Baked Pretzels & Cheese Fondue Recipe
Three Bavarian pretzel rolls served with a red dragon cheddar & fontina fondue
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Ingredients
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Pretzel Rolls
Cheese Fondue
Method
Pretzel Rolls
- 1
Prepare the Dough
In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy. Add in the flour and salt, mixing until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 3
First Rise
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- 4
Shape the Pretzels
Once risen, punch down the dough and divide it into 12 equal pieces. Roll each piece into a long rope and shape into a pretzel, tucking the ends under.
- 5
Boil and Bake
Preheat the oven to 425°F (220°C). In a large pot, bring water to a boil and stir in baking soda. Boil each pretzel for about 30 seconds, then remove and place on a baking sheet lined with parchment paper. Brush with melted butter and sprinkle with coarse sea salt.
- 6
Bake
Bake pretzels for 12-15 minutes or until golden brown.
Cheese Fondue
- 7
Prepare the Cheese
Grate the red dragon cheddar and fontina cheese. Set aside.
- 8
Infuse Flavor
In a fondue pot, rub the inside with the garlic clove, then discard the garlic. Add the white wine and heat on medium until simmering.
- 9
Melt the Cheese
Gradually add the grated cheeses to the simmering wine, stirring constantly until melted and smooth.
- 10
Thicken the Fondue
In a small bowl, mix cornstarch with a tablespoon of water to create a slurry. Stir this into the cheese mixture to thicken it, cooking for another 2-3 minutes.
- 11
Season
Season with freshly ground black pepper and nutmeg to taste.
