Sourdough Discard Pigs in a Blanket Recipe

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Sourdough Discard Pigs in a Blanket Recipe

Make sourdough discard pretzel pigs in a blanket using excess sourdough starter. With buttery, chewy pretzel dough, mini hot dogs, and pretzel salt, these are an easy appetizer for game day and dinner parties.

Prep Time1

Cook Time15

Rest Time45

Total Time2

Course: Appetizer

Cuisine: American

Servings: pieces

Calories: 59kcal

Author: Hannah Dela Cruz

Equipment

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

Metric - US Customary

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.

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