-
1
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.
-
2
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.
-
3
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.
-
4
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
-
5
Bake in the preheated oven for 12-15 minutes until golden brown. Let sit at least 10 minutes before dipping into fondue.
-
6
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.
-
7
Mix in the lime juice and chopped chipotle peppers. Garnish with cilantro or scallions. Serve with homemade pretzel sticks/nuggets.
