Warm Pretzels With Cheese Fondue Recipe

Activate yeast and make dough

In a small bowl, combine warm water, sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy. In the bowl of a stand mixer fitted with a dough hook (or large mixing bowl), combine flour and kosher salt. Add melted butter and the yeast mixture. Mix on low until a shaggy dough forms, then increase speed to medium and knead 5–7 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons flour; if too dry, add a teaspoon of warm water at a time.

First rise

Lightly oil a clean bowl, place the dough inside and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Shape pretzels

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly grease. Turn the dough out onto a lightly floured surface and divide into 12 equal pieces (about 3.5 oz / 100 g each). Roll each piece into a 20–24 inch rope. Form each rope into a classic pretzel shape by creating a U, crossing the ends twice and folding them down to the bottom of the U, pressing to seal.

Baking soda bath

In a wide, shallow pot, bring 8 cups water and 3/4 cup baking soda to a gentle boil. Reduce to a simmer. One by one, carefully lower each shaped pretzel into the simmering bath for 20–30 seconds, turning once with a slotted spatula so both sides get a short boil. Remove and return to prepared baking sheets, spacing pretzels about 2 inches apart.

Egg wash and bake

Whisk the egg with 1 tablespoon water to make an egg wash. Brush each pretzel lightly with the egg wash and sprinkle with coarse sea salt. Bake in the preheated oven 12–14 minutes, until deep golden brown. Rotate pans halfway through for even color. Remove from oven and transfer to cooling rack for 5 minutes before serving.

Sauté shallot and make roux

In a medium heavy-bottomed saucepan over medium heat, melt 2 tablespoons butter. Add the minced shallot and sauté 2–3 minutes until softened and translucent but not browned. Sprinkle the 2 tablespoons of flour over the shallots and stir constantly 1–2 minutes to cook off raw flour taste, forming a light roux.

Add liquids

Slowly whisk in 1 cup beer and 1/2 cup broth, starting a little at a time to avoid lumps, until smooth. Bring the mixture to a gentle simmer for 2–3 minutes to thicken slightly and to reduce raw alcohol flavor, stirring frequently.

Incorporate cheeses

Reduce heat to low. Gradually add the grated cheddar and Gruyère, a handful at a time, stirring constantly and allowing cheese to melt fully before adding more. Keep the mixture on low to prevent graininess and separation.

Season and stabilize

Stir in Dijon mustard, Worcestershire sauce, black pepper and lemon juice. To stabilize the fondue and prevent it from becoming too thin, make a cornstarch slurry by mixing 1 teaspoon cornstarch with 1 teaspoon cold water until smooth and whisk it into the fondue. Cook on very low heat 1–2 minutes until slightly thickened and glossy. Taste and adjust seasoning with a little more pepper or salt if needed.

Keep warm and serve

Transfer the fondue to a warm fondue pot set over a low heat source or a small slow cooker on low to maintain a gentle warm temperature. Stir occasionally. Garnish with chopped chives if using. Serve immediately with warm pretzels and optional whole grain mustard on the side.

Cut pretzels into bite-size pieces or serve whole for tearing. Arrange pretzels on a platter around the fondue pot. Offer whole grain mustard in a small bowl for guests who want a tangy dip alongside the cheese. Keep fondue warm and stir occasionally; if it thickens too much, stir in 1–2 tablespoons warm beer or broth to loosen.