These mini pretzel dogs are a quick, crowd-pleasing twist on classic pigs in a blanket. Made with pizza-crust dough sheets and little smokies, they bake up golden, chewy, and perfect for game days, parties, or easy appetizers.
Heat oven to 400°F (per the pizza crust tube). Line a sheet pan with parchment and set aside.
Unroll the pizza dough onto a clean board. Using a knife or pizza cutter, slice into 32 thin strips or small rectangles about the width of a little smokie.
Pat the sausages dry. Wrap each one tightly with a dough strip, pinching the seam so it stays closed.
In a large saucepan, bring water + baking soda to a gentle boil.
Working in batches of 4 to 5, lower the wrapped dogs into the water and boil 30 to 45 seconds.
Lift out with a slotted spoon, let excess water drip off, and place on the prepared pan.
Whisk egg yolk + a splash of water, then brush over the tops. Sprinkle lightly with coarse salt.
Bake for 12 to 14 minutes until deep golden brown.
Serve warm with cheese dip, ketchup, or mustard.
Notes
Keep the baking-soda bath to 20 to 30 seconds for pretzel color and chew without toughening.
Make ahead by wrapping up to 24 hours in advance and boiling and baking right before serving.
Store any leftovers in the fridge for up to 4 days.
Reheat at 350°F in the oven for 6 to 8 minutes or in the air fryer at 350 to 375°F for 3 to 5 minutes.
Freeze unbaked on a tray until solid, then bag up to 2 months and boil directly from frozen with an extra 10 to 15 seconds in the bath.