Welcome to the ultimate guide for crafting the most delectable Pimento Cheese Filled Pretzels! Imagine a soft, pillowy pretzel dough, perfectly golden brown and speckled with coarse sea salt, encasing a warm, spicy, and creamy pimento cheese filling. This isn’t just an appetizer; it’s a culinary experience that will captivate everyone who takes a bite. Whether you’re hosting a game day, a festive gathering, or simply craving a unique and satisfying snack, these mini pretzel buns deliver on every front: cheesy, spicy, salty, and utterly irresistible.
Pimento cheese, often revered as the “pâté of the South,” is a true gift, and when paired with the iconic chewiness of a homemade soft pretzel, it ascends to legendary status. This recipe transforms classic ingredients into a show-stopping party snack that promises to leave you and your guests yearning for more. The process involves preparing a quick, homemade pimento cheese, shaping it into small balls, and freezing them. These frozen cheese nuggets are then lovingly wrapped in an easy-to-manage soft pretzel dough. A crucial step involves a baking soda water bath, which gives the pretzels their signature deep brown crust and unmistakable flavor, before they are baked to golden perfection and topped with coarse sea salt.
The magic truly happens as these stuffed pretzels bake. The pimento cheese within melts into a gooey, savory core, mingling flawlessly with the fluffy, warm pretzel dough. Each bite is a symphony of textures and flavors: the slight spice from the pimentos and jalapeños, the rich cheesiness, the satisfying saltiness from the pretzel, and the comforting chewiness of the bread. It’s a perfect harmony that makes these a standout treat.
If you’re already a fan of creative pretzel recipes, you might enjoy exploring other unique variations like a savory crab pretzel or the cozy sweetness of pumpkin spice soft pretzels. This versatile pretzel dough is incredibly adaptable and can be shaped into traditional pretzels, pretzel bites, logs, or even these delightful stuffed buns, offering endless possibilities for your culinary adventures.
Why You Will Love These Pimento Cheese Pretzels
There are countless reasons why these pimento cheese stuffed pretzels will become your new go-to appetizer. They effortlessly combine comfort food with gourmet appeal, creating a snack that’s both familiar and exciting.
- Unforgettable Flavor Fusion: The classic Southern tang and slight spice of pimento cheese perfectly complement the savory, slightly sweet, and chewy notes of a soft pretzel. It’s a match made in culinary heaven.
- Perfectly Portable Appetizer: Shaped into convenient mini buns, these pretzels are ideal for parties, tailgates, picnics, or any occasion where finger foods are preferred. They’re easy to grab and enjoy.
- Impressive & Unique: While pretzels are popular, stuffed pretzels, especially with pimento cheese, are a unique twist that will undoubtedly impress your guests and set your gathering apart.
- Satisfying Texture Contrast: The soft, warm, and fluffy interior of the pretzel dough, coupled with its slightly crispy, chewy exterior, creates a delightful textural experience with every bite.
- Customizable Heat: The recipe allows for adjustment of the jalapeño quantity, so you can tailor the spice level to your preference, from a mild hint to a bolder kick.
- Rewarding Homemade Experience: Making pretzels from scratch might seem intimidating, but this recipe breaks it down into manageable steps, resulting in a deeply satisfying homemade treat that tastes infinitely better than store-bought options.
What Exactly is Pimento Cheese?
Before we dive into the creation of these fantastic pretzels, let’s appreciate the star of our filling: pimento cheese. Often referred to as “Carolina Caviar” or “Southern Gold,” pimento cheese is a beloved spread deeply ingrained in the culinary traditions of the American South. At its core, it’s a creamy, savory, and often slightly tangy spread made primarily from shredded cheddar cheese, mayonnaise, and diced pimento peppers.
The beauty of pimento cheese lies in its simplicity and versatility. While the core ingredients remain constant, variations abound. Some recipes call for a blend of cheeses, while others introduce spices like garlic powder, onion powder, or a dash of hot sauce for an extra kick. In our recipe, we elevate the flavor profile with cream cheese for added richness and pickled jalapeños for a delightful spicy element and a hint of acidity that cuts through the richness, preventing it from being overly heavy. The “pimento” itself refers to a type of sweet, mild, cherry-shaped red pepper, typically found canned and diced. These little red specks not only add a touch of color but also a subtle sweetness and fruity note to the cheese spread.
Historically, pimento cheese gained popularity in the early 20th century as a convenient and affordable spread. It quickly became a staple for sandwiches, crackers, and as a topping for various dishes. Its creamy texture and bold flavor make it a natural partner for soft, chewy pretzels, creating a harmonious blend that celebrates the best of Southern comfort and classic German-inspired baking.
Ingredient Notes and Tips for Success
Crafting perfect pimento cheese filled pretzels starts with understanding each ingredient’s role. Here’s a detailed look at what you’ll need and some tips for optimal results:
- Dry Ingredients for Pretzel Dough:
- All-purpose flour: The foundation of your dough. While the recipe suggests 3 to 3½ cups, always start with the lower amount and add more gradually as needed. The exact quantity can vary based on humidity and how your flour absorbs liquid. Aim for a dough that is soft, pliable, and slightly tacky, but not sticky.
- Instant yeast: Essential for the dough’s rise, creating that light and fluffy texture. Ensure your yeast is fresh and active for the best results. Instant yeast can be mixed directly with dry ingredients, making the process simpler.
- Brown sugar: Provides a subtle sweetness that balances the savory filling and helps activate the yeast, contributing to a richer golden-brown color during baking.
- Salt (kosher): Crucial for flavor in the dough itself. Don’t skip it, as it significantly impacts the overall taste of the pretzel.
- Wet Ingredients for Pretzel Dough:
- Warm water (110°F/43°C): The ideal temperature to activate the yeast without killing it. If it’s too hot, the yeast will die; too cold, and it won’t activate properly. Use a kitchen thermometer for accuracy.
- Unsalted butter: Melted butter adds richness and tenderness to the pretzel dough, making it more pliable and flavorful.
- Baking Soda for Water Bath:
- ½ cup baking soda: This is a non-negotiable ingredient for the classic pretzel taste and texture. The alkaline solution created by boiling the pretzels in baking soda water promotes the Maillard reaction, giving them their characteristic dark brown, chewy crust and authentic “pretzel” flavor. Do not skip this step or reduce the amount!
- Dairy for Pimento Cheese:
- Sharp cheddar cheese: The star of pimento cheese. Shred your own cheese from a block for the best flavor and melting consistency. Pre-shredded cheeses often contain anti-caking agents that can affect the texture. Sharp cheddar delivers that bold, rich cheesy flavor.
- Mayonnaise: Binds the cheese together and provides the signature creamy texture. Use a good quality, full-fat mayonnaise for the best flavor and consistency.
- Cream cheese (full-fat): Adds an extra layer of richness and helps create a smoother, more stable filling that holds its shape well when frozen and melts beautifully inside the pretzel.
- Flavor Enhancers for Pimento Cheese:
- Pimentos (one small 2oz jar): Drained and rinsed thoroughly. These sweet red peppers are essential for the traditional pimento cheese flavor and vibrant color.
- Jalapeños (pickled): I prefer using pickled jalapeños over fresh ones in this recipe. Pickled jalapeños offer a consistent level of heat, a tangy brine flavor, and a softer texture that blends seamlessly into the cheese mixture. They provide a fantastic kick without overpowering the other flavors.
- Topping:
- Coarse sea salt: The iconic finish for any pretzel. Use coarse or flaky sea salt for that classic salty crunch. It adheres well to the boiled dough and provides a satisfying contrast to the soft interior.
How to Make Pimento Cheese Stuffed Pretzels: A Step-by-Step Guide
Making these stuffed pretzels is a rewarding process, broken down into three main phases: dough preparation, pimento cheese creation, and assembly/baking.
Phase 1: Crafting the Perfect Pretzel Dough
STEP 1: Initiate the Dough. In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water, instant yeast, brown sugar, melted unsalted butter, kosher salt, and 3 cups of all-purpose flour. Begin mixing on low speed until the flour is fully incorporated and a shaggy dough forms.
STEP 2: Knead to Perfection. Increase the mixer speed to medium and continue kneading for about 5 minutes. The dough should become very soft, smooth, and elastic, pulling away cleanly from the sides of the bowl. If the dough seems too sticky and doesn’t pull away, add the remaining ½ cup of flour, one spoonful at a time, until it reaches the desired consistency – slightly tacky but not sticky to the touch.
STEP 3: First Rise. Transfer the kneaded dough to a lightly oiled bowl, turning it once to ensure all sides are coated. Cover the bowl tightly with plastic wrap or a clean kitchen towel and allow the dough to rise in a warm, draft-free place for 30-60 minutes, or until it has visibly doubled in size. While the dough is rising, you can prepare your pimento cheese.
Phase 2: Preparing the Pimento Cheese Filling
STEP 4: Blend the Cheese. While the pretzel dough is rising, drain and rinse the pimentos thoroughly, shaking off any excess water. Add the drained pimentos and pickled jalapeños (without their juice) to a food processor. Pulse a few times until the pimentos and jalapeños are finely minced. Then, add the shredded sharp cheddar cheese, full-fat cream cheese, and mayonnaise to the food processor. Pulse again until all ingredients are combined, leaving a bit of texture for a more satisfying bite. Avoid over-processing to keep some cheesy integrity.
STEP 5: Freeze for Easy Stuffing. Using a tablespoon measure or a small cookie scoop, portion out 12 mounded scoops of the pimento cheese mixture onto a parchment-lined baking sheet or plate. Transfer these cheese balls to the freezer for at least 15-30 minutes, or until they are firm enough to handle easily. Freezing the filling is key to preventing a messy stuffing process and ensuring the cheese remains intact during wrapping.
Phase 3: Assembly, Boiling, and Baking
STEP 6: Prepare Your Workspace and Oven. Once the dough has nearly doubled in size, preheat your oven to 425°F (218°C). Line two large baking pans with parchment paper and lightly spray the parchment with nonstick cooking spray, or use silicone baking mats. Bring a large pot of water (about 8 cups) to a gentle simmer.
STEP 7: Portion the Dough. Gently punch down the risen pretzel dough to release air. Transfer it to a lightly floured surface and divide it into 12 equal pieces using a knife or bench scraper. It’s helpful to weigh them for uniform size, aiming for approximately 60-70g per piece. Keep any dough pieces you’re not actively working with covered with plastic wrap or a damp tea towel to prevent them from drying out.
STEP 8: Stuff the Pretzels. Take one piece of dough and gently flatten it into a disc, making sure the center isn’t too thin. Place a frozen pimento cheese ball in the center of the flattened dough. Transfer the dough to the palm of your hand. Use your other hand to carefully pull the edges of the dough upwards and over the cheese ball, pinching them together firmly at the top to create a tight seal. This step is crucial for preventing cheese leaks during baking. Once sealed, place the dough ball seam-side down on your work surface and gently roll it in a clockwise motion to further seal and shape it into a smooth, round bun. Transfer the formed pretzel ball to your prepared baking sheet.
Visual Guide to Forming the Stuffed Pretzel Bites
Hot tip! Always cover the pieces of dough you’re not currently working with (using plastic wrap or a tea towel) until you’re ready to use them. This crucial step helps prevent them from drying out and becoming difficult to work with.
STEP 9: The Baking Soda Bath. Once all pretzels are formed, increase the heat of your simmering water to a high boil. Carefully add the ½ cup of baking soda to the boiling water (it will foam up, so use a large pot). Gently transfer 2-3 pretzel balls at a time into the boiling baking soda bath. Boil each pretzel for exactly thirty seconds per side, or 60 seconds total, flipping halfway through. Use a slotted spoon or spider strainer to carefully remove the boiled pretzels, allowing excess water to drain off, then transfer them back to the greased parchment-lined baking sheet. Continue this process with the remaining pretzel rolls.
STEP 10: Bake to Golden Perfection. Immediately after boiling and transferring to the baking sheet, sprinkle the tops of the pretzels generously with coarse sea salt. Bake the pretzels in the preheated oven for 13-15 minutes, or until they achieve a beautiful deep golden brown color. Remove from the oven and allow them to cool on the baking sheet for about 5 minutes before serving. Be careful when biting into them, as the melted pimento cheese filling will be molten hot!
Expert Tips for the Best Pimento Cheese Pretzels
Achieving bakery-quality stuffed pretzels is easier than you think with these helpful tips:
- Don’t Rush the Dough: Allow your dough sufficient time to rise. A warm, draft-free environment (like a slightly warmed oven turned off) helps. The dough’s texture and fluffiness depend on a good first rise.
- Master the Knead: Proper kneading develops the gluten, resulting in a chewy, elastic pretzel. Knead until the dough is smooth and springs back when lightly poked. If kneading by hand, this can take 8-10 minutes.
- Freeze the Pimento Cheese Solid: This is a game-changer! Freezing the cheese balls until firm makes them much easier to wrap in the dough without squeezing out. It also helps them melt slowly and evenly inside the pretzel during baking.
- Seal the Deal: When enclosing the cheese, ensure the dough is completely sealed with no gaps. Pinching the edges together firmly and then rolling the ball seam-side down helps create a strong seal, preventing the cheese from leaking out during boiling and baking.
- Handle Dough Gently: After the first rise, deflate the dough gently. Over-handling can make it tough. When flattening dough pieces, do so lightly to maintain airiness.
- The Power of the Baking Soda Bath: This step is non-negotiable for authentic pretzel flavor and texture. The alkalinity helps create that distinct dark, chewy crust. Don’t boil for too long, as it can make the pretzels taste metallic. 30 seconds per side is perfect.
- Uniformity is Key: Try to make your dough pieces and cheese balls as uniform in size as possible. This ensures even cooking and consistent results across all your pretzels.
- Don’t Overbake: Pretzels can go from perfectly golden to dry very quickly. Keep a close eye on them during the last few minutes of baking. They should be deeply golden brown, not burnt.
Storing and Freezing
These pimento cheese filled pretzels are best enjoyed fresh and warm from the oven, but they can be stored and even frozen for later enjoyment:
- Storing Baked Pretzels: Store any leftover baked pretzels covered tightly in an airtight container at room temperature for up to 24 hours, or in the fridge for up to 3 days. Reheat them gently in the microwave for 20-30 seconds, or in a preheated oven at 375°F (190°C) for 5-7 minutes, until warmed through and the cheese is melted.
- Freezing Unbaked Pretzels (Pre-Boiled): You can form the pretzels, complete the baking soda bath, and then freeze them before baking. After boiling and salting, let them cool completely on the baking sheet. Once cooled, place the baking sheet with pretzels into the freezer for about an hour, until the pretzels are firm. Transfer the frozen pretzels to a freezer-safe, airtight bag or container. They can be frozen for up to 2 months. When ready to bake, preheat oven to 425°F (218°C) and bake directly from frozen for 18-22 minutes, or until golden brown and hot.
- Freezing Fully Baked Pretzels: To freeze fully baked pretzels, allow them to cool completely after baking. Then, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, removing as much air as possible. They can be frozen for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for 10-15 minutes, or until the cheese has completely melted and the pretzels are heated through.
What Else to Stuff Pretzel Bites With? Creative Variations
While the pimento cheese filling is absolutely divine, this pretzel dough is incredibly versatile. Don’t be afraid to get creative with your fillings! Here are a few ideas to inspire you:
- Spicy Jalapeño & Cheddar: A simpler, spicier cheese blend without the pimentos, perfect for those who love heat.
- Classic Cream Cheese: For a milder, tangy, and creamy center that’s universally loved. You can add chives or a hint of garlic powder.
- Savory Beer Cheese: A rich, robust cheese sauce made with beer, perfect for a more adult-friendly snack.
- Mini Pizza Pockets: Stuff with a spoonful of marinara sauce, shredded mozzarella, and mini pepperoni for a fun, kid-friendly option.
- Ham and Cheese: A classic pairing! Use finely diced ham and your favorite melting cheese like Gruyère or Swiss.
- Sweet Cinnamon Sugar: For a dessert pretzel, skip the baking soda bath (or do a very quick one), stuff with cream cheese or a sweet fruit filling, then brush with butter and roll in cinnamon sugar after baking.
You can also experiment with toppings! Beyond coarse sea salt, consider brushing the hot pretzels with garlic butter, sprinkling with fresh rosemary, or a blend of everything bagel seasoning for an extra layer of flavor.
FAQs & Tips
Here are some frequently asked questions and quick tips to ensure your pimento cheese pretzels turn out perfectly every time.
Yes, absolutely! The prepared dough can be stored in the fridge, covered tightly, for up to one day. This is a great option if you want to prep ahead. Alternatively, you can freeze the dough for up to two months. If frozen, allow the dough to thaw fully in the fridge overnight, then bring it to room temperature and let it puff up slightly before assembling and boiling the pretzels as directed.
Technically, no, you don’t *have* to, but I strongly recommend it. The boiling step in a baking soda water bath is what gives pretzels their distinct tangy flavor, beautiful dark crust, and chewy exterior that’s unique to authentic soft pretzels. Skipping this step would result in a soft bread roll rather than a true pretzel. It’s a crucial part of the process for that classic pretzel experience!
Exploding pretzels usually happen if there are weak spots or thin areas in the pretzel dough, or if the cheese isn’t completely sealed. When forming the pretzels, try to keep the dough’s thickness even all the way around the cheese ball. Ensure you pinch the edges together very tightly to create a secure seal. While small cracks can sometimes be inevitable with stuffed items, and they’ll still taste delicious, a proper seal minimizes major blowouts. Also, make sure your cheese filling is adequately frozen; this helps it stay put longer while the dough bakes around it.
Yes, you can! If using active dry yeast, you’ll need to “proof” it first. Combine the warm water (110°F/43°C) and brown sugar in the stand mixer bowl, then sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active. Then, proceed with the rest of the recipe instructions, adding the melted butter, salt, and flour.
If your dough isn’t rising, the most common culprits are inactive yeast or water that’s too hot or too cold. Ensure your yeast isn’t expired and your water temperature is precisely around 110°F (43°C). A warm, draft-free place is also essential for rising. If your kitchen is cool, try placing the bowl in a slightly warmed (but turned off) oven, or near a warm (not hot) stovetop burner.
More Delicious Appetizer Recipes
If you loved these pimento cheese pretzels, be sure to explore more fantastic appetizer ideas for your next gathering:
- Spinach and Feta Pinwheels
- Crab Pretzel
- Reuben Hand Pies
- Prosciutto Asparagus Puff Pastry Bundles
Did you make this recipe? We’d love to see it! Tag me on Instagram or Facebook and leave a star rating⭐️ below! For more inspiring ideas and recipes, be sure to follow me on Pinterest.
Pimento Cheese Filled Pretzels Recipe
Pimento Cheese Filled Pretzels
By Callan Wenner
These pimento cheese filled pretzels are the perfect appetizer that everyone will love! Fluffy soft pretzel dough gets stuffed with pimento cheese, boiled, then baked. They’re cheesy, spicy, and the perfect mini pretzel buns!
Cook Time: 15 mins
Total Time: 1 hour 15 mins
Cuisine: American
Calories: 405 kcal
Equipment
- Stand mixer with dough hook attachment
- Food processor
- Small cookie scoop
- Large pot
- Spider or slotted spoon
- Parchment paper
Ingredients
Soft 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 – 3½ cups all-purpose flour (360-420g)
- 8 cups water (for boiling bath, 64oz)
- ½ cup baking soda (for boiling bath, 144g)
Pimento Cheese
- 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, drained)
Instructions
Pretzel Dough
- Add the warm water, yeast, sugar, salt, melted butter, and 3 cups of flour to the bowl of a stand mixer fitted with the dough hook and mix on low speed until the flour is incorporated.
- Increase to medium speed and mix until the dough pulls away from the sides. If needed, add the remaining flour a spoonful at a time until the dough feels slightly tacky, but not sticky and coming off on your fingers.
- Turn out the dough to a lightly floured surface and knead for 3-5 minutes until the dough turns smooth, soft, and very easy to work with.
- Place the dough into a well oiled bowl, turn it to coat, and cover with plastic wrap or a dish towel. Rise in a warm place for about 30-60 minutes, or until doubled in size.
- While the dough rises, prepare the pimento cheese.
Pimento Cheese
- Drain and rinse the pimentos and shake dry. Add the pimentos and pickled jalapeños (no juice) to a food processor and pulse until minced.
- Add the mayonnaise, cream cheese, and cheddar cheese and pulse until combined but a bit of texture remains.
- Use a tablespoon measure or small cookie scoop and scoop 12 mounded scoops onto a small pan lined with parchment. Freeze the cheese balls for at least 15-30 minutes, or until the dough is ready.
Assembly
- Once the dough is almost doubled, preheat the oven to 425℉/218℃ and bring a large pot of water to a simmer. Also line two large baking pans with parchment paper (then spray with nonstick spray), or a silicon baking mat.
- Once the dough has risen, split the dough into twelve pieces. Cover any pieces you’re not working on with plastic wrap.
- Flatten the dough very slightly (don’t press down too much or make any areas too thin) then add a frozen cheese ball.
- Transfer the dough to your palm, then use the other hand to gently pull the very edges of the dough upwards and pinch everywhere on the top to fully seal.
- Place the dough seam side down and gently roll in a clockwise motion. Transfer the pretzel ball to the baking sheet, then continue with the remaining dough and cheese.
- Add the baking soda to the simmering water (and turn it to high boil), then transfer a few pretzel balls at a time to the water bath for 30 seconds. Use a spider or slotted spoon to remove them to the greased parchment cookie sheets.
- Top each pretzel with coarse sea salt (optional), then bake for 12-15 minutes until golden brown. Remove and cool for 5 minutes, then enjoy hot!
Notes
- Try to keep the dough as even as possible the whole way around the cheese ball. Any areas that are too thin can split during the baking process.
- Take a picture of the dough when you start the rise so you have a reference of when it’s doubled in size!
- This recipe can easily be halved to make 6 pretzels.
- Storing: Store the pretzels covered in the fridge for 3 days. Reheat in the microwave or in the oven (350℉ for about 7 minutes).
- Freezing: Follow all instructions, baking only to the 10-minute mark. Allow them to fully cool, then freeze in a sealed container. Reheat the pretzels from frozen at 375℉ for 10 minutes or until the cheese has completely melted.
Nutritional Information
Calories: 405kcal | Carbohydrates: 55g | Protein: 14g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 1819mg | Potassium: 147mg | Fiber: 3g | Sugar: 2g | Vitamin A: 382IU | Vitamin C: 5mg | Calcium: 185mg | Iron: 3mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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