| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 4 pretzels |
| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 4 pretzels |
Ingredients
- 4 ounces yellow Cheddar, grated (1 cup)
- 2 tablespoons mayonnaise
- 1 tablespoon jarred pimientos
- 1/2 teaspoon pickle relish
- 1/4 teaspoon onion powder
- Kosher salt and freshly ground black pepper
- Hot sauce, optional
- Nonstick cooking spray, for the baking sheet
- One 13.8-ounce tube refrigerated pizza dough, such as Pillsbury
- All-purpose flour, for dusting
- 1 large egg, lightly beaten with 1 tablespoon water
- 2/3 cup baking soda
- Kosher salt
- Spicy mustard, for dipping
Instructions
- For the pimiento cheese: To the bowl of a food processor fitted with the blade attachment, add the cheese, mayonnaise, pimientos, relish, onion powder, a pinch of salt, pepper and a few dashes hot sauce, if using. Blend until smooth and creamy. Transfer to a bowl and set aside or cover and hold in the refrigerator until ready to use.
- For the pretzels: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Spray with nonstick cooking spray.
- Roll out the pizza dough on a lightly floured surface into an approximate 14-by-12-inch rectangle. Using a knife or pizza cutter, cut lengthwise into 2 1/2- to 3-inch strips. Spread about 2 tablespoons of the pimiento cheese down the center of each strip. Brush the strips on both sides of the pimiento cheese with the egg wash. Bring the sides of each strip up around the spread and crimp it closed using the tines of a fork. Tie each strip into a pretzel-shaped knot and place them on a baking sheet. Place in the refrigerator until ready to boil.
- Fill a large pot halfway with water and bring to a boil over high heat. Very slowly add the baking soda and stir until dissolved. Using a spider or slotted spoon, dip each pretzel in the boiling mixture for about 30 seconds each, then place on the parchment-lined baking sheet. Once all the pretzels are dipped, brush them with the beaten egg and sprinkle them with salt.
- Bake until the pretzels are a deep golden brown, 10 to 12 minutes. Serve warm or at room temperature with spicy mustard.
Reviews
Hi sweet or dill relish?
Can you make these ahead and freeze them?
These were amazing!
Just made these for the super bowl – definitely a touchdown! Thank you Katie!
Fun to make on Super Bowl Sunday. We used pimento cheese from the store. Store bought pizza crust worked nicely, and turned into a great stuffed pretzel.
Totally fun easy pretzels! We didn’t stuff them but had a great time with the making of the pretzels. Def go slow on adding baking soda!
These were so good. Used my version of pimento cheese & husband’s home made pizza dough. Next time I might try them with plain old cheddar, can’t wait!