Sourdough Discard Pretzel Pigs in a Blanket
A fun party appetizer or snack, perfect for both kids and adults! Top them with flaky sea salt or everything bagel seasoning, and serve with your favorite dipping sauces. Makes 32 pigs in a blanket.
Servings: 8 servings
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.
Video
Notes
1 serving = 4 pigs in a blanket.
Passing the float test: When you boil the pretzels, they should float in the water. If your pretzels do not float, cover the unboiled pretzels with plastic wrap and let rise for another 10 minutes, then try again. If they are not floating, they have not risen long enough and will be dense (which is why they sink).
To make this recipe with active sourdough starter, omit the yeast and replace the sourdough discard with active starter (100g). You'll also need to increase the rise times.
