Directions

Pretzels

1. Combine 1 ½ cup water (warmed to 110 degrees Fahrenheit), 1 Tablespoon instant yeast and 1 tablespoon sugar in a mixing bowl. Cover for ten minutes while the yeast activates.

2. Add 1 Tablespoon melted butter and 4 cups white flour, then combine in a stand mixer with a dough hook, followed by a few minutes of kneading the dough by hand.
3. Create a baking soda bath with 6 cups of water and 2 Tablespoons baking soda. Let your dough rest for half an hour as your baking soda bath comes to a boil.
4. Cut your dough into ten pieces, then roll and stretch them into ropes and twist them into pretzel shapes.
5. Dunk each of your pretzels into the baking soda bath for 30 seconds.
6. Brush an egg wash onto your pretzels and sprinkle with coarse salt,
7. Bake at 400 degrees for 13-16 minutes on a silicon mat or parchment paper-lined cookie sheet.
8. Remove pretzels when they’re golden brown, and dip them in your elderberry balsamic fondue dip!

Fondue Dip

1. Pour veggie broth and Carmel Berry Co Elderberry Balsamic in a small saucepan.
2. Combine cheeses with cornstarch (we like to shake them in a gallon bag)
3. Pour cheese and cornstarch blend into your broth and balsamic and combine over low heat, stirring regularly with a wooden spoon and scraping the bottom as you stir.