Recipe courtesy of Duff Goldman
Soft Pretzels with Cambozola Cheese Fondue
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- Level: Intermediate
- Total: 2 hr 30 min (includes rising times)
- Active: 40 min
- Yield: 12 pretzels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 369
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 74 mg
- Sodium
- 2754 mg
- Level: Intermediate
- Total: 2 hr 30 min (includes rising times)
- Active: 40 min
- Yield: 12 pretzels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 369
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 74 mg
- Sodium
- 2754 mg
Ingredients
Pretzels:
Cambozola Cheese Fondue:
Directions
- For the pretzels: Whisk the warm water, yeast and pinch of sugar together in a small bowl and let bloom for about 5 minutes.
- Add both flours, remaining 2 tablespoons sugar, kosher salt, eggs and yeast mixture to the bowl of a stand mixer fitted with the dough hook and mix on low speed to combine. Then, with the mixer running, add 4 tablespoons of the melted butter and knead on medium speed until the dough comes together and is smooth, 3 to 5 minutes.
- Lightly oil a large bowl, add the dough and coat the top of the dough with a little more oil. Cover the bowl tightly with plastic wrap and place in a warm spot until the dough has doubled in size, 45 minutes to 1 hour.
- Line 2 rimmed baking sheets with parchment paper. Turn the dough out onto a lightly floured surface and cut into 12 equal pieces, each about 3 ounces. Using your hands, roll each piece into an 18-inch rope. Form a U shape with each rope and twist the ends together twice; bring the twisted ends up to the top of the U and press each section of the twist onto either side of the U to create the pretzel shape and press down on the ends lightly so they stick. Transfer the pretzels to the prepared baking sheets and let rise for 20 minutes.
- Preheat the oven to 425 degrees F. Slide the parchment paper with the pretzels on them to a work surface near the stove. Line the 2 rimmed baking sheets with fresh parchment paper.
- Fill a large pot with water, add the baking soda and bring to a low boil over medium heat. Lower the heat so the water is very gently simmering and, using a slotted spoon or spider, add 2 or 3 pretzels and boil for 30 seconds, flipping them once. Do not overcrowd the pot. Transfer each pretzel to a prepared baking sheet, 6 pretzels on each, brush with the remaining 2 tablespoons melted butter and sprinkle with pretzel salt. Bake until the pretzels are deep golden brown, about 12 minutes. Transfer to a wire rack to cool.
- For the fondue: Combine the cream and cornstarch in a small pot over medium heat and bring to a simmer. Whisk in the honey. Then add the cheese a bit at a time, whisking constantly to incorporate. Continue whisking until the fondue is thickened, about 1 minute. Serve warm with the pretzels.
Cook’s Note
If using instant yeast, you don't need to bloom the yeast with water prior to using.
