These pretzels are roll-your-eyes-and-sigh good and simple to make because Chef Elaine used her favorite store-bought pimiento cheese dip instead of making it per the recipe. She rolled out a tube of pizza dough and cut it into four pieces, spread the centers with pimiento cheese, made ropes with the help of some egg wash to keep it together then twisted them into a pretzel shape. The baking soda bath and baking directions are included in the recipe at this link.
https://www.foodnetwork.com/recipes/katie-lee/pimiento-cheese-stuffed-soft-pretzels-9831464
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