Savory cocktail sausages wrapped in a soft and chewy pretzel dough. A definite crowd pleaser appetizer or snack anytime of the day. These are freezer and make ahead friendly!
Why You'll Love this Recipe
- The pretzel dough is soft yet chewy.
- It's a mini hot dog wrapped in pretzel dough, what's not to love? Mini automatically equals fun!
- It's the perfect appetizer for game days, parties, and gatherings.
- It's freezer friendly.
Ingredients
I like using pretzel salt to give these the classic look but you can also use any coarse salt, everything bagel seasoning, or leave it out.
These are so addicting, it will be hard to stop yourself from eating the whole batch!
How to Make Pretzel Pigs in a Blanket
- Make the dough: Knead the pretzel dough for 10 minutes. Cover and rest in a warm area for 2 hours or until it doubles in size.
- Divide the dough: Preheat the oven to 450°F. Form the dough into 4 even portions. Cover with plastic wrap and let it rest for 15-30 minutes to relax the gluten.
- Wrap the cocktail sausages: Roll out a ball of dough to be 4 inches wide and 6 inches long, then cut into 8 even pieces. Wrap one piece of dough around the cocktail sausage, stretching the dough as needed, and pinch to seal the ends.
- Place on a baking sheet: Place seam side down on a baking sheet lined with parchment paper. Repeat with remaining dough.
- Dip in a hot water bath: Prepare the water bath by mixing hot water and baking soda in a bowl. Dip the pretzel hot dogs into the mixture then place them back on the baking sheet seam side down.
- Sprinkle and bake: Top with pretzel salt and bake for 8-10 minutes.
Tasty Tips
- Use your favorite variety of cocktail sausages. Beef, pork, chicken, stuffed with cheese, or even vegetarian.
- Make sure the lil' smokies are patted dry so the moisture doesn't affect the seal of the dough.
- Keep the dough covered as you're shaping and forming the pigs in a blanket to prevent it from drying out.
- If you're in a pinch, you can try making this with store bought pizza dough or crescent dough. For crescent dough, pinch the seams together to form a single sheet of dough then slice into pieces. Adjust the cooking temperature and time as needed.
- Top the pretzel pigs in a blanket with sesame seeds or everything bagel seasoning for a unique twist.
- Brush the baked pigs in a blanket with butter. It's totally optional but will help the dough stay soft and butter makes everything tastier.
- Dip the pigs in a blanket in your favorite sauce- ketchup, honey mustard, yellow mustard, or Dijon mustard!
FAQs
Can I make pretzel pigs in a blanket ahead of time?
Definitely! You can make the dough and wrap the cocktail sausages, then cover tightly with plastic wrap and store in the fridge up to a day in advance. Take it out of the fridge to bring it to room temperature for one hour. Then, dunk the pigs in a blanket in the hot baking soda water bath and bake.
How do I store leftover pretzel pigs in a blanket?
Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer at 300°F for 5 minutes or until heated through.
More Easy Appetizers You'll Love
Pretzel Pigs in a Blanket
Savory cocktail sausages wrapped in a soft and chewy pretzel dough. A definite crowd pleaser appetizer or snack anytime of the day. These are freezer and make ahead friendly!
Ingredients
- 14 ounces cocktail sausages
- 1 teaspoon pretzel salt optional
Pretzel Dough
- 2 ½ cups all purpose flour
- 1 cup whole milk warm
- ½ teaspoon instant yeast
- 2 tablespoons brown sugar
- ½ teaspoon salt
- 2 tablespoons butter melted
Water Bath
- 1 cup hot water
- 2 tablespoons baking soda
Instructions
- In a stand mixer with a dough hook, add the pretzel dough ingredients and knead for 10 minutes. Scrape the sides of the bowl as needed. Cover and rest in a warm area for 2 hours or until it doubles in size.
- Preheat the oven to 450°F. Place the dough onto a lightly floured surface and divide into 4 pieces. Form each into a ball by bringing the sides towards the middle and pinching to seal. Cover with plastic wrap and let it rest for 15 minutes.
- Use a rolling pin to roll out a ball of dough to 4 inches wide and 6 inches long. The dough will be about ⅓ inch thick.
- Cut the dough into 8 strips using a pizza cutter.
- Take one piece of dough and wrap it around the hot dog and pinch to seal the ends. Place seam side down on a parchment lined baking sheet. Repeat with remaining balls of dough.
- Prepare the water bath by mixing hot water with baking soda in a bowl. Use a slotted spoon or wear gloves to dip the pretzel hot dogs into the mixture for about 5 seconds then place them back seam side down on the baking sheet.
- Top with pretzel salt and bake for 8-10 minutes until deep golden brown. Serve with your favorite dipping sauce.
Notes
- This recipe makes 25 pretzel pigs in a blanket.
- Make sure the lil' smokies are patted dry so the moisture doesn't affect the seal of the dough.
- Keep the dough covered as you're shaping and forming the pigs in a blanket to prevent it from drying out.
- Brush the baked pigs in a blanket with butter. It's totally optional but will help the dough stay soft and butter makes everything tastier.
- Dip the pigs in a blanket in your favorite sauce- ketchup, honey mustard, yellow mustard, or Dijon mustard!
Nutrition Estimate
Calories: 349kcalCarbohydrates: 35gProtein: 12gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 43mgSodium: 1509mgPotassium: 185mgFiber: 1gSugar: 5gVitamin A: 137IUVitamin C: 1mgCalcium: 52mgIron: 2mg
Did you make this recipe?Tag @beyondthenoms on Instagram and hashtag #beyondthenoms so I can see your creations!
Leave a Reply