Chipotle Cheese Fondue with Homemade Pretzels

Name: Chipotle Cheese Fondue with Homemade Pretzels
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 teaspoons Active dry yeast; 118 milliliters Baking soda; 237 milliliters Mexican beer, Preferably Tecate; 1 liters Bread flour; 6 Tbsps unsalted butter(melted and cooled); 4 Chipotle Chilis in adobo Sauce, chopped; 4 servings Chopped Cilantro or scallions for garnish; 1 Tbsp Cornstarch; 2 Tbsps Dark brown sugar; 2 Eggs beaten with 1 Tbs. water; 2 Garlic cloves, minced; 2 teaspoons Honey; 1 Tbsp Lime juice; 4 servings Olive oil; 473 milliliters Pepperjack cheese, Shredded; 2 teaspoons Salt; 4 servings Sea Salt; 473 milliliters Sharp Cheddar, Shredded; 355 milliliters Warm water; 2 liters Water

Chipotle Cheese Fondue with Homemade Pretzels is a vegetarian main course. This recipe makes 4 servings with 1462 calories, 51g of protein, and 86g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. A mixture of active yeast, garlic cloves, honey, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In the bowl of a stand mixer with the dough hook attached combine the warm water, brown sugar, honey, melted butter and yeast.

Ingredients you will need

Brown Sugar

Butter

Dough

Honey

Water

Yeast

Equipment you will use

Stand Mixer

Bowl

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.

Ingredients you will need

Olive Oil

Dough

All Purpose Flour

Salt

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Blender

Bowl

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.

Ingredients you will need

Chicken Nuggets

Pretzels

Dough

Water

Equipment you will use

Baking Paper

Baking Sheet

Oven

Pot

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.

Ingredients you will need

Baking Soda

Chicken Nuggets

Water

Equipment you will use

Baking Sheet

Brush with egg wash and sprinkle with sea salt. Repeat this process as needed

Ingredients you will need

Sea Salt

Egg

Bake in the preheated oven for 12-15 minutes until golden brown.

Equipment you will use

Oven

Let sit at least 10 minutes before dipping into fondue.

Combine cheeses with cornstarch in a large bowl.

Ingredients you will need

Corn Starch

Equipment you will use

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.

Ingredients you will need

Olive Oil

Cheese