These Pretzel Pigs In A Blanket are so much fun! Juicy hot dogs are wrapped in soft, doughy pretzel bites and baked to golden perfection. Pair them with a creamy beer cheese dip for extra yum!
Let’s be real, you might just make these for the dip! It’s cheesy and smooth, and who can resist dipping? I love having these at game nights—everyone enjoys them, and they disappear fast!
Key Ingredients & Substitutions
Mini Hot Dogs: I like using mini hot dogs or cocktail sausages for these bites. They’re easy to wrap and perfect for dipping. You can switch to turkey or veggie dogs for a lighter option.
All-Purpose Flour: You’ll need a good amount of flour to create that chewy pretzel texture. If you’re looking for a gluten-free version, you can try a gluten-free flour blend, but results may vary!
Yeast: Active dry yeast is what gives the dough its rise and soft texture. If you have instant yeast, you can use that too—just mix it right into the flour without proofing first!
Beer: The beer in the dip adds flavor, but you can substitute it with chicken or vegetable broth if you prefer to avoid alcohol. The dip will still be tasty!
How Do You Boil Pretzel Bites for the Perfect Texture?
Boiling the wrapped hot dogs is crucial for getting that classic pretzel texture and deep flavor. The baking soda in the water is key here. It helps the pretzels turn a beautiful brown and adds that distinctive pretzel taste.
- Bring a large pot of water to a boil and add baking soda carefully.
- Drop the wrapped hot dogs in batches, boiling for just 30 seconds. This process is quick, so stay close!
- Remove them with a slotted spoon to prevent overcooking and place on baking sheets.
Pretzel Pigs In A Blanket With The Beer Cheese Dip
Ingredients:
For Pretzel Pigs in a Blanket:
- 12 mini hot dogs or cocktail sausages
- 1 1/2 cups warm water (110°F)
- 1 packet active dry yeast (2 1/4 tsp)
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 4 tablespoons unsalted butter, melted
- 10 cups water (for boiling)
- 2/3 cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse salt, for sprinkling (pretzel salt or kosher salt)
For Beer Cheese Dip:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beer (lager or pale ale works great)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Gruyère cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe will take approximately 1 hour and 30 minutes. It includes about 1 hour of rising time for the dough, and 30 minutes for preparation and baking. The beer cheese dip can be made while the pretzels are baking, making it a smooth and easy preparation!
Step-by-Step Instructions:
1. Make the Pretzel Dough:
In a small bowl, combine warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy. In a large mixing bowl, whisk together the flour and kosher salt. Add the yeast mixture and melted butter to the flour mixture, stirring until a dough forms. Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. Place the kneaded dough into a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
2. Prep Hot Dogs and Shape:
Preheat your oven to 450°F (230°C) and line baking sheets with parchment paper. Once the dough has risen, punch it down and divide it into small portions (around 12-15). Roll each portion into thin ropes about 6-7 inches long, then cut each rope into approximately 1-inch segments. Wrap each mini hot dog with the dough, leaving the ends exposed, and tuck the edges to seal them properly.
3. Boil Dough Wrapped Hot Dogs:
In a large pot, bring 10 cups of water and the baking soda to a boil. Carefully drop the dough-wrapped hot dogs into the boiling water in small batches. Boil each batch for about 30 seconds, then remove them gently with a slotted spoon and place them on the prepared baking sheets.
4. Bake Pretzel Pigs:
Brush the top of each wrapped hot dog with the beaten egg and sprinkle coarse salt on top. Bake in the preheated oven for 12-15 minutes or until they turn golden brown and are cooked through. Once baked, remove them and let them cool slightly.
5. Make the Beer Cheese Dip:
While the pretzel pigs are baking, melt butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute to create a roux. Slowly add the beer, whisking constantly until the mixture thickens. Lower the heat and stir in the cheddar cheese, Gruyère cheese, Dijon mustard, and garlic powder. Continue to stir until the cheese is completely melted and the dip is smooth. Season with salt and pepper to taste, and keep it warm.
6. Serve:
Arrange your pretzel pigs in a blanket on a serving platter, and serve them with the warm beer cheese dip on the side for delicious dipping. Enjoy!
These tasty little bites are perfect for parties, game days, or a fun movie night! Enjoy your homemade snack!
Can I Use a Different Type of Sausage?
Absolutely! While mini hot dogs are traditional, you can use any type of sausage you prefer. Try chicken, turkey, or even veggie sausages for different flavors!
What Can I Substitute for the Beer in the Cheese Dip?
If you’d like to skip the beer, you can use chicken or vegetable broth instead. This will still yield a delicious cheese dip, though the flavor will be slightly different and less robust.
Can I Make This Recipe Ahead of Time?
You can prepare the dough and the beer cheese dip ahead of time. Just store the dough in the fridge after it has risen, and you can keep the dip in an airtight container. Reheat the dip gently on the stove before serving.
How Should I Store Leftover Pretzel Pigs in a Blanket?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F for about 10 minutes, or until heated through and crispy again!
