In a small bowl, combine the ingredients for the dip using a whisk or fork. Cover until ready to serve.
For the Pretzel Pigs in a Blanket
Heat oven to 400F.
Bring 1/2 cup baking soda in 6 cups water to a boil. Reduce heat to a rolling simmer.
Roll the pizza dough out flat. Use a sharp knife or pastry cutter to cut the pizza dough into ½-inch by 2 to 3-inch strips. Wrap each around a cocktail wiener pinching well to seal the end on so it doesn't unroll while cooking.
Working in batches, add the pretzel dogs to the baking soda bath for 20-30 seconds. Transfer to a surface to drain (such as a cutting board), then put on a bake sheet.
Use a fork to combine the egg with 1 tablespoon water. Brush the egg wash over each pretzel dog. Sprinkle each with sea salt.
Bake pretzel pigs at 400F for 10-12 minutes until nice and golden brown. Serve with Red Currant Dip.
Notes
The dough on a couple of these may undo themselves in the baking soda water bath. All good, just roll it back around once cool enough to touch and proceed with the rest of the steps.Calorie estimation is approximate and for 1 pretzel pig.Serving size is dependent upon the number of mini sausages in the package purchased.
Nutrition
Calories: 85kcal (4%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Keyword mini pigs in a blanket, pigs in a blanket, pretzel dogs, pretzel pigs, red currant
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