Everybody loves pigs in blankets. They usually come in a bag from the freezer section in the supermarket, and you just heat them in the oven. It’s super easy and convenient, and those are fine, but if you want to take pigs in blankets to the next level you should try my sourdough pigs in blankets recipe. They are the bomb.
Pigs in blankets exist all over the world. They are not particularly American or Danish, although they probably originated in the United States.
Some of the more funny names that exist are:
- German: Würstchen im Schlafrock, meaning small sausage in a dressing gown.
- Isreal: Moshe Ba’Teiva meaning Moses in a basket.
- Denmark: Pølsehorn, meaning sausage horns.
- Mexico: Salchitaco meaning sausage taco.
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The dough in this sourdough pigs in blankets recipe
Vitals
| Total weight | 1177 grams |
| Pre-fermented flour | 9.1% |
| Hydration | 62.5% |
| Yield | 32 pigs in blankets |
The dough
The dough for the sourdough pigs in blankets is highly enriched. It has both eggs, milk, sugar, and lots of delicious butter.
To make them a bit more healthy, I’ve decided to add 20% whole-grain wheat flour. If you want an even fluffier dough, you can use only bread flour.
Considering the hydration of all the ingredients, the perceived hydration is about 62.5%. A pretty low-hydration dough that will be easy to handle and not stick very much.
If you want to make a vegan-friendly version of this dough, you can omit the eggs and use vegan versions of butter and milk. You will also need to use vegan hotdogs, of course.
| Weight | Ingredient | Baker's Percentage |
|---|---|---|
| 440g | all-purpose flour | 80% |
| 110g | whole-grain wheat flour | 20% |
| 220g | skim milk (0.5%) | 40% |
| 110g | butter, salted | 20% |
| 143g | egg, whole | 26% |
| 33g | sugar | 6% |
| 11g | salt | 2% |
| 110g | sourdough starter (100% hydration) | 20% |
If you want to play around with the formula, and change hydration, quantity, or inoculation, you can do so here in my Bread Calculator.
The conclusion of this sourdough pigs in blankets recipe
So, in my opinion, what makes great Pigs in Blankets?
- delicious dough that can add something extra to a well-spiced hotdog
- juicy and savory
- a nice crust and a fluffy inside
- no hint of a sour taste in the dough
- a delicious topping
These pigs in blankets are delicious. Absolutely.
They are juicy, and a bit crunchy, and the butter and sesame seeds add a whole other dimension.
I love to eat mine with homemade ketchup, but there’s no limit to what you can serve with these. Anything with a hotdog goes with these delicious pigs in blankets.
Make them. Everybody will love you for it.
Please share this recipe for sourdough pigs in blankets on social media
This is my recipe for sourdough pigs in blankets. If you like the recipe, please consider sharing it with like-minded food lovers on social media.
If you make it and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.
Sourdough pigs in blankets
Ingredients
Dough
- 440 g bread flour
- 110 g whole wheat flour
- 33 g sugar
- 11 g salt
- 110 g sourdough starter fed and grown to its peak
- 143 g egg anout 2 large or 3 medium eggs
- 220 g milk
Inclusions
- 32 hotdogs about 10 cm/4 inches long
- ketchup as needed
Topping
- sesame seeds
- 1 egg
- 1 tbsp water
Instructions
Mix dough
- To a medium bowl add: 440g bread flour, 110g whole grain wheat flour, 33g sugar and 11g salt.
- Mix it up with your hands until it’s thoroughly combined.
- Then add: 110g sourdough starter, fed and grown to its peak, 143g egg, and 220g milk.
- Mix until the dough comes together.
- Then put it on the kitchen counter and knead it until you have a nice cohesive dough.
- Then put it back in the bowl, cover it and let the dough rest for an hour.
- While the dough is resting, cube 110g butter.
Knead in butter
- When the hour is up, it’s time to knead in the butter.
- Flatten the dough, add some butter cubes, and roll up the dough.
- Knead until all the cubes are gone. Repeat until all the butter is added to the dough.
- Keep kneading until all the butter is worked into the dough. It can get messy, so use a plastic scraper to contain the mess.
Fermentation
- Add the dough to a proofing container, put it somewhere warm and let it grow by 50%.
- Mine took about five and a half hours in my Brod & Taylor proofer set to 30°C/86°F.
Dividing and pre-shaping
- When the dough has grown, divide it into four equally sized pieces and shape each into a ball.
- Let the dough rest for 20 minutes on the counter.
Final shaping
- Flour your counter liberally. Grab a dough ball and flatten it and put some flour on top.
- Roll it out to a circle of about 20 cms/8 inches. Divide the circle into eight pieces. I used a pizza cutter.
- Add some ketchup to the wide part of the dough. This way, you have the ketchup with you if you bring one in your lunchbox.
- Add a hotdog and roll it up.
- Place on a parchment lined baking sheet, and make sure the flap is underneath, or it might unroll as you bake it.
- Keep going until you’ve covered all 32 pigs in their blankets. It took two baking sheets to keep them all.
- Make an egg wash by combining an egg and 1 tbsp water. Brush each roll with the egg wash, then sprinkle with sesame seeds.
Final proof
- Cover them in plastic wrap and let them final proof somewhere warm for an hour.
- At this point, you should heat your oven to 200°C/400°F. You should use the convection function of your oven.
- If your oven doesn’t have convection, you should bake at 220°C/430°F.
Baking
- Remove the plastic wrap, add the baking sheets to the oven, and close the door.
- Bake for about 7½ minutes, and then rotate the sheets.
- Bake for another 7½ or until they are golden brown and delicious.
- Remove them from the oven, and put them on a wire rack.
- Let them cool, or serve them immediately with your favorite hotdog condiments.
Sune, why does it take so long for these to proof?