Sourdough Discard Pigs in a Blanket

These delightful sourdough pigs in a blanket are the perfect finger food for parties or game days! The fluffy dough wraps around mini sausages or hot dogs, making for a savory treat that everyone will love.

Makes: 24

Prep Time: 30 minutes

Cook Time: 20 minutes

Rise Time: 1-3 hours prior to wrapping, 30 minutes after wrapped around mini sausages

Total Time: About 3 hours 20 minutes

Ingredients:

For the Dough:

150g warm water
60g sourdough discard
1 egg
1g sugar
4g active dry yeast
6g salt
36g unsalted butter, melted
300g all-purpose flour

For Toppings:

1 egg, beaten (for egg wash)
Sesame seeds (optional)

Instructions:

Activate the Yeast:
- In a bowl, mix warm water and yeast. Let sit for 5-10 minutes until frothy.
Combine Ingredients:
- Add sourdough discard, egg, sugar, salt, and melted butter to the yeast mixture. Mix well.
Make the Dough:
- Gradually add flour and mix in a stand mixer on low for 5-8 minutes, or knead by hand for 10-12 minutes until smooth and elastic.
First Rise:
- Form the dough into a ball and place it in a greased bowl. Cover with a towel and let rise for 1-3 hours, or until doubled in size.
Prepare the Dough:
- Once risen, punch down the dough to release air bubbles. Roll the dough into a thin rectangle and cut into 24 evenly sized pieces.
Wrap the Sausages:
- Wrap each piece of dough around a mini sausage or hot dog, placing them on a parchment-lined baking tray.
Second Rise:
- Cover the tray with a towel and let the wrapped sausages rise for an additional 30 minutes.
Preheat and Bake:
- Preheat your oven to 375°F (190°C). Before baking, brush the tops with the beaten egg and sprinkle with sesame seeds if desired.
Bake:
- Bake for 17-20 minutes until golden brown.

Additional Tips:

Serving Suggestions: Serve with mustard or ketchup for dipping.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes.