My Super Bowl Snack is better than yours {no. 2}

This snack has it all; pretzels, hot dogs, a healthy vegetable hidden in a way that seems not healthy, and the word 'weenies.'  I tell you, what more could you want? Alternately, you can use bratwurst and make these a meal sized option.  We call that Pretzel Brats (because we're clever like that) and they are a great dinner when I need a 'win' with the kids that week.

Groceries you'll need
1 package teenie-weenies
Mustard
2 bunches swiss chard

From the pantry
Flour
Brown Sugar
Yeast
Salt
Butter
Baking Soda
Parchment Paper

Makes 8 large pretzels or 50 small bites

1 ½ cups warm water (110 degrees)

2 ½ teaspoons yeast

1 tablespoon brown sugar

1 teaspoon salt

4 cups flour

2 tablespoons melted butter

1 cup warm water (110 degrees)

2 tablespoons baking soda

Coarse ground salt

In the bowl of a stand mixer combine water, yeast, sugar, and salt.  Let sit 5 minutes until yeast is foamy.  Add flour until just mixed.  Switch to a dough hook and knead eight minutes until soft and tender.  Or pull the dough out of the bowl and knead on a floured surface for eight minutes. 

Place one tablespoon of olive oil in the bottom of a glass bowl and place dough in bowl.  Roll once to coat the top of the dough with oil.  Let rise one hour.

When dough has risen (it should indent when you touch it and should have doubled in size) pull out on bowl and - touching the dough as little as possible - form into a 1/2 inch thick sheet of dough.  You may need to cut the dough in half first and do this in two sections.  Cut dough into pieces 2 inches by 1 inch and wrap each piece around one teenie weenie sealing the end by pressing it together firmly.  Repeat with all pieces of dough.

Preheat oven to 450 degrees.  Combine remaining one cup water with baking soda and dip each pretzel into the water.  Place on parchment lined baking sheet and brush with melted butter.  Sprinkle each buttered pretzel with coarse salt. 

Place baking sheets in a draft free place and let the pretzels rise another 15 minutes. Once risen, cook 15-20 minutes until golden brown.  Eat warm.  

(For straight up pretzels, no dogs, do this after the dough has risen the first time ::  Cut into 8 pieces.  Gently roll each piece into a log shape then pull and twist to create a ‘rope’ about 16 inches long.  Twist into a pretzel shape by making a “U” then crossing the long ends down over the top of the “U” shape.  Press the ends.  Repeat with all pieces.)

Step 1 :: Make pretzel dough and set aside to rise.

Step 2 :: Cut stems out of each piece of Swiss Chard and cut leaves into chip sized pieces (a little larger than bite size).  Preheat oven to 300 degrees. 

Step 3 :: Pour two tablespoons olive oil in a ziploc bag and dump all chard into the bag.  Rub oil around so it gets on all of the pieces of chard evenly.  Place chard pieces on a baking sheet and lightly salt.  Place in the oven for about 20 minutes.  Check at 10 minutes and flip if needed.

Step 4 :: Prepare pretzel bites and increase the oven temperature while they rise.

Step 5 :: Cook the pretzel bites.  Serve warm with mustard and chard chips on the side.

Click here for a one page sheet of the whole deal.