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Pretzel Pigs in a Blanket Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/pretzel-pigs-in-a-blanket-recipe/