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Ingredients
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Pretzel Dough
Provolone Fondue
Method
Pretzel Dough
Prepare the Yeast
In a small bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for about 5-10 minutes until frothy.
Mix the Dough
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and mix until a dough forms.
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
Let it Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Shape the Pretzels
Preheat the oven to 425°F (220°C). Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope and shape into a pretzel.
Prepare Baking Soda Bath
In a large pot, bring 10 cups of water and the baking soda to a boil. Carefully drop each pretzel into the boiling water for 30 seconds, then remove and place on a baking sheet.
Provolone Fondue
Heat the Cream
In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not boil.
Add Garlic and Wine
Stir in the minced garlic and white wine, cooking for an additional 2 minutes.
Incorporate the Cheese
Gradually add the grated provolone cheese, stirring constantly until melted and smooth.
Season the Fondue
Season the fondue with black pepper and a pinch of nutmeg. Remove from heat.