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Creamy Three Cheese Beer Fondue Recipe with Crispy Pretzel Dippers

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A rich and indulgent fondue combining sharp cheddar, Gruyère, and fontina cheeses with a splash of light beer, served with crispy pretzel dippers. Perfect for cozy nights or entertaining guests.

Ingredients

Scale
  • 1 ½ cups sharp cheddar cheese, shredded (about 170 g)
  • 1 cup Gruyère cheese, shredded (about 115 g)
  • 1 cup fontina cheese, shredded (about 115 g)
  • 12 fl oz light beer (lager or pilsner recommended)
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour (can substitute cornstarch or arrowroot for gluten-free)
  • 1 teaspoon dry mustard powder
  • ½ teaspoon freshly ground black pepper
  • Pinch of freshly grated nutmeg (optional)
  • About 3 cups soft pretzel bites (about 150 g), cut into dippable sizes
  • 2 tablespoons butter, melted (for brushing pretzels)
  • Coarse sea salt (for sprinkling pretzels)

Instructions

  1. Shred the sharp cheddar, Gruyère, and fontina cheeses finely (about 1/8-inch shreds) and set aside.
  2. Preheat oven to 375°F (190°C). Place soft pretzel bites on a parchment-lined baking sheet. Brush with melted butter and sprinkle with coarse sea salt. Roast for 10–12 minutes, turning once halfway, until golden and crispy. Remove and let cool slightly.
  3. In a medium saucepan over medium heat, sauté minced garlic for about 30 seconds until fragrant, without browning.
  4. Pour in the beer slowly while whisking to combine with the garlic.
  5. In a small bowl, whisk together flour and dry mustard powder. Gradually whisk this mixture into the beer in the saucepan. Continue whisking for 3–4 minutes until thickened and slightly bubbly.
  6. Reduce heat to low. Slowly add shredded cheeses in batches, stirring constantly with a wooden spoon or silicone spatula. Wait for each batch to melt before adding the next. The fondue should be smooth and creamy.
  7. Stir in freshly ground black pepper and a pinch of freshly grated nutmeg if using. Taste and adjust seasoning if needed (usually no extra salt required).
  8. Transfer fondue to a warmed fondue pot or heatproof bowl to keep warm. Serve with crispy pretzel dippers.

Notes

If fondue thickens too much while sitting, gently reheat on low heat, stirring in a splash of beer or milk to loosen. Avoid high heat to prevent cheese from seizing. Use low and slow heat for best melting results. Shred cheese finely and add in batches to avoid clumps. Substitute gluten-free flour and pretzels for gluten-free option. Non-alcoholic version can use vegetable broth with apple cider vinegar or lemon juice.

Nutrition

Keywords: fondue, cheese fondue, beer fondue, three cheese fondue, pretzel dippers, appetizer, snack, party food, comfort food

Find it online: https://tomyumy.com/creamy-three-cheese-beer-fondue-recipe-with-crispy-pretzel-dippers-easy-and-delicious/