Soft pretzels served with sharp cheddar cheese fondue are the ultimate crowd pleaser. These pretzels are tender and chewy on the inside and crisp and golden on the outside. The creamy cheese sauce seasoned with mustard and spices clings to the pretzel for a perfect bite. It’s hard to resist going back for more!
These pretzels are the real deal! The unique flavor and shiny exterior is created by dipping them in a lye bath. Lye, also known as sodium hydroxide, is an alkaline compound that rapidly increases what is know as the Maillard Browning Process. It’s completely safe to consume when baked, handled properly and precautions are followed. It can be difficult to find in stores, so make sure to order some online before starting the pretzel making process.
Instead of twisting these soft pretzels, they’re rolled and cut into a shape called Épi. Épis are meant to resemble stalks of wheat. This shape creates perfect bite sizes pieces that can be pulled apart easily and dunked into the fondue.
The cheddar fondue is easy to make and loaded with flavor. The sharper the cheddar the better! I used Hemme Brother’s 48th Street Reserve Caved Aged Cheddar. It was sharp, salty and you could almost taste the passion that this family puts into their cheeses.
About the Farm
Hemme Brothers Farmstead Creamery – Sweet Springs, Missouri
For 20 years, the Hemme family has lovingly pasture raised dairy cows on their property in Sweet Springs, Missouri. In 2016 they decided to expand the business into cheese making. Really, really good cheese! They offer a wide range of cheese styles from curds and quark to aged sharp cheddars. To learn more about their creamery or to order some of their cheeses visit, https://www.hemmebrothers.com.
Soft Pretzels with Cheddar Fondue
Course: AppetizerDifficulty: Moderate12
servings45
minutes10
minutesSoft pretzels served with sharp cheddar cheese fondue are the ultimate crowd pleaser. The creamy cheese sauce clings to tender, flavorful pretzels for a perfect bite.
Ingredients
- Pretzel Dough
1/4 cup (59 g) water, warm
2 teaspoons (8 g) granulated sugar
1 tablespoon (10 g) active dry yeast
3 1/2 cups (454 g) bread flour
1 1/2 teaspoons (7 g) salt
1 cup (236 g) water, at room temperature
2 tablespoons (28 g) unsalted butter, at room temperature
- Pretzel Bath
2 tablespoons (28 g) food grade lye
2 1/2 cups (590 g) water, at room temperature
Large grain salt (such as Maldon) for garnishing
- Cheddar Fondue
1 tablespoon (14 g) unsalted butter
1 tablespoon (7.5 g) all-purpose flour
1 cup (240 g) whole milk
1 teaspoon spicy mustard
½ teaspoon garlic powder
½ teaspoon salt
Pinch paprika
2 cups (180 g) extra-sharp cheddar cheese, shredded
Directions
- Pretzel Dough
- To make the pretzel dough, combine 1/4 cup (59 g) of warm water (note: water that is above 110°F can harm the yeast so make sure that it’s warm and not hot), granulated sugar and active dry yeast in the bowl of a mixer. Let stand for 5 minutes or until the yeast is frothy and activated. Add the flour, additional water, salt and butter. Using a dough hook, mix until you have a smooth and shiny dough. Transfer to a greased bowl, cover and let rise at room temperature for 1 hour.
- Once the dough has risen and doubled in volume, press the dough down to remove excess air and transfer to a work surface. Divide the dough into 12 equal pieces (about 65 grams each) and roll into logs about 10 inches long. Place the dough logs onto a sheet tray lined with a silicone baking mat, leaving a few inches in-between each piece. I typically use 2 half baking sheets and put 6 on each. Place in the refrigerator for 30 minutes to 1 hour to firm the dough. Once the dough is firm, it’s time to prepare the pretzel bath.
- Pretzel Bath & Baking
- Preheat the oven to 375°F and make the pretzel bath. In a non-reactive bowl, such as glass or stainless steel, mix together the food grade lye and the water until all of the lye is dissolved. The lye solution can damage wood and other surfaces, so be careful not to spill and have a few rags handy just incase.
- Wearing gloves, dip each pretzel into the solution and keep submerged for around 30 seconds. Remove the pretzels and let drip a few times before placing on a sheet tray lined with a silicone baking mat. (Note: don’t use parchment paper, as the bottom of the pretzels will stick). Line the pretzels parallel with a couple of inches spaced in-between each piece.
- Once all of the pretzels are dipped, it’s time to cut them into the ‘Epi’ shape. Starting at the bottom and working your way up, use scissors to cut slits in the pretzels every few inches. Hold the scissors at a 45 degree angle and cut 3/4 of the way through the dough. Be careful not to cut all of the way through. After cutting, alternate by placing the pieces from left to right. See the video below for a quick tutorial.
- Garnish the pretzels with large grain salt and bake at 375°F for 10 minutes or until they’re shiny and dark golden brown. The internal temperature should reach 190°F. Let cool slightly before serving.
- After the pretzels are baked, it’s important to immediately dispose of the lye solution. Pour directly down the drain of your kitchen sink and rinse with cold water for a couple of minutes.
- Cheddar Fondue
- To make the cheddar fondue, begin by making a roux. In a medium saucepan, melt the butter and then add the flour. Whisk together until thick. Continue whisking while slowly adding the milk. Add the mustard, garlic powder, salt and paprika. Cook over medium low heat until thick. Remove from heat and whisk in the shredded cheddar until smooth. Serve alongside the pretzels while warm.