• 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 the 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 pam, 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!