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Pretzel-style pigs in a blanket with golden-brown dough and pretzel salt, served on parchment with a creamy honey mustard dipping sauce.
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Pretzel-Style Pigs in a Blanket with Creamy Mustard Dip

Soft, chewy pretzel-style pigs in a blanket made with mini smoked sausages wrapped in dough, briefly dipped in a baking-soda bath for classic pretzel flavor, then baked until golden and glossy. Served warm with a creamy honey mustard dipping sauce, they’re salty, savory, and perfect for parties, game day, or an easy crowd-pleasing snack.
Course Appetizer, Party Food, Snack
Cuisine American, German-Inspired (Pretzel Style)
Keyword easy party snacks, game day appetizer, lil smokies appetizer, pigs in a blanket with dipping sauce, pretzel pigs in a blanket, pretzel wrapped sausages, soft pretzel pigs
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 pigs in a blanket
Calories 110kcal
Cost $8 for entire recipe

Equipment

  • Baking sheet
  • Parchment paper
  • Large pot or saucepan (for baking soda bath)
  • slotted spoon
  • pastry brush
  • Sharp knife or pizza cutter
  • Mixing bowl (for dipping sauce)
  • Whisk

Ingredients

Pigs in a Blanket

  • 1 can refrigerated pizza dough or crescent dough
  • 1 14 oz package mini smoked sausages (Lil Smokies or cocktail franks)
  • 6 cups water
  • ¼ cup baking soda
  • 1 large egg beaten
  • Coarse pretzel salt or flaky sea salt

Creamy Mustard Dipping Sauce

  • ½ cup mayonnaise
  • 2 tablespoons Dijon or spicy brown mustard
  • 1 tablespoon yellow mustard
  • 2 tablespoons honey
  • 1–2 tablespoons warm water to thin
  • Pinch garlic powder
  • Pinch smoked paprika optional

Instructions

Preheat & Prep

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Wrap the Sausages

  • Roll dough into a rectangle and cut into thin strips (about ½ inch wide). Wrap each sausage in dough, overlapping slightly and sealing the seam underneath.

Pretzel Bath

  • Bring water to a gentle boil in a large pot. Slowly add baking soda (it will foam). Drop wrapped sausages into the water for 20–25 seconds, then remove with a slotted spoon and place on the baking sheet.

Bake

  • Brush each piece with beaten egg and sprinkle with pretzel salt. Bake for 12–15 minutes, until deep golden brown and puffed.

Make the Dipping Sauce

  • While baking, whisk together mayonnaise, Dijon mustard, yellow mustard, honey, warm water, garlic powder, and smoked paprika until smooth. Adjust thickness or sweetness to taste.

Serve

  • Let pigs in a blanket cool for 3–5 minutes, then serve warm with dipping sauce.

Notes

  • Pizza dough creates a chewier, more authentic pretzel texture, while crescent dough results in a softer, fluffier bite.
  • The baking soda bath is essential for classic pretzel flavor and deep golden color—do not skip this step.
  • Keep the baking soda water at a gentle boil; overly vigorous boiling can cause the dough to break apart.
  • Pretzel salt is recommended for best flavor, but flaky sea salt works well if needed.
  • These are best served warm, but leftovers can be refrigerated and reheated at 375°F for 8–10 minutes.
  • For extra flavor, sprinkle with everything bagel seasoning, sesame seeds, or garlic powder before baking.
  • Fully baked pigs in a blanket freeze well for up to 2 months; reheat directly from frozen until hot and crisp.