Pretzel-Wrapped Pigs in a Blanket with Homemade Dough
These pretzel-wrapped pigs in a blanket feature cocktail franks encased in soft, chewy pretzel dough made from scratch. The yeast-based dough creates an authentic pretzel texture that's brushed with egg white and topped with coarse sea salt before baking. Perfect for game day parties, casual gatherings, or as a fun appetizer that combines the beloved flavors of soft pretzels with classic pigs in a blanket. The homemade dough sets this version apart from store-bought alternatives, offering superior flavor and texture.
Ingredients
Instructions
- 1
Preheat oven to 425°F and line a baking sheet with parchment paper
- 2
Sprinkle yeast into warm water and let sit until dissolved
- 3
Stir sugar into the water until dissolved
- 4
Add flour and salt to the bowl and stir to combine
- 5
Turn the crumbly dough onto a floured board and knead with floured hands until smooth
- 6
Divide dough into four portions and roll each into long ropes about 3/4-inch thick
- 7
Cut ropes into 1 1/2 inch portions
- 8
Flatten each portion of dough and place a cocktail frank in the middle
- 9
Roll the dough around each frank and place on prepared baking sheet with 1/2 inch spacing
- 10
Beat egg white lightly and brush tops of all wrapped franks
- 11
Sprinkle liberally with sea salt or coarse salt
- 12
Bake for 14-16 minutes until golden and cooked through
Tips
Keep dough portions covered while working to prevent drying out
Flour your hands and work surface generously when kneading to prevent sticking
Make sure egg white wash covers all surfaces for even browning and salt adhesion
Good to Know
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days
Assemble up to 4 hours ahead and refrigerate before baking
Serve warm with mustard or cheese sauce for dipping
Common Mistakes
Don't skip the egg wash or salt won't adhere properly
Avoid overworking the dough which can make it tough
Space wrapped franks properly to prevent sticking together
Substitutions
Gluten-Free Swaps
May need extra liquid
General Alternatives
Cut to cocktail size
FAQ
Can I use instant yeast instead of active dry yeast?
Yes, use the same amount of instant yeast but mix it directly with the flour rather than dissolving in water first.
What if my dough is too sticky to work with?
Add small amounts of flour gradually while kneading until the dough becomes manageable but still slightly tacky.
How long will these keep and can I freeze them?
Store baked ones for up to 5 days refrigerated. Freeze assembled unbaked for up to 3 months, then bake directly from frozen adding 2-3 minutes.