Another adventure in cooking with spent grains and beer today we tried pretzels and cheesy beer dip all made with our Russian Imperial Stout.
Spent Grain Pretzles
adapted from here
For the dough:
1 1/2 cups warm water
2 Tablespoons brown sugar
1 package dry active yeast
6 Tablespoons melted butter
3 cups all purpose flour
2 cups spent grain flour
For the water bath:
3 quarts water (12 cups)
3/4 cup baking soda
Egg wash:
as egg beaten with 1.5 teaspoons cold water
salt for top of pretzels
In the bowl of a stand mixer fitted with the dough hook add the warm water, sugar, yeast and butter
Mix until just combined then let sit about 5 minutes until the yeast starts to activate which will cause it to begin to get foamy
Add the flour and mix until the dough begins to form a ball and pull away from the sides of the bowl.
Oil a bowl, place the dough in it, cover bowl with plastic wrap, put it in a warm place until it doubles in size for about an hour
Preheat the oven to 425
Once dough has risen, form your pretzels, divide the dough into about 12 pieces, roll them out to about 20 inch long 'snakes'
Spent Grain Pretzles
adapted from here
For the dough:
1 1/2 cups warm water
2 Tablespoons brown sugar
1 package dry active yeast
6 Tablespoons melted butter
3 cups all purpose flour
2 cups spent grain flour
For the water bath:
3 quarts water (12 cups)
3/4 cup baking soda
Egg wash:
as egg beaten with 1.5 teaspoons cold water
salt for top of pretzels
In the bowl of a stand mixer fitted with the dough hook add the warm water, sugar, yeast and butter
Mix until just combined then let sit about 5 minutes until the yeast starts to activate which will cause it to begin to get foamy
Add the flour and mix until the dough begins to form a ball and pull away from the sides of the bowl.
Oil a bowl, place the dough in it, cover bowl with plastic wrap, put it in a warm place until it doubles in size for about an hour
Preheat the oven to 425
Once dough has risen, form your pretzels, divide the dough into about 12 pieces, roll them out to about 20 inch long 'snakes'
Prepare the water bath, bring the water to a boil in a low pan over high heat then add the baking soda - be aware the baking soda will cause the water to bubble up
Boil the pretzels for 30 second each, set them aside for a moment after removing them from the water bath so your baking sheet doesn't get wet, then place them on prepared (either greased or parchment paper) baking sheets
Brush the tops of the pretzels with egg wash and
Boil the pretzels for 30 second each, set them aside for a moment after removing them from the water bath so your baking sheet doesn't get wet, then place them on prepared (either greased or parchment paper) baking sheets
Brush the tops of the pretzels with egg wash and
Bring the water to a boil in a small roasting pan over high heat and add the baking soda and season with salt.
Bake for 15 minutes
Bake for 15 minutes
Now that we had pretzels we thought we'd try a sauce to go with them that we found here
Cheesey Mustard Beer Sauce
In a pot on the stove combine
1/4 cup dark
1/4 cup dark
1/4 cup dijon mustard
2 Tablespoons butter
1/8 teaspoon cayenne pepper
Then whisk in
1 1/2 cups grated cheddar cheese
Once it is combined and smooth you're ready to eat it
2 Tablespoons butter
1/8 teaspoon cayenne pepper
Then whisk in
1 1/2 cups grated cheddar cheese
Once it is combined and smooth you're ready to eat it
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