These sourdough discard pretzel pigs in a blanket are a fun twist on the nostalgic appetizer. Made with a combination of sourdough discard and commercial yeast, the buttery pretzel dough develops rich flavor without a long fermentation. The dough comes together easily in a stand mixer and, thanks to the added yeast, you can have homemade pretzel pigs in a blanket on the table in less than 2 hours.
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Wrapped around mini hot dogs, sprinkled with pretzel salt, and baked until deeply golden, they're a chewy, savory finger food that's a great addition to any game day spread, potluck, dinner menu, or holiday celebration. They're also freezer-friendly, so you can make them ahead for a party or keep a batch on hand for an easy last-minute appetizer.
This recipe combines two of my most highly rated recipes: sourdough pigs in a blanket and pretzel bites. While my original pigs in a blanket are wrapped in buttery, flaky dough, these feature the same chewy pretzel dough that has made my sourdough discard pretzel bites the most popular recipe on my blog for years. They're a delicious alternative when you're craving the flavor and texture of a homemade soft pretzel.
Key Ingredients
Use bread flour for chewy pretzels: Bread flour's higher protein content develops stronger gluten, giving these their signature chewy texture.
Make flavorful bread quickly with a combo of sourdough discard and yeast: Sourdough discard adds depth of flavor while commercial yeast provides a reliable rise, so you can enjoy homemade pretzel bites in just a few hours.
Whole milk adds richness and softness: Whole milk enriches the dough with fat, resulting in softer, more tender pretzel bites. You can easily substitute your favorite unsweetened, unflavored plant-based milk.
Invest in pretzel salt: It's one specialty ingredient I recommend keeping in your pantry. Pretzel salt adds the characteristic salty crunch and classic appearance without dissolving during baking like coarse sea salt. Don't worry, you'll find plenty of ways to use it in recipes on my blog, including sourdough discard pretzel dogs, pretzel buns and soft pretzels.
Make your life easier with mini hot dogs: Cocktail sausages are the perfect size, so there's no need to cut regular hot dogs into pieces. I used Hillshire Farms Lit'l Smokies, but you can use your favorite brand.
Step-by-step Instructions (with photos)
Make the dough
Rub the softened butter into the flour. This coats the flour with fat, limiting gluten development and creating a softer, more tender crumb. Add the remaining dough ingredients and mix with a dough hook until a smooth, elastic dough forms. Divide the dough in half, shape each portion into a tight ball, wrap in plastic wrap, and let rest for 15 minutes.
Shape and assemble the pigs in a blanket
Roll out one portion of dough into a 6 by 4.5 inch rectangle. Cut the dough into a 5 by 3 grid (15 squares). Place the mini hot dog in the center of each diamond. Bring two corners of the dough around the hotdog and pinch tight to seal. Place the pigs in a blanket on a plate and freeze for at least 30 minutes, this helps prevent them from popping open as they bake.
Bake the pretzel pigs in a blanket
Dissolve the baking soda in a large bowl of boiling water. Drop the pigs in a blanket into the water for 2 minutes. Fish them out and let them drain on a wire rack. Arrange on a baking sheet and sprinkle pretzel salt on top. Bake at 375 F for 15 to 20 minutes or until golden brown. Optional, brush the freshly-baked pigs in a blanket with melted butter.
Air Fryer Friendly
You can bake these in the air fryer! Bake at 325 F for 8 to 12 minutes or until golden brown.
Make Ahead Instructions
Freezer Instructions: Assemble the pigs in a blanket as directed and arrange the pieces on a parchment-lined baking sheet or plate. Space at least ½-inch apart so the dough doesn't stick together. Freeze the tray for at least 2 hours, or until frozen solid, then transfer to a ziplock bag and store for up to 3 months. Bake as directed, adding a few extra minutes if needed.
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Sourdough Discard Pigs in a Blanket Recipe
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Ingredients
Dough
- 7 grams active-dry yeast
- 28 grams brown sugar dark or light
- 170 grams whole milk see note
- 56 grams unsalted butter room temperature
- 270 grams bread flour
- 75 grams sourdough discard
- 4 grams kosher salt Morton's
Filling
- 30 pieces cocktail sausages 1 pack
Baking soda bath
- 15 grams baking soda
- 452 grams water hot
Topping
- Pretzel salt
- 28 grams melted unsalted butter optional
Click US Customary to view volume measurements
Instructions
- Bloom the yeast: In a large liquid measuring cup, whisk the yeast into the sugar and milk. Cover with plastic wrap and let the yeast bloom until foamy and fragrant, about 15 minutes.7 grams active-dry yeast, 28 grams brown sugar, 170 grams whole milk
- Make the dough: In the bowl of your stand mixer, rub the softened butter into the flour, this coats the flour with fat, limiting gluten development and creating a softer, more tender crumb.56 grams unsalted butter, 270 grams bread flour
- Add the yeast mixture and remaining ingredients into the flour. Using the dough hook attachment, mix until a shaggy dough forms.75 grams sourdough discard, 4 grams kosher salt
- Continue kneading until the dough is smooth and pliable, it should pull away from the sides of the mixer and cling to the hook, about 5 to 10 minutes.
- Turn the dough out onto a clean work surface. Divide the dough into two portions. Round each into a tight ball and wrap in plastic wrap. Let the dough rest for at least 15 minutes.
- Assemble the pigs in a blanket: Using a rolling pin, flatten one portion of dough out into a rough rectangle. about 6 by 4.5 inches. Cut the dough into a 5 by 3 grid, you will end up with 15 squares. Cover the pieces with plastic wrap and repeat with the remaining portion.
- Take one piece of dough, position it into a diamond and place one cocktail sausage in the center.30 pieces cocktail sausages
- Bring the left and right corners together across the center of the cocktail sausage, Pinch tight to seal the dough together. Transfer to a parchment-lined baking sheet or plate. Repeat with the remaining portions of dough.
- Freeze the tray for at least 30 minutes. This will help prevent the dough from popping open while they bake.
- Prep: Line a large baking sheet (18 by 13 inches) with parchment paper. Preheat the oven to 375 F.
- Give the pretzel dogs a baking soda bath: In a large mixing bowl, dissolve the baking soda in hot water. Drop 5 pigs in a blanket into the baking soda solution and submerge for 2 minutes.15 grams baking soda, 452 grams water
- Fish them out using a spider or slotted spoon. Transfer to a wire rack to drain for at least 10 minutes.
- Arrange the pigs in a blanket on the prepared baking sheet. Sprinkle pretzel salt on top of the dough.Pretzel salt
- Bake the pigs in a blanket: Bake the dough for 15 to 20 minutes or until golden brown. Brush the freshly-baked pigs in a blanket with melted butter (optional).28 grams melted unsalted butter
- Enjoy and store: These are best enjoyed the same day they are baked. Store any leftovers in an airtight container in the refrigerator for up to 3 days. They are best heated up in an airfryer at 325 F for 3 to 5 minutes.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Substitute low fat or your favorite plant-based milk.
- Some packages of cocktail sausages contain fewer than 30 sausages, so you may have leftover dough.
- These pretzel pigs in a blanket freeze beautifully. Store them in a freezer-safe container for up to 3 months and bake straight from frozen.
- These pretzel pigs in a blanket are airfryer friendly. Bake at 325 F for 8 to 12 minutes until golden brown.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Did you make this recipe? Do you have questions? Let me know below!