TWILIGHT PRETZELS: IPA FONDUE
Pretzels
2 c bread flour
2 1/2 c all purpose flour
1 t salt
7 g active dry yeast
1/3 c warm water
1 T squid ink
1 c whole milk
3 T unsalted butter
1 1/4 c water
1 T baking soda
IPA Fondue
12 oz. bottle IPA
3/4 lb sharp cheddar, grated
3/4 lb gruyere, grated
1 1/2 T cornstarch
salt and pepper (to taste)
Pretzels:
1. In the bowl of a stand mixer fitted with hook attachment, add the flours, salt and yeast. Add the water, squid ink and milk and start kneading slowly.
2. After 2 minutes, add the butter, bits at a time, and turn up mixer to medium-high. Continue kneading for 5 minutes.
3. Lightly oil a large bowl and place the dough in it. Cover in cling wrap and let rise for at least an hour. Tip out onto a lightly floured surface and cut into five equal pieces.
4. Shape into pretzel form and place on baking tray for 20 minutes to proof.
5. Preheat oven to 400F.
6. Boil 1 1/4 c water and add the 1 T baking soda. Brush the water onto each pretzel. Sprinkle on salt and bake for 20-25 minutes.
IPA Fondue:
(Cheese can easily burn so make sure to stir frequently)
1. Pour the bottle of beer into a Dutch oven or similar sized pot, and bring to a boil over high heat. Reduce the heat to simmer for a few minutes.
2. Sprinkle the cornstarch over your grated cheeses and toss to coat. Add the cheese, a handful at a time, to the simmering beer. Stir after each addition and allow each handful to completely melt. Season with salt and pepper to taste. Keep warm over low heat.