Stop what you’re doing and make these pretzel pigs in a blanket immediately!
I just pulled a batch from the oven, and my kitchen smells like a German bakery met a cozy neighborhood deli. These little guys combine everything I love about soft pretzels with the nostalgic comfort of pigs in a blanket.
I’ve always been a sucker for classic party snacks, but giving them this pretzel twist has completely elevated the game.
Fair warning: once you make these, your friends will never let you show up to a party without them!
Why You’ll Love These Pretzel Pigs in a Blanket
Perfect Party Snack: They’re ideal for gatherings, offering a delightful bite-sized treat that’s easy to share and sure to impress.
Irresistible Taste: The mini smoked sausages are wrapped in a soft pretzel dough and finished with a sprinkle of sea salt. It’s a satisfying and mouth-watering experience.
Versatile Dipping Options: Pair them with a variety of dipping sauces, from tangy mustard to creamy cheese sauce.
Fun to Make: This recipe is so much fun for those who love getting involved in the kitchen.
Ingredients
- Refrigerated Pizza Crust: It forms the base for the pretzel outer layer, providing a chewy and flavorful wrapping for the sausages.
- Mini Smoked Sausages: These bite-sized sausages offer a savory and smoky flavor, pairing perfectly with the soft pretzel crust.
- Water: It’s essential for achieving the classic pretzel texture and golden color on the dough.
- Baking Soda: When dissolved in boiling water, baking soda transforms the dough into a pretzel-like consistency.
- Egg: The beaten egg acts as a wash, ensuring a shiny and beautifully browned surface.
- Coarse Sea Salt: Large, crunchy salt crystals provide the classic pretzel topping.
How to Make Pretzel Pigs in a Blanket
These fun apps are so easy to make! You’ll be a pro in no time.
1. Prepare the oven. Preheat your oven to 425°F. Line a large baking sheet with parchment paper and set it aside.
2. Roll and slice the dough. 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. Wrap the sausages. 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. Prepare the baking soda bath. 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. Boil the dough-wrapped sausages. 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. Apply the egg wash and salt. Brush each pretzel-wrapped sausage with the beaten egg and sprinkle generously with coarse sea salt.
7. Bake. Bake in the preheated oven for 15–18 minutes or until the pretzel dough is golden brown and cooked through.
8. Serve. Serve warm with your favorite dipping sauces. Popular options include mustard, cheese sauce, ranch dressing, or even a honey mustard blend for a touch of sweetness.
Tips for the Best Pretzel Pigs in a Blanket
Here are some great tips I’ve picked up while making these treats!
- Room temperature is a must. For best results, let refrigerated pizza dough come to room temperature for 15-20 minutes before rolling. This prevents the dough from shrinking back while rolling.
- Seal with care. Slightly dampen the edge of the dough strip with water before sealing it around the sausage to ensure it doesn’t unravel during the boiling process.
- Stick to boiling basics. Don’t overcrowd the boiling water bath. This drops the temperature too much and affects the pretzel texture. Stick to small batches as directed.
- Give them some space. Leave at least 1 inch between wrapped sausages on the baking sheet. This allows for proper browning and prevent sticking.
- Try tasty variations. Try using different sausage varieties (spicy Italian, chicken, turkey), or sprinkle with everything bagel seasoning instead of salt.
- Mix up your dippers. Serve with beer cheese sauce, ranch dressing, spicy brown mustard, honey mustard blend, honey sriracha mayo, or warm marinara sauce. For added flavor, consider a pretzel-specific cheese dip or jalapeño ranch.
- Get ahead of the game. Prepare and wrap sausages up to 24 hours ahead, and store covered in refrigerator. Wait to do the baking soda bath until ready to bake.
How to Store
If you have leftover pigs in a blanket, follow these tips to store them.
To Store: Store baked pretzel pigs in a blanket in an air-tight container in the refrigerator for up to 3 days.
To Freeze: Assemble the unbaked pretzel pigs in a blanket and freeze them in a single layer for 1-2 hours until solid. Then, transfer to a freezer-safe container where they’ll keep for up to 2 months.
To Reheat: Place them in the oven at 350°F for 8-10 minutes, or heat them in an air fryer at 375°F for 4-5 minutes until warmed through.
Pretzel Pigs in a Blanket
24
servings30
minutes15
minutes80
kcalYou won’t be able to resist these pretzel pigs in a blanket! Serve them with your favorite dippers for a party treat everyone will adore.
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
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper and set it aside.
- 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.
- 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.
- In a medium saucepan, bring 5 cups of water to a gentle boil over medium heat. Stir in the baking soda until fully dissolved.
- 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.
- Brush each pretzel-wrapped sausage with the beaten egg and sprinkle generously with coarse sea salt.
- Bake in the oven for 15–18 minutes or until the pretzel dough is golden brown and cooked through.
- Serve warm with your favorite dipping sauces. Popular options include mustard, cheese sauce, ranch dressing, or even a honey mustard blend for a touch of sweetness.
