Pretzel Pigs in a Blanket made with soft, chewy pretzel dough and juicy sausages!

Pretzel Pigs in a Blanket are what happen when the classic party snack grows up, puts on a cozy sweater, and decides it’s done being ignored on the appetizer table!

Ingredients For The Best Pretzel Pigs In A Blanket

This makes 24 mini pigs (perfect party tray) or about 12 larger ones if you use full hot dogs.

The “Pigs” And Dough

Choose your size:

Mini Party Version (My Favorite)

• Little Smokies cocktail sausages – 1 (14 oz) package
• Refrigerated crescent roll dough – 2 tubes (8-count)

Larger Version

• Hot dogs – 8
• Crescent roll dough – 2 tubes (each hot dog gets wrapped with two dough pieces or you stretch triangles longer)

The Pretzel Bath (Non-Negotiable)

• Water – 8 cups
• Baking soda – ½ cup (yes, it’s a lot—this is what creates the pretzel effect)

The Gloss And Salt

• Egg – 1
• Water – 1 tablespoon
• Coarse pretzel salt – 2 to 3 teaspoons (or flaky sea salt; kosher salt works, but pretzel salt gives the best crunch)

Optional But Elite Flavor Add-Ons

• Dijon mustard – for serving
• Honey mustard – for serving
• Everything bagel seasoning – a light sprinkle (instead of pretzel salt)
• Melted butter – 1 tablespoon (to brush right after baking for extra shine)

The “Pretzel Shop In Your Kitchen” Method

1. Preheat The Oven Like You’re Serious

• Preheat your oven to 425°F (220°C).
• Line a baking sheet with parchment paper.
• Why 425°F? This heat gives you deep golden browning fast without drying out the dough.

2. Dry Your Sausages First (This Prevents Slipping)

• Pour Little Smokies onto paper towels.
• Pat dry.
• If the sausages are wet, the dough slides, and your wrap loosens. Tight wraps are everything here.

3. Cut The Dough Into Perfect Wrapping Strips

• Unroll crescent dough on a cutting board.
• Pinch the perforations lightly so you have a more even sheet.
• Cut each triangle into 3 long thin triangles.
• You want strips that wrap once around a sausage with a small overlap.

Quick Check: Wrap one sausage. If you have so much dough that it overlaps twice, cut thinner strips. If it barely covers, cut a little wider.

4. Wrap Them Tight And Seam-Side Down

• Place one Little Smokie at the wide end of a dough strip.
• Roll tightly.
• Place on the baking sheet seam-side down.
• This seam-side-down step is what stops them from unrolling mid-bake like they’re trying to escape.

5. Make The Baking Soda Bath (The Pretzel Magic)

• This is the moment your kitchen becomes a pretzel shop.
• In a large pot, bring 8 cups water to a simmer.
• Not a violent boil—just steady simmering bubbles.
• Slowly add ½ cup baking soda.

Important: Add it gradually. It foams up like it’s excited.

6. Dip The Wrapped Pigs Quickly (Don’t Over-Soak)

• Using a slotted spoon, lower 5–6 wrapped pigs at a time into the simmering bath.
• Let them sit for 20–25 seconds.
• Lift out, let drip for 5 seconds, then place back on the parchment-lined tray.

Timing Matters:

• Too short: less pretzel flavor and browning.
• Too long: dough surface turns gummy and weird.
• This is a quick bath, not a spa day.

7. Egg Wash For Shine

• Whisk 1 egg with 1 tablespoon water.
• Brush each soaked pig lightly.
• This creates that glossy pretzel finish and helps salt stick.

8. Salt At The Right Moment

Immediately after egg wash:

• Sprinkle pretzel salt over each one.
• Don’t dump. Sprinkle like you’re seasoning thoughtfully.

Salt Tip: If your salt is very coarse, crush it lightly between fingers so it sticks better and doesn’t fall off like gravel.

9. Bake Until Deep Gold And Pretzel-Perfect

• Bake at 425°F for 12–14 minutes.
• Rotate the tray at the 7-minute mark if your oven browns unevenly.

Pull them when:

• They’re deep golden brown
• The dough looks set and shiny
• The bottoms feel firm and crisp

If they’re pale, bake 1–2 minutes longer. Pretzel color is the whole vibe.

10. Optional Butter Brush (Makes Them Taste Like A Mall Pretzel In The Best Way)

As soon as they come out:

• Brush lightly with melted butter.
• This adds shine, aroma, and that buttery pretzel shop smell that makes people appear in your kitchen like cartoon characters.

How To Serve Pretzel Pigs In A Blanket Like A Pro

Dips That Make Them Disappear Faster!!

• Dijon mustard (classic and sharp)
• Honey mustard (sweet + tangy)
• Spicy brown mustard (stadium energy)
• Cheese sauce (if you want max snack chaos)

Party Platter Move

• Arrange them in a circle and put the dip bowl in the center.
• This makes them look “intentional” even if you baked them 12 minutes ago in your socks.

Once you make Pretzel Pigs in a Blanket with the quick baking soda bath and that glossy salted finish, regular pigs in a blanket start feeling like they forgot to dress up—because this version tastes like a pretzel shop and a party snack had a delicious little baby.