{"id":28172,"date":"2016-08-15T14:32:40","date_gmt":"2016-08-15T18:32:40","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=28172"},"modified":"2022-05-11T06:07:38","modified_gmt":"2022-05-11T10:07:38","slug":"cheesy-vegetarian-soft-asiago-pretzels","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheesy-vegetarian-soft-asiago-pretzels\/","title":{"rendered":"The Cheesy Vegetarian: Soft Asiago Pretzels"},"content":{"rendered":"

During my fourteen years of being sans meat, I\u2019ve found that when you ask vegetarians \u201cWhy aren\u2019t you a vegan?\u201d their response is either \u201ctoo expensive\u201d or \u201ccheese.\u201d In order to help my comrades\u2013in\u2013vegetables out, I\u2019m scouring the internet for the cheesiest meat-free recipes around. Join me on my journey to recreate the best, and learn the history of our favorite cheese while we\u2019re at it.<\/em><\/p>\n

Missed last week\u2019s recipe? Check out these better-than-takeout cheese wontons<\/a>.<\/p>\n

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Every time I go to the mall, I have to get a warm pretzel. It doesn\u2019t feel right to walk past the salty carbs and ignore them. This recipe for Asiago Pretzels makes all of my dreams come true: It\u2019s gooey and soft like the mall pretzels, but it won\u2019t empty out my wallet at a department store when I\u2019m finished eating. Plus, it features my favorite cheese\u2014the pungent and delicious asiago.<\/p>\n

THE CHEESE<\/h3>\n

Similar to Parmigiano Reggiano<\/a>, authentic Asiago<\/a> has a Protected Designation of Origin<\/a>, meaning the official<\/em> stuff can only come from the Asiago Plateau in the mountains of the Veneto region in Italy (the capital is Venice). Lucky for us, cheesemakers and grocers sell asiago-styles stateside that are more than good enough to win us over. For this recipe, you’ll need to buy a wedge and grate it or buy a container that comes pre-shredded.<\/p>\n

Although the original version was made over one thousand years ago with sheep’s milk, asiago today is created with cow’s. Fresh asiago, known as asiago pressato, is made with whole milk and only aged for a month\u2014its soft texture makes it perfect for melting. The harder, more popular version made with whole and<\/em> skim milk, asiago d\u2019allevo, is aged anywhere from four months to two years. Since it turns crumbly, it’s best shaved over salads or pasta.<\/p>\n

I know what you’re thinking\u2014”This history lesson is great, but why does it smell like that?<\/em>” It’s true: asiago smells sorta like feet, but it also tastes like heaven. Culture<\/strong>\u2019s go-to cheese expert Gianaclis Caldwell notes<\/a> “that the same odor-manufacturing bacteria are present on both toes and on cheese. These bacteria produce volatile chemicals with memorable aromas while transforming the proteins in cheese into unbelievably delicious flavors.” So, kinda icky, but definitely delicious; now, let’s dive into world of perfect mall pretzels.<\/p>\n

THE RECIPE<\/h3>\n

This recipe comes from the Accidental Happy Baker<\/a>, who made the recipe for the softest pretzels, ever! Read ahead to find out how to make your own.<\/p>\n

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Soft Asiago Pretzels<\/h2>\n
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For help on shaping your pretzels, check out this quick one minute video<\/a> that shows you step by step.<\/div>\n
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Prep Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients
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