COPY-Pretzel Knots and Havarti Jalapeno Cheese Sauce


Courtesy Of Chef Lance Whipple, Executive Pastry Chef, Four Seasons Resort

Yield            32 knots

Pretzel Knots

Warm Water            6 ½ oz
Dry Yeast        1 ½ T    (1 packet)
Bread Flour        1 # 5 oz
Kosher Salt        2 t
Sugar            3 oz
Butter            4 oz    
Eggs            2 ea    

Water                 10 Cups
Baking soda        2/3rd Cup
Pretzel Salt        As needed
Egg wash        1 egg
Butter melted            2 oz

1.  Mix the water and yeast in the bowl of a stand mixer, and let sit for five minutes. Add the flour, sugar, butter, egg and salt; using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl about, about four to five minutes. Cover the bowl with plastic wrap and sit in a warm place, for approximately 50 to 60 minutes or until the dough has doubled in size.
2.  Preheat the oven to 375 degrees F. Line two baking pans with parchment paper, and lightly brush with vegetable oil. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in large pot.  Divide the dough into 32 pieces, each about 2oz in weight.  Roll each piece into log, then tie into a simple knot.
3.  Place the pretzels into the alkaline water, for about 30 seconds. Remove them from the water and return to the half sheet pan; brush the top of each pretzel with an egg wash and some pretzel salt. Bake until dark golden brown in color, approximately eight to 12 minutes. Brush with melted butter. 

Havarti Jalapeno Cheese Sauce 

2 T Minced Garlic
2 T Minced Shallot
1 small Jalapeno diced
1 t fresh thyme
2 oz White wine
16 oz milk
6 oz Havarti cheese

1.  In a large pan, sweat garlic, shallots and jalapeno. 
2.  Deglaze with white wine and reduce by half.  
3.  Add the milk and bring to a boil.  
4.  Add the cheese and cook until melted on low heat, while stirring.