For the Blackberry Pretzel Rolls
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 packet (2 ¼ teaspoon) instant yeast
1 cup warm water
1 cup fresh or frozen Oregon blackberries
2 tablespoons baking soda
Flake salt or pretzel salt for sprinkling
Swedish pearl sugar for sprinkling
For the Smoked Mozzarella Fondue
1 ½ cups milk
8 ounces smoked mozzarella, shredded
8 ounces Monterey jack cheese, shredded
1 tablespoons cornstarch
2 tablespoons dry white wine or beer
Pinch of freshly grated nutmeg
Make the pretzel rolls: Combine the flour, salt, sugar, yeast and water in the bowl of a stand mixer. Affix the dough hook attachment and mix and knead the dough for 8 minutes, until a soft dough forms. Add more flour as needed to ensure the dough is soft and pliable but not sticky.
Cover the bowl and set in a warm, draft-free spot until the dough becomes puffy and doubles in size, about 60 minutes.
Divide the dough into 8 pieces. Roll each piece into a rope about 8” long, then gently flatten the rope into a rectangle. Press 5 or 6 blackberries into the dough an inch or two apart, then fold the edges of the dough back over to make the long rope again (this will encase the blackberries in the dough).
Shape the dough ropes into a rough knot shape: form a loop, grab one end of the dough rope and gently stuff it through the loop. Repeat with the remaining pieces of dough, then let the knots rest for 5 minutes.
Preheat the oven to 450°F and line a baking sheet with parchment.
In a medium saucepan, bring 1 cup of water to a boil, then dissolve in the baking soda. Working in batches of four, lay the pretzel knots into the baking soda bath and cook for 1 minute, spooning the solution over the knots to ensure they’re completely coated. Scoop the knots out with a slotted spoon or slotted spatula and lay them on the parchment.
Sprinkle the pretzels with the flake or pretzel salt and the pearl sugar then bake until well-browned, about 15-18 minutes. Transfer to a cooling rack.
Make the smoked mozzarella fondue: In a heavy saucepan, bring the milk to a simmer. Stir in the grated cheeses until melted and smooth.
In a small bowl, whisk together the cornstarch and wine or beer until the cornstarch is fully dissolved. Whisking constantly, add the slurry to the milk and cheese until fully incorporated. Add the nutmeg and simmer until bubbly and thickened, about 3-5 minutes.
Transfer the fondue to a fondue pot or crock pot to keep it warm. Serve with the warm blackberry pretzel knots.