Try a new twist on an old favorite with our top hot dogs recipe including Chicago-style dogs, nacho dogs, corn dogs and more..
Bagel Dogs Recipe
- 2 tbsp. poppy seeds
- 2 tbsp. dried minced onion
- 2 tbsp. sesame seeds
- 2 tsp. garlic powder
- 1 tsp. coarse salt
BAGEL HOT DOGS
- 1 package puff pastry, thawed
- 1 package cream cheese, softened
- 1 package hot dogs
- 1 1/2 c. water
- 2 tbsp. baking soda
- Preheat the oven to 400 degrees F.
- Make the Everything Bagel Seasoning: Combine all seasonings into a small bowl, stirring until well blended. Set aside.
- Make the Bagel Hot Dogs: Slice the puff pastry into 1″ strips lengthwise. Spread cream cheese along each strip, then roll around a hot dog, covering it from end to end. Set aside.
- Microwave water until it starts to steam a little, about 1 minute. Pour into a large bowl, stirring in baking soda until dissolved. Dip each hot dog into the baking soda-water mixture, then place on a parchment-lined baking sheet. Liberally sprinkle each hot dog with Everything Bagel seasoning. Bake until the pastry has puffed up and turned a light golden brown, about 10 to 12 minutes.
Grilled Chicago Dogs
- 8 hot dogs
- 8 hot dog potato buns
- Bread and butter pickles, sliced
- 1 c. sliced cherry tomatoes
- 1/4 c. Chopped white onion
- sweet pickle relish
- 1 c. Shredded lettuce
- Yellow mustard, for serving
- Preheat grill or grill pan over medium-high heat and cook hot dogs 2 minutes on each side.
- Assemble hot dogs; Line bun with pickles slices, add hot dog and top with tomatoes, onions, relish, and lettuce. Drizzle with mustard and serve.
Chili Cheese Dog Dip
- PIGS IN A BLANKET
- 1 tube Crescent Roll dough
- 1 package cocktail wieners
- olive oil (for brushing dough)
CHILI CHEESE DIP
- 1 package cream cheese (8 ounces)
- 1 can Chili
- 1 c. cheddar cheese, plus more for topping
- diced scallions
- Preheat the oven to 350°F.
- Unroll Crescent roll dough and cut each triangle into three slices. Roll a slice around each cocktail weiner, forming a Pig in a Blanket. Place each Pig in a Blanket side-by-side in a skillet, forming a wreath shape. Brush the top of each one with olive oil.
- In a medium-sized bowl, mix cream cheese, chili and cheddar. Pour mixture into center of wreath. Sprinkle the top of the dip with extra cheese.
- Bake for 20 minutes, or until the dip is bubbly and the cheese has melted. Top dip with diced scallions and let cool for 5-7 minutes before serving.
Pigs in a Quilt
- 1 tube Pillsbury French bread dough
- Cooking spray, for pan
- 6-8 hot dogs
- Melted butter, for brushing dough
- Coarse sea salt, for sprinkling
- Preheat oven to 375 degrees F. On a lightly floured surface, roll out French bread dough into a large rectangle. Cut into 8 thin strips.
- Transfer strips to a lightly oiled baking sheet. Fold back every other strip and lay down first hot dog. Fold back strips over hot dog and fold back other strips. Lay down second hot dog and repeat weave process until you’ve reach the end of the strip (about 6 hot dogs).
- Trim sides.
- Brush dough with melted butter and sprinkle with salt.
- Bake until deeply golden, 20 to 25 minutes.
Corn Dog Bites
- 6 beef franks
- 1 c. buttermilk
- 1/2 c. (1 stick) Unsalted butter
- 1/4 c. sugar
- 2 large eggs
- 1 c. all-purpose flour
- 1 c. yellow cornmeal
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 tbsp. honey
- 1 c. shredded Cheddar
- Ketchup, for serving
- Mustard, for serving
- Preheat oven to 375 degrees F. Coat a 24-cup mini muffin tin with nonstick spray; set aside.
- Quarter hot dogs to make 1-inch pieces. Set aside.
- In a large bowl, whisk together buttermilk, butter, sugar, and eggs. In a separate bowl, combine flour, cornmeal, baking soda, and salt. Pour wet mixture over dry ingredients and stir using a rubber spatula just until moist. Fold in honey and cheddar until combined.
- With a small ice cream scoop or a tablespoon, spoon about 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Place in oven and bake 10 minutes, or until the muffins are golden brown and cooked through.
- Remove from oven and cool on a wire rack.
- Serve with ketchup and mustard.
Hot dogs go Mexican with these hot dogs that are topped with guacamole and salsa and wrapped in a flour tortilla.
Serves: 8 servings
- 8 hot dogs
- ½ cup red onion, finely diced
- Salt and pepper
- 1 avocado, pitted, peeled and smashed
- 1 tomato, seeded and chopped
- Juice of 2 limes
- 3 tablespoons chopped cilantro
- 1½ cups shredded cheddar cheese
- ½ cup salsa
- 8 6-inch flour tortillas
- Heat a griddle or grill over medium heat. Bring about ½-inch of water to a boil in a saucepan. Boil the hot dogs until heated through, about 4-5 minutes. Transfer the hot dogs to the grill and cook to crisp up the casings.
- Meanwhile, combine the onion with 1 teaspoon of salt and let the salt pull the liquid out of the onions.
- Combine the avocado, tomato, lime juice and cilantro. Stir in the onions and any juice that has accumulated. Season to taste with salt and pepper.
- Put some salsa and guacamole down the center of each tortilla, leaving a ½-inch border around the edges of the tortilla. Place the hot dogs over the toppings, then top with cheese and wrap the tortilla around the dogs. Use toothpicks to secure the tortillas. Spray with cooking spray and grill for a few minutes on each side until brown and crisp.
- 1½ cups warm water
- 1 tbsp sugar
- 2 tsp kosher salt (reduce amount if using table salt)
- 1 package active dry yeast
- 4½ cups all purpose flour
- 2 oz unsalted butter, melted
- Vegetable oil, for pan
- Baking Soda Bath
- 10 cups water
- ⅔ cups baking soda
- Egg Wash
- 1 large egg yolk, beaten with 1 Tbsp water
Coarse kosher salt or Pretzel Salt
- If using bread maker combine warm water, sugar, salt, yeast, flour & unsalted butter and set for the dough cycle. Once the cycle is complete, move on to step 7.
- If using mixer, combine warm water, sugar, salt & yeast. Stir and allow it to sit for 4-5 minutes.
- Once the mixture has risen slightly, put flour in the bowl of the mixer, add the yeast slurry, melted butter & using the dough attachment/hook kneed on low speed just until the dough comes together.
- Increase the speed to medium and kneed until dough is smooth and pulls away from the sides of the bowl (about 4-5 minutes).
- Remove the dough from the bowl, spray it with non stick spray, then return the dough back into the bowl and cover with a tea towel. Let rise for 1 hour in a draft free, warm place, or until doubled in size.
- Preheat oven to 450F. Line 2 baking sheets with parchment paper and brush with oil. Set aside.
- Bring 10 cups of water & baking soda to a rolling boil in an 8-quart sauce pan or roasting pan.
- Meanwhile, turn the dough out onto oiled work surface and divide it into small pieces the size of a golf ball.
- Roll each dough ball into a rope and wrap it around the full length of the sausage, pinching the ends onto themselves to prevent them unwrapping. (Alternatively, just shape the dough into a 24 inch rope, then holding the ends of the rope cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel)
- One by one place the place the pretzel dogs into the boiling soda water for 30 seconds. Using a large slotted spoon or spatula remove them from the water and place onto prepared baking sheet.
- Brush on with beaten egg yolk and water mixture and sprinkle with salt.
- Place in oven and bake until golden brown in color, about 12-14 minutes.
- 1 1/2 cups yellow cornmeal
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 1/2 cups buttermilk (regular milk works too)
- 1 Tablespoon vegetable oil
- 1 Tablespoon honey
- 1 (10 count) package Hot Dogs
- 10 wooden skewers or chopsticks
- 2 Quarts Vegetable Oil, for frying
- In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.
- In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)
- Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.
- Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.
Corn Dog Fritters
- canola or vegetable oil for frying
- 1 c. flour
- 1 t. baking powder
- ½ t. salt
- ¼ t. white sugar
- 1 egg
- ½ c. milk
- 1 T. butter
- 2 ears of corn, shucked and corn kernels cut off
- 3 Oscar Meyer hot dogs, chopped into a small dice
- Heat your vegetable or canola oil in a deep sided pot, filled half way up to 375 degrees.
- In a medium bowl, combine the flour, baking powder, salt and sugar.
- In a separate bowl combine the milk, melted butter and beaten egg.
- Stir the milk mixture into the flour mixture and then add the corn kernels and the hot dogs.
- Drop by large tablespoons into the hot oil and fry for 2-3 minutes, turning, until golden brown and cooked through in the center.
- Drain onto paper towels and season with salt.
- Serve with ketchup or mustard for dipping.
- 8 hot dogs
- 8 hot dog buns
- 1 cup pizza sauce
- 8 oz fresh mozzarella, sliced
- Mini pepperoni
- Turn on the broiler.
- Cook the hot dogs according to your preference. Place a hot dog on each bun. Top each hot dog with 2 tablespoons of pizza sauce, then add a layer of sliced mozzarella. Sprinkle mini pepperoni on top.
- Broil until the cheese is melted and the bun is toasted.
Bacon-Wrapped Hot Dogs
- Tomato chopped
- 1/4 cup chopped onions
- 1 jalapeño pepper, chopped
- 10 slices OSCAR MAYER Bacon
- 1 pkg. (16 oz.) OSCAR MAYER Wieners
- 10 hot dog buns
- 1/4 cup KRAFT Real Mayo Mayonnaise
- 1/2 cup HEINZ Tomato Ketchup
- 1/4 cup HEINZ Yellow Mustard
- Heat grill to medium heat.
- Combine tomatoes, onions and peppers.
- Wrap 1 bacon slice tightly around each wiener, tucking in ends of bacon slices to secure. Grill 8 to 10 min. or until bacon is done and wieners are heated through, turning occasionally. Drain on paper towels. Meanwhile, brush mayo evenly onto both sides of buns, then grill 1 to 2 min. on each side or until lightly toasted on both sides.
- Fill buns with wieners; top with tomato mixture, ketchup and mustard.
THREADED SPAGHETTI HOT DOG BITES
Don’t serve spaghetti with hot dogs. Serve it in hot dogs!
- 1/2 pound thin spaghetti, broken in half
- 8 hot dogs, cut into 6 even pieces
- 2 tablespoons butter
- 1/4 cup freshly grated Parmesan
- Set a large pot of water to boil.
- Carefully thread 5-7 spaghetti strands through each hot dog piece. Cook until pasta is al dente, about 6 minutes.
- Drain and mix with the butter. Serve in bowls with a sprinkle of Parmesan.
- That’s it! Only requirement is you must eat with a smile on your face!
Tortilla Hot Dog Wraps
Tired of putting your hot dogs in buns? Try wrapping them in tortillas and frying them!
- 1 small tortilla
- 1 hot dog
- red onion
- shredded cheese
- canola oil
- Get a pan on medium-low heat, add enough oil to coat bottom of pan.
- If you want your hot dogs to poke out each end, then slice two of the edge off each tortilla (refer to picture).
- Place some red onion near bottom of tortilla, then sprinkle cheese on tortilla, and top with hot dog.
- Roll tightly around hot dog.
- Place in pan with the end of the tortilla on the bottom, which allows it to fry and stay closed.
- Rotate as each side becomes golden brown, cooking until the whole tortilla is golden brown.
- Remove to paper towel and sprinkle with salt.
- Serve with your favorite dipping sauces.
Corn Dog Muffins
- 1/4 cup Shortening
- 1 cup Yellow Cornmeal
- 1/2 cup All-purpose Flour
- 1 teaspoon Salt
- 1 cup Buttermilk
- 1/2 cup Milk
- 1 whole Egg
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 6 whole Hot Dogs
- Preheat oven to 425 degrees.
- Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda to the wet ingredients. Stir into the dry ingredients. Add ¼ cup melted shortening, slightly cooled, stirring constantly.
- Grease muffin tins (whatever size you want) and fill them a little more than half full with batter. Cut a hot dog into pieces (small rounds if using mini muffin tins; 1-inch slices if using larger muffin tins.
- Bake until cornbread is done, about 10 to 12 minutes. Remove from the pan and serve with ketchup and mustard!
- 1 1/2 cups ketchup
- 1/4 cup brown sugar, packed
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Sriracha, or more, to taste
- 1 teaspoon Dijon mustard
- 2 (16-ounce) packages beef hot dogs, quartered
- 2 tablespoons chopped fresh parsley leaves
- In a large bowl, whisk together ketchup, brown sugar, Worcestershire, Sriracha, Dijon and 3 tablespoons water.
- Place hot dogs into a slow cooker. Stir in ketchup mixture and gently toss to combine.
- Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours.
- Serve immediately, garnished with parsley, if desired.
- 8 Nitrate free hot dogs
- 8 Slices white, whole grain bread
- Whole grain waffle batter for six (4″) waffles, prepared according to box directions
- 3-4 T. pure maple syrup or honey
- 16 sturdy wooden toothpicks
- Preheat waffle iron. If using a combination waffle iron/grill, use waffle setting.
- Use a rolling pin to flatten out the bread slices as much as possible. Roll each hot dog up in a slice of flattened bread, securing the ending edge with two toothpicks, placed about 3′ apart, through the hotdog.
- Whisk the maple syrup or honey into the waffle batter. Using tongs, dip and coat each wrapped hot dog in the batter and place onto the waffle iron. For a standard 4-square waffle iron, cook about three at a time to give each plenty of room. Close the lid and press down gently intermittently. It will take about 5 minutes for the waffle to be cooked and crispy, and the hot dog to be hot.
- Repeat with the remaining hotdogs. Remove all toothpicks before serving. Serve hot, with ketchup and mustard.
Mac and Cheese with Hot Dogs
- 1 pound elbow macaroni
- Salt and pepper to taste
- 2 tablespoons extra-virgin olive oil (divided)
- 1 package beef hot dogs (cut into 1-inch pieces)
- 1 tablespoon butter
- 1 medium onion (finely chopped)
- 2 tablespoons all- purpose flour
- 1/2 cup chicken broth
- 2 cups milk
- 1 generous tablespoon spicy mustard
- 2 generous tablespoons ketchup
- 3 cups Sharp Cheddar
- Cook Macaroni according to package instructions for al dente.
- Preheat broiler for low heat- and set rack 12 inches from heat.
- While pasta cooks, heat a large deep skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and then add hot dogs and brown on both sides. Remove the hot dogs with a slotted spoon to a paper towel lined plate.
- Add another tablespoon of olive oil, and the butter. When butter melts, cook onions until translucent, then add flour and cook another minute; add the chicken broth and cook until thickened.
- Mix in milk and bring to a boil, then season the sauce with salt and pepper, and stir in the mustard, and ketchup.
- Lower the heat and add 2 cups of the cheese. Stir to melt
- Drain pasta well. Combine pasta and hot dogs with sauce- then pour into 13 x 9 casserole dish and top with remaining cheese.
- Melt and brown cheese under broiler.
- Serve Hot-feeds 4-6
BBQ Hot Dogs Over Rice
- 1 cup white rice
- 2 cups water
- 5 hot dogs
- 2 tablespoons olive oil, separated
- 1/3 cup onion, finely chopped
- 3/4 cup ketchup
- 1/3 cup vinegar
- 1/4 cup brown sugar, not packed
- 2 teaspoons mustard
- 1 tablespoon Worchestershire sauce
- Salt and pepper
- Fresh cilantro, optional
- Cook the rice according to package directions.
- Meanwhile, chop the hot dogs into 1/2 inch coins. Add 1/2 tablespoon olive oil to a skillet and then add the hot dogs. Add the hot dogs and brown on both sides, about 4 minutes total. Remove the hot dog pieces onto a paper towel lined plate. Drab off any grease and set aside.
- In a large skillet combine the remaining 1 and 1/2 tablespoon olive oil with the onion. Cook until tender and translucent. Add in the ketchup and vinegar. Stir well. Add in the brown sugar, mustard, and Worchestershire sauce.
- Reduce the heat and allow to simmer for about ten minutes.
- Stir in the hot dogs. Add salt and pepper to taste.
- Top the rice with the BBQ hot dog mixture
- Optionally garnish with fresh cilantro.
Jalapeno Popper Pretzel Dogs
- 1 T yeast
- 1 cup hot water
- 3 T white sugar
- 1/4 cup olive oil
- 1 tsp salt
- 3 cups all purpose flour
- 4 jalapenos, finely chopped
- 4 T cream cheese
- 2 and 1/2 cups shredded cheddar cheese
- 1 egg
- Kosher Salt
- Add the yeast, hot water, oil and sugar to a large bowl and mix.
- In a separate bowl combine the flour, and salt. Add to yeast mixture.
- When dough forms a ball, place on counter and knead for a few minutes until smooth.
- Divide dough into twelfths and let rest on the counter while preparing the jalapenos and cheese.
- Wash and remove ribs and seeds from jalapenos, unless you like the extra kick. Dice them finely.
- Roll each ball of dough into a 12 inch long rope. Flatten the rope until it is about an inch and a half wide. Spread a layer of cream cheese on the strip. The cream cheese spreads best if it has been warmed up in the microwave for a few seconds.
- Sprinkle a tablespoon or two of shredded cheddar and as many jalapenos as desired on the the strip of dough. Wrap the dough around the hot dog, securing at both ends. Place on a greased cookie sheet. Let rise in a warm place for about 20 minutes
- Preheat oven to 375 F. Bring 8 cups of water and 4 T baking soda to a boil in a medium saucepan. Drop hot dogs into the water 2 at a time and boil for 45 seconds on a side. Remove from water back to the cookie sheet.
- Brush the dough with a beaten egg and sprinkle with kosher salt. Bake for 15 to 20 minutes or until deep brown in color. Remove them immediately from the cookie sheet to a wire rack. They are best when enjoyed warm straight from the oven.