Soft Pretzels & Provolone Fondue Recipe

Inspired by Culinary Dropout

Time2h

Serves4

sea salt

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Ingredients

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Pretzel Dough

4 cups 00 bread flour

1 tbs Active dry yeast

1 tbs Brown sugar

1 tsp Celtic sea salt

1 1/2 cups water

1/2 cups baking soda

1/2 tbs sea salt

Provolone Fondue

2 cups Provolone cheese

1 cup cream

1 clove Garlic

1/2 cups White wine

1/4 tsp black pepper

1/4 tsp nutmeg

Method

Pretzel Preparation

Make the Dough

In a large mixing bowl, combine warm water, brown sugar, and yeast. Let it sit for 5 minutes until bubbly. Stir in salt and flour until a dough forms. Knead for about 5-7 minutes until smooth.

Let the Dough Rise

Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape the Pretzels

Preheat your oven to 450°F (230°C). Divide the dough into 8 pieces. Roll each piece into a long rope and shape into pretzel form.

Boil the Pretzels

In a large pot, bring 10 cups of water and baking soda to a boil. Boil each pretzel for about 30 seconds, then remove with a slotted spoon and place on a baking sheet lined with parchment paper.

Bake

Sprinkle pretzels with sea salt and bake for 12-15 minutes until golden brown.

Fondue Preparation

Make the Fondue

In a saucepan over medium heat, combine cream, minced garlic, and white wine. Heat until simmering.

Add Cheese

Gradually stir in provolone cheese, mixing until melted and smooth. Add black pepper and nutmeg for flavor.

Serve

Transfer the cheese mixture to a fondue pot or serving bowl and serve warm alongside the soft pretzels.