Pretzel Pigs in a Blanket Recipe

Introduction

Pretzel Pigs in a Blanket are a fun and delicious twist on a classic snack. Soft pretzel dough wraps around mini smoked sausages, creating a salty, doughy treat perfect for parties or casual gatherings. They’re easy to make and sure to be a crowd-pleaser.

Ingredients

• 1 can refrigerated pizza crust
• 24 mini smoked sausages
• 5 cups water
• 1/4 cup baking soda
• 1 large egg, beaten
• Coarse sea salt, for sprinkling

Instructions

1. Step 1: Preheat your oven to 425°F. Line a large baking sheet with parchment paper and set it aside.
2. Step 2: Roll out the pizza dough on a cutting board to a ¼-inch thickness using a rolling pin. Slice the dough in half lengthwise, then cut each half into 12 strips to make 24 pieces.
3. Step 3: Wrap each mini sausage with a strip of dough, leaving the ends of the sausage slightly exposed. Gently press the dough to seal it in place.
4. Step 4: In a medium saucepan, bring 5 cups of water to a gentle boil over medium heat. Stir in the baking soda until fully dissolved.
5. Step 5: Working in small batches of 3–4, carefully drop the dough-wrapped sausages into the boiling water. Let them boil for 20–30 seconds, then remove them with a slotted spoon and place them on the prepared baking sheet.
6. Step 6: Brush each pretzel-wrapped sausage with the beaten egg and sprinkle generously with coarse sea salt.
7. Step 7: Bake in the oven for 15–18 minutes or until the pretzel dough is golden brown and cooked through.
8. Step 8: Serve warm with your favorite dipping sauces. Popular options include mustard, cheese sauce, or spicy ketchup.

Tips & Variations

• For extra flavor, sprinkle some garlic powder or paprika along with the coarse salt before baking.
• You can substitute the mini smoked sausages with cocktail sausages or even cheese sticks for a vegetarian option.
• Make sure the water is at a gentle boil when adding the pretzel dough-wrapped sausages to achieve the classic pretzel texture.

Storage

Store leftover pretzel pigs in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated 350°F oven for about 5–7 minutes to restore their crispness. Avoid microwaving to keep the pretzel crust from turning soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pretzel dough instead of refrigerated pizza crust?

Yes, homemade pretzel dough works wonderfully and can enhance the flavor, but using refrigerated pizza crust is a convenient shortcut that still yields great results.

What dipping sauces pair best with Pretzel Pigs in a Blanket?

Classic mustard, cheese sauce, honey mustard, spicy ketchup, or even ranch dressing are all excellent options to complement the savory flavors of this snack.

Pretzel Pigs in a Blanket Recipe

Print Recipe

★★★★★

4.8 from 84 reviews

These Pretzel Pigs in a Blanket are a fun and delicious twist on a classic appetizer, featuring mini smoked sausages wrapped in soft, chewy pretzel dough. The dough is briefly boiled in a baking soda bath for that signature pretzel texture and then baked to golden perfection. Perfect for parties, game days, or a savory snack.

• Author: zara
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 24 pieces 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough and Sausages

• 1 can refrigerated pizza crust
• 24 mini smoked sausages

Boiling Solution

• 5 cups water
• 1/4 cup baking soda

Topping

• 1 large egg, beaten
• Coarse sea salt, for sprinkling

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and set it aside to prevent sticking and for easy cleanup.
2. Prepare the Dough: Roll out the refrigerated pizza dough on a clean cutting board to about a ¼-inch thickness using a rolling pin. Slice the dough lengthwise in half, then cut each half into 12 equal strips to create 24 pieces of dough, one for each sausage.
3. Wrap the Sausages: Take each mini smoked sausage and wrap it with one strip of dough. Leave the ends of the sausage slightly exposed so they peek out from the dough. Gently press the dough edges to seal it around the sausage.
4. Make the Baking Soda Bath: In a medium saucepan, bring 5 cups of water to a gentle boil over medium heat. Stir in the 1/4 cup of baking soda until it is completely dissolved. This alkaline bath gives the dough its signature pretzel flavor and texture.
5. Boil the Wrapped Sausages: Working in small batches of 3 to 4, carefully drop the dough-wrapped sausages into the boiling baking soda water. Boil each batch for 20 to 30 seconds to allow the dough to firm up and develop a pretzel crust. Then, use a slotted spoon to remove them and place them on the prepared baking sheet.
6. Apply Egg Wash and Salt: Brush each pretzel-wrapped sausage generously with the beaten egg. This will help give them a shiny, golden-brown crust when baked. Sprinkle coarse sea salt over the top for an authentic pretzel flavor.
7. Bake: Bake in the preheated oven for 15 to 18 minutes or until the pretzel dough is golden brown and cooked through. The sausages should be warm and the dough chewy on the outside.
8. Serve: Serve the pretzel pigs in a blanket warm with your favorite dipping sauces such as mustard, cheese dip, or ketchup for a crowd-pleasing appetizer.

Notes

• Make sure not to boil the pretzel pigs for too long; 20-30 seconds is enough to achieve the characteristic pretzel crust without making the dough soggy.
• Using coarse sea salt adds a nice texture and saltiness—do not substitute with fine salt unless preferred.
• Refrigerated pizza dough is a convenient shortcut that works perfectly for these pretzel pigs in a blanket.
• For extra flavor, try brushing the pretzels with melted butter immediately after baking.
• Serve them warm to best enjoy the soft, chewy pretzel texture and juicy sausages.

Keywords: pretzel pigs in a blanket, pigs in a blanket, appetizer, party snack, pretzel dough, mini sausages