These pigs in a blanket are the perfect game day treat. I made them for my husband during the first University of Miami’s football game and he was hooked (it is his Alma mater so he does not miss a game!). From then on, it just kind of became a tradition that we make these throughout UM games. He loves them and so do I. Kids love these so they are great for a kid’s birthday party and adults even enjoy these with different dips so they are a versatile and fun treat!
Check out what our friends over at Just a Little Bite had to say about this:
“If you like pretzels and you like mini hot dogs, you will love these pigs in pretzel blankets!”
Yep, absolutely true! These are the perfect game day treat that will be gone in the blink of an eye!!
Ingredients
3/4 c warm water
1 1/2 tsp Domino sugar
1 tsp kosher salt
1/2 package active dry yeast (about 1 tsp)
2 1/4 c Gold Medal flour
2 tbsp unsalted Land O’ Lakes butter, melted
Vegetable oil, for pan
5 c water
1/3 c baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt
1 package lil Smokies
Instructions
In your mixer bowl, add the sugar, water, and kosher salt.
Sprinkle the yeast on top and let it sit for 5 minutes until it starts to foam.
Add the flour and butter and mix on low speed (using a dough hook) until well combined.
Turn it up to medium speed, and continue mixing for about 5 minutes until the dough is smooth and pulls away from the edges of the bowl.
Take the dough out of the bowl, clean the bowl, and oil it with the vegetable oil.
Put the dough back in the bowl, cover it, and let it sit for about 55 minutes until it doubles in size.
Preheat the oven to 450 degrees.
Turn your dough out on to an oiled surface.
Grab a small chunk (about a cubic inch) and roll out to 7-8″ long.
Take one of your lil smokies and wrap the dough around it. It should go around about 3-4 times depending on how thick your dough is.
This part takes some trial and error. If you are able to wrap the hot dog about 4 times the dough should be about 8″ long. If you are able to wrap it three times, it will be about 6″.
Wrap your remaining lil smokies. You will likely have some left over, as this recipe makes approximately 30 wrapped hot dogs.
Boil your water and add the baking soda.
Drop the wrapped hot dogs in to the boiling water for about 30 seconds.
Scoop out and place on a baking sheet.
Mix together the egg yolk and water in a small bowl.
Brush the top of each wrapped hot dog with the egg yolk mixture.
Sprinkle salt on top.
Bake for 12-14 minutes until a rich brown.
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Quick Tip: Serve with mustard or your favorite dipping sauce!
Thanks again to Just a Little Bite for this amazing recipe.
