So, I’m not a big beer drinker. In fact, I’m not a big alcohol drinker. Mostly because I would rather be spending alcohol money on other things. Like Boots. Or Books. Or Coffee. Or Concerts.
But, a few weeks ago, the Dolphins played the Patriots and my stance on beer changed. I was pumped for fall and football and decided to order a pumpkin beer. All they had on tap was Shipyard so I took it. It. was. delicious! I was hooked. My love for it grew exponentially when in the 4th quarter, after Welker ran 99 frickin’ yards, Shipyard helped numb the pain of another dolphins loss (yes…I’m a dolphins fan. I love the patriots but the dolphins are my team). I felt like that beer and I bonded.
So when I found this recipe for Pumpkin Beer pretzels, I knew I had to make it. After all, if I’m buying beer for a recipe, it’s not technically as much of a waste of money. It is an ingredient in a recipe, not just money I’m pissing away! I was so excited.
Only after I bought my 6 pack (ok, I only needed one for my recipe but I’m sure its more cost efficient to buy 6…) and drank two bottles (I was taste testing to make sure it was ok for the pretzels!) did I stop and think…Beer is vegan right? Shipyard Pumpkinhead is vegan, right?? Right?!
Nope. It is not. Little known fact- some beers are made with a process known as Isinglass. Basically, its rehydrated fish bladder used in some beers to help clarify the beer. And Shipyard uses it. Does Budweiser? nope. Sam Adams? no way. ‘Gansette? safe. But my precious Shipyard? Not Vegan.
So, you go ahead and make these with your favorite pumpkin beer (and trust me… you are going to want to have these handy for Friday). I’m going to be in a corner somewhere crying because the only beer I like has animal products in it and I can’t in good conscience keep drinking it.
Pumpkin Beer Pretzels
- 1 packet active dry yeast (2 1/2 t)
- 1/2 cup of warm water, plus 2 cups warm water
- 1/2 T sugar
- 1/2 t fine sea salt
- 1 t olive oil
- 1 cup pumpkin beer of your choice
- 3-4 cups all-purpose flour
- 1 t baking soda
- 2-3 T coarse salt
- 1 T butter substitute ( I used earth balance)
2) Stir in sugar, salt, and olive oil. Pour in the beer. It will get all kinds of frothy as it reacts with the yeast already in the bowl.
8 ) Brush each pretzel lightly with warm water (this was originally egg wash but water works just fine). Sprinkle with kosher salt. And bake at 425 degrees for about 15 minutes.
Also, I know you are thinking “another carb? does this vegan diet she’s on have vegetables”?? Of course it does! But I’m just roping you in with pretty carbs before I start jamming brussel sprouts down your throat (you’ll love them! trust me!)