Pretzel Pigs In A Blanket With Beer Cheese Dip Recipe

I absolutely adore this recipe because it combines the nostalgic joy of pigs in a blanket with a sophisticated twist of homemade pretzel dough and irresistible beer cheese dip. Plus, it’s a breeze to whip up, impressing my friends at any gathering while giving me all the cozy comfort food vibes.

A snack that merges timeless flavors with a contemporary turn really gets me going, and that’s exactly what Pretzel Pigs In A Blanket with Beer Cheese Dip do. These cocktail-sized smoked sausages are swaddled in a soft pretzel crust that’s been infused with beer.

They marry well with a dip made of pale ale, sharp cheddar, and just a smidgen of garlic and paprika. Shall we?

Ingredients

Pizza crust for the classic: Offers carbohydrates, forms fluffy pretzel coating, in refrigerated form.

Smoked sausage served in a form fit for cocktail hour: Delivers protein with a savory, smoky taste.

Sodium bicarbonate: Enables browning and textural qualities of pretzels.

Pale ale beer: Contributes depth and maltiness to cheese dip.

Sharp, shredded cheddar cheese: Provides protein; adds a sharp, tangy taste to the dip.

Powdered garlic: Imparts fragrant, savory undertones that elevate the overall taste.

Ingredient Quantities

• 1 can (13.8 oz) refrigerated classic pizza crust
• 10 cocktail-sized smoked sausages
• 1/4 cup baking soda
• 1 egg
• 1 tablespoon water
• Coarse salt, for sprinkling
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2/3 cup pale ale beer
• 1 cup whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Set your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper.

2. On a surface lightly dusted with flour, roll out the pizza dough. Cut the dough into 10 equal pieces.

3. Each strip of dough is wrapped around a smoked sausage, with the ends pinched together to seal.

4. In a large saucepan, combine 4 cups of water and the required ingredients. Bring the mixture to a boil. Stir in and completely dissolve the baking soda. Reduce the heat to a simmer.

5. With precision, dip each sausage wrapped in dough into the baking soda water. Hold it there for approximately 30 seconds. Take it out and position it on the baking sheet you set up earlier.

6. Whisk the egg and water together in a small bowl. Use the egg wash to brush each sausage that has been wrapped with dough. Then, sprinkle the wrapped sausages with coarse salt.

7. Bake for 12-15 minutes, or until they are golden brown.

8. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to form a paste. Cook for 1 minute.

9. Slowly add the beer and milk, whisking all the while. Cook until the mixture thickens, about 3-5 minutes. Stir in the white cheddar and the remaining ingredients until smooth. Season with salt and freshly cracked black pepper.

10. Enjoy the pretzel pigs in a blanket served warm, with the beer cheese dip on the side.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife or dough cutter
6. Large saucepan
7. Measuring cups
8. Measuring spoons
9. Small bowl
10. Whisk
11. Medium saucepan
12. Pastry brush

FAQ

• Q: Can I use a different type of sausage?Yes, you can use any small-sized sausage of your choice, but for this recipe, the cocktail-sized smoked sausages give the best flavor.
• Q: Is there an alternative to pale ale beer for the cheese dip?A: For a non-alcoholic version, you can use chicken broth, but the beer adds a distinct flavor.
• Q: How do I get the pretzel coating just right?A: Ensure that the water bath with baking soda is at a rolling boil before dipping the sausages wrapped in dough so that you achieve the perfect, finished look of a pretzel.
• Q: Can the beer cheese dip be made ahead of time?Q: Is it possible to make it ahead of time, and how do you reheat it if you’re not going to serve it immediately?

  A: You can prepare it in advance and simply reheat it on the stove, adding a touch of milk if necessary to restore its creaminess.

• Q: Can I freeze the pretzel pigs in a blanket?It’s best to freeze them after you’ve put them together but before you’ve put them in the oven. To bake, let them thaw a bit and then finish them off according to the recipe.
• Q: What if I don’t have coarse salt?Regular salt can be used, but it should be sprinkled on sparingly, or else the pretzel flavor can get overpowered.
• Q: How do I store leftovers?Store any leftover food in the fridge, in an airtight container. The food will keep fresh in there for three days. Reheat it in the oven, so it stays as crispy as it was on Day One.

Substitutions and Variations

Classic pizza crust, found in the refrigerated section of the grocery store, can be replaced with puff pastry sheets for a flakier, more upscale texture in this dish.
You can substitute mini chicken sausages for the smoked cocktail-sized sausages to create a lighter dish.
Beer pale ale puede ser sustituido por caldo de pollo para hacer una versión no alcohólica.
You can use half-and-half instead of whole milk for an even creamier beer cheese dip.
Monterey Jack can be substituted for the shredded sharp cheddar cheese if a milder flavor is desired.

Pro Tips

1. Perfect Dough Seal Before boiling, ensure the dough is tightly sealed around each sausage. A gentle pinch at the seam will prevent any openings during boiling and baking.

2. Boiling Tip When dipping the wrapped sausages into the baking soda bath, work in small batches. This helps maintain the water temperature and ensures each piece gets even exposure for a perfect pretzel texture.

3. Cheese Sauce Smoothness To ensure a smooth cheese sauce, gradually add the shredded cheddar to the beer and milk mixture while whisking constantly on low heat. This prevents clumping and ensures it melts evenly.

4. Flavor Boost For an additional flavor boost in the beer cheese dip, consider adding a teaspoon of Dijon mustard or a dash of hot sauce to enhance the savory notes.

5. Crispy Finish After baking, let the pretzel pigs in a blanket rest for a minute on the baking sheet before transferring them to a serving platter. This helps retain their crispiness as they cool slightly and allows any residual moisture to evaporate.