Description
These Pimento Cheese Filled Pretzels combine the irresistible chewiness of homemade soft pretzels with a creamy, spicy pimento cheese filling. Perfect for a flavorful snack or appetizer, these pretzels are chewy on the outside and oozing cheesy goodness inside, made from sharp cheddar, cream cheese, and zesty pickled jalapeños.
Ingredients
Pretzel Dough
- 1 cup warm water (110℉ / 8oz)
- 2¼ teaspoons instant yeast (1 packet, 21g)
- 1 tablespoon brown sugar (13g)
- 2 tablespoons unsalted butter, melted (30g)
- 1 teaspoon kosher salt
- 3 to 3½ cups all-purpose flour (360-420g)
Baking Bath
- 8 cups water (64oz)
- ½ cup baking soda (144g)
Pimento Cheese Filling
- 8 oz sharp cheddar cheese, shredded
- 4 oz full-fat cream cheese
- ⅓ cup mayonnaise (75g)
- 2 oz pimentos (one small jar), drained and rinsed
- ¼ cup pickled jalapeños (35g), no juice
Topping
- coarse sea salt (optional)
Instructions
- Make the Pretzel Dough: In the bowl of a stand mixer fitted with a dough hook, combine warm water, instant yeast, brown sugar, kosher salt, melted butter, and 3 cups of flour. Mix on low speed until flour is incorporated, then increase to medium speed until the dough pulls away from the sides of the bowl. Add additional flour a spoonful at a time if the dough is too sticky. Turn the dough onto a floured surface and knead by hand for 3-5 minutes until smooth and elastic.
- First Rise: Place the dough in a well-oiled bowl, turning it to coat. Cover with plastic wrap or a dish towel and let it rise in a warm spot for 30 to 60 minutes, until doubled in size.
- Prepare Pimento Cheese Filling: Drain and rinse the pimentos, shaking dry. Pulse pimentos and pickled jalapeños in a food processor until minced. Add mayonnaise, cream cheese, and shredded cheddar cheese. Pulse until combined but retain some texture.
- Form Cheese Balls: Using a tablespoon or small cookie scoop, portion 12 mounded scoops of the pimento cheese onto a parchment-lined pan. Freeze for at least 15-30 minutes to firm them up.
- Preheat and Prepare Baking Setup: When the dough is almost doubled, preheat your oven to 425℉ (218℃). Bring 8 cups of water to a simmer in a large pot. Line two baking sheets with parchment paper, then lightly spray with nonstick spray or use silicone mats.
- Shape Pretzels with Filling: Divide the risen dough into 12 equal pieces. Keep unused pieces covered with plastic wrap. Flatten one piece gently without creating thin spots, place a frozen cheese ball in the center. Fold dough edges upward around the cheese and pinch tightly to seal. Place seam side down and gently roll into a ball. Transfer to prepared baking sheet. Repeat for all pieces.
- Baking Soda Bath: Add baking soda to the simmering water and bring to a rapid boil. Boil the pretzel balls in batches for 30 seconds each, using a slotted spoon or spider to remove them and place back onto the greased parchment-lined baking sheets.
- Optional Salt Topping and Bake: Sprinkle each pretzel with coarse sea salt if desired. Bake in the preheated oven for 12-15 minutes until golden brown and cooked through.
- Cool and Serve: Remove pretzels from oven and cool for 5 minutes before serving. Enjoy these warm, cheesy stuffed pretzels as a delightful snack or party appetizer.
Notes
- Make sure the water for yeast activation is warm but not hot to avoid killing the yeast.
- Freezing the cheese filling before assembly makes it easier to seal the pretzel dough without leaking.
- Do not flatten the dough too thin when enclosing the cheese balls to prevent bursting during boiling and baking.
- The baking soda bath ensures the pretzels develop their characteristic chewy crust and golden color.
- These pretzels are best enjoyed warm but can be reheated in the oven later.
- Use kosher or coarse sea salt for the best texture and flavor on top.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
