Chef Chad Gauss’ Amish Soft Pretzels with Tillamook Fondue

Name: Chef Chad Gauss’ Amish Soft Pretzels with Tillamook Fondue
Yield: Makes 32 pretzels and about 2 ⅓ cups fondue
Ingredients: 1 ⅓ cups warm water; ¼ cup brown sugar; 1 Tbsp. active dry yeast; 2 cups bread flour; 2 cups all-purpose flour; About ½ cup clarified butter or ghee (*see below), melted; 1 cup cold water; 1 Tbsp. baking powder; Kosher salt for sprinkling; 4 oz. Tillamook Pepper Jack, shredded; 4 oz. Tillamook Monterey Jack, shredded; 1 ½ cups heavy cream

By Tillamook

September 9, 2019

The Food Market chef Chad Gauss turns a seventies party essential into a modern must-have with soft pretzels and fondue made with Tillamook Pepper Jack and Monterey Jack.

Recipe notes