These Pretzel Pigs in a Blanket are a fun twist on the classic snack! Juicy hot dogs wrapped in soft, delicious pretzel dough make for a tasty treat that’s perfect for sharing.
And let’s not forget the beer cheese dip—it’s creamy, cheesy, and completely irresistible! I can’t help but take an extra dip when no one is looking. 😉
Making these is easy too! Just wrap the hot dogs, bake them up, and whip up that dip. It’s the ideal snack to enjoy at game day or movie night!
Key Ingredients & Substitutions
Pizza Dough: Refrigerated pizza dough is super convenient for wrapping your sausages. If you want a homemade touch, you can make your own dough, or even use crescent roll dough if that’s on hand!
Mini Smoked Sausages: Cocktail-sized hot dogs work perfectly here! You can swap them with turkey or plant-based sausages for a lighter or vegetarian option—just ensure they are fully cooked.
Baking Soda: This ingredient is crucial for giving your pigs a pretzel-like crust. Don’t skip it! If you’re out, you could try using lye (but it’s less common and requires careful handling).
Cheese: Sharp cheddar and mozzarella create the perfect balance in the beer cheese dip. If you’re dairy-free, try a vegan cheese that melts well. Nutritional yeast can add a cheesy flavor too!
Why is the Baking Soda Bath Important?
The baking soda bath is a key step in making those pretzel pigs golden and soft on the inside. By dipping the wrapped sausages, you’re simulating the traditional boiling process used for making pretzels.
- Boil about 8 cups of water, then add the baking soda carefully (watch out for fizz!).
- Dip each wrapped sausage for 20-30 seconds before baking. This creates a classic pretzel texture and flavor.
How Do I Make the Beer Cheese Dip Creamy and Smooth?
To achieve a silky beer cheese dip, start by making a roux. This is where you cook the flour in butter for a minute or two. Gradually adding beer will help avoid lumps.
- Melt the butter first over medium heat, then whisk in the flour. This forms a thick paste.
- Add the beer little by little, stirring as you go. Cook until it thickens.
- Once thickened, lower the heat and stir in your cheeses until melted.
Enjoy crafting these tasty Pretzel Pigs in a Blanket with Beer Cheese Dip—it’s a hit every time!
Pretzel Pigs In A Blanket With The Beer Cheese Dip
Ingredients You’ll Need:
For The Pretzel Pigs in a Blanket:
- 1 package refrigerated pizza dough (about 13.8 oz)
- 12 mini smoked sausages or cocktail-sized hot dogs
- 1/4 cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse sea salt or pretzel salt, for sprinkling
For The Beer Cheese Dip:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 3/4 cup beer (lager or ale work well)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and bake, plus some time for the beer cheese dip. You’ll have delicious pretzel pigs ready in no time, perfect for sharing with friends or enjoying during a cozy movie night!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 425°F (220°C). While it’s heating, line a baking sheet with parchment paper so your pretzel pigs don’t stick.
2. Prepare the Dough and Sausages:
Roll out the refrigerated pizza dough on a lightly floured surface. Cut the dough into strips roughly 1-inch wide and 4-5 inches long. If you prefer smaller bites, you can cut each mini sausage in half. Now, wrap each mini sausage with a piece of dough, making sure to pinch the ends securely to seal them.
3. Create the Baking Soda Bath:
In a large pot, bring about 8 cups of water to a boil. Carefully add the baking soda (it will fizz up, so watch your fingers!). Once it’s simmering, use a slotted spoon to dip each wrapped sausage into the baking soda bath for about 20-30 seconds. This little step helps create that classic pretzel flavor and texture! Remove them and place them on your prepared baking sheet.
4. Bake:
Now it’s time to bake! Brush each wrapped sausage with the beaten egg wash to give them a lovely golden color, and sprinkle with coarse salt. Pop them into the oven for about 12-15 minutes or until they look golden brown and are fully cooked. Once finished, take them out and let them cool slightly.
5. Make the Beer Cheese Dip:
While your pretzel pigs are baking, let’s whip up the beer cheese dip! In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux and cook for another minute or two. Gradually whisk in the beer—make sure there are no lumps—then cook and stir until it thickens (this should take about 3-5 minutes). Lower the heat and add in the cheddar and mozzarella cheeses, stirring until melted and smooth. Finally, mix in the Dijon mustard, garlic powder, and a pinch of salt and pepper to taste.
6. Serve:
Time to eat! Arrange your delicious pretzel pigs in a blanket on a serving platter. If you’d like, garnish with a sprinkle of fresh thyme or parsley for a pop of color. Serve them warm with the creamy beer cheese dip on the side for some delightful dipping!
Enjoy this delicious, savory snack, perfect for parties, game day, or whenever sweet cravings strike!
Can I Use Frozen Pizza Dough for This Recipe?
Yes, you can use frozen pizza dough! Just be sure to thaw it completely in the refrigerator overnight or let it sit at room temperature for about 30 minutes before rolling it out.
How Can I Make This Recipe Vegetarian?
To make this dish vegetarian, simply replace the mini smoked sausages with vegetarian hot dogs or plant-based sausages. They will taste great wrapped in the pretzel dough!
What If I Don’t Have Beer for the Cheese Dip?
No worries! If you prefer not to use beer, you can substitute it with vegetable broth or non-alcoholic beer for a similar flavor and make a delicious cheese sauce without alcohol.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes or until warmed through. The pretzel dough stays best that way!
