These Sourdough Discard Pretzel Pigs in a Blanket make a playful, crowd-pleasing appetizer or snack for kids and adults alike. Each little sausage is wrapped in chewy pretzel dough and finished with flaky sea salt or everything bagel seasoning. Serve with honey mustard, beer cheese, ketchup or your favorite mustard for an easy party hit.
Why you’ll love this recipe
- These Sourdough Discard Pigs in a Blanket are a perfect party snack or appetizer that pair well with a variety of dipping sauces.
- They’re made with a soft pretzel dough (the same dough used for sourdough discard pretzels) and topped with flaky sea salt or everything bagel seasoning.
- Kid-friendly and adult-approved: simple flavors, fun presentation, and addictive texture.
- Built for sourdough discard, but you can use active sourdough starter with small recipe adjustments if you prefer.
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Ingredients
Only a few key ingredients are needed to make these pigs in a blanket.
- Sourdough discard: Use unfed discard at room temperature. This recipe assumes a 1:1 starter feeding ratio; adjust ingredients if your starter is a different hydration.
- Lit’l smokies (or cocktail sausages): One 12–14 oz package of small sausages works well—choose your favorite brand.
See the full recipe card below for exact quantities and detailed instructions.
Substitutions & Variations
This recipe is flexible—try one of these easy swaps:
- Active sourdough starter: Omit the yeast and use 100 g active starter instead of discard; expect longer rise times.
- Toppings: Flaky sea salt and everything bagel seasoning both work—use any topping you like.
- Egg wash alternatives: For color and to help toppings stick, you can substitute melted butter, milk, or water if you avoid eggs.
- For a full-size version, try pretzel-wrapped hot dogs instead of cocktail sausages.
How to Make Sourdough Discard Pretzel Pigs in a Blanket
The process is straightforward: make the dough, shape around sausages, boil briefly in baking-soda water, then bake until golden. The full recipe follows below.
- Step 1: Mix the dough ingredients until a shaggy dough forms.
- Step 2: Knead until smooth, then transfer to an oiled bowl and let rise 60–90 minutes until doubled.
- Step 3: Divide the dough into 32 pieces (precision not required).
- Step 4: Roll each piece into a 4–5 inch rope.
- Step 5: Place a sausage at the end of a rope and roll to enclose it, leaving the ends exposed.
- Step 6: Cover and let the assembled pieces rest 20 minutes.
- Step 7: Boil each batch 30 seconds per side in baking-soda water, then drain and return to the sheet.
- Step 8: Brush with egg wash (or substitute), sprinkle toppings, and bake until golden brown.
Expert Baking Tips
- Knead adequately: The dough should be smooth and soft before the first rise.
- Seal the dough well: Press the dough ends together around the sausage so the wrap stays secure during boiling.
- Use the float test: When boiled, pieces that float have risen enough; if they sink, allow a longer rise.
- Don’t stress perfection: Size and shape can vary—flavor and texture matter more than uniformity.
- Serving suggestions: Offer honey mustard, beer cheese, ketchup or a favorite mustard for dipping.
Passing the Float Test
Test 1–2 pieces first when boiling. If they float immediately or sink then slowly rise, they have passed. If they sink and remain on the bottom, the dough needs more rise time—cover and rest for another 10 minutes before trying again.
Storage
Refrigerator: Store cooled pigs in a sealed container for 3–4 days. Reheat briefly in the microwave or oven before serving.
Freezer: Freeze cooled pieces in a freezer-safe bag for up to 3 months. Reheat from frozen in the microwave or oven until heated through.
Recipe FAQs
If the dough isn’t pressed firmly around the sausage, it can loosen during boiling. If that happens, press the dough back in place after boiling and before baking.
Yes. Flaky sea salt and everything bagel seasoning are great, but any preferred topping is fine.
More Sourdough Discard Snack Recipes
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Sourdough Discard Miniature Pizzas
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Sourdough Discard Pretzel Bites
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Sourdough Discard Garlic Knots
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Sourdough Discard Pretzel-Wrapped Hot Dogs
If you try this Sourdough Discard Pretzel Pigs in a Blanket recipe, please leave a star rating and a comment describing how it went. Happy baking!
Sourdough Discard Pretzel Pigs in a Blanket
Jessica Vogl
Equipment
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Kitchen scale
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Half-sheet baking pan
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Large pot
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Silicone basting brush
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Parchment paper
Ingredients
For the Dough & Assembly
- ½ cup + 1 Tablespoon warm water
- 1 ½ teaspoons brown sugar, packed
- ¾ teaspoon active dry yeast
- 100 grams sourdough discard, unfed, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 Tablespoons unsalted butter, melted
- 1 package (12-14oz) lit’l smokies or cocktail sausages
For Boiling
- 10 cups water
- ⅔ cups baking soda
For Topping
- 1 egg yolk, beaten with 1 Tablespoon water (egg wash)
- flaky sea salt or everything bagel seasoning, for topping
Instructions
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Make the dough. Combine warm water (½ cup + 1 Tbsp) and brown sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle yeast on top and let sit 5 minutes until foamy.
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Add sourdough discard, flour, and salt and mix on low. While mixing, add melted butter. Increase speed to medium and knead until smooth, about 4–5 minutes. If needed, adjust with small amounts of flour or water so the dough is smooth and not sticky. Transfer to an oiled bowl, cover, and let rise 60–90 minutes until doubled.
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Line a half-sheet pan with parchment. Turn dough onto a dry surface and divide into 32 pieces. Roll each into a 4–5 inch rope. Place a sausage at the end and roll to enclose, pressing seams to seal. Place on the prepared sheet with sausage ends exposed.
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Cover and let rest 20 minutes.
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Boil & bake. Preheat oven to 450°F. Bring 10 cups water and ⅔ cup baking soda to a boil (add baking soda before the water boils). Working in batches, boil each piece about 30 seconds per side; they should float. Remove with a slotted spatula, shake off excess water, return to the sheet, brush with egg wash (or substitute), and sprinkle toppings. Bake about 12–13 minutes until golden. Cool on a rack and serve with dipping sauce.
Video
Notes
Float test: When boiled, pieces should float. If they sink, let the unboiled pieces rise another 10 minutes before trying again—under-risen dough will be dense.
Using active starter: Omit the yeast and use 100 g active starter instead of discard; increase rise times accordingly.