I went to a great Oktoberfest dinner at a close friends and although I would like to make every all over again, this is the only recipe I have made from this night! Soft pretzels dipped in a savory cheese sauce....what can beat it? Not sure where he got the recipe but I got the pretzel recipe from my friend Bill and then we googled the fondue recipe!
Soft Pretzels
Ingredients:
2 tbsp.Butter
3 cups flour
1 tbsp. sugar
1/2 tsp. salt
1 package Rapid Action Dry Active Yeast
1 cup lukewarm water (110-degrees)
Additional Ingredients:
3 tbsp. baking soda
2 tbsp. melted butter
course salt to taste (sea salt works best)
parchment paper or silpat
Using a counter top mixer, mix the butter and flour until evenly mixed (2-3 minutes).
Add sugar, salt, yeast and water. Make sure the dough hook is installed. Mix on high for
an additional 2-3 minutes. Knead the dough until it is thoroughly mixed and it loses it's
stickiness. Cover and let the dough rise in a warm place for about 20 minutes.
Divide the dough into 6-8 pieces and roll into ropes about 15-20 inches long on a lightly
floured surface. Leave the middle part of the rope thicker than the rest of the rope. Twist
into a pretzel shape, tucking the end under the bottom of the pretzel and pinching it
together. Make sure both ends of the rope of dough are connected in a continuous pattern.
Let the twisted dough rise on the parchment paper for about ten minutes.
While the dough rises, heat 1 litre of water in a pan just to the boiling point - it should
NOT come to a boil - then add the baking soda and reduce the heat just a smidgen.
Gently place the uncooked pretzels into the water with a slotted spoon or spatula, one at a
time. Cook for exactly 20 seconds, dunking the pretzel as it sits in the water. Lift from the
water, drain and place on a baking sheet lined with the same parchment paper. Brush with
beaten egg white (this will give a shine to your pretzel). Sprinkle with sea salt (you do not
need a lot of salt) and bake in a preheated 400-degree oven for 13 minutes. The pretzels
should be a beautiful golden brown. Cool on baking rack.
Beer Fondue
Ingredients:
1 bottle Lager beer
2 cups shredded sharp chedder cheese
1 cup shredded gruyere cheese
1 tablespoon flour
2 tablespoons spicy brown mustard
Few drops of hot sauce
Few drops of Worcestershire sauce
In a medium saucepan, empty beer and heat until it just begins to boil. Sprinkle flour over cheese and the slowly add cheese to beer, constantly stirring in a figure eight pattern, until all cheese is incorporated. Bring to a boil then add last three ingredients. Let cook for 1 minute and remove from heat. Serve immediately in a fondue pot.
NOTES on this dish: There is not much to add to this. The pretzels can be egg washed after buttering them to create a shiny appearance but is not necessary! Also, if you want to double the recipe, I would do so in separate batches to assure your dough rises appropriately. Also, yeast should be kept out for a bit before using. If it is fresh out the fridge, it takes longer to rise. For the fondue, if you can't or don't want to use Gruyere, you may use Swiss cheese and add a little ground nutmeg to give the nutty flavor that the Gruyere has. Also, you may leave out the hot sauce or add as much as you like but keep in mind it will give a vinegar hint to the fondue. I served the fondue with apples as well and it was a delicious sweet and savory pair. DO NOT omit the mustard when pairing this fondue with pretzels as it makes the connection like none other! Enjoy!
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