spice soft pretzels! This is a super versatile dough that can be made into pretzel bites, normal pretzels, logs, buns...you name it!

• Dry ingredients. All-purpose flour, yeast, brown sugar, salt.
• Wet ingredients. Water, unsalted butter.
• Baking soda. A ½ cup is needed for the baking soda water bath - don't skip this!
• Dairy. Sharp cheddar cheese, mayonnaise, cream cheese.
• Pimentos. One small 2oz jar, drained and rinsed.
• Jalapeños. I prefer to use pickled jalapeños in the recipe rather than fresh.
• Sea salt. Use coarse or flaky sea salt for the tops of the pretzels.

STEP 1: Make the pretzel dough in a stand mixer with the hook attachment, then knead it for about 5 minutes until it becomes very soft. Add the dough to an oiled bowl, cover, and allow it to rise until doubled in size.

STEP 2: While the dough rises, make the pimento cheese by combining everything in a food processor. Also bring a large pot of water to a boil.

STEP 3: Scoop heaping tablespoons of pimento cheese onto a parchment-lined sheet or plate and freeze for 30 minutes or until the dough has doubled.

STEP 4: Cut the dough into 12 pieces using a knife or bench scraper. Take one piece and just barely flatten it. Add a piece of frozen cheese and transfer it to your palm. Use the other hand to pull the edges of the dough upwards and pinch them all together to seal.

Place the dough ball seam side down and roll it in a clockwise motion to seal. Transfer to a parchment-lined (grease the parchment, too) pan.

Hot tip! Cover the pieces of dough you're not working with (use plastic wrap or a tea towel) until you're ready to use them. This helps prevent them from drying out.

STEP 5: Add the baking soda to the boiling water, then boil 2-3 pretzel balls at a time for thirty seconds. Transfer the boiled pretzels back to the baking sheet and continue with the rest of the pretzel rolls.

Store the baked pretzels covered in the fridge for 3 days. Reheat in the microwave or in the oven (375℉ for 5-7 minutes).

The pretzels can also be frozen and cooked from frozen. Follow all instructions, baking only to the 10-minute mark. Allow them to fully cool, then freeze in a tiptop bag. Reheat the pretzels from frozen at 400℉ for 10 minutes or until the cheese has completely melted.

While I fully suggest stuffing the pretzels with pimento cheese, you can also try the following combinations:

• Jalapeno cheese
• Cream cheese
• Beer cheese
• Pizza fillings (sauce, mozzarella, pepperoni)
• Ham and cheese

They can also be topped with garlic butter or rosemary!

Yes! The prepared dough can be stored in the fridge (covered) for one day, or frozen for two months. Allow the dough to thaw fully in the fridge, then assemble the pretzels as directed. Allow the dough to warm up and puff up slightly before boiling.

No, but also yes. You know that tangy flavor and chewy exterior that is unique to pretzels? It's the baking soda water bath! I do not recommend skipping this.

This can happen if there are any weak spots in the pretzel dough. Try to keep the dough even the entire way around the pretzels. However, cracks can be inevitable in pretzels and it will still taste delicious.

• Spinach and Feta Pinwheels
• Crab Pretzel
• Reuben Hand Pies
• Prosciutto Asparagus Puff Pastry Bundles

Did you make this recipe? Tag me on Instagram or Facebook and leave a star rating⭐️ below! For more ideas, follow me on Pinterest.