Alex Guarnaschelli makes her Pretzel-ish Pigs in a Blanket with Mustard Sauce, as seen on The Kitchen, season 30.
Recipe courtesy of Alex Guarnaschelli

Pretzel-ish Pigs in a Blanket with Mustard Sauce

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  • Level: Intermediate
  • Total: 2 hr 40 min (includes rising time)
  • Active: 40 min
  • Yield: 32 to 36 servings
This is so much fun. I find the price of these, premade in the freezer section, to be excessive. That was my first motivator to attempt to make them (somewhat) at home… Then, more important things came into play: They taste better when rolled and baked fresh. They are fun to make. It’s just enough cooking when you feel like a project that doesn’t take up too much time. The pretzel flavor makes these special. It’s pizza dough with the baking soda “bath” that gives you the pretzel vibes.



Mustard Sauce:

Pretzel-ish Pigs in a Blanket:


  1. For the dough: In a bowl, combine the warm water and yeast. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
  2. Using a sieve or strainer, sift about half of the flour over the yeast mixture and mix with your hands until smooth. Add the oil, honey and kosher salt. Sift over the remaining flour and mix to combine.
  3. Lightly flour a cutting board or flat surface. Turn the dough onto the floured area and knead until the dough is smooth and the ingredients are fully integrated, 3 to 5 minutes. Lightly oil a bowl and place the dough inside. Cover with plastic wrap and let it rest in a warm place until it has doubled in volume, about 1 1/2 hours.
  4. For the mustard sauce: In a medium bowl, whisk the mustard, honey, hot sauce and vinegar with a splash of warm water. Taste for seasoning. Set aside.
  5. Preheat the oven to 375 degrees F.
  6. For the pretzel-ish pigs in a blanket: Line 2 baking sheets with parchment paper sprayed with nonstick cooking spray or silicone baking mats and set aside. Sprinkle some flour on a flat surface. Roll the dough out into an 18-by-13-inch rectangle about 1/4 to 1/2 inch thick. Cut into 2 1/4-inch squares. Roll each mini hot dog in a single piece of the dough. Pinch the seam and ends to firmly close, tucking the excess on the ends underneath. Place each wrapped hot dog seam-side down on one of the prepared baking sheets.
  7. For the baking soda bath: Prepare a third baking sheet or large platter with parchment. In a medium pot, bring about 6 cups of water to a boil over medium heat. Slowly whisk in the baking soda a bit at a time. Working in batches, use a slotted spoon to drop each pig in a blanket into the water for 30 seconds, then remove and transfer to the prepared third baking sheet or platter.
  8. Transfer the pigs in a blanket in a single layer back onto the original baking sheets, allowing some space between each. Sprinkle the dogs with the pretzel salt or kosher salt. Bake in the center of the oven until the pastry is nicely browned, 25 to 30 minutes. Lightly brush with melted butter before serving. Serve with the mustard sauce on the side.