Pigs in a blanket are a classic for a reason: simple, comforting, and always a hit. This pretzel pigs in a blanket version adds a bakery-style twist, wrapping juicy hot dogs in soft pizza dough and finishing them with that signature golden, chewy pretzel exterior. They’re the kind of snack that works for game days, family gatherings, or an easy weekend treat.
The key step that makes these stand out is the quick baking-soda bath before baking. It gives the dough that deep color and subtle pretzel flavor while keeping the inside fluffy and tender. Using quality ingredients — like grass-fed hot dogs and fresh pizza dough keeps the recipe approachable while still delivering big flavor with minimal effort.
Baked until puffed and perfectly golden, these pretzel pigs in a blanket are best served warm with melty American cheese and mustard for dipping. They’re easy to prep, fun to eat, and guaranteed to disappear fast. Once you make them, they’re bound to earn a permanent spot in your snack rotation.
Pretzel Pigs In A Blanket
Ingredients
- 1 package Grass Fed Hot Dogs (I like thee brand Teton)
- Pizza Dough
- 1/3 cup Baking Soda
- 1 Egg
- Organic Valley American Melty Cheese (for serving)
- Mustard (for serving)
Instructions
- Preheat oven to 400°F and line baking sheet with parchment paper
- Bring 6 cups of water to a boil. Once boiling stir in the baking soda
- Roll out the pizza dough on a lightly floured surface. Cut into small triangles
- Wrap each hot dog with a strip of dough
- Dip each wrapped hot dog into the boiling baking-soda water for about 10 seconds. Transfer directly to the prepared baking sheet.
- In a small bowl, whisk the egg with a splash of water. Brush each wrapped hot dog with the egg wash, then sprinkle generously with salt.
- Bake for 15-18 minutes, or until the dough is deep golden brown and puffed.