Pimiento Cheese Stuffed Soft 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
• Freshly ground black pepper
• Hot sauce, optional
• 1 lb store-bought pizza dough
• 1 large egg, beaten (for egg wash)
• 1/4 cup baking soda
• Coarse kosher salt, for sprinkling

Steps

1. For the pimiento cheese: In a food processor fitted with the blade, combine the cheese, mayonnaise, pimientos, relish, onion powder, a pinch of salt, pepper, and a few dashes of hot sauce if you like. Process until smooth and creamy. Scoop into a bowl and set aside, or cover and refrigerate until needed.
2. For the pretzels: Heat the oven to 400°F. Line a baking sheet with parchment and mist with nonstick spray.
3. On a lightly floured surface, roll the pizza dough into roughly a 14-by-12-inch rectangle. Cut lengthwise into 2 1/2- to 3-inch strips with a knife or pizza wheel. Spread about 2 tablespoons of pimiento cheese down the middle of each strip. Brush egg wash along both sides of the cheese. Fold the long edges up over the filling and crimp shut with a fork. Shape each strip into a pretzel knot and set on the baking sheet. Chill until you are ready to boil.
4. Fill a large pot halfway with water and bring to a boil over high heat. Slowly stir in the baking soda until dissolved. With a spider or slotted spoon, dip each pretzel in the boiling bath about 30 seconds, then return to the parchment-lined sheet. When all are dipped, brush with beaten egg and sprinkle with salt.
5. Bake until deep golden brown, 10 to 12 minutes. Serve warm or at room temperature with spicy mustard.

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