Pretzel Wrapped Pigs in a Blanket are the ultimate game day snack. Bite-sized in a buttery, pretzel dough with addictive brown sugar mustard dipping sauce. These are a total home run. (And we’ve had our fair share of home runs lately in Kansas City.)
We’re baseball crazy here in KC. Our local Royals are in the playoffs and there’s always game on. The city is a sea of blue. And while I love cheering on the home team, every game is an opportunity to do what I love most – hang out in the kitchen.Since it’s our first fall back in the U.S. after nearly five years in Thailand, we’re taking full advantage of all the game watching and the snacking that goes with it. But any old pigs in a blanket won’t do. No, for this first fall back in the states, we stepped it up a notch and wrapped our pigs in a blanket in soft homemade pretzel dough.That dough turns golden brown in the oven thanks to an egg wash and a brush of butter and is topped with poppyseeds for a little crunch.
And then there’s the dipping sauce. In all my testing of honey mustard recipes, none could compare to the thick, warm, irresistible texture and flavor of this brown sugar and whole grain mustard combination. The best part is that it comes together in just five minutes on the stove. And, should you be inclined, goes very well with a hoppy IPA. Like this crazy looking craft we picked up in Asheville, NC!
Make these pretzel wrapped pigs in a blanket your next game day snack – they’ll win over more than a few fans!
Pretzel Wrapped Pigs in a Blanket with Warm Brown Sugar Mustard Sauce
- 1/2 cup Water, warm
- 1 tsp dry active yeast
- 1 1/4 cup All-Purpose Flour, plus more for kneading
- 2 tsp packed Light Brown Sugar
- 3/4 tsp Salt
Pigs in a Blanket:
- 24 Cocktail Hot Dogs (we like the extra smoky kind)
- 1 Egg, whisked
- 3 Tsp Butter, melted
- 1 Tbsp Poppyseeds
Brown Sugar Mustard Sauce:
- 1/4 cup packed Light Brown sugar
- 1/4 cup Water
- 1/4 cup Whole Grain Mustard
- Make the Dough: Combine water and yeast in a large mixing bowl (or bowl of a stand mixer fitted with the dough hook, if you prefer). Let sit at room temperature for 5 minutes. Add flour, sugar and salt and mix with a wooden spoon (or mix on low) until a rough, shaggy dough is formed. Turn out onto the counter and knead by hand (or mix on medium) for 5 to 7 minutes until the dough comes together in a slightly sticky ball. While kneading, the dough should be pretty sticky, but if it is too sticky to work with, add extra flour 2 Tbsp at a time until it is easier to work with.
- Let the dough rise: Transfer the dough to a mixing bowl coated with a bit of oil. Cover and let rise in a warm spot until the dough is doubled in size, about 1 hour.
- Bake: Preheat the oven to 350 F and line a baking sheet with foil and spray it with cooking spray. Working with one hot dog at a time, pull off roughly a tablespoon of dough, roll it between your hands to make a rope, and wrap it around the dog, pinching tightly to enclose. (Don't worry about being too precise with this - they smooth out and bake up nicely even if you are messy with the wrapping step.) Spread the wrapped hot dogs on the baking sheet and brush each one with egg. Bake until the dough starts to firm up, 10 minutes.
- Take the baking sheet out of the oven and, working quickly, brush each generously with butter and sprinkle with poppyseeds. Return the pan to the oven and continue baking until deep golden brown 10 to 15 minutes more.
- Make the Sauce: In a small saucepan, heat the brown sugar and water over medium heat. Simmer until the mixture reduces and large bubbles form on the surface, 4 to 6 minutes. (Most all of the water will cook off and the mixture will become a thick, bubbly liquid.) Take off the heat and stir in mustard.
- Serve pigs in a blanket with dipping sauce on the side.
Most of the city is rocking blue, but Molly and Clara prefer pink when cheering on the home team.