These Sourdough Discard Pretzel Pigs in a Blanket are a fun party appetizer or snack, perfect for both kids and adults! They're wrapped in pretzel dough and you can top them with flaky sea salt or everything bagel seasoning.
Serve these pigs in a blanket with Honey Mustard Dipping Sauce, Beer Cheese, ketchup or your favorite mustard for the perfect party snack!
Why you'll love this recipe
- These Sourdough Discard Pigs in a Blanket are a perfect party snack or appetizer that you can pair with your favorite dipping sauces.
- They're wrapped in pretzel dough (the same as my Sourdough Discard Pretzels), and topped with flaky sea salt or everything bagel seasoning.
- Kids and adults will love them!
- This recipe is made with sourdough discard, but you could easily modify to use active sourdough starter if you prefer.
- Looking for other party snacks? Try these Sourdough Discard Pretzel Bites, Sourdough Discard Miniature Pizzas, and Sourdough Discard Garlic Knots.
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Ingredients
There are only a few key ingredients you'll need to bring this pigs in a blanket recipe together.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Lit'l smokies (or cocktail sausages): You'll use one package (14 ounces) of Lit'l Smokies or cocktail sausages. Choose your favorite kind!
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to use active sourdough starter instead of discard for this recipe, you can! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (100g). You will also need to increase the rise times.
- Use different toppings - I've tried these with flaky sea salt and everything bagel seasoning, but use any of your favorite toppings!
- Use an egg wash substitute - The purpose of the egg wash is for color, but also to help the toppings stick to the dough. If you're not baking with eggs, you can use melted butter, milk, or even just water in place of the egg wash.
How to Make Sourdough Discard Pretzel Pigs in a Blanket
This pigs in a blanket recipe comes together in a few easy steps! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Combine the dough ingredients and mix until a shaggy dough forms.
- Step 2: Knead until smooth. Transfer to a large, oiled bowl and cover. Let rise for 60-90 minutes, until doubled in size.
- Step 3: Divide the dough into 32 equal-sized pieces (this doesn't need to be exact).
- Step 4: Roll each piece into a rope about 4-5 inches long.
- Step 5: Place the cocktail sausage at one end of the dough, then roll up. Leave the ends of the sausage exposed.
- Step 6: Cover and let rise for 20 minutes while you prepare the next step.
- Step 7: Boil the pigs in a blanket for 30 seconds on each side. Shake off any excess water.
- Step 8: Brush with egg wash, sprinkle with your chosen toppings, and bake until golden brown.
Expert Baking Tips
- Make sure to knead the dough long enough. It should be completely smooth and soft before it goes in for that first rise.
- Press the ends of the dough together so that it sticks to the sausage. You don't want to just "lay" the dough around the sausage.
- Pass the float test! During the boiling step, the pigs in a blanket should still float in the water, indicating that the dough has risen enough.
- These don't need to be perfect, so don't worry about perfectly dividing the dough, or making sure that every pig in a blanket is wrapped in exactly the same way. They'll still be cute and delicious!
- Serve these pigs in a blanket with Honey Mustard Dipping Sauce, Beer Cheese, ketchup or your favorite mustard for the perfect party snack!
Passing the Float Test
During the boiling step, the pigs in a blanket should "pass the float test." I like to test it first with 1-2 pieces, before you put more into the boiling water. When you add them to the water, you might see a few different things:
- They start floating right away - This is "passing the float test" and indicates that the dough has risen enough. Continue with the recipe as written!
- They sink at first, but then slowly float to the top - This still counts as "passing the float test"! Continue with the recipe as written.
- Even if you have to "nudge" them to get them "unstuck" from the bottom of the pot, and then they float, this is considered floating.
- They sink and don't float at all - This means the dough has not risen enough. Cover the unboiled pigs in a blanket and let them rise for another 10 minutes, then try again.
Storage
Room Temperature Storage: These Sourdough Discard Pretzel Pigs in a Blanket are best fresh. Once cooled, store them in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the microwave for about 30 seconds before serving.
Freezer Storage: Once cooled, store the pigs in a blanket in a freezer-safe bag or container. Freeze for up to 3 months. Reheat in the microwave for about 60 seconds before serving.
Recipe FAQs
If you don't press the dough together around the sausage, it will tend to unravel during the boiling step. Don't worry! You can always press the dough back into plaace after boiling, and before baking.
Yes! I like to use flaky sea salt and everything bagel seasoning, but use any toppings you like!
More Sourdough Discard Snack Recipes
If you tried this Sourdough Discard Pretzel Pigs in a Blanket recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Discard Pretzel Pigs in a Blanket
Ingredients
For the Dough & Assembly
- ½ cup + 1 Tablespoon warm water
- 1 ½ teaspoons brown sugar packed
- ¾ teaspoon active dry yeast
- 100 grams sourdough discard unfed, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 Tablespoons unsalted butter melted
- 1 package (12-14oz) lit'l smokies or cocktail sausages
For Boiling
- 10 cups water
- ⅔ cups baking soda
For Topping
- 1 egg yolk beaten with 1 Tablespoon water to make an egg wash
- flaky sea salt or everything bagel seasoning for topping
Instructions
- Make the dough. Combine the warm water (½ cup + 1 Tbsp) and brown sugar in the bowl of a stand mixer fitted with the dough hook attachment*. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam.
- Add the sourdough discard, flour, and salt and mix on low speed. While the mixer is running, pour in the melted butter and mix until combined. Change to medium speed and continue to knead until a smooth dough forms, about 4-5 minutes (you can also knead by hand if preferred).If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency. The dough should be fairly sturdy, smooth and not sticky.
- Transfer the dough in a ball to a large, oiled bowl. Cover with plastic wrap and let sit for 60-90 minutes, or until doubled in size.
- Line a half-sheet baking tray with parchment paper or a baking mat (such as a Silpat mat) and set aside.
- Assemble. Turn the dough out onto a smooth, dry work surface (no need to flour or oil, you'll want some traction). Divide into 32 equal-sized pieces (this doesn't need to be exact and should match the number of sausages you have). Lightly roll each piece into a 4-5 inch rope. Place one sausage at the end of the dough and roll it up, pressing the dough into place around the sausage. Leave the ends of the sausage exposed.Place on the prepared baking sheet and repeat with the remaining dough and sausages.
- Cover with plastic wrap or a clean kitchen towel to rise for 20 minutes while you prepare the next step.
- Boil & Bake. Preheat the oven to 450°F. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot. Make sure to add the baking soda to the water before it boils to avoid a bubbly mess!
- Working in batches, place the pigs in a blanket in the boiling water for about 30 seconds. They should float (called "passing the float test"); if not, see notes section below. Remove from the water using a slotted spatula and shake off excess water. Return the pigs in a blanket to the baking sheet. Lightly brush each with egg wash and sprinkle with flaky sea salt or your chosen toppings.
- Bake until golden brown, approximately 12-13 minutes. Transfer to a cooling rack to cool fully. Serve with your favorite dipping sauce.
Jessica Vogl says
Absolutely delicious! We can't keep these long in our house!