Pretzel Pigs in a Blanket are the ultimate appetizer, combining cocktail-sized sausages wrapped in pizza dough, boiled, sprinkled with salt, and baked to a golden brown. If you are looking for delicious appetizers, look no further! Make sure to check out our Honey Mustard Buffalo Chicken Wings!
Why You’ll Love Pretzel Pigs in a Blanket
Pigs in a blanket have long been a favorite for gatherings, but upgrading to pretzel pigs in a blanket adds a whole new level of deliciousness. The soft, chewy pretzel dough wraps snugly around each sausage, making them easy to eat and incredibly tasty. They’re perfect for holiday parties, game days, or any occasion where you need a crowd-pleasing snack. And don’t forget the cheese sauce—it’s the perfect dipping companion.
Ingredients & Substitutions
- Dough: Store-bought pizza dough makes this recipe quick and convenient. For a homemade touch, you can use homemade pizza dough.
- Sausages: Cocktail sausages are ideal, but hot dogs cut into smaller pieces also work well.
- Baking Soda: Essential for giving the dough its classic pretzel taste and texture.
- Egg: A beaten egg brushed over the pretzel pigs gives them a beautiful golden brown finish.
- Dipping Sauce: Homemade cheddar cheese sauce is a must-try. Alternatively, use store-bought cheese sauce, beer cheese dip, or Dijon mustard.
Tips for Success
Boiling with Baking Soda
Boiling the dough in baking soda and water before baking is key to achieving that signature pretzel texture. Don’t skip this step, as it gives the dough a chewy interior and a crisp exterior.
Using an Air Fryer
For a quick cooking method, use an air fryer. After boiling, air fry the pretzel pigs at 375°F for 4-6 minutes, flipping halfway through. They come out just as crispy and delicious as if they were baked in the oven.
Make-Ahead Instructions
You can prepare pretzel pigs in a blanket ahead of time. Wrap the sausages in dough and refrigerate them covered with plastic wrap for up to 2 days. When ready to serve, let them come to room temperature before boiling and baking.
Freezing Instructions
Before Baking
Assemble the pretzel pigs, then freeze them on a baking sheet for 1-2 hours. Once solid, transfer them to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then boil and bake as directed.
After Baking
Allow the baked pretzel pigs to cool to room temperature, then freeze them solid. Store in a freezer-safe container for up to 3 months. Reheat in the microwave, oven, or air fryer before serving.
Storage
Store leftover pretzel pigs in a blanket in an airtight container in the refrigerator for up to 3 days. Reheat them using your preferred method. They can also be frozen for up to 2 months.
Pretzel Pigs In A Blanket
Ingredients
- 1 tube (13.8 ounces) pizza dough
- 24 cocktail-sized sausages
- 5 cups water
- ¼ cup baking soda
- 1 large egg, room temperature, beaten
- 1 teaspoon kosher salt
- Cheese sauce, for dipping (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Place pizza dough on a clean work surface and using a rolling pin, roll the dough out into a rectangle with a ¼-inch thickness.
- Using a pizza cutter, cut the rolled-out dough in half lengthwise. Then, cut each half into 12 strips, each 1 inch wide, for a total of 24 strips.
- Place one sausage onto each strip of dough.
- Tightly roll the sausage in the dough until it is completely wrapped.
- In a medium saucepan over medium heat, bring the water to a light boil.
- Add the baking soda and stir until dissolved.
- Working in batches of 3-4, add the pretzel dogs to the boiling water. Boil for 20-30 seconds, then use a slotted spoon to remove them and place on the parchment-lined baking sheet. Repeat with the remaining pretzel dogs.
- Use a pastry brush to brush the outside of each pretzel dog with the beaten egg.
- Sprinkle each pretzel dog evenly with kosher salt.
- Bake for 15-18 minutes, or until the dough is golden brown.
- Serve warm with cheese sauce for dipping.
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