Pretzel-Pigs-in-a-blanket might just be my new favorite snack food. I expected them to be delicious, but I had no idea how fabulous they’d end up tasting! They definitely just bumped something from my top five favorite food list. The Dijon mustard and homemade pretzel dough really elevates this from ordinary snack to elegant appetizer.
Making pretzels at home is so easy. The very first time I made them, they were awesome. These are great for parties, especially an Oktoberfest themed event, and can be made 8 hours ahead of time. You’ll only need to dip and bake them before guests arrive, which can be done in 20-30 minutes. It’s also easy to split this dough and make a smaller batch… Though extras can be nice!
I used bratwurst, cut into 3 in strips, instead of cocktail franks. I love brats with pretzels and merging the two together, for a German take on pigs-in-a-blanket, seemed like a yummy idea. The sausage is fully cooked, but when it’s baking with the pretzel, it heats up and releases tasty juices throughout the dough. Everything blends together and creates a multi-layered treat… They really are fantastic. These little piggies are great served warm or at room temperature.
Tis the season for beers, brats and pretzels! Get to baking!