Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pretzel Bites
Fondue Cheese
Method
Pretzel Bites
- 1
Make the dough
In a large mixing bowl or stand mixer bowl, combine warm water, sugar and yeast. Stir and let sit 5 minutes until foamy. Add melted butter, salt, and about 2 cups of the flour. Mix with dough hook or wooden spoon, then add remaining 1 cup flour gradually until a shaggy dough forms.
- 2
Knead
Knead dough on a lightly floured surface 6–8 minutes until smooth and elastic, or knead with stand mixer for 4–5 minutes. The dough should be slightly tacky but not sticky. Add small extra flour if excessively sticky.
- 3
- 4
Shape bites
Preheat oven to 425°F (220°C). Line two baking sheets with parchment. Punch down the dough and turn onto a lightly floured work surface. Divide dough into 8 equal pieces. Roll each piece into a 12–14 inch rope, then cut each rope into 1-inch pieces to form bite-sized balls (about 1 inch).
- 5
Baking soda bath
In a wide, shallow pot, bring 6 cups water and 1/2 cup baking soda to a simmer. Working in batches, gently drop 10–12 pretzel bites into the simmering bath for 20–30 seconds. Use a slotted spoon to transfer them back to the prepared baking sheet, spaced about 1 inch apart.
- 6
Egg wash and salt
Whisk the egg with 1 tablespoon water. Brush each pretzel bite lightly with egg wash and sprinkle coarse sea salt evenly over the top.
- 7
Bake
Bake in preheated oven 12–14 minutes until deep golden brown. Rotate sheets halfway if needed for even browning. Remove to a wire rack and let cool 5 minutes before serving.
Fondue Cheese
- 8
Prepare cheese and slurry
Toss shredded cheddar and Gruyère with the cornstarch in a bowl until evenly coated. This prevents the cheese from separating when melted.
- 9
Heat liquids
In a medium heavy-bottomed saucepan over low–medium heat, combine milk and white wine (if using). Heat until warm and steaming but not boiling.
- 10
Melt cheese
Reduce heat to low. Add the cornstarch-coated cheeses a handful at a time, stirring constantly with a wooden spoon or silicone spatula until each addition is fully melted before adding more. Stir in the cream cheese to create a smooth texture.
- 11
Season and finish
Stir in Dijon mustard, minced garlic, Worcestershire sauce, black pepper and a pinch of nutmeg. Taste and adjust seasoning. If the fondue is too thick, whisk in up to 2–3 tablespoons additional warm milk to reach desired dipping consistency. Keep warm over the lowest heat or transfer to a fondue pot set to low.
- 12
Serve
Serve fondue warm alongside the pretzel bites. Stir occasionally; if it starts to separate or thicken, whisk in a little warm milk and keep gently heated.