Pumpernickel Pretzel with Home Grown Pimiento Cheese


Ingredients for 10 portions

  • 1.8 oz QimiQ Classic, room temperature
  • 2.9 fl oz Water
  • 1 tsp Sugar
  • 0.4 oz Dried yeast
  • 8.1 oz Bread flour
  • 13.8 oz Rye flour
  • 1.4 oz Molasses, dark
  • 0.2 oz Salt
  • 0.7 oz Baking soda
  • 4 cups of Water
  • 1 Egg yolk
  • Salt, coarse
  • Home Grown pimiento cheese


  1. Whisk the unchilled QimiQ Classic smooth. Add the water, sugar and yeast and mix well. Allow to rest for approx. 5 minutes.
  2. Add the flour, molasses and salt and knead to a smooth dough. Place the dough into an oiled vessel. Cover and allow to rest in a warm place for approx. 30 minutes.
  3. Divide the dough into strips and shape into pretzels. Preheat an oven to 450 °F.
  4. Mix the baking soda with 4 cups of water and bring to a boil. Brush the pretzels with the mixture and place onto a greased baking tray.
  5. Brush the pretzels with the egg yolk and sprinkle with the salt. Bake in the preheated oven until golden brown and allow to rest for approx. 5 minutes.
  6. Serve the pumpernickel pretzels with the Home Grown pimiento cheese.

QimiQ Classic advantages

  • Baked goods remain moist for longer
  • Quick and simple preparation

Nutritional values

Per Portion Per 100 g
Kcal 239 Kcal 129
KJ 1006 KJ 542
Fat in g 2 Fat in g 1
Cholesterol in mg 27 Cholesterol in mg 15
Carbohydrates in g 48 Carbohydrates in g 26
Protein in g 7 Protein in g 4