Warm Pretzel Sticks With Cheese Fondue And Whole Grain Mustard Recipe

Make the dough

In the bowl of a stand mixer (or a large mixing bowl), combine the warm water and sugar. Sprinkle the active dry yeast over the water and let sit 5–7 minutes until foamy. Add the melted butter and salt. With the dough hook on low speed, add the flour 1 cup at a time until the dough comes together and pulls away from the sides (about 4–6 minutes). If mixing by hand, stir until a shaggy dough forms, then knead on a lightly floured surface 6–8 minutes until smooth and elastic.

First rise

Lightly oil a clean bowl with the vegetable oil or nonstick spray. Place the dough in the bowl, turn once to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Shape pretzel sticks

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment and set aside. Punch down the risen dough and turn it onto a lightly floured surface. Divide the dough into 12 equal pieces. Roll each piece into a 10–12 inch rope, then press or pinch the ends to form straight sticks (or twist into simple rods). Place formed sticks on a parchment-lined sheet, leaving space for boiling and baking.

Boil in baking soda bath

In a large wide pot, bring 8 cups water and 4 cups baking soda to a gentle simmer (be careful: baking soda can foam and bubble). Using a slotted spatula, gently lower 3–4 pretzel sticks into the simmering bath at a time and boil for 20–30 seconds per side. Remove and place back on parchment. Repeat with remaining sticks.

Egg wash and salt

Whisk the egg yolk with 1 tsp water. Brush each boiled pretzel stick lightly with the egg wash and sprinkle with coarse sea salt.

Bake

Bake in the preheated oven for 12–15 minutes, until deep golden brown. Rotate sheets halfway through for even color. Remove from oven and transfer to a wire rack to cool slightly (5 minutes) before serving so cheese dip doesn't burn.

Prepare ingredients

Grate the cheddar and Gruyère and have the cream cheese measured and slightly softened. Measure milk and remaining seasonings.

Make roux base

In a medium heavy-bottomed saucepan over medium heat, melt the 1 tablespoon butter. Stir in the 1 teaspoon flour and cook 30–60 seconds, whisking, to make a light paste (this helps stabilize the fondue).

Add milk and melt cheeses

Gradually whisk in the milk, bringing the mixture to a gentle simmer (do not boil). Reduce heat to low. Add the softened cream cheese and whisk until smooth. Add the grated cheeses a handful at a time, whisking until each addition melts before adding more. Keep the sauce smooth and silky—if it appears grainy, reduce heat and whisk vigorously until smooth.

Season

Stir in the Dijon mustard, Worcestershire sauce, black pepper, and nutmeg (if using). Taste and adjust seasoning. Keep warm over the lowest heat or transfer to a small fondue pot or heatproof serving bowl set over a tea light or warmed bain-marie to maintain a dipping temperature.

Combine and adjust

In a small bowl, mix the whole grain mustard, honey, and apple cider vinegar until combined. Season with salt and pepper to taste. Chill briefly if desired. Transfer to a small serving dish. The mustard dip can be served at room temperature alongside the warm cheese fondue so guests can alternate dips.

Arrange the warm pretzel sticks on a platter with the cheese fondue in a bowl or fondue pot and the whole grain mustard dip on the side. Provide forks or fondue skewers for dipping and small plates for guests. Leftover fondue can be refrigerated in an airtight container for up to 3 days and gently reheated with a splash of milk.