Hot dog

Name: Hot dog
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 5
Ingredients: Whole milk; Type 00 flour 2 cups; Sugar 3 ½ tsp; Fine salt ¾ tsp; Butter softened 0.7 tbsp; Brewer's yeast 0.8 tsp; Water at room temperature ¼ cup; Frankfurter for hot dog 5; Ketchup 3 ½ tbsp; Mayonnaise ¼ cup

441

Calories per serving

Energy Kcal 441
Carbohydrates g 45.6
of which sugars g 6.7
Protein g 13.9
Fats g 22.5
of which saturated fat g 6.16
Fiber g 1.4
Cholesterol mg 46
Sodium mg 789

Difficulty: Easy
Prep time: 25 min
Cook time: 20 min
Serving: 5
Cost: Very low
Note + 180 minutes of rising time

PRESENTATION

Bright colors, bold flavors, and plenty of tradition—that’s what a classic Chicago style hot dog brings to the table. Families notice right away how that soft, pillowy poppy seed bun makes the whole thing look so inviting. Between the moist snap of an American sausage and the tangy pop of relish, onions, and authentic yellow mustard, this is one of those crowd favorites that feels special at any gathering. Every hot dog recipe has its charm, but the Chicago style hot dog always stands out thanks to that signature layering of toppings (no ketchup here!) and a special nod to hot dog history. The sight of vibrant green relish and bright tomato slices gives kids something to smile about—and grown-ups love how every bite has just the right mix of savory and crunch. It’s DELICIOUS for birthdays, BBQs, family game nights...really, for any time a little fun is needed on the food table. Home cooks often find this dish hits the sweet spot between that old-school street food feeling and the comfort of a homemade meal.

Busy families appreciate homemade hot dogs for their easy flexibility and consistent results, especially since everyone can add toppings the way they like (that’s a big win with picky eaters!). Whether you stick with a classic American sausage or decide to bring in a fun idea like bacon-wrapped hot dogs for parties, this meal fits right in with big celebrations or just quick weeknight bites. Sometimes, a simple plate stacked with extra peppers, pickles, and that fluffy, nice bun lets everyone go back for seconds...great for energetic kids or hungry teens. Serving is a breeze—easy sides like baked beans, kettle chips, or coleslaw turn it into a backyard feast. While the look is colorful and a little playful, what keeps folks coming back is that good, reliable favor and familiar street food charm. That’s why the Chicago style hot dog always feels like a real family favorite—DEFINITELY a dish that makes everybody at the table happy, again and again. (Great with lemonade or root beer, by the way!)

INGREDIENTS

441

Calories per serving

Ingredients for 5 buns: Whole milk (150 g); Type 00 flour 2 cups (250 g); Sugar 3 ½ tsp (15 g); Fine salt ¾ tsp (4 g); Butter 0.7 tbsp (10 g) - softened; Brewer's yeast 0.8 tsp (3 g); Water ¼ cup (50 g) - at room temperature

For the filling: Frankfurter 5 - for hot dog; Ketchup 3 ½ tbsp (50 g); Mayonnaise ¼ cup (50 g)

Preparation

How to prepare Hot dog

To prepare the hot dogs, start by making the bread. In the bowl of the stand mixer, add the sifted flour, dry yeast 1, and room temperature water gradually 2. Knead the ingredients with the dough hook for a few minutes. Then add the sugar to the bowl 3 and continue kneading to allow the ingredients to blend.

Now gradually add the room temperature milk 4; once absorbed, add the salt 5. Continue kneading with the hook until you obtain a soft and elastic dough; the dough should wrap around the hook and easily detach from the sides of the mixer bowl 6.

Finally, add the butter in small pieces, a little at a time, waiting for one piece to be absorbed before adding the next 7, and continue kneading to incorporate it with the other ingredients until you obtain a soft and homogeneous dough 8. Turn the dough out onto a lightly buttered work surface and shape it into a sphere 9.

Place it in a large bowl 10 and let it rise, covered with plastic wrap, in a turned-off oven with the light on for 2-3 hours, until it doubles in volume 11. Once the dough has risen, transfer it back to the mixer and divide it into 5 equal parts 12.

Then take a piece and work it briefly to give it an elongated shape (about 6 inches) 13. Repeat the operation for all five pieces. Then place them on a baking sheet lined with parchment paper, at least 2 inches apart from each other 14. Now lightly brush your buns with some milk 15.

Let them rise for about 40 minutes at room temperature 16 and then bake them in a preheated static oven at 355°F for 20-25 minutes or in a convection oven at 320°F for 10-15 minutes until they achieve a golden color 17, remembering to turn them occasionally for even cooking. Once they are baked, take them out of the oven, let them cool completely, then cut them in half lengthwise to form a sort of pocket. In the meantime, proceed with preparing the sausages. Take a grill and cook the sausages for 10 minutes over high heat, turning them occasionally to ensure they cook evenly 18. You will notice the sausage browning and acquiring the same grill marks.

Then spread the mayonnaise inside the pocket 19. Insert a cooked sausage into the bread pocket 20 and, as a final touch, generously sprinkle with ketchup 21. Your hot dogs are now ready to be enjoyed!

Storage

The finished and filled hot dog should be consumed immediately.

The bread you made for the hot dogs can be stored covered with transparent plastic wrap in the refrigerator for up to 3 days.

The buns can be frozen raw and stored in the freezer for up to a month.

Tip

If you like stronger and slightly spicy flavors, you can also add a drizzle of mustard to your hot dog.

For a more elaborate and spiced flavor to serve to more discerning palates, add sauerkraut inside the bun: this version of hot dogs will win over even adults.

Curiosity

It is said that the hot dog was born thanks to the ingenuity of an American sausage vendor who, to better sell his products in stadiums where they were widely consumed, introduced them into oblong buns, making them easier to distribute; along with the sausage, there was a spicy red sauce, and for this reason, they were called red hots.

In 1903, a cartoonist named "Tad" (T.A. Dorgan) changed the fate of the name by ironically depicting a hot dog where, instead of a sausage, there was a dachshund; he did so by playing on the fact that both the dog and the sausage were long, red, and German, calling the subject in question "hot dog." Since then, the expression hot dog became and remained very popular.

For the translation of some texts, artificial intelligence tools may have been used.