From The "Field"

Posted on January 27, 2016 by Heather Smith | 0 comments

Pigs in a Pretzel Blanket make the perfect Super Bowl Sunday snack.
    
1 Can Lost 40 Beer
1 T Sugar
2 t salt
1 package yeast
4 ½ C Flour
¼ C butter, melted
1 Egg Yolk
1 T Water
4 C Hot Water
½ C Baking Soda
¼ C Salt
2 Packs Lil Smokeys
Heat the beer in a pan until warm. Combine beer, sugar, and 2 t salt in a bowl. Sprinkle the yeast on top, and let the mixture stand until the yeast becomes foamy, about 5 minutes. Combine the flour, butter, and yeast mixture. Mix together the ingredients until they form a ball. Remove the dough from the bowl and knead on a lightly floured surface until smooth, about 2 minutes. Spray the bowl it was originally mixed in with non-stick spray, and place the dough back in the bowl. Cover with a kitchen towel and let it rise until doubled in size, about an hour.
Preheat the oven to 450. Turn the dough out onto a lightly oiled surface, and cut off a finger-sized strip of the dough. Roll out the cut dough into a long, thin strip. Roll Lil Smokeys up in the dough, leaving the ends open. Stack two baking sheets on top of each other, and line the top one with parchment paper or spray with nonstick spray. This will prevent the bottoms of the Pigs from getting too hot and burning before the rest of the pretzel is done.
In a metal bowl, add the 4 cups of hot water and the baking soda. Whisk. One at a time, dip the Pigs into the solution, place them quickly on a paper towel to let any excess water drip off, and then transfer them to the baking sheet. Make sure the Pigs have room to grow. You only have to dip and drip each one for a few seconds. Beat the egg yolk in a small bowl with 1 tablespoon of water and brush the egg wash over each Pig. Sprinkle with salt. Bake in a preheated oven until golden brown, about 15-17 minutes.
These are delicious dipped in mustard or cheese sauce.


Happy Super Bowl Sunday!
We all know we watch the game for the ads, let us know if any American made goods are featured! #shopdomestic

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