Soft Pretzels with Beer Cheese Fondue
Pillowy homemade soft pretzels served alongside a rich and savory beer cheese dipping sauce. A classic pub-inspired pairing that is deeply satisfying.
Warm homemade soft pretzels paired with a silky sharp cheddar and lager beer cheese fondue.
Nutrition per serving
Ingredients
pretzel dough
pretzel bath
pretzel topping
fondue
Instructions
Make the Pretzel Dough
In a large bowl combine warm water, sugar, and instant yeast. Let sit for 5 minutes until foamy. Add flour and salt and mix until a dough forms. Knead for 5 to 7 minutes until smooth and elastic. Cover and let rest for 15 minutes.
Shape the Pretzels
Preheat oven to 450 degrees F. Divide dough into 6 equal pieces. Roll each piece into a long rope about 24 inches long. Form each rope into a U shape, twist the ends twice, then fold them down to create the classic pretzel shape.
Baking Soda Bath and Bake
Bring 4 cups of water and baking soda to a boil in a wide pot. Dip each pretzel into the bath for 30 seconds, then place on a lined baking sheet. Sprinkle with coarse sea salt. Bake for 12 to 14 minutes until deep golden brown.
Make the Beer Cheese Fondue
In a medium saucepan over medium heat melt the butter. Pour in the lager beer and bring to a gentle simmer. Reduce heat to low and gradually add the shredded cheddar one handful at a time, stirring constantly until each addition is fully melted and smooth.
Serve Together
Transfer the warm beer cheese fondue to a serving bowl or small fondue pot. Arrange the fresh-baked pretzels on a board alongside the fondue. Serve immediately while everything is hot.
Substitutions
Common mistakes
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