Cheese Stuffed Soft Pretzels with Vegan Beer Cheese Dip

It’s National Pretzel Day! Although I love most pretzels, I’m particularly fond of fresh baked soft pretzels like the kind you’d get at the mall food court. Who doesn’t remember that smell wafting through the air as you shopped at Hot Topic for an ironic tee shirt to wear to school. If you had enough cash leftover you might even spring for the cheese dipping sauce. Memories. Anyway, these are like that, but vegan.

So I don’t have my own pretzel dough recipe. Shocker, I know, but there is a favorite I have that can be easily veganized here. You just can’t use the egg wash but we’re going to top ours with salt and everything bagel seasoning anyway.

After your dough has risen and is ready to shape, you’re going to add some vegan cheese to it before sealing it and shaping it into the familiar pretzel twist. If you don’t feel like making your own dough, you could buy the dough in the can type at the supermarket and shape those into pretzels. They won’t be as good, but they’ll do in a pinch.

You can get the bagel seasoning at Trader Joe’s or Costco also sells a large jar as well. You could always make your own but if you can buy it, buy it.

Cheese Stuffed Soft Pretzels with Vegan Beer Cheese Dip

Recipe by Kreg

5.0 from 1 vote

Cuisine: Vegan

Doughy soft pretzels with an easy vegan beer cheese dip. You could probably make this while drunk (not that I condone that kind of behavior).

Ingredients

• Pretzels

• 1 batch of homemade or store bought dough

• 1/4 cup shredded vegan cheese (use your favorite)

• Bagel seasoning or salt to top

• Beer Cheese Dip

• 1/3 cup vegan pub cheese or vegan cream cheese

• 2 tablespoons vegan butter

• I clove garlic pressed or finely minced

• 1/4 cup vegan shredded cheddar cheese (use your favorite)

• 2-4 tablespoons of your favorite beer

Directions

• Pretzels
• Either make your own pretzel dough from the recipe I provided in my story above or you could use store bought canned dough. Stuff, boil and bake the pretzels like my picture above and follow the recipe instructions. The baking soda bath is key to getting that brown pretzel crust.
• Beer Cheese Dip
• Melt butter over medium heat and add the garlic and sauté for a minute.
• Add the pub cheese or cream cheese and cook for a minute whisking constantly until melted. Add the cheese shreds and do the same.
• Add beer one tablespoon at a time until the sauce is thick but drippy and liquid. That could be up to 1/4 cup of beer or more to get the right consistency. Serve immediately with pretzels.

Notes

• You could use a canned bread dough or even a store bought pizza dough if you don’t want to make your own.
  
• Pretzels freeze well.
  
• the beer cheese dip can be saved for up to a week in the fridge but it won’t last that long.

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