Pretzel Pigs in Blankets

Recipe by Jonathan Brasil
Not Yet Reviewed

Pigs in blankets are a beloved party snack for good reason, but dare we say that this recipe improves on the classic? We replaced the plain dough “blanket” with a much more flavorful casing: a chewy, salty, deeply browned pretzel that’s made with our Soft & Chewy Pretzel Mix for ultimate ease and speed. These pigs in pretzel blankets have more personality than the traditional version, but they still go just as well with a mustardy dipping sauce. 

Prep
16 mins
Bake
15 to 20 mins
Total
56 mins
Yield
32 pigs in blankets
Save Recipe
Mix Tips
Pretzel Pigs in Blankets

Instructions

Prevent your screen from going dark as you follow along.

  1. To make the dough: In a large bowl or the bowl of a stand mixer, combine the dough ingredients using a spoon, spatula, or the flat beater attachment. The dough will look a little dry at first but will become soft and somewhat cohesive as you stir. It’s OK if it looks slightly rough at this stage. Knead, by hand on a lightly floured surface or with the dough hook of the mixer, for 3 to 4 minutes, or until the dough is bouncy. 

  2. Cover and set aside for 15 minutes. Meanwhile, preheat the oven to 375°F with racks in the middle and bottom. Line 2 baking sheets with parchment or lightly grease. 

  3. To make the glaze: In a medium bowl, combine the glaze packet with the water. Set aside. 

  4. Transfer the dough to a clean work surface and gently deflate it. Use a bench knife or sharp knife to divide it into 32 pieces (about 20g each); an easy way to do this is to cut the rectangle of dough into 4 rows and 8 columns. (If the dough sticks, grease your surface with nonstick spray or oil.) 

  5. Working with one piece at a time and keeping the rest covered, stretch and flatten each piece of dough until it’s 2" to 3" long and wrap around a hot dog section. The dough will likely wrap over itself at least once. Pinch to seal the edge of the dough and repeat until all pieces are covered. 

  6. Toss the pigs in a blanket in the glaze, then place half of the bites onto each of the prepared baking sheets. 

  7. Lightly sprinkle the glazed pigs in a blanket with pretzel salt, as desired. Let them rise for 5 minutes, uncovered.  

  8. Bake the pigs in a blanket for 10 minutes, then rotate the pans. Bake for another 5 to 10 minutes, or until well browned. Serve fresh. 

Tips from our Bakers

  • Turn your pretzel pigs in blankets into a fancy-ish party snack by upgrading the usual honey mustard dip with black pepper and Parmesan:

    3/4 cup (170g) mayonnaise
    3 tablespoons (45g) Dijon mustard
    2 tablespoons (42g) honey
    2 tablespoons (13g) grated Parmesan cheese
    1 tablespoon minced fresh flat-leaf parsley, plus extra for garnish
    1 1/2 teaspoons black pepper, freshly ground
    1 teaspoon lemon juice
    1 teaspoon garlic powder

    In a small bowl, whisk all the ingredients together until combined. Garnish with parsley and serve. Cover and refrigerate any leftovers for up to 3 days; flavors will intensify over time.

     

Baker’s Resources