Sourdough Pigs in a Blanket

These Sourdough Pigs in a Blanket are one of the best game-day sourdough appetizers made with a soft and buttery brioche dough!

When I think of Super Bowl snacks and appetizers, pigs in a blanket are probably the first that come to mind. This recipe uses a simple enriched dough that wraps around the hot dogs.

The sourdough pigs in a blanket are a huge party pleaser and feed a crowd. Slice them up and serve these finger foods with your favorite condiments.

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👍 Why You’ll Love This Recipe

• Upgrade your favorite Super Bowl appetizer with this long-fermented brioche dough that adds a ton more flavor than canned crescent roll dough.
• No need to roll individual small hot dogs or Lit’l Smokies- just wrap hot dogs in a rope of dough and slice after baking.
• The brioche dough is based on my tried-and-true doughs for Sourdough Babka with Any Jam, Sourdough Conchas, and Sourdough Brioche Hamburger Buns.
• Serve with your favorite dips and sauces, such as mustard or ketchup.

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👨‍🍳 Pro Baking Tips

• Use room-temperature ingredients for easier mixing, including softened butter, as in these popular Sourdough Cinnamon Rolls and Sourdough Dinner Rolls.
• Roll the hot dogs in flour to prevent sticking.
• Brush the dough with an egg wash for a shiny crust and add optional sesame seeds for more flavor and crunch.
• Roll the ropes of dough to about 20-22″ so they easily wrap around the hot dogs.
• I recommend using a stand mixer to mix brioche dough. The dough takes about 10-15 minutes to mix to a windowpane.

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🛠 Tools Needed

• Baking Scale
  • Measuring your ingredients by weight rather than volume is essential for a more consistent, accurate bake.
• Stand Mixer with dough hook attachment
  • A stand mixer helps bring this sticky, enriched dough together better. This will help the dough build gluten more easily and quickly than by hand.
  • I don’t recommend hand mixing this dough.
• Sheet Pan
  • Line your sheet pan with parchment paper to prevent sticking.
• Pastry Brush, for egg wash
• Optional: Brød and Taylor Folding Bread Proofer
  • This folding proofing box by Brød & Taylor is a game-changer to keep your sourdough starter and doughs at the perfect temperature while proofing.
  • The proofer folds up easily, includes a humidity tray, is multifunctional, and can even be a slow cooker.

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🛒 Ingredients Needed

See below for more information, variations, and possible substitutes.

• Bread Flour
  • I use King Arthur Bread Flour at 12.7% protein, which gives the brioche dough a fluffy, chewy texture.
  • You can substitute with all-purpose flour.
• Salt
• Granulated Sugar, for a hint of sweetness
• Sourdough Starter
  • Use an active sourdough starter, not sourdough discard, for the leavener in brioche.
  • Don’t have a sourdough starter? Learn How to Make a Sourdough Starter and make a stronger sourdough starter with my top sourdough starter tips and why I maintain a small sourdough starter.
• Unsalted butter, room temperature
  • This is a brioche dough, so it’s vital that your butter is at room temperature so it will incorporate into the dough. If it’s too cold, it won’t mix well (or take forever to mix) and if it’s melted, it may make your dough too sticky.
• Eggs, for richness, rise, and bind the ingredients. Plus, an egg is needed for the egg wash.
• Whole milk
  • I always bake with whole milk and full-fat dairy for richness and the best flavor, but you can substitute the whole milk with 2%, low-fat milk, or plant-based if needed (use unsweetened).
• Hot Dogs
  • I use standard hot dogs for this recipe and like 100% beef dogs like Hebrew National or Nathan’s. However, you can use Oscar Mayer or even mini hot dogs or Lit’l Smokies for this recipe. Just divide the dough smaller and wrap for whatever size you use.
• Sesame Seeds, optional for topping
  • The sesame seeds are an optional topping like in my Sourdough Brioche Hamburger Buns.

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🌭 How to Make Sourdough Pigs in a Blanket

Follow this visual step-by-step guide to help make the best Sourdough Pigs in a Blanket.

1. Mix the Brioche Dough

Add the bread flour, sugar, salt, eggs, whole milk, and sourdough starter to the bowl of a stand mixer fitted with a dough hook attachment and mix.

Mix on medium speed for a few minutes.

Continue mixing on medium speed, adding a small pat of softened butter at a time until incorporated. Wait until the butter is fully combined before adding the next piece.

Mix the dough for 10-15 minutes, or until it is smooth, tacky, slaps the sides of the bowl, and passes the windowpane test.

To test, pull a piece of dough between your fingers. If you can stretch it into a thin membrane, like a windowpane, without it tearing, then it’s mixed enough. Otherwise, keep mixing for a few more minutes.

2. Bulk Fermentation

Transfer the dough to a mixing bowl and cover it for bulk fermentation, which will take approximately 4.5-5 hours at 78°F.

If your dough and environment are colder, bulk fermentation will take longer. Conversely, in warmer conditions, the dough will ferment faster.

Bulk fermentation is complete when this dough has doubled in size, is smoother, and domes in your bowl.

3. Overnight Proof

Transfer the dough to the refrigerator for a cold, overnight proof and up to 48 hours.

The dough will continue to ferment slowly in the refrigerator, which helps develop flavor and allows you to bake on your own schedule. The cold dough is also easier to divide and shape into rolls.

If you’re limited on time, you can skip the overnight proof.

4. Divide & Shape

Punch down the cold dough, weigh it, and divide the dough weight by 12. This is how much each rope should weigh when you divide the dough. Mine usually weigh about 62-64g each.

Use a bench scraper to divide the dough into 12 pieces. Then, use the palms of your hand to shape and roll the dough into long, round ropes, about 22-24″ long.

Sprinkle flour onto a large plate or small sheet pan and roll the hot dogs to coat in flour.

Then, twist the dough ropes around the hot dogs in a spiral. If the ropes hang over the ends, pinch them shut. Otherwise, leave any end of the hot dogs poking out.

5. Final Proof

Line a large sheet pan with parchment paper and space the dogs a few inches a part on the pan.

Cover with a lid or plastic wrap for the final proof.

At 78ºF, the final proof typically takes about 3 ½-4 hours.

At the end of the final proof, the dough should almost double in size, be puffy, and feel full of air if you poke it with a floured finger.

6. Bake

Preheat the oven to 350ºF (177ºC).

Brush the dough with egg wash and sprinkle the top with optional sesaame seeds.

Bake the pigs in a blanket for 25-28 minutes or until they’re shiny golden brown.

Finally, cool the dogs for at least 15-30 minutes before slicing into munchable sizes!

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How to Store, Make Ahead, & Serve

This enriched dough helps keep sourdough pigs in a blanket soft for days. However, they’re best served on the day they’re made.

To make ahead, simply warm up the dogs before slicing.

Store sourdough pigs in a blanket in an airtight container in the refrigerator in an airtight container for 3-4 days.

For longer storage, freeze them in a freezer-safe bag for up a couple of months. Reheat in a toaster oven or oven.

I think they’re best served fresh at a party with other appetizers, snacks, and finger foods. Serve them with condiments like ketchup or mustard.

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❓FAQs