Everything Bagels with Aged Monterey Jack, Pale Ale and Hatch Pepper Fondue
Author: 
Recipe type: Pretzel dough recipe very slightly adapted from Alton Brown via the Foodnetwork.com
Serves: 8 pretzels
 
Ingredients
  • 1 package active dry yeast
  • 1 ½ cups warm water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 4 ½ cups all-purpose flour
  • 4 tablespoons unsalted butter
  • 10 cups water
  • scant ⅔ cup baking soda
  • 1 egg
  • 1 tablespoon water
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 tablespoon sesame seeds
  • 2 teaspoons course salt
  • 2 teaspoons poppy seeds
  • Fondue:
  • 1 cup aged Monterey Jack cheese or aged cheddar, shredded
  • ½ cup fresh mozzarella, shredded
  • ½ cup pale ale beer
  • 1 hatch pepper
  • 1 tablespoon flour
Instructions
  1. In the bottom of a stand mixer, combine water, sugar and salt. Sprinkle yeast over. Let set for 5 minutes until foamy. Add in flour and melted butter. Using the dough hook, mix the dough until combined on a low speed, Increase the speed to medium and mix for five to seven minutes until dough becomes smooth and pulls away from the sides of the bowl.
  2. Rinse bowl off and then grease with canola oil. Place dough in the bottom and coat with oil. Cover with a towel and place in a warm, draft –free place. Let rise for one hour.
  3. Once the dough has risen, cut dough into 8 equal pieces. Roll dough into an 18-20 inch rope. Shape into pretzels.
  4. Preheat oven to 450 degrees. Bring a large stock pot to a rolling boil. Add baking soda. Place pretzels one at a time in the water and baking soda mixture. Cook for 45 seconds, flipping halfway through.
  5. Transfer pretzels to a greased baking sheet. Whish egg and water together in a small bowl. Brush pretzels with egg wash and then sprinkle liberally with everything seasoning mixture. Bake until golden brown, about 13-15 minutes
  6. Fondue: In a small saucepan, heat beer over a medium heat. Toss shredded cheese with 1 tablespoon flour. Reduce heat on stove to low and add diced peppers and cheese coated in flour. Stir with a wooden spoon until cheese is melted and sauce is creamy.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/everything-bagels-with-aged-monterey-jack-pale-ale-and-hatch-pepper-fondue/