Bite-size pretzels with a hidden surprise make for great appetizers. Instead of the usual pigs-in-a-blanket, try these smoked sausage-filled pretzel nuggets made with prepared pizza dough. Our Test Kitchen recommends using Spicy and Hot Conecuh brand sausage, which is full of flavor and just the right size when cut into pieces. If you can’t find it, look for Hillshire Farm Lit’l Smokies. Bake these pretzel bites up for your next tailgate party or holiday gathering


Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

Recipe Summary test

30 mins
40 mins
32 pretzel bites


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Cut sausage into 32 (1 1/2-inch) straight pieces, reserving curved pieces for another use. Roll dough out on a lightly floured surface into a 16- x 12-inch rectangle (about 1/8 inch thick). Cut dough crosswise into 16 (1- x 12-inch) strips. Cut strips in half crosswise to yield 32 (1- x 6-inch) strips. Working with 1 dough strip at a time, stretch strip to about 12 inches. Wrap 1 stretched dough strip around 1 sausage piece, starting on one side and slightly overlapping in a spiral motion, pressing to seal and leaving ends exposed. Repeat with remaining dough and sausage. 

  • Bring 10 cups of water and baking soda to a boil over high. Boil wrapped sausage bites, in batches, until slightly puffed, about 30 seconds. Using a slotted spoon, remove bites; place 1 inch apart and seam side down on a lightly greased (with cooking spray) baking sheet lined with parchment paper. Brush lightly with egg; sprinkle with coarse sea salt. Bake in preheated oven until deep golden brown, 8 to 12 minutes.

  • Stir together Creole mustard, parsley, mayonnaise, and honey. Serve pretzel bites warm with mustard sauce for dipping.