Lavender Salted Pretzels with Swiss Cheese Fondue
When you think about lavender, you probably envision your favorite soap or that awesome lotion you bought from the farmer's market. You might not even know that lavender is edible but Brendan McCaskey created this killer recipe that will make you see lavender in a whole new light.
It's so easy. Infuse the salt so it has a hint of the light, earthy lavender flavor. Use a calm Sunday to create your pretzels, then mix up your drool-worthy fondue to bring everything together.
Lavender Salted Pretzels with Swiss Cheese Fondue - Makes 6 Pretzels
- 4 Lavender Stalks**
- 1 cup coarse salt
- Dry Lavender stalks out for a couple days.
- Remove dried lavender blossoms, and finely chop.
- Mix lavender with salt, and store in an airtight container for at least 5 days before using.
- 1 Cup Milk
- 1 Teaspoon Dry Active Yeast
- 2.5 Cups Flour
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Salt
- 1/2 Teaspoon Baking Powder
- 1 Egg
- 1 Tablespoon Water
- Warm milk to 105 degrees F, and add yeast. Let sit for 5 minutes to activate.
- In a large bowl, whisk together flour, brown sugar, salt, and baking powder.
- In a stand mixer with the dough hook attachment, slowly mix milk and yeast. Slowly add flour mixture to the milk and yeast. Beat dough on medium speed for 15 minutes.
- Take dough and set inside a large bowl that has been coated with cooking spray. Cover with plastic wrap, set in a warm place, and let rise for 1 hour until the dough has doubled in size.
- Turn dough out onto a floured surface and divide into 6 balls. Roll the dough balls in to long thin logs, then braid into a pretzel.
- Preheat oven to 450 degrees.
- Bring 8 cups of water to a simmer in a large pot over medium heat. Add 1/2 cup of baking soda. Using a large slotted spoon, carefully lower each pretzel into the baking soda bath. Let the pretzels sit for 30 seconds, carefully flip each over, and let sit for 30 seconds more. Using the slotted spoon, carefully lift each pretzel out of the baking soda bath, letting any excess liquid drain, before laying them on a baking sheet covered in parchment paper.
- Mix 1 egg, and 1 tablespoon of water. Brush egg mixture onto each of the pretzels and sprinkle with lavender infused salt.
- Bake pretzels in the oven until they are deep brown in color, about 12-15 minutes. Set aside to cool.
Swiss Cheese Fondue
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 1/2 Cups Milk
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 1/4 Teaspoon Nutmeg
- 3/4 Cup Shredded Swiss Cheese
- Melt butter in a sauce pan over medium to high heat. Add flour and cook till light golden brown. Whisk in milk and add salt, pepper, and nutmeg. Continue whisking until mixture is think and bubbly, about 5-7 minutes.
- Remove from heat, and whisk in cheese. Serve hot with pretzels.