Chipotle Cheese Fondue with Homemade Pretzels
Chipotle Cheese Fondue with Homemade Pretzels is a beverage that serves 4. One serving contains 1350 calories, 51g of protein, and 72g of fat. For $3.34 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. If you have butter, baking soda, dark brown sugar, and a few other ingredients on hand, you can make it. 9 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Food52. With a spoonacular score of 78%, this dish is good. If you like this recipe, you might also like recipes such as Chipotle Cheese Fondue, Homemade Soft Pretzels with Buffalo Cheddar Cheese Sauce, and Beer And Pretzels (ipa Fondue).
Servings: 4
Ingredients:
2 1/2 teaspoons Active dry yeast
1/2 cup Baking soda
1 cup Mexican beer, Preferably Tecate
4 1/2 cups Bread flour
6 tablespoons unsalted butter(melted and cooled)
4 Chipotle Chilis in adobo Sauce, chopped
Chopped Cilantro or scallions for garnish
1 tablespoon Cornstarch
2 tablespoons Dark brown sugar
2 Eggs beaten with 1 Tbs. water
2 Garlic cloves, minced
2 teaspoons Honey
1 tablespoon Lime juice
Olive oil
2 cups Pepperjack cheese, Shredded
2 teaspoons Salt
Sea Salt
2 cups Sharp Cheddar, Shredded
1 1/2 cups Warm water
2 quarts Water
Equipment:
stand mixer
bowl
plastic wrap
baking paper
baking sheet
oven
pot
frying pan
Cooking instruction summary:
In the bowl of a stand mixer with the dough hook attached combine the warm water, brown sugar, honey, melted butter and yeast. Let stand for five minutes. Turn on mixer at lowest speed and start to add the flour a little at a time. Once all the flour is combined add the salt. urn mixer on to medium speed and let the dough hook knead for about five minutes. If the dough seems too wet add a little flour at a time until it reaches a desired consistency, It should be slightly wet. Oil a bowl with olive oil and turn the dough in it to cover it with oil. Cover with plastic wrap and leave in a warm place until it has doubled about an hour. Preheat oven to 425 and put parchment paper on two large baking sheets. Bring the water to a boil in a wide pot. While waiting for the water to boil take the pretzel dough and taking a little bit at a time, shape it into sticks or little nuggets. I like the sticks to be four inches long and about a 1/2 inch wide. Or if you want to do nuggets about 1/2 inch chunks because they do get larger. When he water is boiling add the baking soda and put in as many sticks/nuggets without over crowding them. Boil them for no longer then a minute. Spoon them out onto the parchment lined baking sheets. Brush with egg wash and sprinkle with sea salt. Repeat this process as needed Bake in the preheated oven for 12-15 minutes until golden brown. Let sit at least 10 minutes before dipping into fondue. Combine cheeses with cornstarch in a large bowl. Heat fondue pan on high. Coat the bottom lightly with olive oil. When shimmering add the garlic. Cook until golden. De-glaze the pan with the Mexican beer. bring to a simmer and add the cheese mixture. Mix in the lime juice and chopped chipotle peppers. Garnish with cilantro or scallions. Serve with homemade pretzel sticks/nuggets.
Step by step:
1. In the bowl of a stand mixer with the dough hook attached combine the warm water, brown sugar, honey, melted butter and yeast.
2. Let stand for five minutes.
3. Turn on mixer at lowest speed and start to add the flour a little at a time. Once all the flour is combined add the salt. urn mixer on to medium speed and let the dough hook knead for about five minutes. If the dough seems too wet add a little flour at a time until it reaches a desired consistency, It should be slightly wet. Oil a bowl with olive oil and turn the dough in it to cover it with oil. Cover with plastic wrap and leave in a warm place until it has doubled about an hour.
4. Preheat oven to 425 and put parchment paper on two large baking sheets. Bring the water to a boil in a wide pot. While waiting for the water to boil take the pretzel dough and taking a little bit at a time, shape it into sticks or little nuggets. I like the sticks to be four inches long and about a 1/2 inch wide. Or if you want to do nuggets about 1/2 inch chunks because they do get larger.
5. When he water is boiling add the baking soda and put in as many sticks/nuggets without over crowding them. Boil them for no longer then a minute. Spoon them out onto the parchment lined baking sheets.
6. Brush with egg wash and sprinkle with sea salt. Repeat this process as needed
7. Bake in the preheated oven for 12-15 minutes until golden brown.
8. Let sit at least 10 minutes before dipping into fondue.
9. Combine cheeses with cornstarch in a large bowl.
10. Heat fondue pan on high. Coat the bottom lightly with olive oil. When shimmering add the garlic. Cook until golden. De-glaze the pan with the Mexican beer. bring to a simmer and add the cheese mixture.
11. Mix in the lime juice and chopped chipotle peppers.
12. Garnish with cilantro or scallions.
13. Serve with homemade pretzel sticks/nuggets.
Nutrition Information:
covered percent of daily need
