Although beer is not my favorite adult beverage, Yuengling has a soft spot in my heart; it’s the first alcohol that I ever drank. It’s become increasingly more popular during the last few years and their distribution is pretty much all over the east coast of North America. It’s headquartered in Pennsylvania, which is my home state - holla!
In addition, Yuengling has a very mild flavor; it doesn’t taste watered-down like light beers, but it’s flavor doesn’t overpower in baking or cooking. It’s also vegan!
So, this pretty much explains my affinity for Yuengling.
As for pretzels, my hubby loves them. I thought that I would tackle vegan soft pretzels because he loves to eat them with whole grain mustard.
They. Taste. Amazing.
Yuengling Soft Pretzels with Beer “Cheese” SauceCourse: Uncategorized
- Bread Machine Ingredients:
Half cup. water
Half cup lager, like Yuengling, room temperature
One fourth cup organic cane sugar
One tea spoon sea salt
Two and a half cup organic white flour, more as needed
Two and half tea spoon active dry yeast
- Pretzel Assembly:
7 c. water
1/2 c. baking soda
2 T. organic cane sugar
1 T. water
Coarse sea salt, for sprinkling
- Ingredients for the Beer “Cheese” Dipping Sauce:
One cup lager, like Yuengling, room temperature
Half cup raw cashews. Soak the cashews in hot water for an hour before.
Five tablespoons of nutritional yeast
One teaspoon garlic powder
One teaspoon sea salt
Half a teaspoon of white or black pepper
A pinch of turmeric
A pinch of cayenne pepper
A pinch of mustard powder (optional)
- Instructions for using the bread machine:
- Fill your bread machine according to the manufacturer’s instructions. (I’m expected to put the liquid ingredients in first, then the dry, and finally the flour and yeast.) I arranged the ingredients in the order in which I will prepare them.)
- Plug it in and choose the “dough” setting once it’s ready. Take a seat and unwind!
- Preheat the oven to 400 degrees. Use a Silpat or parchment paper to line a baking sheet.
- Remove the dough from the bread machine and place it on a floured surface when it is done. The dough should be divided into 6 equal parts.
- Roll a piece of the dough into a long log. Twist it into a pretzel shape (see pictures below) and place it on the prepared cookie sheet. Repeat with the remaining dough chunks.
- To make the cheese sauce, follow these instructions:
- Drain the cashews and set aside. Bring the beer and cashews to a boil in a small sauce pan. Reduce to medium-low heat and stir in the remaining ingredients. Cook for a total of ten minutes.
- Allow the mixture to cool for a few minutes. Puree the sauce in a blender until it is almost creamy.
- Enjoy your beer and pretzels - you won’t even miss the dairy!
- I made three “normal” sized pretzels and then decided to make one giant pretzel; I do not recommend this; it’s difficult to get them out of the boiled water and it’s an overall mess. You’ll want to make 6 equally-sized pretzels.
- Once 6 pretzels have been made, cover them with a towel and let the dough rise for another 10-20 minutes.
- Bring the 7 c. water and baking soda to a boil in the meantime. Gently dip the first piece of dough into the boiling water with tongs; boil for 1 minute, then flip. Boil for an additional minute before removing from the pot and blot dry with a clean dish towel. Repeat with the leftover dough bits.
- Return the boiling pretzels to the cookie sheet that has been prepared. Combine the sugar and 1 teaspoon of water in a tiny cup. Brush the sugar glaze onto each pretzel with a brush. Season each pretzel with a pinch of salt.
- Bake the pretzels in the oven for 25-30 minutes.