These Pretzel Pigs In A Blanket are a fun twist on a classic treat! Juicy hot dogs are wrapped in soft pretzel dough, giving each bite a warm and chewy texture.
And let’s not forget the beer cheese dip! It’s creamy, cheesy, and just a little bit tangy—perfect for dipping. I always have extra on the side because it’s that good! 🍺🧀
Key Ingredients & Substitutions
Mini Hot Dogs: I love using cocktail sausages for the perfect bite! If you’re looking for a healthier option, turkey or chicken hot dogs work great too. Veggie dogs are also a tasty alternative for a meat-free version.
All-Purpose Flour: This is ideal for pretzel dough, but you can substitute with whole wheat flour for a nuttier flavor. Just remember, the texture might be a little different!
Beer: A lager or ale adds a nice depth to the cheese dip. If you prefer no alcohol, use non-alcoholic beer or even broth for a rich flavor in the dip.
Cream Cheese: Soften cream cheese helps create a smooth dip. If you’re looking for lower fat, try Neufchâtel cheese. Greek yogurt is another option for a twist.
How Do I Get the Dough Just Right?
Getting your pretzel dough perfect is key. When adding yeast to water, make sure the water is warm but not hot—around 110°F gets the yeast active. Knead until smooth, which helps develop gluten, giving you that chewy texture.
- Let the dough rise in a warm spot until it doubles, usually about an hour. Cover it to keep it from drying out!
- When rolling out the dough, keep it to about 1/4 inch thick. This ensures the pretzels puff up nicely.
Why Is the Baking Soda Bath Important?
The baking soda bath is a must for authentic pretzel flavor and color. It helps to create that signature crust.
- Make sure you let each wrapped hot dog sit in the boiling bath for 20-30 seconds. This step locks in that yummy pretzel flavor!
- Be careful when removing them—use a slotted spoon for easy handling.
Tips for the Beer Cheese Dip
Making the cheese dip is super simple. Start with a roux (butter and flour) to create a base that thickens the dip.
- Whisk in the beer slowly to prevent lumps. Keep the heat low when adding cheese to avoid it becoming grainy.
- Stir until smooth, and feel free to adjust the seasoning with more mustard or garlic powder based on your taste!
Enjoy making these fun Pretzel Pigs in a Blanket with your fresh beer cheese dip! They’re a hit at any gathering and super easy to personalize.
Pretzel Pigs In A Blanket With The Beer Cheese Dip
Ingredients You’ll Need:
For The Pretzel Pigs in a Blanket:
- 12 mini hot dogs or cocktail sausages
- 1 1/2 cups warm water (about 110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 4 tbsp unsalted butter, melted
- 10 cups water (for boiling)
- 2/3 cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse sea salt or pretzel salt for sprinkling
- Chopped fresh chives (optional, for garnish)
For The Beer Cheese Dip:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup beer (lager or ale)
- 1 cup sharp cheddar cheese, shredded
- 4 oz cream cheese, softened
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Chopped chives for garnish
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and 30-40 minutes to cook and rise. You’ll need about 1 hour for the dough to rise, plus some time for baking, but don’t worry! Most of that time is hands-off while the dough does its magic. Perfect for gatherings or a cozy snack night!
Step-by-Step Instructions:
1. Prepare the Pretzel Dough:
Start by combining the warm water, yeast, and sugar in a small bowl. Let it sit for about 5 minutes until it gets frothy! This means your yeast is working. In a large bowl, whisk together the flour and salt. Now, mix in the melted butter and foamy yeast mixture until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until it’s smooth and elastic. Place it in a lightly oiled bowl, cover with a towel, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
2. Shape the Pigs in a Blanket:
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. Punch down the risen dough and turn it out onto a floured surface. Roll it into a large rectangle about 1/4 inch thick. Cut the dough into 12 long triangles for wrapping around the mini hot dogs. Place one mini hot dog at the wide end of each triangle and roll it up toward the point, sealing the edges nicely. Set the wrapped hot dogs aside on the baking sheets.
3. Prepare the Baking Soda Bath:
In a large pot, bring 10 cups of water and the baking soda to a rolling boil. Carefully dip each pretzel-wrapped sausage into the boiling bath for about 20-30 seconds. Use a slotted spoon to remove them and place them back on the baking sheets.
4. Bake the Pretzel Pigs in a Blanket:
Brush each pretzel with the beaten egg wash and sprinkle coarse salt on top. Bake them in the preheated oven for 12-15 minutes or until they are a deep golden brown. Once baked, remove from the oven and, if you’d like, sprinkle on some chopped chives for a pop of color!
5. Make the Beer Cheese Dip:
While your pretzels are baking, you can make the beer cheese dip! In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1-2 minutes until it’s lightly golden, stirring constantly. Gradually whisk in the beer while making sure there are no lumps. Now, lower the heat and stir in the cheese, cream cheese, Dijon mustard, and garlic powder. Cook until the dip is smooth and creamy, then season with salt and pepper to taste. If you want, add some chopped chives on top!
6. Serve:
Serve those warm pretzel pigs in a blanket alongside your gooey beer cheese dip for dipping. Enjoy every last bite of this delicious snack!
These Pretzel Pigs in a Blanket are perfect for game days, parties, or any time you crave a warm, savory treat! Have fun making them!
Can I Use Regular Hot Dogs Instead of Mini Ones?
Absolutely! You can use regular-sized hot dogs, just keep in mind that you may need to adjust the cooking time slightly and will need larger dough triangles to wrap them properly.
Can I Make the Dough in Advance?
Yes! You can prepare the pretzel dough ahead of time and store it in the refrigerator for up to 24 hours. Just remember to let it come to room temperature and rise again before shaping it into the pigs in a blanket!
Is the Baking Soda Bath Necessary?
Yes, the baking soda bath is essential for developing that classic pretzel flavor and chewy texture. It also contributes to the beautiful color of the crust, so don’t skip this step!
How Do I 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 pretzels will be nice and soft again!
