Pretzel Bites with Smoky Cheese Fondue Recipe
Oberon Chardonnay, Los Carneros

Pair with Oberon Chardonnay

Servings: 24

Pretzel Ingredients

4 tsp active dry yeast
1 tsp white sugar
1 1/4 cups warm water (110"F)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 tsp salt
1 Tbsp vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

Fondue Ingredients

1 lb Smoked Cheddar, Smoked Mozzarella, or Smoked Gouda " 1 cup milk
1 cup heavy cream
5 egg yolks
3 Tbsp butter
1/4 tsp white pepper
1/4 cup olive oil
6 cloves roasted garlic
2 anchovy filets, minced and smashed or 1/4 tsp anchovy paste
1/2 tsp paprika

Pretzel Bites with Smoky Cheese Fondue


Preheat the oven to 450°F.

Grease 2 baking sheets.

Prepare the cheese for the fondue by removing any rind (if necessary). Place cheese and milk in a bowl and let steep for at least 1 hour.

In a separate small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.

In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope about a 1/2 inch in diameter and cut into a two inch pieces. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.

Bake in preheated oven until browned, about 8 minutes.

Meanwhile, pour the cheese and milk into the top of a double boiler: the water on the bottom should be hot but not boiling.

Add the egg yolks, cream and the butter, cook over low heat, stirring constantly, but gently with a flat whisk or a wooden spoon. The moment the cheese is smooth and creamy, pour it into deep heated container and serve with your pretzel bites.

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