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Pretzel Pigs in a Blanket on a white plate.

Pretzel Pigs in a Blanket

Jenny
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!
5 from 1 vote
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Prep Time 40 minutes
Cook Time 10 minutes
Rest Time 2 hours 15 minutes
Total Time 3 hours 5 minutes
Course Appetizer, Bread
Cuisine American
Servings 8
Calories 349 kcal

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
Keyword appetizer, pretzel, snack
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