Pigs in a blanket get a homemade upgrade with a soft dough made from a blend of fresh milled flour and all-purpose flour, wrapped around hot dogs and baked golden. Because the dough is half regular flour, the texture stays familiar enough that kids and adults eat them without noticing anything different. If you've been wanting to try fresh milled flour, this is a low-pressure way to work it into a recipe your family already loves.
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💡Recipe Overview
- Prep and Cook Time: 25 minutes to prep, 1 hour for dough to rise, and 15 minutes to bake
- Cooking Method: Oven-baked
- Who this recipe is for: The parent who wants a kid-friendly, nutrient-dense snack they feel good about putting on the table -- fresh milled flour and all.
- Skill Level: Moderate
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
What Makes This Version Worth It
Pigs in a blanket are such a classic childhood food. Kids ask for them, adults eat just as many, and they disappear off the tray faster than anything else on the table. What keeps me making this version specifically is the dough -- knowing that half of it is fresh milled flour makes a difference to me even if nobody else notices or cares. It's a small swap that adds real nutrition to something that already gets eaten, and that's a win I'll take every time.
I make a triple batch when I'm doing a full meal prep day and freeze most of them. They reheat straight from frozen and work as a grab-and-go snack, a quick lunch, or a side on a busy weeknight. If you're already making the dough, double it - the extra effort is minimal and having a stash of these in the freezer is so great for long summer days.
Ingredients for Pigs in Blanket
- Fresh-milled flour: Khorasan (Kamut) is my favorite wheat berry to work with. It's nutty and buttery delicious. If you don't have a grain mill, look for it at a health food store or order online. Bob's Red Mill whole wheat is the most accessible substitute.
- All-purpose flour balances the fresh milled half and keeps the dough light and familiar.
- Instant yeast goes straight into the dry ingredients -- no proofing needed. Make sure it's instant, not active dry. If using active dry, activate it first in the water.
- Warm water, honey, and olive oil bring the dough together. Warm to the touch, not hot -- hot water kills the yeast.
- Sea salt: fine sea salt distributes best through the dough.
- Hot dogs: buy the best quality you can find. Uncured, no-nitrate options at the store or from your butcher are worth it. My favorite brands are True Story and Tetons.
- Egg and sesame seeds: the egg wash gives you the golden crust, the sesame seeds add a little texture on top. You can swap the sesame seeds with poppy seeds or pretzel salt.
How to Make Pigs in Blanket with Fresh Milled Flour
The complete printable recipe is below in the recipe card for your convenience.
Step 1.
In the bowl of a stand mixer, add all ingredients, including fresh milled flour, all-purpose flour, yeast, water, honey, olive oil and salt. With the dough hook attachment, mix on low until combined and forms a soft ball. Set aside to rise.
Step 2.
Punch the dough down and turn it over onto a floured surface. Roll it into a rectangle about 8x12 inches. Cut the dough into 12 strips, each roughly 1" wide and 8" long, then cut each strip crosswise to make 24 strips about 1x4 inches.
Step 3.
Cut the hot dogs diagonally in half so you end up with two angled pieces from each one. Place a piece of hot dog at the wide end of a dough strip and roll it up toward the point, wrapping the dough loosely around the hot dog. Place each one seam-side down on a parchment-lined baking sheet, spacing them out so they have room to puff while baking.
Step 4.
In a small ramekin, whisk the egg with a splash of water or milk. Brush the egg wash over each wrapped hot dog, making sure to get the seams and edges so they bake up golden and shiny. Top with sesame seeds or topping of choice. Bake for 15 minutes or until dough rises and is golden brown.
Helpful Tips
- Add more flour if needed. Fresh milled flour can make the dough sticky, so add up to ¼ cup more all-purpose flour, a tablespoon at a time, until the dough forms a soft ball.
- Cut the hot dogs on a bias. Cutting each hot dog diagonally in half gives you angled pieces that fit the tapered dough strips better and make for a more even wrap from end to end.
- Pigs in a blanket unroll or come apart while baking: The dough probably wasn't pressed firmly enough at the seam when wrapped. Pinch the seam gently against the hot dog before placing it seam-side down, which helps it hold its shape in the oven.
Product Highlight!
I use the Nutrimill Harvest Grain Mill and it lives on my counter permanently -- it's too pretty to put away. Quiet, easy to use, and grinds straight into the bowl with almost no mess.
Use code NOURISH20 for discount.
💭Meal Prep Suggestion!
This recipe doubles or triples easily. Make a large batch, bake them all, and freeze in a single layer before transferring to a freezer bag. They reheat straight from frozen at 350°F for 12 to 15 minutes -- no thawing needed. A triple batch on a Sunday means a grab-and-go snack or easy lunch for weeks.
Frequently Asked Questions
Store leftover pigs in blanket in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 350°F oven for 8-10 minutes or until warmed through. These glass snap containers are perfect for leftovers.
Yes! To freeze, let the baked pigs in blanket cool completely, then freeze them in a single layer on a tray until sold before transferring to a freezer bag or airtight container, where they'll keep for up to 2 months. You can reheat frozen pieces straight from the freezer on a baking sheet in a 350°F oven for 12 to 15 minutes, no need to thaw first.
Yes. Assemble, place on the baking sheet, cover, and refrigerate for up to 12 hours before baking. Bring them to room temperature before baking.
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Did you make this pigs in the blanket with fresh milled flour? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Pigs in a Blanket with Fresh Milled Flour
Ingredients
Instructions
- In the bowl of an stand mixer, add all ingredients, including 1 cup fresh milled flour like Khorasan/Kamut, 1 cup all-purpose flour, 2 ¼ teaspoon instant yeast, 1 cup warm water, 1 tablespoon honey, 1 tablespoon olive oil, and ½ teaspoon sea salt. With the dough hook attachment, mix on low until combined.
- Gradually increase the speed to medium until a soft dough forms. Knead with the dough hook for about 8-10 minutes. You may need to add a few tablespoons of flour to make a soft dough ball. It should stick to the bottom of the bowl but separate easily from the sides.
- Place the dough into a well-oiled bowl. Cover and let rise for 1 hour or until doubled in size.
- Preheat oven to 400°F. Punch the dough down and turn it over onto a floured surface. Roll it into a rectangle about 8x12 inches. Cut the dough into 12 strips, each roughly 1" wide and 8" long, then cut each strip crosswise to make 24 strips about 1x4 inches.
- Cut 12 hot dogs diagonally in half on a bias so you end up with two angled pieces from each one. Place a piece of hot dog at the wide end of a dough strip and roll it up toward the point, wrapping the dough loosely around the hot dog. Place each one seam-side down on a parchment-lined baking sheet, spacing them out so they have room to puff while baking.
- In a small ramekin, whisk 1 egg, whisked with a splash of water or milk. Brush the egg wash over each wrapped hot dog, making sure to get the seams and edges so they bake up golden and shiny. Top with 1 tablespoon white sesame seeds. Bake for 15 minutes or until dough rises and is golden brown.
Notes
- Add more flour if needed. Fresh milled flour can make the dough sticky, so add up to ¼ cup more all-purpose flour, a tablespoon at a time, until the dough forms a soft ball.
- Cut the hot dogs on a bias. Cutting each hot dog diagonally in half gives you angled pieces that fit the tapered dough strips better and make for a more even wrap from end to end.
- Pigs in a blanket unroll or come apart while baking: The dough probably wasn't pressed firmly enough at the seam when wrapped. Pinch the seam gently against the hot dog before placing it seam-side down, which helps it hold its shape in the oven.
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