Sourdough Pigs in a Blanket (Soft, Flavorful & From-Scratch)
These sourdough pigs in a blanket take a nostalgic party food and elevate it with a fluffy, flavorful dough made with sourdough discard. The dough is soft like a buttery roll, easy to work with, and bakes up golden and tender around mini smoked sausages. Perfect for game days, snacks, or kid-friendly meals, and a great way to use your sourdough starter!
If you love classic pigs in a blanket but want a more wholesome, homemade version, these sourdough pigs in a blanket are perfect. Made with a soft sourdough dough instead of canned crescent rolls, they bake up fluffy, flavorful, and golden.
This recipe is simple enough for busy weeknights, fun enough for kids, and impressive enough for holidays and gatherings. Plus, it’s a great way to use active sourdough starter while creating a familiar appetizer everyone loves.
If you love these sourdough Pigs in a Blanket, be sure to check out my regular Pigs in a Blanket recipes for another fun twist on this classic appetizer! Made with a savory & flaky herb biscuit dough!
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Sourdough Pigs in a Blanket Recipe
Sourdough Pigs in a Blanket
Soft, fluffy sourdough pigs in a blanket made completely from scratch with sourdough starter. These golden, savory bites wrap mini smoked sausages in tender sourdough dough for an easy appetizer or kid-friendly meal. Perfect for same-day baking or long fermentation for extra flavor.
Ingredients
- ½ cup (120g) active sourdough starter
- ¾ cup (180g) warm milk
- 3 tablespoons (40g) melted butter
- 2 tablespoons (25g) sugar
- 1 large egg
- 3 cups (360g) all-purpose flour
- 1 teaspoon fine sea salt
- 24 mini smoked sausages or cocktail franks
- 1 egg, beaten (for egg wash)
- Sesame seeds, poppy seeds, or flaky salt (optional)
Instructions
Mix the Dough
- In a large mixing bowl, whisk together the starter, warm milk, melted butter, sugar, and egg until smooth.
- Add the flour and salt. Mix until a shaggy dough forms.
- Knead by hand for 5–7 minutes (or in a stand mixer for 3–4 minutes) until the dough is smooth and slightly tacky.
Same-Day (Fast Rise)
- Cover the bowl and let the dough rise in a warm place for 2–3 hours, or until noticeably puffy.
Overnight (Long Ferment, More Flavor)
- Cover and let the dough rest at room temperature for 1 hour, just to start the fermentation.
- Move the dough to the refrigerator and let it cold-ferment 8–12 hours (overnight).
- Let it come to room temp for 30–45 minutes before shaping.
Shape the Dough
- Next roll out the dough into an 8×14-inch rectangle and follow these steps to create perfectly sized pieces for wrapping your mini sausages
- Cut the rectangle in half lengthwise, creating two long strips, each about 4 inches wide.
- Cut the dough in half crosswise, giving you four rectangles total.
- Working with one rectangle at a time, cut it into two large triangles by slicing diagonally from corner to corner—similar to cutting crescent roll dough.
- You should now have 8 large, long triangles in total.
- Slice each triangle into 3 thinner triangles, starting at the wide end and cutting toward the tip. This creates long, narrow strips of dough that wrap beautifully around the mini sausages without excess dough bunching up.
- You’ll end up with 24 thin dough strips, each long enough to roll smoothly around a sausage, creating even, bakery-style pigs in a blanket.
Wrap the Sausages
- Dry the beef smokes with a paper towel, this helps them to stick to the dough better.
- Place a sausage at the thick end of each dough strip and roll it up snug. Place each one seam-side down on your baking sheet.
- Brush each roll with a beaten egg to help them brown evenly. Sprinkle with flaky salt or sesame seeds if you want extra flavor and texture.
Bake
- Preheat oven to 375°F (190°C).
- Bake for 16–20 minutes, or until the dough is golden brown and cooked through.
- Serve warm with mustard, ketchup, ranch, or cheese sauce.
Notes
Why You’ll Love These Sourdough Pigs in a Blanket
- Made 100% from scratch — no canned dough
- Soft, fluffy sourdough texture with mild tang
- Can be made same-day or long-fermented overnight
- Freezer-friendly and kid-approved
- Perfect for parties, lunches, or quick snacks
What Makes These Sourdough Pigs in a Blanket Different?
Traditional pigs in a blanket rely on store-bought crescent dough. While convenient, it lacks the depth of flavor and texture that sourdough brings, along with the health benefits of sourdough.
These sourdough pigs in a blanket taste like mini sourdough rolls wrapped around savory sausages, comfort food at its best!
Ingredients for Simple Sourdough Pigs in a Blanket
Sourdough Dough
- ½ cup (120g) active sourdough starter
- ¾ cup (180g) warm milk
- 3 tablespoons melted butter
- 2 tablespoons sugar
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon salt
For Assembly
- 24 mini smoked sausages or cocktail franks
- 1 egg, beaten (egg wash)
- Sesame seeds, poppy seeds, or flaky salt (optional)
How to Make Sourdough Pigs in a Blanket
1. Mix the Homemade Dough
In a large bowl, whisk together the sourdough starter, warm milk, melted butter, sugar, and egg. Add the flour and salt and mix until a soft dough forms.
Knead by hand for 5–7 minutes or with a stand mixer for 3–4 minutes until smooth and slightly tacky.
2. Fermentation Options
Same-Day Method
Cover and let the dough rise in a warm place for 2–3 hours, until puffy and nearly doubled.
Overnight Long-Ferment Method
Let the dough rest at room temperature for 1 hour, then refrigerate for 8–12 hours. Bring to room temperature for 30–45 minutes before shaping.
3. Shape the Dough
Next roll out the dough into an 8×14-inch rectangle and follow these steps to create perfectly sized pieces for wrapping your mini sausages.
Cut the rectangle in half lengthwise, creating two long strips, each about 4 inches wide. Then, cut the dough in half crosswise, giving you four rectangles total.
Working with one rectangle at a time, cut it into two large triangles by slicing diagonally from corner to corner—similar to cutting crescent roll dough.
You should now have 8 large, long triangles in total.
Slice each triangle into 3 thinner triangles, starting at the wide end and cutting toward the tip. This creates long, narrow strips of dough that wrap beautifully around the mini sausages without excess dough bunching up.
You’ll end up with 24 thin dough strips, each long enough to roll smoothly around a sausage, creating even, bakery-style pigs in a blanket.
4. Wrap the Sausages
Dry the beef smokes with a paper towel, this helps them to stick to the dough better.
Place a sausage at the thick end of each dough strip and roll it up snug. Place each one seam-side down on your baking sheet.
Brush each roll with a beaten egg to help them brown evenly. Sprinkle with flaky salt or sesame seeds if you want extra flavor and texture.
5. How long to bake Homemade Pigs in a Blanket
Bake at 375°F (190°C) for 16–20 minutes, or until golden brown and fully baked.
Serve warm with mustard, ketchup, ranch, or cheese sauce.
Tips for the Best Sourdough Pigs in a Blanket
- Use active starter at peak rise for the fluffiest dough
- Dry the sausages before wrapping with dough
- Avoid over-flouring the dough to keep it soft
- Don’t skip the egg wash, it adds beautiful color
Make-Ahead & Freezing Instructions
These sourdough pigs in a blanket are perfect for meal prep.
To freeze unbaked:
Assemble, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 3–4 minutes.
To freeze baked:
Cool completely, freeze, and reheat in the oven at 350°F until warm.
Flavor Variations
- Cheddar Sourdough Pigs in a Blanket: Add a thin slice of cheese before rolling
- Herb Dough: Mix dried thyme or Italian seasoning into the dough. Similar to my regular Pigs in a Blanket recipe!
- Everything Bagel Style: Sprinkle with everything seasoning before baking
- Spicy: Add smoked paprika or cayenne to the dough
What to Serve With Sourdough Pigs in a Blanket
These pair well with:
- Simple veggie trays
- Fresh fruit
- Homemade ranch or honey mustard
- Soup for a cozy meal
They’re also perfect for lunchboxes and after-school snacks.
Sourdough Pigs in a Blanket FAQs
Absolutely, just cut them to size so the dough wraps evenly.
Sourdough pigs in a blanket should be baked at 375°F (190°C) for 16–20 minutes, or until the dough is golden brown and cooked through. Because sourdough dough is thicker than crescent rolls, it usually needs a few extra minutes in the oven.
If you don’t want to use crescent rolls, excellent substitutes include: Sourdough discard dough, Sourdough bread dough, Pizza dough, Biscuit dough and Puff pastry dough. For a homemade, from-scratch option, sourdough is one of the best crescent roll alternatives for pigs in a blanket.
Yes! You can assemble sourdough pigs in a blanket ahead of time and refrigerate them for up to 24 hours before baking. Bake fresh for the best texture and rise.
Sourdough is often better than crescent rolls if you prefer a homemade, less processed option. Sourdough pigs in a blanket have more flavor, a sturdier bite, and are less likely to get greasy or fall apart. Crescent rolls are flakier, but sourdough offers better texture and depth of flavor.
No, you do not need to cook the hot dogs first. Hot dogs are already fully cooked and will heat through while the sourdough dough bakes. Just focus on baking until the dough is fully done.
Pin, Comment & Share
These sourdough pigs in a blanket are proof that comfort food doesn’t have to be complicated. With a soft sourdough dough and simple ingredients, this recipe turns a classic snack into something simple and homemade.
Whether you’re hosting a gathering, feeding hungry kids, or looking for a creative way to use sourdough starter, this recipe is sure to become a favorite.
