Pretzel pigs in a blanket with beer cheese recipes

## 🥨 1. The Pretzel Pigs

*Yields about 24 mini pigs.*

### Ingredients:

* **The Dough:** 1 tube refrigerated pizza dough (the easy way) **OR** homemade (300g flour, 1 tsp yeast, 200ml warm water, 1 tbsp sugar).

* **The "Pigs":** 24 cocktail frankfurters or mini smoked sausages.

* **The Pretzel Bath:** 1 liter water + 50g baking soda (this is what creates the brown, chewy crust).

* **Topping:** 1 egg (beaten), coarse sea salt.

### Method:

1. **Prep the Dough:** Roll your dough out thin and cut into long, skinny triangles (like mini croissants).

2. **The Wrap:** Place a sausage at the wide end of a triangle and roll it up.

3. **The Bath:** Bring the water and baking soda to a boil. Drop the wrapped sausages into the boiling water for **30 seconds**. Remove with a slotted spoon.

4. **Bake:** Place on a lined tray, brush with egg wash, and sprinkle with sea salt. Bake at **220°C (425°F)** for 12–15 minutes until deep mahogany brown.

---

## 🧀 2. The Craft Beer Cheese Dip

*Velvety, sharp, and slightly tangy.*

### Ingredients:

* 150g Sharp Cheddar (grated)

* 100g Smoked Gouda (grated)

* 120ml Lager or Amber Ale (avoid heavy IPAs as they turn bitter when heated)

* 60ml Whole milk or heavy cream

* 15g Butter + 15g Flour (for the roux)

* 1/2 tsp Garlic powder & a pinch of Cayenne pepper

### Method:

1. **The Roux:** Melt butter in a saucepan, whisk in flour, and cook for 1 minute (don't let it brown).

2. **The Liquid:** Slowly whisk in the beer and milk. Simmer until the mixture thickens slightly.

3. **The Melt:** Turn the heat to **low**. Add the cheese in small handfuls, whisking constantly until completely smooth.

4. **Season:** Stir in the garlic powder and cayenne. Serve warm.

---

## 🎨 Plating Art: The "Rustic Modern" Look

Since this is a "comfort food" dish, the plating should be communal but polished.

* **The Vessel:** Serve the beer cheese in a small, pre-warmed ceramic crock or a hollowed-out small pretzel loaf.

* **The Arrangement:** Arrange the "pigs" in a tight circular wreath around the cheese bowl.

* **The Garnish:** Top the cheese with finely chopped chives and a few cracks of black pepper. Sprinkle the pretzels with a tiny bit of fresh thyme for a "gourmet" aromatic touch.