Description
Make classic pigs in a blanket better by wrapping cocktail sausages in soft, chewy homemade pretzel dough and serving them with a rich beer cheese dip.
Ingredients
Scale
- 1 package (14 ounces) cocktail wieners or small smoked sausages
- 1 1/2 cups warm water (105°F to 115°F)
- 1 teaspoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/4 cup packed light brown sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup baking soda
- 1 large egg, beaten (for egg wash)
- For the Beer Cheese Dip: 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup milk
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Gruyere cheese
- 1/2 cup light beer (lager or pilsner)
Instructions
- Activate the yeast: In a large bowl, mix the warm water and 1 teaspoon sugar. Sprinkle the yeast over the top and let it sit for 5 minutes until foamy.
- Make the dough: Add the flour, brown sugar, and salt to the yeast mixture. Mix until a shaggy dough forms. Add the melted butter. Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
- Prepare the sausages: While the dough rises, pat the cocktail wieners completely dry with paper towels.
- Shape the pretzels: Punch down the risen dough. Divide it into 24 equal pieces. Roll each piece into a rope about 8 inches long. Wrap each rope around one cocktail wiener, pinching the ends to seal.
- Prepare the bath: Preheat your oven to 425°F. Line two baking sheets with parchment paper. In a wide, shallow dish, mix the baking soda into 6 cups of hot water.
- Boil the dough: Working in batches, carefully dip each wrapped sausage into the baking soda bath for 30 seconds. Lift out, let excess water drip off, and place on the prepared baking sheets.
- Bake: Brush the tops of the pretzels with the beaten egg wash. Bake for 12 to 15 minutes, rotating sheets halfway through, until deep golden brown.
- Make the dip: While the pretzels bake, melt 4 tablespoons of butter in a saucepan over medium heat. Whisk in 4 tablespoons of flour and cook for 1 minute. Gradually whisk in the milk until smooth.
- Finish the dip: Stir in the dry mustard, garlic powder, and paprika. Bring to a simmer. Remove from heat. Stir in the cheddar and Gruyere cheeses until melted and smooth. Slowly whisk in the beer until fully combined. Serve warm with the pretzel wraps.
Notes
- For a chewier pretzel crust, increase the baking soda bath time to 45 seconds per wrap.
- If you prefer a spicier dip, add a dash of cayenne pepper to the cheese sauce.
- You can substitute store-bought refrigerated pizza dough for the homemade pretzel dough to save time.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wrap with 1 tablespoon dip
- Calories: 210
- Sugar: 3
- Sodium: 450
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 8
- Cholesterol: 35