Pretzel Fondue Recipe

Make the dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine warm water, sugar and yeast. Let sit 5 minutes until foamy. Add melted butter, flour and kosher salt. Mix on low to combine, then knead 6–8 minutes until dough is smooth and slightly tacky. If mixing by hand, turn onto a floured surface and knead until smooth.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1 hour.

Shape pretzels

Turn dough onto a lightly floured surface and divide into 8 equal pieces (for large pretzels) or 12 for smaller. Roll each piece into a 20–24 inch rope, form into a classic pretzel shape by creating a U, crossing ends twice and pressing into the bottom curve. Place shaped pretzels on parchment-lined baking sheets, leaving space to expand.

Boil in baking soda bath

Preheat oven to 450°F (230°C). In a wide shallow pot, bring 8 cups of water to a simmer and stir in 1/2 cup baking soda (take care, it will foam). Using a slotted spatula, gently lower 1–2 pretzels at a time into the simmering bath and boil 20–30 seconds per side. Remove and return to baking sheet.

Egg wash & salt

Whisk the large egg with 1 tablespoon water for an egg wash. Brush each boiled pretzel with egg wash, sprinkle coarse sea salt to taste, and optionally brush with melted butter after baking.

Bake

Bake in preheated 450°F oven for 10–12 minutes, or until deep golden brown. Remove from oven and brush with the optional butter immediately if using. Let cool slightly before serving with fondue.

Prepare roux and milk

In a medium saucepan set over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook, whisking, 1–2 minutes until bubbly and lightly golden (do not let brown). Gradually whisk in 1 1/2 cups whole milk, whisking constantly to avoid lumps. Bring to a gentle simmer until slightly thickened, about 3–4 minutes.

Melt cheeses

Lower heat to low. Add the softened cream cheese and whisk until incorporated. Gradually add shredded pepper jack and shredded sharp cheddar, a handful at a time, whisking constantly and allowing each addition to melt before adding more. Maintain low heat to prevent separation.

Season

Stir in dry mustard, cayenne, cracked black pepper, Worcestershire sauce and kosher salt. Taste and adjust seasoning — add more cayenne for heat or a pinch more salt if needed. Keep on the lowest heat or transfer to a small fondue pot set over a low burner to keep warm for serving.

Arrange warm pretzels on a platter around a bowl or pot of pepper jack fondue. Provide extra coarse sea salt at the table. Tear or cut pretzels into pieces and dip into the warm, creamy pepper jack fondue. Leftover fondue can be stored in the refrigerator and gently reheated over low heat with a splash of milk.