Who doesn’t love pigs in a blanket? These bite-sized treats are always a hit at parties, family gatherings, or even just as a fun snack. But if you’re looking to take this classic snack to the next level, why not try making them with sourdough? The tangy, flavorful dough adds a whole new dimension to this yummy favorite, making it even more irresistible. Let’s dive into how you can make mouth-watering sourdough pigs in a blanket that will have everyone coming back for more!
Table of Contents
1.) Why Sourdough? (Click here)
2.) What You’ll Need (Click here)
3.) How to Make Sourdough Pigs in a Blanket (Click here)
4.) You Can Find All the Equipment I Used (Click here)
Why Sourdough?
Sourdough brings a unique flavor and texture that you just can’t get from regular dough. It’s slightly tangy, wonderfully chewy, and has that homemade, artisanal quality that makes everything taste better. Using sourdough in pigs in a blanket not only adds amazing flavor but also offers health benefits. Sourdough is easier to digest, thanks to its natural fermentation process, and it has a lower glycemic index, making it a healthier option compared to regular dough.
What You’ll Need to Make Sourdough Pigs in a Blanket
Here’s a quick rundown of what you’ll need to make sourdough pigs in a blanket:
- Sourdough Starter: The key ingredient for that delicious tangy flavor.
- Flour: All-purpose or bread flour works great.
- Water: Use filtered water if possible to keep the starter happy.
- Salt: Just a pinch to enhance the flavor.
- Butter: For richness and a soft texture.
- Sausages or Mini Hot Dogs: The star of the show! Choose your favorite type.
How to Make Mouth Watering Sourdough Pigs in a Blanket
1. Prepare the Sourdough Dough
Start by mixing your sourdough starter with flour, water, salt, and butter. Knead the dough until it’s smooth and elastic—this can take about 10 minutes by hand or 5 minutes with a stand mixer. Once the dough is ready, cover it and let it rest for about 4-6 hours, or until it’s doubled in size. The dough must double in size! The rise time may vary depending on the temperature of your kitchen. This is where the magic happens, and that tangy flavor starts to develop.
2. Roll Out the Dough
After the dough has risen, turn it out onto a lightly floured surface. Roll it out into a rectangle, about 1/4-inch thick. You want it thin enough to wrap around the sausages but thick enough to give a nice, chewy bite.
3. Cut and Wrap Up the Sourdough Pigs in a Blanket
Cut the dough into strips that are wide enough to wrap around your sausages or mini hot dogs. Then, take each sausage and wrap it snugly in a strip of dough, pinching the ends to seal. Place the wrapped sausages on a baking sheet lined with parchment paper. I used 20-25 grams of dough for each sausage.
4. Let Them Rise
I put mine in the refrigerator in a baking pan covered with a damp towel, for a bulk fermentation. If you choose this method, just pull them out of the fridge the next morning and let them come to room temperature and rise before baking (shouldn’t take longer than 1-2 hours). They should be nice and puffy before putting them in the oven.
If you don’t want to bulk ferment your pigs in a blanket overnight, cover the pigs in a blanket with a clean kitchen towel or plastic wrap and let them rise for another 30-60 minutes. This second rise helps the dough puff up nicely when baked, giving you that perfect golden brown finish
5. Bake to Perfection
Preheat your oven to 350°F (180°C). Brush the tops of the pigs in a blanket with the egg wash to give them a beautiful, shiny crust. Bake for 15 minutes, or until they’re golden brown and the dough is cooked through. While the rolls are baking, whip together some butter and maple syrup to make a maple butter. Generously brush the rolls with the maple butter when you bring them out of the oven.
6. Cool and Enjoy
Once they’re out of the oven, let your sourdough pigs in a blanket cool on a wire rack for a few minutes—if you can resist! These tasty treats are best enjoyed warm, but they’re delicious at any temperature.
Mouth Watering Sourdough Pigs in a Blanket
Ingredients
Ingredients For the Dough
- 100 grams Sourdough starter
- 200 grams Milk
- 80 grams Water (room temp)
- 20 grams Sugar
- 5 grams Salt
- 30 grams Butter (You'll need extra for brushing the tops)
- 500 grams Bread flour
- 1 package Little Smokies (Any cocktail sausage will work)
To Brush on The Tops
- 40 grams Butter
- 20 grams Maple syrup
Instructions
- This recipe was created using a stand mixer (See notes for information on kneading dough by hand)
- Add fed sourdough starter, milk, water, and sugar to your mixer and combine ingredients.
- Next, add butter, bread flour, and salt. Using your dough hook, knead the dough for about 5 minutes until it forms a ball and pulls away from the sides of the bowl.
- Transfer your dough to a bowl and cover with plastic wrap or a damp towel and let it rest until it doubles in size. The dough must double. If it doesn't your pigs in a blanket won't be fluffy.
- Once your dough has doubled in size, turn it out onto the counter. Cut the dough into smaller pieces (20-25 grams for each little sausage)
- Roll each dough ball out into a small oval shape. Put your sausage in the center and pull each side of the dough into the middle to form a blanket around the sausage. Place the pigs in a blanket in a baking pan and cover with plastic wrap or a damp towel. Place in the refrigerator overnight for a bulk fermentation. (If you choose to, you skip the bulk fermentation and let them rise for 30-60 minutes and then bake as directed.)
- The next morning, remove the pigs in a blanket from fridge and let them come to room temperature. This may take 1-2 hours depending on the temperature of your house. They should be nice and puffy before putting them in the oven.
- Preheat your oven to 350°F (180°C). Bake for 15 minutes, or until they’re golden brown and the dough is cooked through. While the rolls are baking, whip together some butter and maple syrup to make a maple butter. Generously brush the rolls with the maple butter when you bring them out of the oven.
- Once they’re out of the oven, let your sourdough pigs in a blanket cool on a wire rack for a few minutes—if you can resist! 😊
Notes
Final Thoughts on These Mouth Watering Treats!
Sourdough pigs in a blanket are the perfect way to elevate a simple snack into something truly special. With their tangy, flavorful dough and savory sausage filling, they’re sure to be a hit whether you’re serving them at a party or enjoying them as a cozy snack at home. So, why not give this recipe a try and bring a little extra deliciousness to your next batch of pigs in a blanket?
Leave a comment and let me know what ya think! 😊
Click here to get my Sourdough Sandwich Bread Recipe! 🍞
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