These Sourdough Pigs in a Blanket are a quick and easy savory treat that’s sure to be a crowd-pleaser. You’ll be fighting for every piece. A little bit of sourdough discard enhances the flavor of the flaky buttery crust. Serve these yummy snacks in just over an hour!
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Why I love this recipe
- Quick and easy treat, perfect for a crowd.
- Great make-ahead treat.
- Crowd-pleasing recipe that kids will love.
- Sourdough enhances the buttery flavor of the crust.
An American classic with a sourdough twist
"Pigs in a blanket" is a classic American snack traditionally made with store-bought crescent rolls. Staying true to the original, I set out to recreate my own crescent rolls from scratch. I attempted to replicate them as closely as possible, all while infusing a delightful sourdough twist.
The most interesting fact about crescent rolls is that they actually don’t contain any yeast; instead, they rely solely on baking powder for leavening. This unique characteristic allows them to be baked straight from the freezer without needing time to rise.
I incorporated baking powder into my crust to achieve a light and fluffy texture. Additionally, the sourdough introduced a delightful, nuanced flavor and sour cream added richness. I thoroughly enjoyed the process of recreating these, so keep an eye out for a dedicated recipe for Sourdough Crescent Rolls in the future!
What you need
All-purpose: Maintains the crust's light and tender texture. Avoid substituting bread flour, as it can develop excessive gluten, or whole wheat flour, which may result in a dry and crumbly crust.
Hot dogs: You can use cocktail hot dogs or regular hot dogs and just chop them up, my current favorite are Applegate Farms Organic Hot Dogs. I used them to make my Sourdough Discard Pretzel Dogs.
Sour cream: Adds richness and moisture to the crust, it also reacts with baking powder which enhances leavening. Substitute Greek yogurt.
Sourdough discard: Both active starter and discard will work for this recipe. If you don’t have a sourdough starter, you can add 28 grams all-purpose flour and 28 grams water to your dough.
See recipe card for detailed ingredient information.
Tip
Make sure your baking powder is not expired before attempting this recipe. You can test its effectiveness by combining a pinch with a drop of vinegar. If the mixture fizzes, then your baking powder is still active and ready to use!
Baking with sourdough discard
When incorporated into buttery pastry, sourdough discard adds a cheesy flavor that’s delicious with these pigs in a blanket. Since you’re not using it as a leavener, you can use your discard straight from the refrigerator. There’s no need to feed it or activate it before mixing it into your batter.
Older discard will have a tangier, more acidic flavor than a freshly-fed sourdough starter. Both will work for this recipe, you’ll just get a slightly different flavor profile but your bake will still be delicious!
Love savory sourdough recipes? Try out these Sourdough Sausage Rolls, Sourdough Cheddar Biscuits or Sourdough Pasta.
Variations
- Stuff hot dogs with a sliver of cheese.
- Wrap the hot dogs with bacon.
- Add a slice of jalapeno for a little kick.
- Top with sesame seeds or everything bagel seasoning.
Step-by-step Instructions
STEP 1 Make the dough: Rub the butter into the dry ingredients (image 1). Stir the wet ingredients into the dough (image 2). Turn the dough out into a piece of plastic wrap (image 3). Knead the dough lightly until it comes together, wrap it up and refrigerate for 15 minutes (image 4).
Top Tip
The dough will be crumbly after you turn it out, this is totally normal! Do your best to bring it together without adding too much water or your crust may turn out tough and rubbery. The plastic wrap should help you bring it together and the short rest period will help the dough hydrate.
STEP 2 Laminate: Roll the dough out and fold it in half (image 5). Then into quarters (image 6). Wrap the dough up and refrigerate for at least 30 minutes before using.
Top Tip
Rest periods allow the gluten to relax which makes the dough more pliable and easier to roll out. While refrigeration keeps the butter cold, resulting in tender, flaky crust.
STEP 3 Roll out the dough: Roll the dough out into a large rectangle, about 14 by 10 inches (image 7). Trim the edges of the dough (image 8). Divide the dough into 8 triangles (image 9). Take each portion of dough and divide it into 3 more triangles (image 10).
STEP 4 Shape the dough: Place the hot dog in the widest part of the triangle (image 11). Roll the hot dog up tightly (image 12). Arrange them on a baking sheet with the point side down.
Top Tip
Refrigerate the baking sheet with the unbaked pigs in a blanket while the oven preheats. This keeps the butter cool and encourages the crust to puff up while it bakes.
STEP 5: Bake: Brush the top of the dough with an egg wash (image 13). Bake at 375 F for 15 to 20 minutes or until browned (image 14).
Baker's Tips
- Weigh your ingredients. Measuring with a scale is more accurate than using cups and tablespoons and will help guarantee your chances of success.
- You can use active sourdough starter or discard for this recipe. No sourdough starter? Just add 28 grams all-purpose flour and 28 grams of water to your dough.
- Start with cold butter! This will help ensure your crust stays tender and flaky.
- If your dough starts feeling greasy, wrap it up and return it to the refrigerator before continuing.
- The crust can be made up to 3 days in advance and stored in the refrigerator or frozen for up to 1 month.
Make ahead instructions
Reheating Tips: Pigs in a blanket are best eaten fresh, but reheat beautifully in the oven or air fryer. Heat them at 350 F for 10 to 15 minutes or until warmed through.
Freezing Tips: Freeze shaped pigs in a blanket on a parchment-lined baking sheet for at least 1 hour. Transfer to a zip top bag or airtight container for up to 3 months.
Baking from Frozen: Bake directly from frozen (don’t thaw). Brush with egg wash and bake in a 375 F oven for 25 to 30 minutes or until golden brown.
Recipe FAQs
Absolutely! Simply use the same proportion of freshly fed sourdough starter in the recipe. Your starter won’t add a strong tangy flavor to your brownies, but it will still work.
If you don’t have a starter, but still want to try out this recipe, simply add 28 grams of all-purpose flour and 28 grams of water to your dough.
Your pigs in a blanket are fully baked once they look puffy and golden brown.
My favorite way to enjoy pigs in a blanket is with dijon mustard. It’s also delicious with ketchup or a spicy aioli.
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Sourdough Pigs in a Blanket
Equipment
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Ingredients
- 56 grams sourdough discard
- 75 grams sour cream
- 120 grams all-purpose flour
- 5 grams baking powder
- 3 grams salt
- 113 grams unsalted butter
- 6 hot dogs cut into 24 pieces
- 1 egg
Click US Customary to view volume measurements
Instructions
- Make the dough: Whisk together the sourdough discard and sour cream. Set aside.56 grams sourdough discard, 75 grams sour cream
- Combine the dry ingredients. Rub the butter in until all the flour is coated and pea-sized pieces form.120 grams all-purpose flour, 5 grams baking powder, 3 grams salt, 113 grams unsalted butter
- Make a well in the center of the dough and pour the sour cream mixture in. Stir with a wooden spoon or spatula, then lightly knead the dough to bring it together. It's ok if the mixture is a little bit crumbly.
- Turn the dough out on a piece of plastic wrap. Use the edges to bring the dough together. Wrap the dough and flatten into a small, compact rectangle.
- Chill the dough: Refrigerate the dough for 15 minutes. This short chill period will allow the flour to hydrate.
- Laminate the dough: Unwrap the dough and turn it out on a floured surface. Using a rolling pin dusted with flour, flatten the dough out to a large rectangle (about 14 by 12 inches, it doesn't have to be exact).
- Fold the dough in half and then in quarters. Wrap the dough tightly in plastic wrap and refrigerate for 15 minutes. This short rest period will cool down the butter and allow the gluten to relax, making the dough much easier to roll out.
- Prep: Preheat the oven to 375 F and line one 18 by 13 inch baking sheet with parchment paper.
- Shape: On a floured surface, roll the dough out into a 14 by 10 inch rectangle. Trim the edges of the dough, this will encourage the crust to puff up as it bakes.
- Divide the dough into 4 rectangles, cut each one into two equal triangles. Take each triangle and divide it into 3 long triangles. You should end up with 24 triangles.
- Place the hot dog on the wide edge of one triangle. Roll the dough out tightly around the hot dog.6 hot dogs
- Transfer each piece on a baking sheet with the point down, this will prevent them from breaking apart while they puff up.
- Arrange them with at least 2 inches of space in between to give them room to rise.
- Refrigerate the baking sheet uncovered until the oven is hot.
- Bake: Whisk the egg. Brush the tops of the dough with egg wash.1 egg
- Bake at 375 F for 15 to 20 minutes or until the dough is golden brown.
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
- Make sure your baking powder is not expired before attempting this recipe. You can test its effectiveness by combining a pinch with a drop of vinegar. If the mixture fizzes, then your baking powder is still active and ready to use!
- Weigh your ingredients. Measuring with a scale is more accurate than using cups and tablespoons and will help guarantee your chances of success.
- You can use active sourdough starter or discard for this recipe. No sourdough starter? Just add 28 grams all-purpose flour and 28 grams of water to your dough.
- Start with cold butter! This will help ensure your crust stays tender and flaky.
- If your dough starts feeling greasy, wrap it up and return it to the refrigerator before continuing.
- The crust can be made up to 3 days in advance and stored in the refrigerator or frozen for up to 1 month.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Sarah says
this was very much a trust the process recipe. I was really impressed on how the dough turned out! super easy and yummy!
Hannah Dela Cruz says
I'm so glad it worked out!
Emilee says
Love this recipe! You say you can freeze it, at what stage do you freeze it and then what is needed to finish? Thanks!
Hannah Dela Cruz says
You can freeze them after they are shaped! Just arrange them on a parchment-lined baking sheet and freeze uncovered, once they are completely frozen you can transfer them to a zip lock bag and bake from frozen!
Emily Brabant says
Wow these turned out so good! I’m going to use the scrap pieces and sprinkle them with cinnamon sugar and bake 🤩
Hannah Dela Cruz says
So happy you loved them! This is what I do with my leftover crust too!