THE OPEN LINE – Saturday, September 21, 2019
BEER CHEESE FOR PRETZELS
8 oz pkg shredded cheddar cheese
8 oz pkg shredded Mozzarella
1 8 oz Cream cheese – softened
1 cup beer
1 tsp garlic salt
Melt cc then stir in all else.Stir
SPENT GRAIN PRETZELS
2 tbsp brn sugar
2-1/4 tsp dry active yeast
6 tbsp unsalted butter, melted
3 tsp kosher salt
4 cups flour
1 cup spent grains
¾ cup baking soda
2 whole eggs
Combine 1-1/2 cups water, brown sugar, yeast, melted butter.Stir until foamy.Let sit.
Combine the Salt, flour and spent grains until smooth.Form the dough into balls.
In a different bowl make your egg wash with the eggs
Cover the dough and leave in warm area for 1 hour.
Preheat to 425 degrees
12 cups water to large pot, add baking soda.Boil.Beat the eggs in
Boil in the bath for 30 seconds.Transfer to a baking sheet and coat heavily with egg wash.Bake them for 15-20 minutes