Everything Bagel Pigs in a Blanket with flaky dough and bold bagel seasoning!
Everything Bagel Pigs in a Blanket are what happen when a classic party snack gets a bold, bakery-inspired upgrade.
Why These Taste Better Than Every Other Version You’ve Tried
Most pigs in a blanket fail for three boring reasons: the dough gets soggy, the sausage leaks juice, or the outside browns before the inside warms. Here’s what we do differently:
- We dry the sausages first so the pastry stays crisp.
- We chill the wrapped pieces so the dough bakes up puffed and flaky, not greasy.
- We use an egg wash + everything seasoning so the topping actually sticks and tastes like a real bagel moment.
- We vent them just enough to let steam out without drying the sausage.
This is not guesswork. This is the method that makes people ask if you “cater on the side.” (Smile. Nod. Accept the compliment.)
Ingredients For The Best Everything Bagel Pigs in a Blanket!
For The Pigs In A Blanket
- Mini Smoked Sausages or Cocktail Wieners – 1 package (12–14 oz / 340–400 g), about 36–45 pieces. Use good ones. If they taste bland out of the pack, they won’t magically improve in a pastry suit.
- Puff Pastry Sheets – 2 sheets (from a 17.3 oz / 490 g box), thawed in the fridge. Puff pastry gives you that shatter-and-flake texture. Crescent dough works, but puff pastry wins.
- Everything Bagel Seasoning – 3 to 5 tablespoons. Yes, a lot. This is the point.
- Egg – 1 large
- Water – 1 teaspoon (for the egg wash)
- Dijon Mustard – 1 teaspoon (optional, for brushing inside the pastry). This is the quiet genius move. It adds tang and makes the sausage taste “grown.”
- All-Purpose Flour – for dusting your surface
- Neutral Oil Spray or A Light Brush Of Oil – for the pan (optional if using parchment)
For The Creamy Everything Dip (Highly Recommended !!)
- Cream Cheese – 4 oz (113 g), softened
- Greek Yogurt or Sour Cream – ½ cup
- Greek yogurt makes it tangy and lighter. Sour cream makes it richer. Choose your vibe.
- Mayonnaise – 2 tablespoons. It rounds out the dip so it tastes like a deli masterpiece.
- Dijon Mustard – 1½ teaspoons
- Garlic Powder – ½ teaspoon
- Onion Powder – ½ teaspoon
- Lemon Juice or Pickle Juice – 1 teaspoon. This wakes up the whole dip like a slap of sunshine.
- Everything Bagel Seasoning – 1 to 2 teaspoons
- Salt and Black Pepper – to taste
- Optional Heat: a pinch of cayenne or a few dashes of hot sauce
Before You Start: The Two-Minute Prep That Changes Everything
1. Pat The Sausages Dry (Do Not Skip)
Open your sausages and lay them on a double layer of paper towels. Then:
- Roll them gently in the towels
- Press lightly to pull off surface moisture
- Set aside
If you skip this, the sausage moisture steams the pastry from the inside and your bottoms go soft. And I know you want that crisp snap.
2. Keep Puff Pastry Cold
- Puff pastry behaves like a diva: it performs best when chilled and falls apart when warm.
- Thaw it in the fridge, not on the counter.
- If it starts feeling floppy while you work, put it back in the fridge for 10 minutes.
How To Make Everything Bagel Pigs In A Blanket (The Method That Never Fails !!)
1. Preheat And Set Your Baking Station
- Preheat your oven to 400°F (205°C).
- Line two baking sheets with parchment paper.
- Clear your counter and dust it lightly with flour.
- High heat is what makes puff pastry puff. Low heat makes it sad and greasy. We’re not doing sad pastry today.
2. Mix Your Egg Wash So It Paints Smoothly
In a small bowl:
- Crack 1 egg
- Add 1 teaspoon water
- Whisk until fully smooth, no streaks
Egg wash is the golden ticket here—it gives you that glossy, bakery-brown finish and helps the seasoning stick.
3. Cut Puff Pastry Into Strips That Wrap Like A Dream
- Unfold your first puff pastry sheet on a floured surface.
- If it has cracks, press them together gently with your fingers. Puff pastry is dramatic but forgiving.
Now cut:
- Into long strips about ¾-inch to 1-inch wide
- Then cut those strips into shorter pieces if you’re working with longer sausages
Your goal:
- One clean wrap around each sausage
- With a tiny overlap (about ¼ inch)
- Not a thick spiral that prevents crisp baking
If you wrap them like you’re mummifying a pharaoh, the pastry won’t cook through. Keep it sleek.
4. Add A Whisper Of Dijon (Optional, But It’s My Favorite Trick)
If you want that deli-style depth:
- Lightly brush a thin film of Dijon on the pastry strip
- Not a blob, not a smear-fest—just a whisper
This makes the bite taste like an everything bagel met a fancy mustard pretzel at a rooftop party.
5. Wrap The Sausages Neatly
Take one sausage and:
- Place it at one end of the strip
- Roll snugly, but don’t squeeze it like it owes you money
- Seal the edge by pressing gently
Place seam-side down on the baking sheet.
Keep spacing: About 1 inch apart so heat circulates and they brown evenly.
6. Chill The Tray For 10 Minutes (Yes, Even Though You’re Excited)
Once the tray is filled:
- Slide it into the fridge for 10 minutes
This step is the difference between “pretty puff” and “why did my pastry melt sideways.”
Cold pastry hits hot oven = lift, layers, crisp edges.
7. Egg Wash And Everything Seasoning Like You Mean It
Take the tray out of the fridge.
Now:
- Brush each piece with egg wash (top and slightly down the sides)
- Immediately sprinkle everything bagel seasoning generously over each one
Be bold here. If the seasoning looks “light,” it tastes light. You want that unmistakable everything bagel punch.
Pro move: Sprinkle from higher up, so it falls evenly instead of clumping.
8. Vent Them (Small Detail, Big Payoff)
Use the tip of a sharp knife and make: one tiny slit on top of each piece
This vents steam and keeps the pastry crisp instead of ballooning weirdly or splitting.
9. Bake Until Deep Golden And Loudly Crispy
Bake at 400°F (205°C) for: 16 to 20 minutes
At minute 12:
- Rotate the pan for even browning
You’re looking for:
- Deep golden tops
- Crisp, lifted layers
- Sizzling edges (in the best way)
If your oven runs hot, check at 15 minutes. Burnt everything seasoning tastes bitter and ruins the vibe.
10. Cool For 5 Minutes So You Don’t Lose The Filling
When they come out: let them sit on the pan 5 minutes
This keeps the sausage juices inside instead of squirting out and making you regret your life choices.
Creamy Everything Dip (Make This While They Chill)
In a bowl:
- Add softened cream cheese
- Whisk in Greek yogurt (or sour cream)
- Add mayo and Dijon
- Add garlic powder, onion powder, lemon juice (or pickle juice)
- Stir in everything bagel seasoning
- Season with salt and pepper
Taste it.
Then taste it again because you’re human.
- If you want it thinner: add 1–2 teaspoons water or more yogurt
- If you want it sharper: add a tiny splash more pickle juice or Dijon
This dip makes the whole tray feel like a planned event, not “I threw something together.” Even if you did.
How To Serve So They Stay Crispy And Don’t Get Sad
- Serve warm, not piping hot.
- Put the dip in a bowl and set it next to the tray like it’s a VIP guest.
- If you’re serving for a crowd, keep the second tray in the oven (turned off) until needed.
Optional but classy: Sprinkle a pinch of extra everything seasoning over the dip right before serving.
Once you make everything bagel pigs in a blanket this way—crisp pastry, juicy sausages, bold seasoning that actually tastes like an everything bagel—you stop settling for the basic version forever. Keep this recipe in your back pocket for game days, holidays, lazy Fridays, and every “I need a guaranteed win” moment, because everything bagel pigs in a blanket never show up quietly—they show up to steal the whole table.
